A rich, decadent vegan chocolate cake, sandwiched with creamy chocolate buttercream and filled with fresh raspberries. A wonderful dinner party dessert.
This is the last post that I’ll be posting from England for a little while. As of Wednesday I’ll be moving back to Hong Kong for at least the next year. You might remember Andy headed back over for work in April, and now its time for me to join him out there. At the moment I’m in the process of packing up, trying to fit my life back into one 23 kilo suitcase. Debating which of my cake tins I absolutely need and which I can live without. Which ones can I adapt to the largest variety of cakes, which are too niche and will hardly get used. Wondering if its really sensible to take back napkins and table linens for blog props, or if I really should try and put at least a few winter jumpers into the case. Considering if I should just leave everything here, and buy everything as I need it when I get there. Having shipped everything back to England just 11 months ago, I’m loath to ship anything back the other way again. Most things will stay in storage here, except for the essentials. The question is, is a loose bottomed tart tin an essential or not? Who can say!
This chocolate and raspberry cake is a rather special cake. Its rich, decadent and delicious. Its hard to believe, but the cake is completely vegan, as well as being gluten free. It makes a wonderful dessert, served with a generous scoop of vanilla ice cream, and a pour of cream. The icing is creamy, smooth and chocolatey. Its spread thickly between the layers, and on top of the cake. The fresh vibrant raspberries offer the perfect contrast to the darkness of the chocolate.
I was so impressed with the texture of this cake. Its moist and tender. This is partly due to the soya yoghurt. Yoghurt brings a tender quality to the crumb, replacing the moisture you would normally achieve with eggs. A little xanthan gum also helps bring the tender, spongy crumb that you can lose when using a gluten free flour, mimicking gluten’s sticky quality.
The buttercream is deliciously creamy. Like the cake, its made with soya yoghurt. Its got a wonderful sticky, lick it off your fingers quality.
The recipe is adapted very slightly from Jamie Oliver’s Epic Vegan Chocolate Cake. All I’ve really done is to switch around the yogurt and milk, using vanilla soya yoghurt instead of plain, and switching the rice milk for almond milk. I like the additional flavour the vanilla soya yoghurt brings, but any dairy free yoghurt will bring the same moisture to the cake. I haven’t tried it yet, but I think the cake would work really well made with coconut yoghurt, the coconut flavour would be delicious with the chocolate.
– Many varieties of dark chocolate will be free of dairy products, but I used this brand which guarantees the chocolate is made in a dairy free environment.
– The bake time for this cake is fairly short so do keep an eye on the cake. Over baking the cake will make it dry.
- 300g dairy free margarine
- 300g caster sugar
- 2 teaspoons vanilla extract
- 200g vanilla or plain soya yoghurt
- 300g gluten free plain flour
- 2 teaspoons gluten free baking powder
- ½ teaspoon xanthan gum
- 70g cocoa powder
- 6 tablespoons almond milk (or rice milk)
- 100g fresh raspberries
- ----- for the chocolate icing
- 200g icing sugar
- 4 tablespoons cocoa powder
- 100g dairy free margarine
- 2 tablespoons vanilla or plain soya yoghurt
- dairy free dark chocolate, to decorate
- Preheat the oven to 190C / 170C fan / 375F.
- Grease and line 2 x 20cm round cake tins. Spring form tins are easiest to work with, but you could also use sandwich tins.
- In a bowl, cream together the dairy free margarine and the sugar together until light, fluffy and pale.
- Add in the vanilla extract and soya yoghurt and mix until combined.
- Sieve the flour, baking powder, xanthan gum and cocoa powder together in a bowl, then add the to the butter and sugar mixture. Beat to combine. Stir in almond milk until the batter is smooth and all the ingredients are well combined.
- Divide the batter evenly between the two prepared tins. Bake in the centre of the oven for 15 - 20 minutes, or until an inserted skewer comes out clean.
- Put the cakes onto a wire rack, and after about 15 minutes, turn out of the tins to cool completely.
- Meanwhile, make the icing. Sieve the icing sugar and cocoa powder together in a large bowl. Add the margarine and beat to combine. Add the yoghurt to bring the mixture together.
- To assemble the cake, put one half of the cake upside down on a cake plate or stand. Spread half of the butter icing on top, then sprinkle on most of the raspberries. Carefully put the other half the cake the right way up on top. Cover with the remaining icing, then top with the remaining raspberries. Using a sharp, heavy knife, cut shards of dark chocolate and sprinkle over to decorate.