Step 1

Please read over the recipe and instructions fully before getting started as well as the above blog post which contains more detailed instructions, images, and tips.

Step 2

Preheat your oven to 180°C (356°F). Line the base of three 6" cake tins with a circle of parchment paper and spray the sides with oil spray.

Step 3

Add the plain flour, soft brown sugar, cocoa powder, baking powder, and sea salt to a large mixing bowl, whisk and set aside.

Step 4

To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a jug, stir and allow to sit for 10 minutes.

Step 5

Add the vegan buttermilk mixture, coffee, olive oil, and vanilla extract to the bowl with the dry ingredients and whisk carefully to combine. Do not overmix the batter.

Step 6

Divide the batter into the lined cake pans and bake for 30 minutes. Check they are ready by inserting a skewer, it should come out clean. Allow the cakes to cool in the tins for 15-20 minutes and then carefully turn them out onto a cooling rack to cool further. Refrigerate the cakes in an airtight container until ready to use. Chilling the cakes for a few hours (or overnight) makes them easier to work with and decorate.

Step 7

Finely chop the chocolate and set it aside in a heat-resistant bowl. Add the coconut milk to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut milk over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the golden syrup and allow the mixture to come to room temperature for about 20-30 minutes.

Step 8

Meanwhile, prepare the vegan raspberry Swiss buttercream.

Step 9

Using a serrated knife, carefully cut the domes from the tops of the cakes if there are any to get them as even as possible. Place a tiny amount of buttercream on a cake turntable and secure the first sponge layer on top of it.

Step 10

Reserve half of the buttercream for coating the outside of the cake. Use an offset spatula/pallet knife to spread a layer of the remaining buttercream on top of the sponge. Add the next layer of cake and repeat with another layer of frosting. Top with the final layer of cake. Use the remaining frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.

Step 11

If the chocolate ganache has become too thick or gloopy, gently heat it over a double boiler/water bath and stir until it comes back to pourable consistency.

Step 12

Prop the cake on top of an upside-down cake tin and place it in a large bowl – this will catch any glaze that drips over the edges! Pour the glaze over the top and edges of the cake and use a spatula to gently run around the sides to make sure the cake is completely coated. You can re-use the ganache that collects in the bowl to create a chocolate ganache drip around the edges of the cake using a spoon.

Step 13

Lastly, arrange the fresh raspberries on top of the cake and voila, you have the best vegan raspberry chocolate cake!

Step 14

This cake can be kept at room temperature on the day or serving it. If you plan on serving it at a later stage, place it in an airtight container. It will store well for 4-5 days, depending on the freshness of the raspberries on top.