This vegan chocolate-raspberry cake came about more by chance. For a birthday, I felt like trying something new and really wanted to test out a vegan chocolate cream with mascarpone. Paired with a fruity raspberry filling, it turned out to be exactly the cake I’d imagined: intensely chocolatey, wonderfully moist, and yet not too heavy. By the way, in the end, nobody even noticed that it was completely vegan.
Why You’ll Love This Vegan Chocolate-Raspberry Cake
What was especially important to me with this recipe was that the cake not only looks good but is also really easy to make. Thanks to oat milk, oil, and a little hot coffee, the chocolate base stays wonderfully moist, while the raspberries add a pleasant freshness and perfectly balance the rich chocolate flavor. The vegan mascarpone makes the filling especially light and airy and ensures that the cake still tastes fantastic the next day. In fact, I think it tastes even better after it’s had a chance to set overnight in the fridge.
Especially for birthdays, family gatherings, or special occasions, I’m always on the lookout for recipes that make an impression without being complicated. This vegan chocolate-raspberry cake does exactly that. It’s easy to prepare in advance, even baking beginners can make it, and it looks beautiful topped with fresh raspberries and chocolate shavings. If you’re looking for a festive vegan cake, you’re guaranteed to love this recipe.
Discover even more vegan cake recipes
If you love baking as much as I do, it’s worth checking out the many other vegan cake and tart recipes here on Vegane Vibes. Whether it’s a moist chocolate cake, a fruity lemon cake, a creamy dairy-free cheesecake, or simple sheet cakes—there’s a recipe for every season and every occasion. I’m always trying out new combinations myself and love to draw inspiration from seasonal ingredients.
Maybe you’re still looking for a quick cake for Sunday coffee, a vegan birthday cake, or a dessert for your next party? Then be sure to check out these recipes, too:
- Vegan chocolate cake
- Vegan Black Forest Cake
- Vegan Cheesecake
- Vegan Lemon Cakes
- Vegan Carrot Cake
- Vegan Marble Cake
- Vegan Raspberry Slices
- Vegan Brownies
- Golden Milk Donuts
- Vegan Cheesecake with Berries
TIP: I made this cake mainly with powdered erythritol and a little date syrup. This allows you to significantly reduce the amount of sugar without compromising the flavor or texture. If you prefer to use regular sugar, you can, of course, follow the recipe exactly as written. Both versions work just fine.
I hope you have a lot of fun making this cake! If you like the vegan chocolate-raspberry cake as much as I do, I’d really appreciate it if you’d leave a review at the bottom of the page. And if you share your creation on Instagram, feel free to tag @veganevibes or use the hashtag #veganevibes —I always love seeing your creations. ❤️
Transparency Note: The images in this post are based on original photographs and were edited with the help of artificial intelligence.
Moist Vegan Chocolate-Raspberry Cake with Mascarpone Cream
Utensilien
- Measuring Cup
- Mixing bowls
- Hand mixer or stand mixer
- Cooking pot
- Bowl for melting chocolate
- Cake knife
- Angle Gauge (optional)
Chocolate Base
- 300 g Flour
- 60 g Baking cocoa
- 160 g Sugar or 120 g powdered erythritol + 40 g date syrup
- 1 Pack Baking powder
- 1 tbspn Baking soda
- 1 Pinch Salt
- 250 ml Oat milk
- 120 ml neutral oil
- 50 ml maple syrup or an additional 40 g of sugar
- 1 tbspn Vanilla extract
- 1 tbspn Apple cider vinegar
- 150 ml hot coffee or hot water
Raspberry Filling
- 300 g Raspberries
- 2 tbspn Sugar or maple syrup
- 1 tbspn Cornstarch
Chocolate Cream
- 500 g Vegan mascarpone by @zuegerfrischkaese
- 220 g Dark chocolate melted and cooled (220–250 g)
- 60 g Sugar or 40–50 g powdered erythritol
- 2 tbspn maple syrup
- 1 tbspn Vanilla extract
- 1 Pinch Salt
Anleitung
- Preheat the oven to
175 °C (top and bottom heat) and grease a 26cmØ springform pan or line it with parchment paper. - 300 g FlourMix 60 g Baking cocoa, 160 g Sugar, 1 Pack Baking powder, 1 tbspn Baking soda, and 1 Pinch Salt in a large bowl.300 g Flour, 60 g Baking cocoa, 160 g Sugar, 1 Pack Baking powder, 1 tbspn Baking soda, 1 Pinch Salt
- 250 ml Oat milk, add 120 ml neutral oil, 50 ml maple syrup, 1 tbspn Vanilla extract, and 1 tbspn Apple cider vinegar, and stir briefly. Finally, stir in the 150 ml hot coffee or hot water (or hot water) until a smooth batter forms.250 ml Oat milk, 120 ml neutral oil, 50 ml maple syrup, 1 tbspn Vanilla extract, 1 tbspn Apple cider vinegar, 150 ml hot coffee or hot water
- Pour the batter into the springform pan and bake for 35–40 minutes . Then let it cool completely.
- Meanwhile, bring 300 g Raspberries, 2 tbspn Sugar, and 1 tbspn Cornstarch to a boil in a small saucepan, stirring constantly, until the mixture thickens slightly. Let it cool completely.300 g Raspberries, 2 tbspn Sugar, 1 tbspn Cornstarch
- Melt the 220 g Dark chocolate s and let them cool to room temperature.220 g Dark chocolate
- 500 g Vegan mascarpone by @zuegerfrischkaese, 60 g Sugar, 2 tbspn maple syrup, 1 tbspn Vanilla extract, and 1 Pinch Salt. Mix until creamy. Gradually fold in the cooled chocolate until a smooth chocolate cream forms.500 g Vegan mascarpone by @zuegerfrischkaese, 60 g Sugar, 2 tbspn maple syrup, 1 tbspn Vanilla extract, 1 Pinch Salt
- Cut the cooled cake horizontally once or twice to create two or three layers.
- Spread a little chocolate cream on the first cake layer, spread the raspberry filling on top, and cover with more cream. Place the next cake layer on top and repeat the process.
- Coat the entire cake with the remaining chocolate cream and smooth it out.
- Let the cake sit in the refrigerator for at least 8 hours, preferably overnight.
- Before serving, garnish with fresh raspberries and chocolate shavings, and enjoy well chilled.
