Vegan Chocolate Raspberry Cake

Vegane Schoko-Himbeer-Torte

I have to admit, I am not that much into vegan cakes, but with this vegan chocolate raspberry cake I may be converted. I honestly can’t say whether I prefer this one to the non-vegan version. It all starts with a moist chocolate layer cake. I love the fact that you basically have to throw the ingredients together, whisk them and that’s about it. The raspberry filling is also the perfect companion for the chocolate. And don’t get me started on the frosting. It only contains two ingredients: chocolate and coconut cream, yum! And don’t worry, the coconut flavor is very subtle, I don’t really like coconut and I had a hard time tasting it, so I am sure you will be fine.

Vegane Schoko-Himbeer-TorteI honestly don’t feel like talking too much about this cake. Is it rich? Most definitely! But I believe it is worth each and every calorie. I was in chocolate heaven when I ate it. Did you know that I have an everything chocolate category on this blog? I am a huge fan of chocolate, I don’t think that is ever going to change. And I believe it’s best to stop talking and let the pictures speak for themselves.  Maybe this vegan chocolate rasberry cake is also whispering your name, asking you to bake it?

Vegane Schoko-Himbeer-TorteVegane Schoko-Himbeer-TorteCredit: Chocolate cake from Home Cooking Adventures

Vegan Chocolate Raspberry Cake

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Jennifer Warkentin Serves: One 20cm/8 inch cake
Prep Time: 30min Cooking Time: 25min Total Time: About 1 hour

This vegan chocolate raspberry cake has a moist chocolate cake as the base, is filled with raspberry preserve and contains a chocolate frosting with only two ingredients, chocolate and coconut milk.


  • Chocolate Frosting
  • 2 can of 400ml/12oz coconut milk, full fat
  • 500 grams of vegan semi-sweet chocolate

  • Chocolate Cake
  • 500 grams of all-purpose flour
  • 280 grams of regular sugar
  • 90 grams of unsweetened cocoa
  • 2 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 200 grams of canola oil
  • 45 grams of vinegar
  • 2 teaspoons of vanilla extract, see here how to make your own
  • 700 grams of boiling water

  • Raspberry Filling
  • 200 grams of frozen raspberries
  • About 125 grams of fresh raspberries



For the chocolate frosting scoop out the solid part of the coconut milk. You will not need the liquid part, you can make coconut water with it. Roughly chop the chocolate and melt at low heat with the coconut milk. Immediately chill in the fridge once chocolate is fully melted.


For the chocolate cake heat oven to 180 degrees Celsius. Combine all ingredients in a large bowl and whisk together. Divide between three 20cm/8 inch cake pans and bake for about 20-25min. An inserted toothpick should come out clean. If you only have one cake pan, bake one after the next, chilling the dough in the fridge meanwhile. Let cool before releasing from cake pan.


For the raspberry filling heat the berries with the gelling sugar for about three minutes while stirring. Immediately transfer to the fridge once done.


To assemble the cake first whip up the cooled down chocolate frosting. It should become lighter in color. Fill about 6-7 tablespoons of the frosting into a piping bag. Pipe a circle of the cream around the edges of the bottom layer cake. Fill the middle with half of the raspberry cream. Repeat with the second layer of cake. Place the third layer on top and frost the cake fully with the remaining frosting. Chill in the fridge for at least 15min. Shortly before serving pipe roses on the cake, I used an M tip. Decorate with fresh raspberries.

Vegane Schoko-Himbeer-TortePS: Are you into further vegan recipes? Check out the below recipes.

From left to right:

Vegan Oreo Cake

Vegan mango chocolate cake

Vegan Oreo cupcakes

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  • Reply
    Tuesday February 18th, 2020 at 06:50 PM

    Hey Jenny,
    Ich würde gerne diese Torte backen, aber ich mag den Geschmack von Kokos garnicht. Womit kann ich die Kokosmilch ersetzen?

    LG Emi

    • Reply
      Tuesday February 18th, 2020 at 07:01 PM

      Liebe Emi, im Endeffekt möchtest du Schlagsahne ersetzen, da du hier ein veganes Ganache machst. Ich habe mal gegoogelt, es gibt wohl aus allen gängigen pflanzlichen Sorten Schlagsahne (Mandel, Reis, Soja, Hafer, Dinkel usw.). Ob das Ergebnis was wird, weiß ich allerdings nicht, da wäre es schön, wenn du anschließend berichtest.

  • Reply
    Monday August 17th, 2020 at 04:56 AM

    Hallo Jenny,

    ich würde die Schokocreme gerne als Füllung für eine Torte verwenden. Ist die Creme zum einfrieren und in der Torte zum auftauen geeignet?

    Viele Grüße

    • Reply
      Monday August 17th, 2020 at 06:44 AM

      Liebe Alexandra, puh, das hab ich noch nie probiert, ich denke schon, aber 100-prozentig kann ich es dir nicht sagen. Falls du es machst, melde dich gern und berichte.

    • Reply
      Saturday January 16th, 2021 at 04:30 PM

      Ich möchte die Torte backen und frage mich wie lange der Teig im Ofen bleiben sollte.
      Grüße Carmen

      • Reply
        Saturday January 16th, 2021 at 05:13 PM

        Hi Carmen, sorry, habe es korrigiert, 20-25min. Ich würde dir raten eine Stäbchenprobe zu machen, wenn kein Teig mehr am Zahnstocher klebt, sind sie fertig.

  • Reply
    Mirijana Meyer
    Saturday January 30th, 2021 at 08:56 AM

    Tolles Rezept!
    Kann ich die Torte komplett am Vortag zubereiten?

    • Reply
      Saturday January 30th, 2021 at 09:10 AM

      Ja, dann gerne kühl und möglichst luftdicht verpackt lagern.

  • Reply
    Sunday February 14th, 2021 at 12:43 PM

    Die flüssigkeiten sind in gr angegeben; ist tatsächlich gramm gemeint oder ml?

    • Reply
      Sunday February 14th, 2021 at 12:48 PM

      Es sind tatsächlich Gramm, ich weiß nicht wieso man Flüssigkeiten nach Volumen messen muss, ich finde es einfacher, wenn man alles abwiegt. Für Wasser sind ml/g übrigens identisch.

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