Three layers of moist chocolate cake with a touch of mint, filled with tasty raspberry jam and covered in a rich, smooth chocolate ganache. You only need a few ingredients, no eggs, and it can be made dairy-free.
This cake features three layers of moist chocolate sponge with a hint of mint, sandwiched together with delicious raspberry jam, and wrapped in a rich velvety chocolate ganache. It’s completely vegan and easy to make with minimal ingredients.
Vegan Raspberry Mint Chocolate Fudge Cake
This Raspberry Mint Chocolate Fudge Cake features three layers of moist chocolate sponge with a hint of mint, filled with raspberry jam, and wrapped in rich chocolate ganache. It’s an indulgent and delightful dessert.
Raspberry Mint Chocolate Fudge Cake
Ingredients
Chocolate Mint Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup strong brewed coffee cooled
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1½ tsp peppermint extract
- 1 tbsp apple cider vinegar
Filling:
- 1 cup raspberry jam
Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 2 tbsp dairy-free butter
Instructions
Prepare the Chocolate Mint Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, cooled coffee, vegetable oil, dairy-free yogurt, vanilla extract, peppermint extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.
- Allow the ganache to cool slightly before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of raspberry jam over the cake layer.
- Place the second cake layer on top and spread another layer of raspberry jam.
- Place the third cake layer on top.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache over the top and sides of the cake.
Serve:
- Allow the ganache to set for a bit before slicing and serving.
- Enjoy this rich, minty, and fruity dessert!
Notes
- Peppermint Extract: Adjust the amount of peppermint extract to your taste preference.
- Raspberry Jam: You can use store-bought or homemade raspberry jam.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.