Chocolate Raspberry Cake

5 from 10 votes

This one bowl chocolate raspberry cake is a delicious vegan chocolate dessert that takes less than 30 minutes to make. No milk, no eggs, and no butter needed! 

chocolate raspberry cake

Raspberry Cake

When it comes to chocolate cakes, I play no favorites. I love a chocolate caramel cake, sweet potato chocolate cake, and this chocolate raspberry cake. 

I love the chocolate and raspberry combination. There’s something so special about the sweetness of the chocolate with mouthfuls of tart raspberries. One of my all time favorite treats is a dark chocolate raspberry truffle bar. To be quite honest, I rarely have raspberries on end, mostly due to how expensive they are. Whenever I DO have some, they often don’t taste longer than 24 hours- I eat them by the handful until they are all gone.

The other week, raspberries were on sale (a rarity in my city!) and I may or may not have stocked up on 4 kilograms of raspberries. While I’m adding them to my smoothies and yogurt bowls, I’ve also been baking a TON with them. 

This chocolate raspberry cake is a taste and texture lovers dream. A rich, dark and moist chocolate cake, with layers of rich ganache frosting and fresh raspberries. What I LOVE about this recipe is that you don’t need to bake the raspberries into the cake- they are layered on top.

You won’t find any butter, milk, or eggs in this cake, but you’d never tell- It’s one show stopping cake that is SO easy to make.

Ingredients to make this recipe

These are the ingredients you’ll need to make this cake. I tripled the ingredients to make a chocolate raspberry layer cake, but you can keep it as a single layer. 

chocolate raspberry cake ingredients

For the cake

  • All purpose flour– I tried this cake with both all purpose flour and gluten free baking flour. 
  • Cocoa powder– Use a good quality cocoa powder, to enhance the chocolate flavor of the cake. 
  • Sugar of choice– Either white or brown sugar can be used. If you’d like to make this a healthier cake, see my tips below. 
  • Baking soda– Works with the vinegar to give the cake some rise and fluffiness, without the need for any eggs. 
  • Salt– Brings out the sweetness of the cake. 
  • Vinegar– Either apple cider vinegar or white vinegar can be used.
  • Oil of choice– Use a neutral flavored oil, like canola oil or vegetable oil. 
  • Vanilla extract– A must for any good cake recipe! 
  • Water– to mix everything together. 

For the chocolate raspberry filling

  • Chocolate frosting– You can frost this cake as thickly or as thinly as you want. I’ve tried this with both healthy chocolate frosting and keto frosting, and either can be used. 
  • Raspberries– fresh or frozen raspberries. The raspberries will be added between the layers so if you use frozen ones, be sure that they have been thawed out beforehand. 

How do you make a chocolate cake with raspberry filling? 

Start by mixing together your dry ingredients in a large mixing bowl. Next, add your vinegar, oil, and vanilla extract, before adding the water. Mix everything together, until a smooth batter remains. Transfer the cake batter into a greased, 8-inch cake pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool completely, before adding a thin layer of frosting, a layer of raspberries, and another layer of frosting. 

If making a layer cake, repeat the process, and top with extra frosting.


Frequently Asked Questions + Substitutions

Can I make this recipe keto?

Switching out these ingredients for keto friendly ones will not work well, without making significant changes.

Instead, replace the cake portion with my keto chocolate cake. The frosting I’ve used is already low carb, as are raspberries. 

Can I make this recipe healthier? 

If you’d like to make this cake healthier, make the following changes-

  • Sweetener of choice– Use either monk fruit sweetener, erythritol, or any baking stevia of choice. 
  • Oil of choice– Replace the oil with unsweetened applesauce. 

Will this recipe work with frozen raspberries? 

You can use frozen raspberries if you prefer. Be sure to thaw them out completely, and pat any excess water dry from it. 

Is this cake gluten free? 

Yes, I tried this recipe with gluten free baking flour successfully. I used Bob’s Red Mill brand, and always have success when gluten free baking. 

If you use another brand, be sure that it has xanthan gum in it, to hold the cake together. 

raspberry cake

Tips to make the perfect cake

  • The ingredient amounts make a single layer cake. If you’d like to make this a layer cake as pictured, triple the ingredients and bake in 3 cake pans.
  • Do not overbake the cakes. They continue to cook as they are cooling down. 
  • I recommend using a springform pan, for easy removal. If you don’t have springform pans, you can coat the pans with parchment paper and leave 1-2 inches overhanging around the sides, so you can lift the cake out easily. 
  • Feel free to fold through some raspberries into the batter, but be wary that it will make the cake super moist. It will also require you to bake it for a further 5 minutes. 

How to store raspberry cake

  • To store: Leftover cake should be stored in the refrigerator, in a sealed container. The cake will keep well for up to 2 weeks. 
  • To freeze: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. 

vegan chocolate raspberry cake

More Chocolate Desserts

chocolate cake with raspberry filling

Chocolate Raspberry Cake

This chocolate raspberry cake is a delicious vegan cake that requires just one bowl! No eggs, no milk, and no butter needed.
5 from 10 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 12 Slices
Calories: 194kcal
Author: Arman


For the frosting


  • Preheat the oven to 180C/350F. Grease an 8-inch cake pan and set aside.
  • In a large mixing bowl, add your dry ingredients and mix well. Add the vanilla extract, vinegar, oil, and water. Mix well, until combined.
  • Transfer the cake batter into the cake pan. Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely, before frosting.
  • To frost the cake, add a thin layer of chocolate frosting. Next, place a single layer of raspberries on top, followed by a thicker layer of chocolate frosting. If making a layer cake, repeat the process.


* Any granulated sweetener can be used. White, brown, coconut, and sugar free substitutions (erythritol, monk fruit sweetener, etc).
TO STORE: Leftover cake should be stored in the refrigerator, in a sealed container. The cake will keep well for up to 2 weeks. 
TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. 


Serving: 1Slice | Calories: 194kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Sodium: 204mg | Potassium: 59mg | Fiber: 2g | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg | NET CARBS: 29g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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