I remember the first time I made this Chocolate Raspberry Cake was for a close friend’s birthday. She has a few dietary restrictions, so I wanted to create something delicious without the usual eggs, butter, or milk. It was a bit of an experiment, but the result was a hit! Everyone at the party was asking for the recipe, surprised that such a moist and rich cake could be made without traditional ingredients. This cake is perfect for vegans, those with dairy allergies, or anyone looking to try something a bit different.
The combination of chocolate and raspberries is simply divine. The tartness of the raspberries perfectly balances the sweetness of the chocolate, creating a flavor profile that’s both sophisticated and comforting. I love using fresh raspberries when they’re in season, but frozen ones work just as well. You could even mix things up by adding a layer of raspberry jam for an extra burst of flavor.
One variation I’ve tried and enjoyed is adding a teaspoon of espresso powder to the batter. It enhances the chocolate flavor without overpowering the cake. If you’re feeling adventurous, a handful of chopped nuts or some shredded coconut sprinkled between the layers can add a delightful texture. This recipe is incredibly versatile, so feel free to make it your own!
How to Make Chocolate Raspberry Cake
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Ingredients
- 1 teaspoon vanilla extract
- 6 tablespoons oil (canola, vegetable, or any neutral oil)
- 1 cup chocolate frosting
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup raspberries (fresh or frozen)
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (gluten-free if needed)
- 1 cup sugar (* See notes)
Directions
- Set your oven to preheat at 350°F and grease an 8-inch cake pan.
- In a large bowl, mix all the dry ingredients together. Incorporate the vanilla extract, vinegar, oil, and water. Stir until everything is well combined.
- Transfer the batter into the greased cake pan. Bake for 25-30 minutes, checking for doneness with a skewer; it should come out clean when inserted in the center. Allow the cake to cool completely before applying the frosting.
- Begin frosting with a thin layer of chocolate frosting on the cooled cake. Place a layer of raspberries on top, then spread a thicker layer of frosting over them. For a layered cake, repeat the frosting and raspberry steps for each layer.
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. If using frozen raspberries, there is no need to thaw them before adding them to the cake.
What type of oil is best for this recipe?
Neutral oils such as canola, vegetable, or sunflower oil work best in this recipe as they won’t overpower the chocolate and raspberry flavors.
How should I store the cake?
Store the cake in an airtight container. If kept at room temperature, it will last for about 2 days. For longer storage, keep it in the refrigerator for up to 5 days.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is a 1:1 substitute for best results.
Is there a way to reduce the sugar content in this cake?
Yes, you can reduce the sugar by using a sugar substitute like stevia or erythritol. Additionally, you can try using coconut sugar, which has a lower glycemic index than regular sugar.
Can I make this cake in a different size pan?
Yes, you can use a different size pan, but you will need to adjust the baking time. For example, using a 9-inch pan will result in a thinner cake, which may bake faster. Keep an eye on the cake and test for doneness with a skewer.
Chocolate Raspberry Cake (Without Eggs, Butter, Or Milk)
Ingredients
- 1 teaspoon vanilla extract
- 6 tablespoons oil canola, vegetable, or any neutral oil
- 1 cup chocolate frosting
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup raspberries fresh or frozen
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour gluten-free if needed
- 1 cup sugar
Instructions
- Preheat your oven to 350°F. Grease an 8-inch cake pan and set it aside.
- In a large bowl, combine all your dry ingredients. Add the vanilla extract, vinegar, oil, and water. Stir until everything is well mixed.
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely before adding the frosting.
- For the frosting, start with a thin layer of chocolate frosting on the cooled cake. Arrange a single layer of raspberries on top. Add a thicker layer of chocolate frosting over the raspberries. If you're making a layer cake, repeat these steps for each layer.
