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    HOME » Cakes & Cupcakes

    Dated: February 10, 2023 Last Modified: February 10, 2023 by Laura This post may contain affiliate links.

    Chocolate Raspberry Cake (gluten free + vegan)

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    Jump to Recipe - Print Recipe

    Ultimate gluten free, dairy free, + egg free chocolate raspberry cake is so amazingly delicious! Rich chocolate sponge with raspberry frosting. Easy to make and enjoy. 

    This delicious chocolate raspberry cake is the best! A rich chocolate cake made with raspberry jam right in the batter with a light and creamy raspberry frosting. All made from scratch but it is so simple to make. Plus, it is gluten free and vegan! 

    Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn (optional), sesame, mustard, lupin, sulfites, nightshades, tomatoes, and more 

    A look at the whole cake as a slice is being revealed from the cake. Fresh raspberries are on top of the cake. You can clearly see the layers of cake, frosting, and jam on the revealed slice. A red towel is under the cake stand.

    This cake is the perfect marriage between chocolate and raspberry. It's a simple layer cake with a cool raspberry filling between the chocolate cake layers and topped in a sweet raspberry buttercream frosting. 

    This easy chocolate raspberry cake recipe is totally delicious and perfect for holidays like Valentine’s Day, birthday celebrations, anniversaries, and more! 

    The cake drew inspiration from one of my favorite cake recipes, my ultimate chocolate cake. I then took my vegan vanilla buttercream and jazzed it up with more raspberry sauce. Topped with fresh raspberries it is one of my family's favorites! 

    Jump to:
    • Why You’ll Love this Cake 
    • Ingredients 
    • For the raspberry frosting you will also need:
    • Allergy Variations 
    • Instructions 
    • FAQs
    • How to Store 
    • Recommended Equipment
    • Top Tips 
    • More Cake Recipes to Love
    • Recipe

    Why You’ll Love this Cake 

    • Rich and delicious. I wish you could smell this cake, it is soooo good! 
    • Perfect size! This double layer 6-inch cake is perfect for small gatherings.
    • Super easy recipe made in one bowl for the cake and one bowl for the frosting.
    • Yummy Raspberry not just in the frosting but in the cake as well for more raspberries 
    • Gluten free, dairy free, egg free, nut free, top 9 free friendly! 

    Ingredients 

    This rich cake uses just simple ingredients to come together for something special. 

    Ingredients for the cake in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.
    • Raspberry Jam: Seedless is awesome if you can find it since this jam is going in the filling, the frosting, and the cake itself! My favorite store-bought raspberry jam is Crofter’s, but any good raspberry jam works. 
    • Cocoa powder: You can use natural cocoa powder or Dutch processed for this cake. 
    • Flour: A good quality gluten free flour blend is essential for this cake. I made mine with King Arthur Measure for Measure. My own nightshade free gluten free flour blend also works really well in this cake. 
    • Sugar: You need white sugar for the cake and powdered sugar for the frosting. 
    • Espresso Powder: Totally optional but really adds a depth of flavor to the chocolate cake. 
    • Oil: Any neutral flavored oil. 
    • Vanilla extract: Similar to the espresso powder, vanilla brings a depth of flavor even to chocolate flavored things. 
    • Ground Flaxseeds: This is our egg replacer for the cake but you can neither see nor taste them in the final result. 
    • You'll also need: Baking soda, baking powder, salt

    For the raspberry frosting you will also need:

    Ingredients for raspberry buttercream in various glass bowls on a wood table. Black and white labels have been added to name each ingredient.
    • Vegan butter
    • Powdered sugar
    • Dairy free Milk
    • Vanilla extract
    • Food Coloring: This is an optional ingredient but is really helpful for getting a darker color. I used an all natural food coloring for this cake to get this pretty pink. 

    Allergy Variations 

    If you are avoiding flax seeds, you can use an equal amount of chia seeds in place of the flax. No other changes are required. 

    If you are avoiding corn, make sure that your powdered sugar, vanilla extract, and baking powder are corn free. Some brands of gluten free flour contain cornstarch so double check. For my favorite corn free baking items, please see my shop page. 

    Instructions 

    Full instructions complete with recipe measurements can be found in the recipe card below. You can also use the “jump to recipe” button at the top of the page. 

    First up, you need to prep the pans. Spray with a neutral oil and line with parchment paper two 6-inch round cakes. See the FAQs for how to transform this cake to different sizes. 

    Start with making the cake! 

    You can make this in a stand or electric mixer, however, I just use a large mixing bowl to make the cake. 

    A collage of 4 images showing how to mix up the cake batter at various different steps.
    • Mix up a flaxseed egg
    • Bloom the chocolate cocoa powder in hot dairy free milk. 
    • Sift together the dry ingredients. 
    • Whisk together the wet ingredients. 
    • Mix them all together, pour into the prepared pans, and bake for 35 minutes. 
    • Let the cakes cool in the pans for 15 minutes and then cool them on a wire rack until totally cool. 
    Two 6-inch cake pans lined with parchment and filled with raw cake batter. Little clips have been added to help hold the parchment in place.

    Next up is making the frosting! 

    • Whip together the dairy free butter with powdered sugar for a good 5 minutes to get it light and fluffy. Use a large bowl and a hand mixer or a stand mixer with a whisk attachment to get it really fluffy. 
    • Add the raspberry jam and vanilla extract along with  a few tablespoons of non-dairy milk. 
    • Tint it with food coloring if you want a darker pink. 
    4 progress photos in a collage to show the frosting, filling, and crumb coating of the cake.

    Finally, it’s time to assemble. 

    • Place one cake layer down on your plate or cake stand. 
    • Frost the top of the cake with some frosting. Using a spoon or palette knife, make a little dam of frosting so that the jam doesn’t escape. 
    • Place the second cake layer on top. 
    • Fill in any holes in the middle frosting layer and smooth it all out. You can do a light crumb coat at this time, but I often don't. 
    • Pop it in the fridge to chill for 30 minutes. 
    • Use the rest of the frosting to decorate the entire cake any way you like. Top with more fresh berries and enjoy! 

    Tip! You’ll want to let this cake chill in the fridge for a good hour after frosting. This allows the vegan butter to firm up in the frosting and will make for easier slicing. 

    A whole chocolate raspberry cake covered in pink frosting with raspberries on top. A red towel is next to the cake stand. It rests on a wood table.

    FAQs

    Can I make this in 8-inch or 9-inch cake pans instead? 

    Yes, however you will need to adjust the recipe to increase by 50%. 

    Can I make these as cupcakes instead? 

    Yes! I love making cupcakes from this batter. Simply pour the batter into a paper lined cupcake tray about ¾ of the way full and bake for 23 to 25 minutes. Use a teaspoon to remove a bit of cupcakes and fill with raspberry jam. Frost with the same frosting for a cute cupcake. 

    Can I use a different jam filling? 

    Yes! Any stone fruit flavor of jam would be amazing in this cake. I recommend strawberry, blackberry, or any other jam you would like. 

    Is raspberry jam the same as raspberry preserves? 

    They are similar but not quite the same. Jam is made with mashed fruit. Preserves have the whole fruit or large pieces of it in preserves. For raspberries, they are a soft berry so there is not much different between the two products. 

    How to Store 

    Countertop: Not recommended. 

    Fridge: Keep this cake covered in the fridge for up to 3 days in an airtight container so that the cake doesn't dry out. I find that after 3 days the cake really starts to dry out. 

    Freezer: Keep this cake unfrosted in the freezer wrapped up in plastic wrap and then in a freezer safe container for up to 3 months. Make the frosting fresh when wanting to assemble and serve. Allow the cake layers to thaw in the fridge overnight before serving after freezing. 

    A slice of chocolate raspberry cake on a glass plate with a gold fork. A red towel is under the plate.

    Recommended Equipment

    • Handheld mixer
    • 6 inch cake pans
    • Parchment Paper
    • Piping Bags

    Want to know my favorite products? I've curated a list of all my favorite cooking and baking essentials. Everything from baking sheet to corn free baking powder and more. Shop my favorites!

    Top Tips 

    • Don’t over bake the layers! This cake is extremely moist even when fully cooked. It only takes about 35 minutes in my oven. A toothpick inserted into the center will come out clean or with a few moist crumbs. Don’t let it go longer than 40 minutes in the oven. 
    • If you want to get your frosting very smooth, after mixing it together, switch to the paddle attachment for 2 minutes. This will smooth the frosting out so that it is fluffy without air bubbles. 
    • Use a piping bag to get the frosting onto the cake in the most efficient manner. Then use an off set spatula to smooth the frosting on the sides of the cake. 

    More Cake Recipes to Love

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    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    A chocolate raspberry cake covered in pink frosting on a wood cake stand with a slice of cake being lifted out of the cake.

    Chocolate Raspberry Cake (gluten free + vegan)

    Ultimate gluten free, dairy free, + egg free chocolate raspberry cake is so amazingly delicious! Rich chocolate sponge with raspberry frosting. Easy to make and enjoy.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 40 minutes
    Cook Time: 35 minutes
    Chill time: 30 minutes
    Total Time: 1 hour 45 minutes
    Course: Dessert
    Cuisine: Baked Goods
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, cake, gluten free baking
    Allergen: Celery Free, coconut free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Nightshade Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
    Yield: 8 generous slices
    Calories: 618kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • hand mixer or stand mixer
    • mixing bowls
    • mixing spoons
    • whisk
    • Spatula
    • measuring cups
    • measuring spoons
    • parchment paper
    • Piping bag
    • Offset spatula

    Ingredients

    Chocolate Cake

    • 1 cup dairy free milk coconut or soy or rice recommended
    • 1 teaspoon apple cider vinegar
    • ¾ cup sugar white
    • ½ cup oil
    • 2 teaspoon vanilla
    • 2 tablespoon raspberry jam
    • 1 ⅓ gluten free flour
    • ⅓ cup cocoa powder
    • ½ teaspoon espresso powder optional
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 tablespoon ground flaxseed
    • 3 tablespoons boiling water
    • ¼ teaspoon salt

    Raspberry Frosting

    • 1 cup vegan butter
    • 3 ½ cups powdered sugar
    • 1-3 tablespoons dairy free milk as needed
    • 1 tablespoon raspberry jam
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • Red food coloring optional

    Instructions

    • Preheat the oven to 350°F/177°C.
    • Prep the pans. Grease and line with parchment paper two 6-inch baking pans. Cut two 2-inch strips of parchment paper and a round circle for the bottom. Set the strips across the bottom and rest the circle on top. This makes it easy to remove the cakes when finished. Set aside.

    Chocolate Cake

    • Flax egg. In a small bowl, combine the boiling water with the ground flaxseed. Mix and set aside for 5 minutes for the flax to gel.
    • Bloom the cocoa. In a medium sized bowl, combine the cocoa powder with the milk that has been warmed. This will deepen the chocolate flavor. Set aside.
    • Dry ingredients. In a medium sized bowl, sift or whisk together the gluten free flour, espresso powder (if using), baking powder, baking soda, and salt.
    • Wet ingredients. In a large bowl, whisk together the oil and sugar. Add the vanilla extract and flax egg. Mix well. Add the raspberry jam and mix well. Now add the bloomed cocoa mixture as well as the apple cider vinegar. Whisk well.
    • Combine. Add the dry ingredients to the wet ingredients. Switch to a spatula to make sure that all the ingredients are fully incorporated. Transfer the batter to the prepared pans, trying to divide it as equally as possible between the two pans.
    • Bake. Bake for 35 minutes. You’ll know the cakes are done when they have slightly pulled away from the edges of the pan and a toothpick inserted into the center pulls away clean. Let them cool in the pans for 10 minutes before allowing them to cool completely on a wire cooling rack.

    Raspberry Frosting

    • In a large bowl with a hand mixer, or in a stand mixer, cream the butter and powdered sugar together on high speed until light and fluffy, about 5 minutes. Add the non-dairy milk, raspberry jam, and vanilla extract. Mix again on high speed for a few minutes until smooth and creamy. Add any additional food coloring if you desire.

    Assembly

    • On a Cake stand or plate, set down one of the cake rounds. Spread a little frosting on top. Using a piping bag, create a ring around the outside and smooth out to create a little frosting dam. Fill with more raspberry jam. Layer the second cake layer on top. Fill in any holes with more frosting and smooth out. Place it in the fridge to chill for 30-60 minutes.
    • After chilling, remove the cake and finish frosting with the leftover frosting. Decorate with raspberries on top. Slice and enjoy!

    Notes

    • Allergy Variations 
      • If you are avoiding flax seeds, you can use an equal amount of chia seeds in place of the flax. No other changes are required. 
      • If you are avoiding corn, make sure that your powdered sugar, vanilla extract, and baking powder are corn free. Some brands of gluten free flour contain cornstarch so double check. For my favorite corn free baking items, please see my shop page.
    • How to Store 
      • Fridge: Keep this cake covered in the fridge for up to 3 days in an airtight container so that the cake doesn't dry out. I find that after 3 days the cake really starts to dry out. 
      • Freezer: Keep this cake unfrosted in the freezer wrapped up in plastic wrap and then in a freezer safe container for up to 3 months. Make the frosting fresh when wanting to assemble and serve. Allow the cake layers to thaw in the fridge overnight before serving after freezing.
    • How to Make Cupcakes 
      • Simply pour the batter into a paper lined cupcake tray about ¾ of the way full and bake for 23 to 25 minutes. Use a teaspoon to remove a bit of cupcakes and fill with raspberry jam. Frost with the same frosting for a cute cupcake.
    LivingBeyondAllergies.com

    Nutrition

    Calories: 618kcal | Carbohydrates: 80g | Protein: 2g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Sodium: 470mg | Potassium: 126mg | Fiber: 2g | Sugar: 75g | Vitamin A: 1202IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!

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