Bizcocho de de chocolate y frambuesas, recetas anti-cancer - Cook for your life

Vegan Chocolate Soy Raspberry Cake

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This soft and pudding-y Vegan Chocolate Soy Raspberry Cake is not only wonderfully rich, but incredibly easy to make. It is a simple dessert that, while not sugar-free, uses a mere ¼ cup of...


  • 2 cups whole wheat pastry flour (See Chef Tips)
  • ½ cup Dutch processed unsweetened cocoa powder
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • ¾ cup cane sugar
  • 1½ teaspoons vanilla extract
  • ½ cup melted coconut oil or grape seed oil
  • ½ cup silken tofu
  • 1 cup unsweetened soy milk
  • 12 ounces frozen raspberries (about 2½ cups)

Nutrition Facts


238 cals


11 g

Saturated Fat

9 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


35 g


15 g


6 g


5 g


251 mg


  1. Preheat the oven to 350 degrees. Grease an 8-inch cake pan and line the base with parchment paper.
  2. In a blender pulse together the oil, tofu, vanilla essence and ¼ cup of soy milk until well combined. Gradually blend in the rest of the milk, a ¼ cup at a time and blend. You will have a liquid the consistency of heavy cream.
  3. In a large bowl, whisk or sift together the whole wheat pastry flour, cocoa powder, baking powder, salt and sugar. Make a well in the center and using an electric mixer on medium, gradually add the tofu-soy milk mixture from the blender scraping down the sides of the blender with a spatula to get all the liquid into the flour mixture. Beat until the batter is smooth and thick. With the spatula, fold in the raspberries.
  4. Pour the batter into the prepared cake pan. Bake for 50 minutes, the cake will be extremely tender in the center, but well cooked on the edges. Cool completely on a wire rack.

Chef Tips

We like to use as little sugar as possible and found  ¾ cup gives the perfect balance of savory to sweet for this cake but if you have a sweeter tooth than us, bring the amount of sugar up to one cup. If you cannot find whole-wheat pastry flour, substitute with half whole wheat flour and half all-purpose flour.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

Leave a Review