Raspberry Chocolate Cake Dairy Free
Raspberry Chocolate Cake Dairy Free is not only dairy free, but wheat free and gluten free too. Do you know what it is not free of? Great taste!
This cake is prettied-up with a frosting made with chocolate ganache. Traditionally, chocolate ganache is made with 35% cream. But, in this dairy free cake, we have replaced the cream with coconut milk. Adding a touch of pure vanilla intensifies the taste.
This deep, dark, delicious cake is a must for any chocolate lover. Bake it up and give it to your Valentine as the perfect way to celebrate Valentine’s Day. Or any day in fact!
Try the original recipe for Raspberry Chocolate Truffle Cake.
Raspberry Chocolate Cake Dairy Free
Ingredients
- 1 1/2 cup Peetz S.M.A.R.T Blend
- 1 cup stevia
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs large
- 1/2 cup coconut oil melted
- 1 1/2 cup coconut milk canned
- 3/4 cup cup Dutch processed cocoa powder
- 3/4 cup freshly brewed coffee warm
Chocolate Ganache
- 2 cups dark chocolate chopped fine
- 1 cup coconut milk canned and not low fat
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 F.
- Grease the bottom and sides of two 8-inch cake pans.
- Cut two pieces of parchment into 8-inch rounds.
- Insert one in the bottom of each pan.
- In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
- In another large bowl, whisk together the eggs.
- Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
- Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
- Slowly pour the liquid into the egg mixture, while whisking.
- Sprinkle 1 cup of the dry ingredients over and stir to combine.
- Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
- Then, using an electric mixer, beat on high speed for two minutes.
- Divide batter evenly between two pans and smooth the tops with a spoon.
- Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
- Place cakes on a wire rack and allow to cool for 10 minutes.
- Once cool, unmold and set cakes back on rack.
For the Ganache
- To make the ganache, bring the coconut milk to a boil.
- Place chopped chocolate in a medium bowl.
- Pour hot coconut milk over the chocolate. Let set for 2 minutes.
- Then, whisk to combine.
- Add vanilla and whisk again until smooth.
- Place the ganache in the refrigerator for 1 hour.
- Then, it is time to assemble the cakes.
To Assemble
- Using a serrated knife, cut the domes off the top of each cake.
- Place the first cake, cut side down, on a plate or cake wheel.
- Heat the jam in a small pot until warm.
- Spread the jam on the cake, keeping it an inch away from the edge.
- Repeat the process with the second cake.
- Once the cake layers are assembled, remove the ganache from the refrigerator.
- Using an electric mixer, beat the ganache into a frosting.
- Swirl the frosting over the top and sides of the cake.
- Top with raspberries or a combination of raspberries and other berries.
Read below for our tip on baking Raspberry Chocolate Cake Dairy Free
How do you make a cake super moist?
Fat! Yes, that is right. Fat contains moisture.
When baking with Peetz S.M.A.R.T blend, remember, you are baking with whole grains. Whole grains contain a lot of healthy fibre. This absorbs liquid, so you will need extra liquid and fat in your baking.
What kinds of fat should I use?
There are a few different fats you can add.
Egg yolks add extra moisture. This recipe originally had just two eggs. We added two additional yolks.
Since this cake is dairy free, we eliminated milk. Then, we added coconut milk instead.
The coconut oil is our cake recipe, also creates a lighter crumb.
This cake also contains oil, which creates a lighter crumb.
Hey chocolate lovers you might also enjoy:
Raspberry Chocolate Truffle Cake
