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Chocolate Raspberry Mocha Layer Cake

What you need: 

2 cups unrefined sugar
3/4 cup oil (substitute applesauce to lower fat content)
1/4 cup water
2 teaspoons vanilla
3 cups flour
1 cup cocoa
2 teaspoons baking soda
1/4 teaspoon salt
2 cups nondairy milk
1 shot espresso or very strong coffee
1/4 to 1/2 cup fruit-sweetened raspberry jam

What you do: 

1. Preheat oven to 350 degrees F. Grease two 9" pans. Blend the sugar and oil. Add the water and stir well. Add vanilla extract. In a separate bowl, mix flour, cocoa, baking soda, and salt.
2. In another bowl, measure out milk and espresso or coffee. Add the flour mixture gradually to the oil and sugar mixture, alternating with the milk. Pour batter into prepared pans, and bake 40 minutes.
3. When cake is baked, remove from pans and cool on a wire rack. When cool to the touch, spread the top of the bottom layer with raspberry jam.
4. Top with second cake layer and frost with your favorite vegan chocolate frosting.
Source of recipe: I do not know who gave me this recipe, but I want to thank them because this is truly the best cake I have ever had!'

Preparation Time: 
Cooking Time: 
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still cant get a real coffee flavor to it always ends up very chocolatey

Yeah, I could see how you wouldn't with only 1 shot of espresso in it. Instead of the 1/4 C of water, use room temp or cold coffee there. And if that doesn't make Mocha enough, add a couple teaspoons of powdered espresso like Megalia D'Oro to the coffee to dissolve and proceed as normal. Add powdered espresso to the frosting to reinforce the mocha flavor.


still cant get a real coffee flavor to it always ends up very chocolatey


This cake was absolutely delicious.  What really sent it over the edge for me is that I made my own homemade raspberry jam for in between the layers.  I also recommend simply letting it sit for a day as it is even moister the next day!

Enjoy  ;)b


I made this recipe years ago when I was taking vegetarian cooking in high school and at the end of the semester we all had to bring in something we made and tell the class about how to make it.  I wanted to share something vegan and delicious with them and it was a hit!

I made it again for my mom's birthday/retirement party and once again, it was a huge hit.  Some of the guests brought home slices for their husbands!

Thanks for such a great recipe!


so, the cake was veeery very good. moist and yum, especially with lincat's Vegan Mocha Cream Cheese Frosting. i used local strawberry-rhubarb jam instead of raspberry. however, i also essentially tripled the coffee (substituting the water for super strong coffee) and it was only juuust mocha-y enough for my coffee-loving mother (and me).


I love this recipe and will definitely make it again.  I took it to rehearsal and it received rave reviews.  I didn't have jam, so I just make a mocha cake.  I also used spelt flour instead of wheat and no one could tell the difference.  Good stuff!


Wow, really, really good!!!!!!!! :D


Nice flavor, but the cake was a bit stiff and dry. I believe the problem was too much flour, and maybe a little overmixing. Next time I try this, I think I'll omit 1/2 to 3/4 cup of the flour, and go a bit easier on the mixing.


Really good recipe. The cakes were heavy and dense, moist and very chocolate. I covered the whole thing with the vegan master ganache recipe on this site. Lovely.

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