Diva Home Inspiration

If you’re craving something irresistibly rich, beautifully layered, and completely plant-based, this Decadent Vegan Chocolate Cake is your new go-to dessert. With ultra-moist chocolate sponge, layers of fluffy raspberry cream, and a glossy dark chocolate ganache, this cake is perfect for celebrations—or just when you’re in the mood to treat yourself.

Whether you’re fully vegan or simply exploring dairy-free baking, this recipe delivers on both elegance and indulgence. Topped with fresh raspberries and edible gold leaf for a touch of luxury, it’s a showstopper inside and out.

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Ingredients

For the Vegan Chocolate Cake:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 1 ¾ cups almond milk (or other plant milk)
• 1 tbsp apple cider vinegar
• 1 ¾ cups organic cane sugar
• ⅔ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot brewed coffee (enhances the chocolate flavor)

For the Raspberry Filling:

• 1 ½ cups fresh raspberries
• ¼ cup maple syrup
• 1 tbsp cornstarch
• 2 tbsp water
• ½ tsp vanilla extract
• 1 cup vegan whipped cream (like coconut-based or aquafaba whipped)

For the Chocolate Ganache:

• 1 cup vegan dark chocolate chips
• ¾ cup full-fat coconut milk
• 1 tbsp coconut oil (for shine)

Toppings:

• Fresh raspberries
• Edible gold leaf (optional)

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Instructions

1. Make the Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Combine almond milk and apple cider vinegar in a bowl. Let sit for 10 minutes to curdle.
3. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
4. Add sugar, oil, vanilla, and curdled almond milk to the dry ingredients. Mix until smooth.
5. Stir in hot coffee until the batter is evenly combined.
6. Divide batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
7. Let cool completely before removing from pans.

2. Prepare the Raspberry Filling:

1. In a saucepan, combine raspberries, maple syrup, and vanilla over medium heat.
2. Dissolve cornstarch in water and stir into the mixture.
3. Cook until thickened and jam-like, then cool.
4. Fold in vegan whipped cream to create a raspberry mousse.

3. Make the Ganache:

1. Heat coconut milk until just simmering.
2. Pour over chocolate chips and let sit for 2–3 minutes.
3. Add coconut oil and stir until smooth and glossy.

4. Assemble the Cake:

1. Place one cake layer on a stand. Spread a thick layer of raspberry mousse.
2. Repeat with the second layer and more mousse.
3. Top with the final cake layer and cover the entire cake with ganache.
4. Decorate with fresh raspberries and gold leaf.

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Tips & Variations

• Gluten-Free? Substitute with a 1:1 gluten-free baking flour.
• No Raspberries? Swap with strawberries or cherries.
• Chill Time: For cleaner slices, chill the cake for 1–2 hours before serving.