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A cute and delicious Vegan Raspberry Cream Cake is perfect for a plant-based celebration. With coconut cream, raspberry sauce and fresh fruit for topping.



Total time

60 minutes




  • 1½ cups flour
  • ⅓ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • ½ cup oil
  • 1 cup soy milk
  • 2 tsp vinegar
  • 300 grams raspberries (frozen)
  • 100 grams sugar
  • 1 tsp agar agar (about 5 grams)
  • 600 milliliters full-fat coconut whipping cream
  • fresh fruit for topping (raspberries, blackberries, blueberries)


  1. Preheat oven to 160°C / 320°F. Grease a round cake baking tin (diameter about 20 cm).
  2. In a bowl, mix together the dry ingredients: flour, cacao powder, baking powder, salt and sugar. In a separate bowl, mix oil and soy milk. Add wet ingredients to dry ingredients and mix well to combine. Add vinegar and stir in quickly, then immediately pour batter into the baking tin and place in preheated oven. Bake about 45-50 minutes. Test when your spongecake is ready with a toothpick.
  3. Remove spongecake from oven and set aside to cool completely. Once cooled, slice the spongecake into two layers. If you have leftover spongecake, set it aside. I actually cut my spongecake into 4 thin layers and ended using only 2.
  4. Place raspberries and 100 grams sugar into a pan and heat up on low. Cook while constantly stirring for about 20 minutes, or until the raspberries have dissolved and the sauce thickens. Run the sauce through a strainer to remove seeds and cool down. Add agar agar, mix well, then return to the pan and bring to a boil. Let it boil for about a minute, then remove from stove and cool down.
  5. Whip coconut cream until fluffy and firm. Slowly add the coconut cream to the raspberry and agar agar mix, stirring well.
  6. Start assembling your cake: Place a spongecake layer in a cake mold with removable sides and soak with a few spoons of water and sugar mixture or raspberry juice. Add a few scoops of raspberry cream and smooth it out. Place in fridge for a couple of minutes to firm the layers. Then, carefully add another spongecake layer on top, soak it, and add more raspberry cream. Even the layers, and place in fridge to firm for at least two hours or overnight.
  7. Once your cake is chilled and firm, remove the sides of the cake tin carefully and place your cake on a cake stand. Decorate with fresh berries and roses and dust with powdered sugar. Serve.
  8. If you have leftover cream and spongecake, tear up spongecake into chunks, and place into glasses or jar. Soak, then add cream on top. Cover the jars with cling film and place in fridge to firm.
  9. View the recipe instructions at Vibrant Plates

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