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    You are here: Home » cake » Mini Raspberry Chocolate Cake

    Mini Raspberry Chocolate Cake

    July 16, 2014

    Mini Raspberry Chocolate Cake Recipe - Vegan Family RecipesThere is something so special about having your own personal mini cake.  You don't have to share it, though you could, and no one will judge you for eating the whole cake by yourself :D

    After making the lemon raspberry pie last week, my son really wanted something with chocolate. We still had plenty of raspberries left and what better pairing than chocolate and raspberries? He absolutely adored these mini raspberry chocolate cakes. We shared one since a whole one is definitely too much for a 3 year old. The chocolate layer is fairly dense and almost fudge like. The raspberries don't get hard in the fridge so they almost melt together with the chocolate filling in your mouth. Delicious!

    For this I used my simple 2 ingredient hazelnut crust recipe. If you aren't too fond of hazelnuts you can easily substitute other nuts in the crust as well. Almonds and walnuts work really well. Pulse the nuts and dates in a food processor and press the crust mixture into your ramekins.Hazelnut Crust mini Pie recipe  - Vegan Family Recipes

    I then made the raspberry glaze , put it aside and quickly made the chocolate filling. Then all you need to do is layer the ingredients by adding raspberries, chocolate filling and raspberries again. Pop it in the fridge and you are on your way to a delicious mini raspberry chocolate cake! No bake Raspberry Chocolate Cake Filling recipe - Vegan Family RecipesNo Bake Raspberry Chocolate recipe personalized cake - Vegan Family Recipes

    Vegan Gluten free Mini Raspberry Chocolate Cake Recipe - Vegan Family Recipes
    5 from 1 vote
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    Mini Raspberry Chocolate Cakes

    Makes 2 in 8oz ramekins
    Course Gluten free, Vegan
    Prep Time 15 minutes
    Total Time 15 minutes
    Author Vanessa @VeganFamilyRecipes.com

    Ingredients

    • ⅓ cup Hazelnuts
    • ½ cup Dates pitted
    • pinch of Salt
    • ¼ cup fresh Raspberries
    • 2 teaspoons Powdered Sugar vegan
    • ½ cup Cashews
    • 1 tablespoon Maple Syrup
    • 2 tablespoons Water
    • 2 Dates pitted
    • 2 tablespoons Coconut Oil
    • 1 tablespoon Cocoa Powder unsweetened

    Instructions

    1. Line 2 8oz ramekins with parchment paper.
    2. Place hazelnuts, dates and pinch of salt in food processor and pulse until a sticky mass forms.
    3. Press half of hazelnut crust into bottom of each ramekin and up the sides using fingers.
    4. Clean out food processor and add Raspberries and powdered sugar to it. Pulse again until smooth (raspberry seeds will remain whole and this is OK). Pour Raspberry glaze into a small bowl.
    5. Clean out food processor again and place cashews, maple syrup, water, dates, coconut oil, and cocoa powder in it. Pulse and process until mixture is smooth.
    6. Drop 1 tablespoon raspberry glaze into each ramekin. Top with half of the chocolate filling and push it out to the sides. Top with another tablespoon of raspberry glaze.
    7. Place in refrigerator for at least 4 hours or overnight until filling is firm.

    Recipe Notes

    1) Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor. 2) Cakes can also be placed in the freezer to help firm the filling up quickly. Allow enough time to thaw before eating.3) Raspberry chocolate cakes will keep in refrigerator for up to 4 days.

    Please note that not all powdered sugar is vegan. Since often sugar is processed through bone char (yuck!). Here are some of the ingredients I used:

    Hain Organic Powdered Sugar

    SunMaid Pitted Dates

    Raw Organic Cocoa Powder

    No Bake Raspberry Chocolate Cake recipe - Vegan Family RecipesA little bonus: If you have any left over raspberry glaze, drizzle it over your favorite vegan ice cream. If I could taste heaven, I'm sure it would be very close to this.

    More Vegan Cake Recipes

    • Vegan Raspberry Cheesecake
    • Vegan Coconut Chocolate Cake w/ Vanilla Coconut Oil Frosting
    • Gluten-free & Vegan Carrot Cake w/ Icing
    • Blueberry Cranberry Pie
    Awesome Vegan Soups Cookbook - Vegan Family Recipes - Vanessa Croessmann

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    Reader Interactions

    Comments

    1. dina says

      July 17, 2014 at 4:02 pm

      i love chocolate and raspberry. these look great!

      Reply
      • Vanessa says

        July 18, 2014 at 7:09 am

        Thank you Dina! I love the combination of chocolate and raspberries as well. I could eat this all day :D

        Reply
    2. Dr Icecream says

      July 25, 2014 at 11:50 pm

      I made these with almonds in the base and thawed blackberries for the fruit. So simple and yummy! I had almost double the amount of chocolate mix than I could fit in my ramekins so I might halve that next time or roll it up into tasty little balls again like I did this time. Thanks for a great recipe :)

      Reply
      • Vanessa says

        July 26, 2014 at 7:04 pm

        Using blackberries in place of the raspberries sounds absolutely delicious! I'll have to try it that way next time. Glad you enjoyed it!

        Reply
    3. Melissa DelSignore says

      September 23, 2014 at 4:14 am

      This looks absolutely amazing! I am creating a vegan cookbook for class where all of the money I raise from selling the books will go towards the rescued animals at Happy Trails Farm Animal Sanctuary. Would you be interested in donating this recipe to the book? Thanks so much for posting! Will try soon!

      Reply
      • Vanessa says

        September 25, 2014 at 8:33 am

        Hi Melissa,

        That sounds lovely and for such a great cause! Of course, you can use it. I'll just write you a quick email with a few questions I have. Thanks!

        Reply
    4. Bianca says

      September 30, 2014 at 1:07 am

      Hi, i loved the recipe, but is it possible to change the dates for something else ? im not very fond of them : ( But everytime i do some kind of crust even in pies they always get flaky and i dont like that, but i cant find good recepies without gluten for tart or pie crusts or little cakes like these, help??! still, lovely work : )

      Reply
      • Vanessa says

        September 30, 2014 at 2:28 pm

        Hi Bianca,
        Sadly, I'm not sure what to do without dates either. Maybe substitute them for a different dried fruit? Prunes or raisins might work. Otherwise I would try to play around with nuts, a bit of coconut oil, and agave syrup until you find a consistency that works. Hope this helps a little :)

        Reply
      • Cassandra Vyravipillai says

        April 25, 2018 at 1:33 pm

        Try using rice syrup or maple syrup in place of dates, 1-2 tablespoon at a time. Add coconut water to base mixes to help bring together!
        I will will be trying this recipe as a base for different combinations 😍😍

        Reply
    5. Lysette says

      October 28, 2014 at 12:56 pm

      Hi Vanessa,
      I absolutely love your site and recipes!
      I was wondering if I can use for example maple syrup instead of powdered sugar for the filling?
      Thank you in advance!

      Greetings from the Netherlands!

      Reply
      • Lysette says

        October 28, 2014 at 12:58 pm

        I mean, can I use maple syrup instead of powdered sugar for the raspberry glaze :)

        Reply
        • Vanessa says

          October 28, 2014 at 4:20 pm

          Hi Lysette,

          Thanks so much! The powdered sugar makes the raspberries thicker so that it works better as a glaze. I think maple syrup might make it too runny. If you don't want to add powdered sugar. I would suggest using a medjool date instead. I used it for the mango glaze for my mango kiwi cheesecake and it turned out really nice. If you don't have an extra date to use, you could use maybe only a teaspoon of maple syrup, or just plain pureed raspberries (if they are sweet enough or you like the tartness of them).

          Hope this helps a bit. Let me know if it didn't :)

          Reply
    6. melissa @ my whole food life says

      November 08, 2014 at 2:23 pm

      Omg Vanessa! These look to die for! Chocolate and raspberry is always a winning combination. Pinning!

      Reply
    7. Judith Morales says

      January 27, 2015 at 4:01 am

      Great ingredients, great idea!!

      Reply
      • Vanessa says

        January 28, 2015 at 3:04 pm

        Thank you Judith :)

        Reply
    8. [email protected] says

      July 05, 2015 at 2:12 pm

      I made this recipe last night for a 4th of July celebration. Loved it! Instead of doing individual cups, I quadrupled the recipe and made it in a tart pan. Worked perfectly. Thanks so much. Pinning!

      Reply
      • Vanessa Croessmann says

        July 06, 2015 at 11:15 am

        That's awesome Ashley! I've only every made then into miny cakes but making it as a big one sounds perfect! Will definitely do that the next time I make these :) So glad you liked it!!

        Reply
    9. jAMIE says

      March 06, 2016 at 4:44 pm

      This was so so so so so so so so good! thank you!

      Reply
    10. Nancy Hayhurst says

      September 08, 2016 at 8:07 pm

      I am making these for an English Tea Party I am attending. Do you think instead of ramekins I could make smaller ones in a mini-cupcake tin? A ramekin size would be too large for this event. They look wonderful! Thanks

      Reply

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    Hi, I'm Vanessa! Mom of 3, a financial planner, recipe developer, photographer, & author of Awesome Vegan Soups. I'm here to share with you my take on family food and show you just how delicious plant-based cooking and baking can be.

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