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Chocolate Raspberry Mocha Layer Cake

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

Cook Time : 40

Total Time : 50


Serves 10-12

  • 2cups granulated sugar

  • 3⁄4 cup vegetable oil

  • 1⁄4 cup water

  • 2teaspoons vanilla

  • 3cups flour

  • 2teaspoons baking soda

  • 1⁄4 teaspoon salt

  • 1cup cocoa

  • 2cups soymilk

  • 1tablespoon instant coffee

  • 1⁄4-1⁄2 cup raspberry jam

  • easy chocolate icing, Easy Chocolate Icing (Vegan)


  • 01

    Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.

  • 02

    In a seperate bowl, mix flour, baking soda, salt and cocoa.

  • 03

    Measure out soy milk and stir in instant coffee.

  • 04

    Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)

  • 05

    Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.

  • 06

    When cake is baked, remove from pans and cool on a wire rack.

  • 07

    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.



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