Vegan Raspberry Blackout Cake with Ganache Y Frosting
Indulge in the decadently rich and utterly irresistible Vegan Raspberry Blackout Cake with Ganache Y Frosting—a show-stopping dessert that's perfect for special occasions or simply treating yourself. This dairy-free masterpiece features layers of moist, chocolatey cake filled with a vibrant raspberry preserve center, creating the perfect balance of sweet and tangy. Topped with a luxurious vegan chocolate ganache made with coconut cream and finished with fresh raspberries, this cake is as beautiful as it is delicious. With simple ingredients like almond milk, apple cider vinegar, and cocoa powder, it's easy to make yet sophisticated enough to impress. Whether you're vegan or just looking for an elegant plant-based dessert, this raspberry chocolate cake promises to delight every palate.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Unsweetened almond milk (or other plant milk)
- 0.5 cups Vegetable oil
- 2 teaspoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 1 cups Raspberry preserves
- 1.5 cups Vegan semi-sweet chocolate chips
- 1 cups Coconut cream (thick part from chilled coconut milk can)
- 1 cup Fresh raspberries (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are cool, spread a layer of raspberry preserves on top of one of the cakes. Place the second cake on top to create a sandwich.
To make the ganache frosting, heat the coconut cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let the mixture sit for 5 minutes, then whisk until smooth and glossy. Allow to cool for 10-15 minutes, or until it reaches a spreadable consistency.
Frost the top and sides of the cake with the ganache, using an offset spatula for a smooth finish.
Decorate the cake with fresh raspberries, if desired, and refrigerate for at least 30 minutes to set the ganache before serving.
Slice, serve, and enjoy your Vegan Raspberry Blackout Cake!
Nutrition Facts
Calories |
6725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.0 g | 405% | |
| Saturated Fat | 160.6 g | 803% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 1011.2 g | 368% | |
| Dietary Fiber | 131.1 g | 468% | |
| Total Sugars | 626.5 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1257 mg | 97% | |
| Iron | 74.1 mg | 412% | |
| Potassium | 5563 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
