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This cake is best if you are a person who has a desire to enjoy chocolate!
Raspberry Chocolate Truffle Cake is not too sweet, something very beautiful to look at and make your appetite intrigued.

With raspberry decoration above that can provide balance for this cake.
Use the 8-inch pan for this recipe, because we will make a pretty thick layer of cake. And if you want to use cocoa powder, then use natural cocoa powder.

For Cakes:

  • 2 cups all-purpose flour (250g)
  • 1 cupcake flour (120g)
  • 8 Tablespoons Natural Cocoa Powder (40g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon salt (6g)
  • 2 teaspoons of  Baking soda
  • 2 teaspoons Apple cider vinegar 
  • 2 teaspoons Vanilla extract 
  • ¾ cup of vegetable oil (177ml)
  • 2 cups Strong brewed coffee * Or add 3 teaspoons of instant coffee to the water (about 18g)

For Ganache:

  • 8-ounce Semi-Sweet Vegan Chocolate (226g)
  • ½ cup of soy milk (137ml)
  • 1-2 pints Fresh raspberries for the top


  1. First, sift the ingredients and put them in a large bowl (baking soda, sugar flour, and salt).
  2. In hot coffee, add natural cocoa powder, vinegar, vanilla extract, and oil.
  3. Add the wet ingredients above into the dry ingredients until smooth.
  4. Brush the baking pan with oil and 8 inches 2 inches coated parchment then pour the mixture into it.
  5. Bake in a 350 ° F oven in half an hour.
  6. Prepare the ganache by heating the soy milk until it begins to boil, then over the chopped chocolate in a large bowl, pour the hot milk.
  7. Leave the ganache and cake to cool.
This recipe is inspired by the owner of a youtube video below