Vegan Raspberry Cream Cake

A cute and delicious Vegan Raspberry Cream Cake is perfect for a plant-based celebration.

Vegan Raspberry Cream Cake

I’ve been wanting to post this recipe since my birthday beginning of July. You’d think posting a recipe would be easy, right? You make the cake, photograph it, write the recipe and publish. Right? Well, no. The publishing process is actually quite extensive, at least for us, and I would suspect for plenty of other food bloggers as well. It’s not just taking the pictures and writing a recipe. We must have taken over 100 photos of this cake, and selecting the few that would make it online is no easy task when you like most of the photos. Then, you need to edit the pictures to improve contrasts, lights, and basically bring the best of the photo out.

Writing is no easy task as well. Most of the time when I’m cooking, I still have no real idea if the meal would make it to the blog. I try styling the dish, take a test photo, and when I see I could work with the dish, we do the photo shoot and I try to quickly scribble down the ingredients and procedure. On paper. Then the extensive process of photo selection and editing follows and by then I usually already have a couple other recipes planned for posting. And so a recipe waits its turn. But even if late, it would be a shame not to share this pretty Vegan Raspberry Cream Cake, right? I mean, look at it:

Vegan Raspberry Cream Cake

So pretty in pink with a delicious vegan chocolate base and topped with fresh berries, this Vegan Raspberry Cream Cake screams Summer. And, it’s vegan, too! I have probably never made a completely vegan birthday cake before. But this year, as my dairy allergy insists, I decided to give it a try and made a mash of a couple of my fave recipes. The ingredients could make a larger cake, but I used a small 18 cm (about 7 inches) mold and had some leftover sponge cake and cream, that I cleverly converted into cute vegan cakes in a jar. So when the party was over and the cake was gone, I still had a couple of leftover jar cakes for the next days 🙂

The cream is made with full-fat coconut whipping cream. You could replace it with another plant-based substitute (or regular dairy cream). I tried a rice based alternative, but the flavor of rice was overwhelming the cake, so it would not be my first choice.

Vegan Raspberry Cream Cake

Top the cake with delicious summer berries for a pop of color and added zing! I used fresh raspberries, blackberries, and blueberries and added a pretty rose from my garden. Then to finish, a light dust of powdered sugar!

Vegan Raspberry Cream Cake

Vegan Raspberry Cream Cake

Yield: 8
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

A cute and delicious Vegan Raspberry Cream Cake is perfect for a plant-based celebration.


  • 1 1/2 cups flour
  • 1/3 cup cacao powder
  • 1 ts baking powder
  • 1/2 ts salt
  • 3/4 cup sugar
  • 1/2 cup oil
  • 1 cup soy milk
  • 2 ts vinegar
  • 300 grams raspberries (frozen)
  • 100 grams sugar
  • 1 ts agar agar (about 5 grams)
  • 600 milliliters full-fat coconut whipping cream
  • fresh fruit for topping (raspberries, blackberries, blueberries)


  1. Preheat fan oven to 160°C / 320°F (regular oven to 180°C/356°F). Grease a round cake baking tin (diameter about 20 cm/8 inch).
  2. In a bowl, mix together the dry ingredients: flour, cacao powder, baking powder, salt and sugar. In a separate bowl, mix oil and soy milk. Add wet ingredients to dry ingredients and mix well to combine. Add vinegar and stir in quickly, then immediately pour batter into the baking tin and place in preheated oven. Bake about 45-50 minutes. Test when your spongecake is ready with a toothpick.
  3. Remove spongecake from oven and set aside to cool completely. Once cooled, slice the spongecake into two layers. If you have leftover spongecake, set it aside. I actually cut my spongecake into 4 thin layers and ended using only 2.
  4. Place raspberries and 100 grams sugar into a pan and heat up on low. Cook while constantly stirring for about 20 minutes, or until the raspberries have dissolved and the sauce thickens. Run the sauce through a strainer to remove seeds and cool down. Add agar agar, mix well, then return to the pan and bring to a boil. Let it boil for about a minute, then remove from stove and cool down.
  5. Whip coconut cream until fluffy and firm. Slowly add the coconut cream to the raspberry and agar agar mix, stirring well.
  6. Start assembling your cake: Place a spongecake layer in a cake mold with removable sides and soak with a few spoons of water and sugar mixture or raspberry juice. Add a few scoops of raspberry cream and smooth it out. Place in fridge for a couple of minutes to firm the layers. Then, carefully add another spongecake layer on top, soak it, and add more raspberry cream. Even the layers, and place in fridge to firm for at least two hours or overnight.
  7. Once your cake is chilled and firm, remove the sides of the cake tin carefully and place your cake on a cake stand. Decorate with fresh berries and roses and dust with powdered sugar. Serve.
  8. If you have leftover cream and spongecake, tear up spongecake into chunks, and place into glasses or jar. Soak, then add cream on top. Cover the jars with cling film and place in fridge to firm.
Nutrition Information:

Amount Per Serving: Calories: 592.68Total Fat: 38.54gSaturated Fat: 16.05gSodium: 233.97mgCarbohydrates: 60.01gFiber: 4.58gSugar: 36.43gProtein: 6.21g
Like this recipe? Let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate.

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Try also this classic Chocolate Naked Cake or a delicious Blueberry Cake with Quark Cream.

Vegan Raspberry Cream Cake

37 Comment

  1. Fiona says: Reply

    This looks absolutely delicious! I will have to try it out, although not a vegan one since I can’t get the coconut cream in Spain. Thanks for sharing this yummy recipe!

    1. Kristina says: Reply

      Hi Fiona! So glad you like our little cake 🙂 If you don’t have dairy restrictions, just use about 300 ml regular whipping cream and 300 ml yogurt, instead of agar agar you can also use regular gelatine. Hope this helps!

  2. Anna says: Reply

    Hi, I tried this recipe, but my cake didn’t grow 🙁 it wasn’t baked well and pretty raw inside. Firstly I thought it lacks of eggs, but I am not sure what was the problem?
    Your cake is fluffy and high. Please suggest what I did wrong?

    1. Kristina says: Reply

      Hi Anna, so sorry to hear you had problems! From what you wrote I would suspect you probably didn’t bake it long enough or forgot the vinegar? The cake should start rising pretty quickly, but it took a good 45-50 minutes to be cooked through in a 20 cm (about 8 inches) cake tin. How long and at what temperatures did you bake your cake? I always test the cake with a tooth pick to be sure when it’s done.
      The eggs are actually not needed and not part of the cake recipe, but you need to add a bit of vinegar as per recipe instruction to get a reaction from the baking powder and that fluffy texture. The vinegar is a bit tricky, as you need to add it last second before putting the cake in the oven and stir it in quickly and thoroughly, while still be gentle with the batter and keep it light and fluffy. I usually also do the cake batter by hand, as I can control much better the texture – I fold the ingredients in with a spatula.

      I make the same exact cake recipes for vegan chocolate cupcakes and it always works out perfectly, I just bake it less time – about 18 minutes.

      Could you provide a longer description how exactly you tried making this cake so I can perhaps help you better. Thanks!

  3. This looks stunning. I have a part time cake decorating business. I started eating vegan in January and there are a lot of lively recipes out there. I am yet to try coconut cream x

    1. Thanks for your kind words. Do let us know if you try coconut cream, we’d be interested to hear how you like it. It was perfect for this recipe.

  4. This cake is absolutely stunning! Pinning to my vegan board 🙂

    1. We’re glad you like it! Thanks for pinning 🙂

  5. By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow
    Thank you

    1. Let us know how it goes if you decide to try it ❤

  6. Ekaterina Filyakina says: Reply

    made it! fantastic!
    p.s. changed the recipe a little bit and put agar agar into cocnout cream. the result was amazing! thanks!

    1. That’s great to hear, thanks for letting us know you tried it! ❤

  7. Nora says: Reply

    do you use canned coconut cream? does it need to be chilled before whipping?

    1. Kristina says: Reply

      Hi Nora, no I used special coconut whipping cream that comes in a carton package. It may not be available where you are. If you cannot find it, try chilling canned coconut milk, scoop up the solid part and whip it up. Let me know how it works for you!

      1. nora says: Reply

        ahhhh! That makes sense. Out of curiosity, what brand do you use?

        1. Kristina says: Reply

          For this recipe, I used the Soyatoo Cocos Whip. It may not be available where you are.

      2. Alex says: Reply

        I’m having trouble finding coconut whipping cream near me. How much coconut milk would you reccommend?
        I don’t have dairy restrictions, but I am on a low fat diet for my gallbladder, so i’m not really sure what to use. The cake looks delicious and I’d love to give it a try for my birthday, but I can’t seem to find a good substitute for the coconut whipping cream.

        1. Kristina says: Reply

          Hi Alex. If you have to eat low-fat, then please read the labels to learn how much fat there is in any given product. The coconut cream I used has 12% fat, which is still far less than the usual dairy creams (usually contain 30-35% fat). But if you can’t find coconut whipping cream, you can always try with soy or rice whipping cream, if you can find it (usually, health foods shops or large supermarkets would carry it). Alternatively, you can make whipped cream from regular canned coconut milk…. just make a google search, there are plenty recipes available. Hope that helps!

  8. nora says: Reply

    Well, unfortunately this whole recipe was kind of a disaster for me. The cake was barely sweet (or at least not as sweet as I expect a cake to be), I added another 1/4 cup of sugar as well as a tsp of vanilla to give it more flavor. It alsi didn’t rise at all.

    The raspberry mixture tasted yummy, but took on a very slimy texture after adding the agar. I pushed forward however & added it to the coconut cream but the whole thing took on the slimy consistency & was unusable.

    1. Kristina says: Reply

      Thanks for your feedback, Nora. We are sad to hear the recipe did not work for you. The sponge cake should rise well, I used the recipe many times and it always worked fine… I explained the process a bit more thoroughly in one of the comments.
      Regarding the sweetness, I reckon some may find it not sweet enough because we do not like the sweet flavor as much and always cut sugar. But adding sugar to your liking is always an option of course. One way to add more sweetness is to use a sugary syrup to moisten the sponge cake (bring to a boil water + sugar until the sugar melts, cool down and soak the cake with it).
      Agar is a bit tricky to use and does require a bit of practice. It should, however, not be slimy. Did you melt the agar separately, or in the raspberry mixture?

  9. Sarah says: Reply

    Hi Kristina and Mitja,

    The recipe sounds more than just delicious. Especially for someone being allergic to dairy! Unfortunately, I can not find Agar Agar anywhere and was wondering if you have tried the recipe with Vegan Gelatin before? I’m planning on using Dr. Oetker’s Vege-Gel as per their instructions but wanted to double check if you would recommend using a different product.

    Wishing you a wonderful afternoon,

    1. Kristina says: Reply

      Hi Sarah, thanks for reaching out! We have not tried the recipe with Dr. Oetker’s Vege-Gel and we are unsure of results. I did a quick search and on their website it is written:
      Vege-Gel is a vegetarian alternative to gelatine and not a substitute. Therefore, it has to be used in a slightly different way to gelatine and it may be necessary to adapt your recipe, when using acidic liquids or vinegar, use two sachets for best results. When dissolving in fruit juice, heat to near boiling point and cool quickly to aid setting.

      So, sadly, we cannot comment on the end result using this product, but are intrigued! I have not seen this product in our stores yet, so if you decide to make the recipes using this product do give us a feedback how it turned out!
      By the way, agar agar can usually be found in health stores or bought online.

      1. Sarah says: Reply

        Hi Kristina,
        Thank you very much for your reply.
        I’ll let you know how it went if I end up using their product.
        Very curious already how the recipe will turn out.
        Wishing you a lovely day,

        1. Kristina says: Reply

          Thanks Sarah, keep us posted! 🙂

  10. Christina Summerfield says: Reply

    I’m honestly fuming with this recipe, not one part of it went right – the sponge didn’t rise despite following the exact instructions, and the filling absolutely would not set whatever I did to try and fix it. I wouldn’t have minded so much but this was intended to be my sister’s birthday cake and turned out to be an utter disaster.

    1. Kristina says: Reply

      Hi Christina, thanks for your feedback on the recipe. We are so sorry you had difficulties with this cake. The sponge we made plenty of times and it always rose well, so we couldn’t tell which part may be causing trouble that the cake does not rise. I did notice I forgot to mention that the temperature is for a fan oven, so if you’re using a regular oven, bake at 180°C / 356°F. I’ll correct that in the recipe.

  11. Fay says: Reply

    Hi Kristina,

    What kind of flour do you use? Plain or self-raising?


    1. Kristina says: Reply

      Hello Fay, thanks for your question. I use plain flour.

  12. Jessa says: Reply

    Do you have any other alternative to use besides soy?

    1. Kristina says: Reply

      Hello Jessa, absolutely. You can use any kind of plant-based milk, like oat milk or almond milk!

  13. Inge says: Reply

    Hi, I made this for a little girl with severe allergies (egg/dairy) so she could have a cake for her birthday and everyone just loved it. Thanks for sharing the recipe!

    1. Kristina says: Reply

      Hello Inge, so happy to hear it!

  14. Rossibel Celedonio says: Reply

    Planning to make it for my daughters 17 birthday, she has severe allergies to dairy peanuts and treenuts, can I substituted the coconut whipped cream for dairy? Her favorite berry is the blackberry what would be your advice if I use these berry instead of raspberry ?

    1. Kristina says: Reply

      So happy to hear you are planning to make this cake. You can use blackberries instead of raspberries just the same. I am sorry I don’t understand your first question, she has a dairy allergy and you want to substitute the coconut whipped cream for dairy? If you don’t like coconut, and can’t use dairy, there are soy alternatives available in supermarkets.

    2. Rossibel Celedonio says: Reply

      Hi! Thanks for replying- The first question I meant soy. I was asking if I could replace the coconut for soy. But I did and it worked out perfectly! Everyone enjoyed the cake! Especially the birthday girl! Thank you for sharing this recipe!

  15. Alisha says: Reply

    Hi Kristina,
    I’m making your awesome Vegan Raspberry cream cake for my mother in-laws birthday.

    I have a question regarding the assembling of the cake, what is the purpose of spooning the water sugar or raspberry juice onto the Spong cake before adding the raspberry cream?

    1. Kristina says: Reply

      Hi Alisha, thanks for your question! This is just to moisten the sponge cake if it feels a bit dry. You could also use diluted juice or nothing at all.

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