Vegan Raspberry Chocolate Cake
There's something magical about the combination of rich, decadent chocolate and the tart sweetness of raspberries. This raspberry chocolate cake brings those two flavors together in the most delightful way! Whether you're celebrating a special occasion or just treating yourself to something indulgent, this cake is sure to be a hit. It’s easy to make, gluten-free, and totally vegan, but most importantly—absolutely delicious! Ready to dive into this irresistible dessert? Let’s get baking!
1 tablespoon flaxseed meal
1½ cups gluten-free all purpose flour
½ cup unsweetened cocoa powder
1½ teaspoon baking powder
¾ teaspoon sea salt
¾ cup unsweetened plant milk
⅓ cup + 1 tablespoon pure maple syrup
¼ cup unsweetened applesauce
2 teaspoons pure vanilla extract
¼ cup vegan chocolate chips
2½ cups fresh or frozen raspberries
1 tablespoon lemon juice
In a small bowl, add flax meal and 3 tablespoons of water. Stir to make a flax egg and set aside. In a large bowl add your dry ingredients - flour, cocoa powder, baking powder, and salt. In another bowl, add milk 1/3 cup of maple syrup, applesauce, and vanilla extract. Next, add your flax egg to the wet ingredients and combine well. Add your wet ingredients to the large bowl of dry ingredients and make sure it’s completely mixed then add chocolate chips and one cup of raspberries.
Set oven to 375° and bake for 30 minutes or until cake is fully firm. Check with a toothpick to see if the inside is not completely cooked. Cool on wire rack. While cake is cooling, take a small bowl and put raspberries, one tablespoon of maple syrup, and lemon juice and mash it together. This will be your sauce. Once cake is cooled serve and pour sauce on top and enjoy.
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