Vegan chocolate cake: egg free and dairy free raspberry chocolate cake

baking | March 6, 2016 | By

This vegan chocolate cake recipe, which obviously is also dairy and egg free, is decades old..I have no idea where the recipe came from, but its been around since my Grandmother was little! It is a fabulous recipe as its really moist, but it’s also really easy to change it up a bit and make a bit fancy. So I’m going to show you how to do just that and make it birthday party or dinner party worthy 🙂
vegan chocolate cake
You are going to start by making the cake in the recipe in a reasonably large round cake tin, I use a spring form tin as it makes it so much easier to get out. If you don’t have one, just line the bottom and sides of a tin with greaseproof or baking paper. Take it out of the oven when it is JUST cooked..no more! It will be dry if it’s overcooked, but really moist if its cooked just right. Then let it cool completely. For this one, I used raspberries, but you could also soak it in a coffee syrup or add any other fruit 🙂

vegan chocolate cake

it will come out of the oven looking ugly like this!

decorating a vegan chocolate cake

trim the top and turn upside down

When it is cool, slice the rounded bit off the top so it will sit flat. Turn the cake upside down. Slice horizontally in half and put the top half to the side for the meantime. Make a syrup of 1 cup frozen raspberries, 1/2 cup sugar and 1/4 cup water. Bring to the boil. Using a pastry brush or spoon, lay the syrup quite liberally all over the centre of the cake so it is completely covered and soaking up the syrup. Once it is soaked up, put a decent dollop of icing on top and spread over evenly with a spatula or knife. If you have enough syrup left, you can put another layer of syrup on the inside of the top layer (the layer that is going to be touching the icing in the middle), but it doesn’t matter too much.   Place the top layer on, making sure what was the bottom of the cake is now on the top facing up.  This will give you a smooth surface to ice.  Spread any icing that oozes out all over the sides.

Place a generous amount of icing on the top and smooth all over.  Then using a palette knife or bread and butter knife, spread a really thick layer of icing all around the sides.  You will take some icing off as you are getting it really smooth, but you need to use a lot to start with to prevent dragging bits of the crumb into the icing.

vegan chocolate icing

the icing should be very creamy like this

 

Once you have a layer of icing over the entire vegan chocolate cake, dip your knife in boiling water and smooth over the whole cake.  Decorate with shaved chocolate (I just use a vegetable peeler on the back of a slab of dairy free chocolate…I use Whittakers 72% dark chocolate) and raspberries. I hope you all love my version of this vegan chocolate cake and share it with your friends, I’m sure they’ll thank you for it!

vegan chocolate cake decorating

before decorating the top

 

 

 

 

vegan cake decorating

place a thick layer of icing on the top to decorate

vegan chocolate cake

Ta Da!

 

 

 

 

 

 

 

 

Vegan Raspberry Chocolate Cake
Serves 12
dairy free, egg free vegan chocolate cake. This one is raspberry, but you could also make it coffee flavoured.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
333 calories
59 g
0 g
10 g
4 g
2 g
119 g
410 g
34 g
0 g
7 g
Nutrition Facts
Serving Size
119g
Servings
12
Amount Per Serving
Calories 333
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 410mg
17%
Total Carbohydrates 59g
20%
Dietary Fiber 2g
7%
Sugars 34g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups sugar
  2. 3 cups flour
  3. 6 Tablespoons cocoa powder
  4. 2 teaspoons baking soda
  5. 1 teaspoon salt
  6. 1 Tablespoon vanilla extract (I use the one with the seeds in)
  7. 2 T vinegar: I prefer to use balsamic vinegar
  8. 1/2 cup oil: I use Rice Bran or Olive oil
  9. 2 cups water
Instructions
  1. Sift the dry ingredients into a large mixing bowl.
  2. Make 3 little holes in the dry mix, in the first hole put the vanilla, in the second, the vinegar and in the third, the oil. Add the water and stir until the flour has been incorporated. Don't over mix, or it will be dry.
  3. Bake in an 8 inch (approx) round lined (with greaseproof paper) cake tin at 165 degrees Celsius until a skewer comes out clean, but only just...you don't want to over bake this at all. Mine took about 45 minutes. If you see the cake getting dark on the top, place foil or another tray over the top and turn the oven down.
beta
calories
333
fat
10g
protein
4g
carbs
59g
more
Fun With Allergy Kids http://allergykids.co.nz/
Vegan chocolate icing
Write a review
Print
Prep Time
10 min
Prep Time
10 min
3693 calories
301 g
5 g
280 g
7 g
66 g
650 g
91 g
275 g
0 g
189 g
Nutrition Facts
Serving Size
650g
Amount Per Serving
Calories 3693
Calories from Fat 2518
% Daily Value *
Total Fat 280g
430%
Saturated Fat 66g
330%
Trans Fat 0g
Polyunsaturated Fat 80g
Monounsaturated Fat 109g
Cholesterol 5mg
2%
Sodium 91mg
4%
Total Carbohydrates 301g
100%
Dietary Fiber 10g
40%
Sugars 275g
Protein 7g
Vitamin A
217%
Vitamin C
1%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g dairy free margarine (I use Sunrise)
  2. 200g icing sugar
  3. 150g melted and slightly cooled dairy free chocolate (I use Whittakers)
Instructions
  1. Place the margarine and icing sugar in a cake mixer (you can do this by hand if you are really keen!) and beat at med-high speed for 5 minutes until very fluffy. Add the melted chocolate all at once and resume beating immediately. It will set quickly so you need to act quickly. Beat for about 30 seconds, stop the machine, scrape down the sides then resume beating. When the chocolate is completely incorporated, it is ready to use.
beta
calories
3693
fat
280g
protein
7g
carbs
301g
more
Fun With Allergy Kids http://allergykids.co.nz/

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Comments

  1. Leave a Reply

    Valerie | Tailored & Talented
    March 6, 2016

    This looks so delicious. I am lactose intolerant. So any desert without dairy is a must on my list of things to do. Can’t wait to try this recipe out. Thanks for sharing! 🙂

  2. Leave a Reply

    Kayli
    March 6, 2016

    What a great recipe! As a vegan, I love to cook but baking scares me. This recipe sounds like something I could try. Thanks.

    • Leave a Reply

      admin
      March 7, 2016

      It’s very easy so you should totally give it a try!

    • Leave a Reply

      admin
      March 7, 2016

      I think so too! And thank you 🙂

  3. Leave a Reply

    Sally
    March 7, 2016

    Bookmarking this for sure! I have a dairy allergy so love a good vegan chocolate cake! It looks so delicious, will be giving this a try 🙂

  4. Leave a Reply

    Gill
    March 7, 2016

    This looks amazing xx Going to send this on to friend with egg allergy x Your recipes rock x

  5. Leave a Reply

    Kris
    March 7, 2016

    For those who want a short cut, check out the Duncan Hines Cake mixes. Some of them are dairy free. I use Earth Balance to make dairy free frosting or drizzle the cake with Hershey’s syrup and the Coconut milk whipped topping you can find next to the cool whip now.

  6. Leave a Reply

    Cookilicious
    March 7, 2016

    was looking for a decent eggless recipe..thanks for sharing this recipe..will be giving it a try soon as I have some friends coming over who only eat eggless desserts.

    • Leave a Reply

      admin
      March 7, 2016

      Awesome! I hope they love it 🙂

  7. Leave a Reply

    Maggie
    April 4, 2016

    This looks amazing. My lo is allergic to dairy and peanuts so we have to be really careful with sweets!

    • Leave a Reply

      admin
      April 5, 2016

      Awww thank you! Everything here pretty much is dairy and peanut free 🙂

  8. Leave a Reply

    Dave
    April 6, 2016

    Looks delicious! I love chocolate and raspberries together!

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