Chocolate Raspberry Cake No Eggs

Craving more chocolate cake recipes? Try my death by chocolate cake, flourless chocolate cake, hot chocolate cake, and chocolate peanut butter cake next. By far, one of the most underrated flavor combinations in chocolate and raspberries, especially when there’s frosting involved. If you are like me and think some chocolate cakes can be a little too sweet or rich (yes, even for me!), then my chocolate raspberry cake recipe is your answer.

Why I love this recipe

It’s SO easy to make. The ingredient list is short and sweet (literally), and the batter comes together in just one bowl. Works with other berries. You can, in fact, use any type of berries in this cake. Blasphemy, I know! Accidentally vegan. There are zero eggs, dairy, or butter, but you’d never know by how light and fluffy it is. Layer it up, or keep it simple. This recipe makes a single-layered cake, but it’s easy to double it up and get an impressive layered cake, too. Perfect texture. The chocolate cake has a tender crumb, the raspberries burst with each bite, and the creamy chocolate frosting ties it together. Okay, my mouth is watering.

Ingredients needed

All-purpose flour. Preferably sifted to remove clumps. Use gluten-free flour if needed, but make sure it has xanthan gum. If it doesn’t, add ¼ teaspoon. Cocoa powder. I used unsweetened Dutch-processed cocoa powder, which I find has the best rich (but not overpowering) dark chocolate flavor. Sugar. I used white sugar, but brown sugar works, or you can cut the carbs and use a sugar-free sweetener. Baking soda. Works with the vinegar to give the cake some rise and fluffiness without eggs. Salt. Brings out the sweetness of the cake. Vinegar. Either apple cider vinegar or white vinegar can be used. Oil. 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. I also tested almond milk, and it didn’t make a big texture difference, but you can use either. Raspberries. Use fresh OR frozen raspberries. If you use frozen, let them thaw to room temperature and drain the excess juice.

How to make chocolate raspberry cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This was so easy and delicious. Finally a “go-to” recipe that allows my dairy-free daughter to enjoy a really yummy dessert for the holidays.” – Kari I love the simplicity of this cake recipe, but when I want to go the extra mile, I love getting creative with frosting. Here are some ideas:

Try my foolproof dairy free frosting or healthy frosting. Make a raspberry chocolate ganache by melting chocolate chips with heavy whipping cream and raspberry liqueur. If you’re using frozen raspberries, save the thawed juices and use that as part of the liquid for the frosting.

Arman’s recipe tips

Make a double-layered cake. Double the ingredients and top the cake layers with sheets of frosting and raspberries. Use a springform pan. While optional, I find it makes for easy removal. If you don’t have a springform pan, you can line the pan with parchment paper and leave a few inches overhanging on the sides. Don’t overbake the cake. It’ll continue to cook as it cools, so pull it from the oven as soon as a toothpick comes out mostly clean. Intensify the chocolate flavor. Swap some of the liquid for warm espresso. It’ll help the cocoa powder dissolve and enhance the chocolate flavor. You won’t taste the coffee! Make a raspberry cake filling. If you make a layered cake, do yourself a favor and layer the cakes with raspberry filling (I just use raspberry jam), then garnish the top with fresh raspberries.

Storage instructions

To store: Leftover cake should be stored in an airtight container in the refrigerator for up to two weeks. To freeze: Wrap cake slices in plastic wrap, place them in a freezer-friendly container, and store in the freezer for up to 6 months.