Vegan Dark Chocolate Cake

Craving a decadent yet cruelty-free treat? Indulge in our Vegan Dark Chocolate Cake layered with luscious raspberry puree and topped with a heavenly sticky date chocolate frosting! 🎂✨


• 2 cups all-purpose flour
• 1 cup cocoa powder
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ¾ cups almond milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup raspberry puree
• 1 cup chopped dates
• ½ cup vegan chocolate chips

For the frosting:

• 1 cup dates, soaked in hot water for 30 minutes
• ½ cup cocoa powder
• ½ cup coconut cream


. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
. Add almond milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until smooth.
. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
. While the cakes are baking, prepare the frosting. In a food processor, blend soaked dates, cocoa powder, and coconut cream until smooth and creamy.
. Once the cakes are baked, let them cool completely on a wire rack.
. Once cooled, spread raspberry puree evenly over one cake layer, then the second layer , then place the other cake layer on top.
. Spread the sticky date chocolate frosting generously over the top and sides of the cake.
. Garnish with vegan chocolate chips and additional raspberries if desired.

. Slice and enjoy your indulgent Vegan Dark Chocolate Cake with Raspberry Puree Filling and Sticky Date Chocolate Frosting

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