Home » Vegan Dessert » Chocolate Raspberry Truffle Cake

Chocolate Raspberry Truffle Cake

This Chocolate Raspberry Truffle Cake is the ultimate fix for your chocolate craving!

Made from my very best chocolate cake recipe which also happens to be the easiest to mix! (No mixer required)

A deep, rich chocolate truffle ganache for the filling and a layer of raspberry preserves.

I was originally going to use my fudge icing recipe for the filling, but decided with that addition of raspberry preserves, I’d better go for something a bit more sophisticated and way less sweet than fudge filling!

What a great choice (if I do say so myself!) because this cake was perfect in every way.

Not too sweet at all and this super moist chocolate cake was the best landscape to build these flavors.

The fresh raspberries on top were slightly tart which in my opinion gave another excellent balance to this profile!

So easy to make with just 2 recipes and a jar of jam!

Just one note about Cake Flour, as you will see I have a combination of both cake flour and all purpose here in this recipe.

Many people cannot get or don’t know what cake flour is and get confused that it is simply self rising flour, this is not true CLICK HERE to learn more!

[embedded content]


5.0 from 5 reviews

Chocolate Raspberry Truffle Cake

Serves: serves 12 people


  • For the Cake:
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • Natural Cocoa Powder 8 Tablespoons (40g)
  • Granulated Sugar 2 cups (400g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 2 teaspoons
  • Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 2 teaspoons
  • Vegetable Oil ¾ cup (177ml)
  • Strong Brewed Coffee 2 cups *Or add 3 teaspoons instant coffee to the water (approx 18g)
  • For the Ganache:
  • Semi Sweet Vegan Chocolate 8ounces (226g)
  • Soy Milk ½ cup (137ml)
  • Fresh Raspberries for the top 1-2 pints


  1. Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
  2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into greased and parchment lined 8″ x 2″ cake pans
  5. Bake immediately in a preheated 350°f oven for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. Meanwhile prepare the ganache by heating the soy milk until it just starts to boil, pour hot milk over the finely chopped chocolate in a large mixing bowl and whisk smooth
  7. Let the ganache cool at room temperature while the cakes also cool
  8. Build the cake as per the video tutorial



About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Scroll To Top