I baked this raspberry chocolate mocha cake for my dad’s birthday! He’s a huge fan of chocolate on chocolate cake, so I figured I should go all out. This was my first attempt at a 4 layer vegan cake, and we were all satisfied with the results. My mom originally stuck her nose up to the idea of serving a vegan birthday cake to the family, but it was a huge hit!
It seems that every cake I make sinks slightly in the middle. I also have a hard time getting anything bigger than a cupcake out of a baking pan without losing some of it on the bottom. Perhaps I need better pans? It looks good from the outside, but if I can add one more picky criticism… you can’t see the 4 layers. I used organic raspberry preserve from a jar in between the layers of cake, but it spreads out so thin and just soaks into the cake that you can’t see each beautiful slab. Regardless, it was a moist and chocolatey dessert that had us cutting seconds. Raspberry chocolate mocha cake for the win!
If you have a hankering this flavor combo but want something fun-sized, have a go at making my vegan chocolate cupcakes with raspberry buttercream!
raspberry chocolate mocha cake
It's time to indulge in this deep and dark chocolate cake with 4 layers and all!
- 1/2 C soy milk
- 1/2 tsp apple cider vinegar
- 3/4 C raw cane sugar
- 1/3 C melted coconut oil
- 1/2 C strong brewed coffee
- 1 1/2 tsp vanilla extract
- 1 C cake flour
- 1/3 C raw cacao powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 C soy milk
- 2 C vegan chocolate chips
In a large bowl whisk apple cider vinegar and soy milk and set aside to thicken.
In a separate bowl sift together the flour, cacao powder, baking soda, baking powder, and sea salt.
To the bowl with soy milk and vinegar add the coffee, sugar, vanilla extract, and oil.
Add wet ingredients to the dry ingredients and mix together until smooth.
Divide the mixture into 2 greased and floured round cake pans and bake at 350°F for 18 to 20 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely before removing from the cake pans. You can do this by placing a wire rack on top of the cake pan and flipping it to allow the cake to gently fall out.
To make the ganache, bring soy milk to a boil, then remove from heat and stir in chocolate chips until melted and smooth. The consistency needs to be thick so that it doesn't drip when you cover the cake. You might need to add more or less chocolate chips.
Assemble the cake by cutting the 2 cakes you baked in half lengthwise. Put a layer of raspberry preserve in between the cake layers. And using an icing spatula cover the entire cake with the chocolate ganache. You could also just use ganache throughout the layers and eliminate the raspberry preserve, you'll just need to make double the recipe.
Garnish with fresh raspberries or whatever you want to use to decorate!
You can leave the cake at room temperature if you're serving it within the hour.