This vegan chocolate cake with raspberry filling and chocolate buttercream is rich, indulgent, and completely dairy-free—yet no one would ever guess it’s vegan. Moist chocolate cake layers paired with a bright, slightly tart raspberry filling and finished with silky chocolate buttercream create a dessert that feels bakery-worthy and special enough for celebrations.
What makes this recipe shine is its simplicity. No egg replacers, no complicated techniques—just pantry-friendly vegan ingredients that work together beautifully. Brewed coffee enhances the cocoa flavor, while oil keeps the cake soft and tender for days.
Whether you’re baking for a birthday, holiday, or simply craving a decadent vegan dessert, this cake delivers bold chocolate flavor with a fruity contrast that balances every bite.
Step-by-Step Instructions: How to Make Vegan Chocolate Cake
Step 1: Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper. This ensures easy release and clean layers.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Whisk thoroughly to evenly distribute the leavening agents and cocoa.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Dairy-free milk
- Vegetable oil
- Vanilla extract
- White vinegar
The vinegar reacts with the baking soda to help the cake rise and stay fluffy—no eggs required.
Step 4: Add the Coffee or Hot Water
Slowly whisk in the hot brewed coffee or hot water. The heat helps bloom the cocoa powder, intensifying the chocolate flavor without making the cake taste like coffee.
Step 5: Combine and Mix
Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thin—this is exactly what you want for a moist vegan chocolate cake.
Step 6: Bake
Divide the batter evenly between prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Completely
Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack. Cool completely before filling and frosting.
Making the Raspberry Filling (Homemade, Vegan & Dairy-Free)
This homemade raspberry filling adds a bright, naturally tart contrast to the rich chocolate cake and is made with simple, vegan pantry ingredients. It thickens beautifully and holds its shape between cake layers.
Add raspberries, cane sugar, and lemon juice to a saucepan over medium heat. Cook for 8–10 minutes, stirring frequently, until the raspberries break down. In a small bowl, whisk cornstarch and water until smooth. Stir the cornstarch slurry into the raspberry mixture. Continue cooking for 1–2 minutes until thickened. Remove from heat and stir in vanilla extract. If you desire to remove the seeds, with a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below.Transfer filling to a bowl and cool completely before assembling the cake.
How to Make Vegan Chocolate Buttercream
In a double boiler over medium-low heat, melt the chocolate and the vegan butter together until smooth, stirring occasionally. Remove from heat and allow to cool for 10-15 minutes until it is just warm to the touch. Gradually add confectioners’ sugar and salt; Mix until fully incorporated. Add vanilla extract. Slowly mix in dairy-free milk until desired consistency is reached. Beat on medium-high speed for 2–3 minutes until light and fluffy.
How to Assemble the Vegan Chocolate Cake with Raspberry Filling (Step-by-Step)
Once your vegan chocolate cake layers have completely cooled, it’s time to assemble this rich and elegant dessert. Proper assembly ensures clean layers, balanced flavor, and a professional bakery-style finish.
Start by placing one vegan chocolate cake layer on a serving plate or cake stand. Using an offset spatula, spread an even layer of homemade vegan raspberry filling over the top, leaving about a ½-inch border around the edges. This border helps prevent the filling from spilling out once the second layer is added. The raspberry filling should be fully cooled and thickened, which allows it to hold its shape and create a defined layer between the cakes.
Gently place the second vegan chocolate cake layer on top, pressing down lightly to secure it. If needed, use a paper towel to wipe away any excess filling around the edges. Apply a thin crumb coat of vegan chocolate buttercream over the entire cake to seal in crumbs, then refrigerate the cake for 15–20 minutes. Once chilled, finish frosting the cake with a smooth or swirled layer of chocolate buttercream, decorating as desired. This method results in a beautifully layered vegan chocolate cake with raspberry filling that slices cleanly and looks just as good as it tastes.
Substitutions and Variations
- Flour: Use a 1:1 gluten-free baking flour for a gluten-free option
- Raspberry filling: Substitute strawberry, cherry, or blackberry preserves
- Cake style: Bake as a 9×13 sheet cake or cupcakes (adjust bake time)
- Extra richness: Add dairy-free chocolate chips to the batter
- Frosting flavor: Add a pinch of espresso powder for deeper chocolate notes
Vegan Chocolate Cake with Raspberry Filling and Chocolate Buttercream
Ingredients
Equipment
Method
- Preheat oven to 350°F and prepare cake pans.
- Whisk dry ingredients together in a large bowl.
- Whisk dairy-free milk, oil, vanilla, and vinegar in another bowl.
- Slowly add hot coffee or water to wet ingredients.
- Combine wet and dry ingredients until smooth.
- Divide batter evenly and bake 30–35 minutes.
- Cool cakes completely.
- Remove from heat and allow to cool for 10-15 minutes until it is just warm to the touch.
- For the chocolate buttercream, place vegan butter and chocolate in a double boiler over medium-low heat.
- Melt the chocolate and the vegan butter together until smooth, stirring occasionally.
- Gradually add confectioners’ sugar and salt;
- Mix until fully incorporated.
- Add vanilla extract.
- Slowly mix in dairy-free milk until desired consistency is reached.
- Beat on medium-high speed for 2–3 minutes until light and fluffy.
- For the raspberry filling, Add raspberries, cane sugar, and lemon juice to a saucepan over medium heat.
- Cook for 8–10 minutes, stirring frequently, until the raspberries break down.
- In a small bowl, whisk cornstarch and water until smooth. Stir the cornstarch slurry into the raspberry mixture.
- Continue cooking for 1–2 minutes until thickened.
- Remove from heat and stir in vanilla extract.
- If you desire to remove the seeds, with a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below.
- Transfer filling to a bowl and cool completely before assembling the cake.
Notes
- Allow raspberry filling to cool completely before assembling to prevent sliding.
- Use certified vegan chocolate chips and cane sugar to ensure the recipe stays dairy-free.
- If buttercream thickens too much, add dairy-free milk 1 tablespoon at a time.
- Chill cake layers briefly before frosting for cleaner assembly.
Storage, Serving & Final Thoughts
Store the assembled vegan chocolate cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best texture and flavor. Unfrosted cake layers freeze well for up to 2 months.
This vegan chocolate cake proves that dairy-free desserts can be just as rich, decadent, and satisfying as traditional cakes. If you loved this recipe, save it, share it on Pinterest, and explore more plant-based baking inspiration on The Baking Enthusiast.