Chocolate Raspberry Mocha Layer Cake

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Chocolate Raspberry Mocha Layer Cake


A good go to chocolate cake. I've changed this basic recipe to accomodate many different flavours over the years but my favourite is the raspberry. Has been enjoyed by many non-vegans who didn't even know the difference! I got this recipe when I was in high school from a friend. Frost the cake with my Easy Chocolate Icing, Easy Chocolate Icing (Vegan). You can change the jam in the recipe easily, or cook down fresh berries with a little water and thicken with cornstarch and use that instead. I have also doubled the icing and flavoured half with mint extract and used that as the filling.

Cooking Time

Preparation Time :10 Min

Cook Time : 40 Min

Total Time : 50 Min


Serves : 10-12
  • 2 granulated sugar

  • 3⁄4 cup vegetable oil

  • 1⁄4 water

  • 2 vanilla

  • 3 flour

  • 2 baking soda

  • 1⁄4 salt

  • 1cup cocoa

  • 2 soymilk

  • 1 instant coffee

  • 1⁄4-1⁄2 cup raspberry jam

  • easy chocolate icing (vegan)


  • Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
  • In a seperate bowl, mix flour, baking soda, salt and cocoa.
  • Measure out soy milk and stir in instant coffee.
  • Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
  • Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
  • When cake is baked, remove from pans and cool on a wire rack.
  • When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.