Raspberry, Chocolate & Vanilla Bean Cake

I wanted to make another Vegan Vanilla Bean Cake, but realized after having become committed to the idea that we out of two significant ingredients for it: non-dairy milk and maple syrup. Since I knew I’d have to change it anyway, I wanted to use more real vanilla bean and also add more complexity. I wanted a full on luxurious dessert, not a lightly sweet, pancakey cake. So I threw some dark chocolate shavings into the batter, made sure to make it plenty sweet, and did my best to saturate it just enough that it’d be fluffy and soft instead of hard and dry… And I also love raspberries and thought that raspberries with vanilla bean and chocolate sounded pretty darn fabulous.


Despite forgetting to test the cake before taking it out of the oven (I was a little bit too excited to eat it) and having to put it back in to fully cook it… It was awesome. My husband was a big fan, even with my dilapidated efforts and my having had to cook it more because the first slice was gooey inside! I look forward to making this again, probably soon, and seeing how it turns out the second time. Surely it’ll be even more delicious (and hopefully, adequately baked)!

Bird's Eye of the cake before we devoured it.


  •  5 Tablespoons egg replacer (or the equivalent of five eggs – I used Bob’s Red Mill Egg Replacer)
  • 1 cup water (I had no soymilk or non-dairy milk available)
  • 1/2 cup organic cane sugar
  • 1/2 cup agave nectar
  • 1/2 cup expeller pressed canola oil
  • 2 teaspoons white or apple cider vinegar
  • chopped up dark chocolate or chocolate chips to your preference
  • Insides of 1 real vanilla bean (removing the beans and leaving the stalk for other use)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 oz frozen raspberries (or to preference; I enjoyed some on the side as well!)
  • chocolate shavings or chips to top off the cake


Preheat oven to 350°F. Spray a 9-inch round or square cake pan using canola oil spray. Set aside. In a large bowl whisk everything – except the raspberries and additional chocolate – together (I felt lazy and figured hey, why not?).  Pour half of the batter into prepared pan. Sprinkle frozen raspberries over the batter, saving some for later use. Pour in the rest of the batter and cover the raspberries. Sprinkle chocolate chips/shavings over top of the batter mixture. Bake approximately 45 to 50 minutes, or until done when tested with a toothpick. (Be sure to test first!) Once the cake is done, add additional raspberries to the top or side, and enjoy!


Vegan Vanilla Bean Cake

This may or may not have been the size of the first piece. As in, it totally was. AND we had seconds.

I wanted to make an entirely vegan and whole wheat cake, so I adapted this recipe from Whole Foods’… My adaptations are italicized. Essentially, I wanted to make sure this was a sweet, whole wheat, and fluffy cake – not a dense, heavy, and boring wanna-be dessert.  I was honestly a bit shocked that it turned out as well as it did, and we ate the entire cake (just the two of us) in less than 12 hours. Ha. Maybe I shouldn’t be sharing that with you? 🙂 But I think the key was the vegan chocolate “buttercream” icing and fresh blueberries that made it. (I’ll add the recipe for the icing, from Vegan Cupcakes Take Over the World, at the end.) It’s a delicious cake, but that extra bit of decadence did wonders. Another idea is you could drizzle it in Maple Syrup or powder it with confectioner’s sugar. Whatever do you, enjoy it 🙂

I had a hard time waiting for the cake to completely cool... Plus, a warm cake is just so good. If only it didn't cause the icing to melt! 🙂


  • 3 tablespoons egg replacer (equivalent to substituting for three eggs, I used Bob’s Red Mill Egg Replacer
  • 1 cup almond or soy milk (I used plain, whole fat, unsweetened, organic soy)
  • 1/2 cup pure maple syrup
  • 1/4 cup agave nectar
  • 1/4 cup expeller pressed canola oil
  • 2 teaspoons white or apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 a real vanilla bean (removing the beans and leaving the stalk for other use)
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour 
  • 3 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon baking soda


Preheat oven to 350°F. Spray and flour a 9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together egg replacer, almond or soy milk, maple syrup, oil, vinegar and vanilla until completely combined. In a separate bowl, mix flours, baking powder, salt and baking soda, then add to bowl with milk mixture, stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes, or until done when tested with a toothpick.

The cake turned out perfectly! (And yes, that's my humble, and mostly obedient oven and yes. It was a late night treat.)

Chocolate “Buttercream” Icing from Vegan Cupcakes Take Over The World:

1/4 cup vegan margarine, softened
1/4 cup vegan shortening
1/2 cup cocoa powder
2 1/2 cups powdered sugar, sifted
3 tablespoons soymilk
1 1/2 teaspoons vanilla extract

Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a mixer, 7 minutes with a fork.)