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Chocolate Raspberry Sprinkle Cake [Vegan]

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You probably can't help but get excited when you see a delicious looking baked good coated in sprinkles! Surely most people can recall their childhood love for the ice cream and dessert topping. This decadent raspberry cake is layered and topped with a simply refreshing icing made from whole raspberries. The cake is finished with a generous sprinkle sprinkling that makes the cake even more irresistible.

Chocolate Raspberry Sprinkle Cake [Vegan]

This Recipe is :

Kid-Friendly Vegan


For the Cake:

  • 1 1/2 cups water
  • 1/2 cup coconut oil
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon vanilla extract
  • 1 3/4 cup sugar
  • 2 cups flour
  • 1/2 tablespoon baking soda
  • 1/4 tablespoon salt
  • 1/2 cup cocoa powder

For the Frosting:

  • 2 cups frozen raspberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 12 tablespoons softened vegan butter
  • 3-3 1/2 cups powdered sugar
  • 2 tablespoons almond milk
  • 1/2 cup chocolate sprinkles


To Make the Cake:

  1. Add dry ingredients to the mixer and mix until fully combined.
  2. Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth, about 3 minutes. Split batter into 2 6-inch cake pans.
  3. Bake at 350°F for 25-30 minutes.

To Make the Frosting:

  1. Bring the raspberries, water, and sugar to a boil in a small pot. Reduce to a simmer and simmer for about 15 minutes. Cool to room temperature. Press mixture through a strainer to remove the seeds.
  2. In a mixer, beat the butter until smooth. Slowly add in powdered sugar 1/2 cup at a time until you reach 3 cups. Add in 6 tablespoons of the raspberry mixture (reserve the rest) and beat to combine. Taste and add more powdered sugar if desired. Finally, mix in the almond milk until smooth.

To Assemble the Cake:

  1. Place one chocolate cake on the base and level out the top using a serrated knife. Spread the rest of the raspberry mixture evenly on the cake.
  2. Add enough raspberry frosting to cover the middle, then top with the other chocolate cake. Cover completely in the remaining frosting and then cover with sprinkles!





Deceptively easy desserts and globally-isnpired dinners that are wholesome, healthy, flavorful. Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up overseas in 7 different countries has definitely shaped her taste buds to be anything but ordinary as she creates recipes that are wholesome, healthy, and flavorful. After switching careers to pursue her passion for food by attending culinary school, Kristen has taken the next step by deciding to live a plant based lifestyle and wants to share her creations with the world. Her goal is to show that vegans can have incredibly delicious and nutrient dense foods that both promote your good habits and satisfy your guilty pleasures!



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0 comments on “Chocolate Raspberry Sprinkle Cake [Vegan]”

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8 Months Ago

I have made this cake a about 4 times and it is in the oven as I write this comment. I have changed the icing a little ..straining the seeds was a bit much for me..so I throw a few frozen raspberries into the mixture to get the desired color. I also use a little jam to spread between layers. Also, I only had 9 inch circulars ..so I calculated the amounts and make a slightly bigger cake.

Bottom line: It is a crowd favorite!


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