Vegan chocolate & raspberry layer cake

If you’re looking for a showstopper cake, this is it. I made this for the birthday of a very special friend and the reaction was better than I ever anticipated. Even though the cake looks very impressive, it’s really simple to make.


This isn’t the most wholesome of my recipes (particularly the icing!), but it is celebration cake after all 🙂


Chocolate cake (makes enough for two round 6-inch cake tins)

  • 200g gluten-free flour (1.5 cups)
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1.5 teaspoons baking soda
  • Pinch of salt
  • 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons water)
  • 125g raspberries (3/4 cup)
  • 80ml maple syrup (1/3 cup)
  • 100ml coconut oil (1/3-1/2 cup), melted
  • 240ml almond/soya milk (1 cup)
  • 1.5 tablespoons apple-cider vinegar
  • 1 teaspoon vanilla essence/extract

Pink frosting

  • 300g vegan butter, softened
  • 200g icing sugar, sieved
  • 1 teaspoon vanilla essence/extract
  • 1-2 tablespoons almond/soya milk.
  • 3 drops red food colouring (optional)
  • 125g raspberries (3/4 cup) for decoration


  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease two 6-inch round cake tins and line the bottom with some parchment paper.
  • Make your flax egg by mixing the ground flax seeds with 6 tablespoons of water. Mix lightly and set aside.
  • Sieve the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add in the salt and mix to combine.
  • Place the raspberries in a microwave for 1-2 minutes, stirring with a fork every 20 seconds until you reach a liquid consistency.
  • Mix the maple syrup, melted coconut oil, almond milk, flax eggs and vanilla together in a bowl. Fold in the raspberry purée.
  • Make a well in the centre of the flour and pour in the liquid mixture. Slowly mix with a large spoon. Finally, pour in the apple-cider vinegar – you’ll see the mixture bubble slightly as the acid mixes with the baking soda.
  • Once you have an even consistency, divide the mixture between the two sandwich tins. Bake in the centre of the oven for 20-25 minutes.
  • Meanwhile, make your icing. Sieve the icing sugar into a large bowl and add in the butter (in cubes) with the vanilla essence and the almond/soya milk. Mix with an electric mixer until you reach a creamy consistency. Add in the food colouring at this point if you want pink frosting.
  • Once your cakes are finished baking, allow to cool completely before slicing the cakes horizontally – you will be left with four cake layers about 1-2 cm thick.
  • To start, place one of the dome-shaped layers on your cake plate with the top side facing down. Spread over a layer of frosting and begin to stack your cake, spreading frosting over each layer as you go (just make sure you finish with one of the dome-shaped layers facing up).
  • Spread a thick layer of icing over the top of the cake and smooth around the sides – I prefer a semi-naked frosting rather than completely covering the cake, but do whatever you choose!


  • Finally, place the raspberries on top of the cake in whatever design you choose. Sprinkle some icing sugar on top for an even more beautiful effect.


Enjoy x

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