plantbased vegan vegetarian baking dessert party sweettreats

chocolate cake with raspberries

ready in: 1 hr

servings: 12

by: Ceres Organics

Perfectly rich and moist, this Chocolate Cake with a tangy raspberry sauce is a decadent dessert to enjoy with friends and family, best served with a dollop of creamy coconut yogurt!   


  • 1 cup plant-based milk
  • 1 tbsp Ceres Organics Apple Cider Vinegar
  • 2.5 cups Ceres Organics White Spelt Flour
  • 2 cups Ceres Organics Coconut Sugar
  • 1 cup Ceres Organics Cocoa Powder
  • 1 ½ tsp salt
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 2 tsp vanilla essence
  • ¾ cup Ceres Organics Coconut Oil
  • 1 ½ cups water
  • 2 tbsp Ceres Organics Icing Sugar
  • 1 ½ cups frozen raspberries
  • 1 tbsp lemon juice


  1. Preheat the oven to 180ºC. Line a cake tin with baking paper.
  2. In a small bowl, combine the milk and apple cider vinegar. Set aside to curdle.
  3. Whisk to combine the flour, coconut sugar, cocoa powder, salt, baking powder and soda.
  4. Boil the water and melt the coconut oil in the microwave until completely liquid.
  5. Add the milk apple cider vinegar mix, coconut oil, boiling water and vanilla to the flour mixture. Gently combine with a spatula without over mixing.
  6. Pour the cake mixture into the prepared tin and bake in the oven for 30-40 minutes until springy. Set aside to cool.
  7. Add the frozen raspberries and lemon juice to a saucepan. Stirring regularly, heat on medium to high heat until the berries have defrosted and a sauce forms.
  8. Sprinkle the chocolate cake with the icing sugar and serve with the berry sauce. Enjoy!


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