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Not only is this cake picture-perfect, it tastes absolutely divine. Two fluffy, indulgent chocolate sponges soaked in vegan hazelnut milk, layered with silky chocolate frosting, tart raspberry jam and dreamy whipped cream. It’s perfect! So, what makes this cake so special? Well, not only is it unbelievably delicious, it’s also completely vegan friendly, made without any dairy at all.
This amazing vegan chocolate sponge uses 3 different egg replaces to achieve that high rising fluffy goodness. Don’t worry, you probably have the “eggs” in your pantry already. 1) flax egg. This is a simple combination of milled flax and water. Let it sit for a few minutes until a jelly-like texture, and there you have a vegan egg. 2) vegan yogurt. This will give you a fluffy moist cake, without the need for eggs. 3) vegan “buttermilk”. This is super easy to make, just add 1 tbsp apple cider vinegar (or lemon juice/white wine vinegar) to your milk, let it curdle for 5-10 mins and you have vegan buttermilk.
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Equipment needed:
- Two 8″ cake pans
- Large mixing bowl
- Electric whisk / stand mixer
- Whisk
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- Pallet knife
- Piping bag (optional)
Ingredient notes:
- Flour ~ be sure to use self-raising for a high rising cake.
- Sugar – caster sugar or granulated sugar will work.
- Cocoa powder ~ dutch processed cocoa powder works best.
- Baking soda ~ this will give you a fluffy final result.
- Baking powder ~ this will help the cake rise.
- Salt ~ will enhance the flavour of your baked good.
- Oil ~ vegetable oil works well, so will another neutral oil.
- Flax egg ~ simply combine 1tbsp milled flax with 2tbsp water.
- Vegan yogurt ~ this will allow your sponge to be fluffy and moist.
- Vanilla ~ make sure to use good quality vanilla extract / paste.
- Vegan milk ~ alpro’s whole oat milk works well, coconut and soy will also work.
- Apple-cider vinegar ~ this is used to create vegan buttermilk.
- Coffee ~ use strong coffee to enhance the chocolate flavour.
- Vegan cream ~ make sure to use double cream, elmlea plant based works well.
- Powdered sugar ~ this will sweeten the frosting and whipped cream, make sure to use a brand that is vegan, like tate & lyles.
- Vegan butter ~ this is for the frosting, flora vegan original works best.
- Hazelnut extract ~ optional but recommended for the milk soak and chocolate frosting, can be subbed for vanilla.
- Agar-agar powder ~ this is essential and cannot be subbed, it stabilises the vegan cream and stops it from deflating.
- FOR THE SPONGES
- To a large bowl, whisk together the sugar, oil, vanilla, flax egg and vegan yogurt.
- Slowly add in the vegan buttermilk while whisking.
- Then, add flour, cocoa powder, baking soda, baking powder and salt.
- Whisk until briefly combined. (do NOT overmix)
- Slowly add in coffee bit by bit while whisking.
- Continue until all of the coffee is mixed into the batter.
- Divide the batter evenly between two parchment lined and greases 8″ cake pans.
- Smooth the tops if necessary, and place into a 180c (160c fan oven) preheated oven for 35-40 minutes until a toothpick comes out clean (with a few crumbs is fine).
- Set aside and allow to cool in the tins.
- FOR THE FROSTING
- To a bowl of a stand mixer, add in your vegan butter. Whip until pale.
- Slowly add in the powdered sugar and cocoa powder.
- Add the vanilla + hazelnut extract.
- Whip until fluffy and stable.
- FOR THE WHIPPED CREAM
- To a bowl (stand mixer or use electric whisk), add the vegan double cream. Whip until soft peaks form.
- Then add the vanilla, powdered sugar and agar agar powder.
- Whip until stiff peaks form and the cream if fluffy and stable.
- ASSEMBLE
- Place one chocolate sponge onto a cake stand. With a fork, poke a few holes into the sponge.
- To a jug, combine some vegan milk and hazelnut extract (vanilla can be subbed) to make a soak.
- Pour some of the mixture over the sponge (not too much, just a few tablespoons).
- Add a layer of chocolate frosting and smooth with a pallet knife. Create a thin well in the center.
- Add raspberry jam to the center of the well and smooth out.
- Add some whipped cream and smooth out again.
- Then add on the other sponge, repeat the soak process.
- Add another layer of chocolate frosting and pipe some whipped cream on top.
- Decorate with fresh raspberries, cut and enjoy!
The first cakes ever made were very different to the ones we know today. Surprisingly, the Ancient Egyptians were the first to experiment with baking. They made the first ‘cakes’ with a mixture of flour, eggs, milk, honey and usually dried fruits. They were flat, dense and quite bread-like near the beginning.
During the mid-17th century Europeans began to experiment with cakes that are more similar to the ones we eat today. As technology advanced and we got our hands on more ingredients, people got more creative with baking. Europe was the birthplace of the first modern cake, which was topped with icing. During these advancements, the majority of cakes still contained fruits or citrons.
During the 19th century, cake as we know it today grew in popularity. Cake was now considered a luxury due to its expensive ingredients, sugar and sometimes chocolate. Buttercream began to overrule simple icing, and as technology advanced, temperature controlled ovens became common making baking so much easier.
Ingredients eventually went down in price, and household appliances made their way into most homes. This allowed more people to advance in baking, which led to the increase in cakes popularity.
- MIXING – For a fluffy, light sponge, make sure you DON’T overmix your batter. Mix the ingredients until fully combined, but its ok if there are a few lumps left. If you overmix the cake batter, it can lead to a dense and chewy sponge.
- MEASURMENTS –It is very important that you measure your ingredients correctly. I tend to use measuring cups in most of my recipes, however I understand many people prefer to use kitchen scales. When using measuring cups, make sure to spoon the ingredient into the cup, and with the back of a knife scrape the top so it becomes even. This way, you use the correct amount of ingredients.
- BAKING – If you want your cakes to be evenly cooked, make sure to put them on the same shelf. If this is not possible for you, place one cake on the top shelf, but push it to the very right edge. Then, place your other cake on the lower shelf, but push it to the very left edge. This will allow both layers to cook more evenly.
Vegan Chocolate Raspberry Cream Cake
Prep time: 45 mins / Serves: 12 slices / Cook time: 35 mins
Ingredients:
- sponge
- 2 cups caster sugar
- 1/2 cup neutral oil
- 1 flax egg*
- 1/4 cup vegan yogurt
- 2 tsp vanilla
- 1 cup vegan buttermilk*
- 2 cups self-raising flour
- 3/4 cups cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cups strong hot coffee
- frosting
- 1 cup vegan butter (cold)
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1 tsp hazelnut extract (optional)
- tbsp’s of vegan cream if necessary
- whipped cream
- 1 cup vegan double cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla
- 1 tsp agar agar powder
- vegan milk + hazelnut extract for milk soak (or vanilla)
- raspberry jam + fresh raspberries for filling + decoration
Method:
- sponge
- Pre-heat your oven to 180c/160c fan oven (350F/320F)
- Line two 8″ cake pans with parchment paper and vegan butter.
- Make your vegan buttermilk by combining 1 cup vegan milk and 1tbsp apple cider vinegar. Let sit until curdled.
- Make your flax egg by combining 1tbsp flax meal and 2 tbsp water. Let sit until jelly like.
- To a large bowl, whisk together the sugar, oil, vanilla, flax egg and vegan yogurt.
- Slowly add in the vegan buttermilk while whisking.
- Then, add flour, cocoa powder, baking soda, baking powder and salt.
- Whisk until briefly combined. (do NOT overmix)
- Slowly add in coffee bit by bit while whisking.
- Continue until all of the coffee is mixed into the batter.
- Divide the batter evenly between two parchment lined and greases 8″ cake pans.
- Smooth the tops if necessary, and place into the oven for 35-40 mins until a toothpick comes out clean (a few crumbs is fine).
- Allow the cakes to fully cool in their tins before removing and decorating.
- frosting
- To a bowl of a stand mixer, add in your vegan butter. Whip until pale.
- Slowly add in the powdered sugar and cocoa powder.
- Add the vanilla + hazelnut extract.
- Whip until fluffy and stable.
- whipped cream
- To a bowl (stand mixer or use electric whisk), add the vegan double cream. Whip until soft peaks form.
- Then add the vanilla, powdered sugar and agar agar powder.
- Whip until stiff peaks form and the cream if fluffy and stable.
- assemble
- Place one chocolate sponge onto a cake stand. With a fork, poke a few holes into the sponge.
- To a jug, combine some vegan milk and hazelnut extract (vanilla can be subbed) to make a soak.
- Pour some of the mixture over the sponge (not too much, just a few tablespoons).
- Add a layer of chocolate frosting and smooth with a pallet knife. Create a thin well in the center.
- Add raspberry jam to the center of the well and smooth out.
- Add some whipped cream and smooth out again.
- Then add on the other sponge, repeat the soak process.
- Add another layer of chocolate frosting and pipe some whipped cream on top.
- Decorate with fresh raspberries, cut and enjoy!
NOTES
- *to make a flax egg, combine 1tbsp flax meal with 2 tbsp water. Let it become gelatinous before using.
- *to make vegan buttermilk, combine 1tbsp apple-cider vinegar (or another acid, lemon juice/white wine vinegar) with your vegan milk, let curdle before using.
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