Makes one 8-inch layer cakes (for 10 to 12)
Photo by Kate Lewis
Blackout cake should feel a little dangerous. Dark, sultry, the kind of chocolate that pulls you in so completely it almost gives you tunnel vision. This vegan blackout cake delivers. Deep cocoa, a ridiculously tender crumb, and a glossy ganache that drapes over everything like velvet.
But it’s the raspberries that make it unforgettable.
Layered throughout and baked right into the batter, the raspberry preserves melt into the cake, creating a jammy, jewel-toned brightness that cut through the richness. Sweet, tart, a little sharp — they keep the chocolate from getting too comfortable. Every bite is that push and pull: dark and intense, then suddenly bright and alive.
The ganache settles into a smooth, luscious coating, amplifying the chocolate without dulling the fruit. And the fresh raspberries on top? Juicy, vibrant, almost glowing against all that darkness.
This vegan chocolate raspberry cake has been pulling people in since Vegan With a Vengeance came out in 2005 — and it’s still the one people ask about. It’s been through hundreds of birthdays and weddings and created so many memories. Rich, alluring, a little dramatic — the kind of cake where one more bite turns into one more slice before you even realize what’s happening.
VEGAN RASPBERRY BLACKOUT FAQ
Can I use a different oil? Melted and cooled refined coconut oil works great here and gives the crumb a nice richness. Any neutral oil (vegetable, sunflower) is fine too. I also like to use olive oil in everything — it will probably be good here. Use a cheap kind that isn’t too bitter, like from Trader Joe’s.
Does it have to be Dutch-process cocoa? It really does make a difference — Dutch-process is darker, smoother, and less bitter, which is what gives this cake that blackout depth. Regular cocoa will work in a pinch but the color and flavor won’t be quite the same.
Seedless or regular raspberry preserves? Either works. Seedless will give you a cleaner texture in the batter; regular adds a little extra texture. Both are great.
Can I make this ahead? Yup. The cake layers can be baked a day ahead and wrapped tightly at room temp. The ganache keeps in the fridge for up to a week — just let it come back to room temp before pouring, or reheat gently.
Can I make this gluten-free? A 1:1 gluten-free flour blend should work fine here.
My ganache set too firm to pour. What do I do? Warm it gently in a saucepan over low heat, stirring constantly, until it loosens back up. Don’t rush it.
How did I end up here? You were probably searching for “vegan chocolate cake,” “vegan blackout cake,” or maybe “vegan chocolate raspberry cake.” This recipe has been around since Vegan With a Vengeance dropped in 2005 and it holds up. Deep, fudgy, plant-based chocolate cake with raspberry preserves baked right into the batter and a glossy dairy-free ganache over the whole thing. Eggless, no butter, no dairy — just a really good cake. You did a great job.
Chocolate Raspberry Blackout Cake
Ingredients
For the Cake
- 1 1/2 cups unsweetened vegan milk soy, almond, oat, what have you
- 1/2 cup canola oil
- 1 10-ounce jar raspberry preserves
- 1 1/4 cups sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chocolate Ganache
- 3/4 cup coconut milk
- 1/4 cup refined coconut oil
- 10 ounces vegan semisweet chocolate chips
For Decorating:
- Fresh raspberries
Instructions
Make the cake:
- Preheat the oven to 350°F. Lightly grease two 8-inch round springform cake pans with cooking spray.
- In a large mixing bowl, use an electric hand mixer to beat together the milk, oil, 1/2 cup of the raspberry preserves, and the sugar and vanilla. The preserves should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Sift in the flour, cocoa powder, baking powder, baking soda, and salt, mixing as you go. Mix until relatively smooth.
- Divide the batter between the two prepared pans and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans.
Make the ganache:
- In a saucepan over medium heat, bring the coconut milk to a low boil. Turn off the heat and add the oil and chocolate chips, stirring until melted and completely smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. Proceed with the recipe above.
Assemble:
- When the cakes have cooled fully, release from the pans and place on a cooling rack set over the sink (things will get messy). You should have about 1/2 cup of preserves remaining. Give them a quick stir with a fork to loosen. Spread a thin layer of preserves on top of one cake, then spread a layer of ganache on top of the preserves. Place the second cake on top and spread its top with the remaining preserves. Carefully pour the ganache over the top and let it drip down the sides. Transfer the cake to the fridge to set. Place any leftover ganache in the fridge as well to stiffen up for piping.
- Once the ganache is chilled sufficiently to hold its shape, dot the circumference of the cake with raspberries. Place the leftover ganache in a pastry bag and pipe rosebuds or stars between the raspberries. Place a few raspberries in the center to finish.
