Chocolate Cake with Raspberry Coulis

September 9, 2011 13 Comments

First time I made this cake for my niece’s first birthday. She didn’t eat sugar before so that’s why I baked it without sugar. It’s also vegan therefore it’s healthy for everyone. 🙂

I found out on Tuesday that this chocolate cake was a big hit in Tuscany because my friend, Emiko had baked it for her friend who couldn’t eat sugar. She was supposed to bake the cake for her friend’s baby shower but the baby was born 7 weeks early! So instead of making it for her baby shower, Emiko baked the cake and took it to the hospital when she visited her new mum friend and her cute little baby.

Vegan Sugar Free Chocolate Cake with Raspberry Coulis


For the cake
– 1 cup white spelt flour
– 1 and 1/4 cups whole wheat spelt flour
– 1/2 cup and 2 tablespoons unsweetend cocoa powder
– 1/2 cup coconut oil
– 1/2 cup rice/agave syrup or honey
– 1 cup maple syrup
– 1 cup oatmilk
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 2 teaspoons apple vinegar
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1 vanilla bean, split and seeded

For the raspberry coulis
– 300 g rapsberry
– 2 teaspoons rice/agave syrup or honey


Sift all the dry ingredients (flours, cocoa powder, baking powder, baking soda, salt and cinnamon) in a bowl and mix them together. In another bowl, whisk together all the wet ingredients then pour into dry and mix until combine. In the meantime preheat the oven to 175C (350F) and line the bottom of a 25 cm (9.8″) round cake pan with parchment paper, oil and flour it with cocoa powder. Pour batter into the prepared pan and bake for 40-45 minutes on 175-180C (350F). Cool somewhat before removing from the pan.

Combine the raspberries in a blender or food processor. Blend and pour the mixture through a fine sieve into a bowl, pressing on the fruit to release all the juices. Add 2 teaspoons honey and mix well. Serve over the chocolate cake slices.

Here are some summer flowers for you… I hope they’re bringing sunshine to everyone this weekend!

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  1. Emiko says:

    It was such a hit! Apparently even the new baby loved it (um, he drank more milk than he ever did before after his mamma ate this cake!) Thanks so much for passing on the recipe!

  2. Zita says:


    I’m so glad that the cake was a hit and everyone loved it! Good for the baby also, healthy sweets at an early age! 🙂

  3. Sukaina says:

    A cake without sugar?! Soudns wonderful Zizi. I ahven’t tried anything liek it before. Very intriguing!

  4. Lovely pictures Zizi and I fancy a slice of that cake right now.

  5. Anonymous says:

    If I have trouble finding oat milk, can I just substitute it with coconut milk or soy milk?

  6. Zita says:

    Yes, you can substitute it with soy milk, rice milk, quinoa milk or coconut milk although coconut milk will add a bit of coconut flavor to the cake. 🙂

    • Anonymous says:

      Thanks! I ended up using unsweetened soy milk. I brought this cake to a big family gathering for my mom’s birthday. My mom is a vegan as of last month and she absolutely loved this cake! Not only did she love it, but so did just about everyone else, which was surprising since there were tons of traditional cakes there, too. I did notice that in the recipe you state once to set the oven to 350 and then later you say 250. I’m a new baker and didn’t know any better, so I cooked the cake at 250. I finally noticed that it was typo when, after 45 minutes, the cake was still goopy in the middle. Anyhow, kudos to you and this delicious cake! I’ll definitely be making it many more times!!!

    • Zita says:

      I’m so glad that you and your family liked the cake! I corrected my mistake now so bake the cake at 350F next time! 🙂

  7. Becky says:

    Just what i have been looking for. Can i use normal milk (not vegan) just looking for sugar free.
    Also, i only have normal wholemeal flour at home, do you think it would work with that or do i need to go out and get spelt flour?
    Cant wait to make it!!!! looks GREAT

    • Zita says:

      Hi Becky,
      yes you can use normal cow milk to make this cake. It works with normal wholemeal flour too so you shouldn’t go out and get spelt flour! Let me know how you liked it!

  8. Alynda says:

    Please don’t label your cake vegan if it contains honey.

    • Zita says:

      Hi Alynda,

      thank you for your comment. I understand that some vegans don’t use honey but some use. I’m vegetarian & I use it in baking and cooking. My very strict vegan friends also use honey, not a lot but they use it. So for me, honey is in the middle… your choice to decide to use it or not.

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