Raspberry Nutella Cake

This recipe makes a 2-layer 4" cake (or 4 servings).

Table of Contents

(click the links below to skip to the section you’re looking for)

• Gluten-free Chocolate Cake
• Raspberry Filling
• Vegan Chocolate Mousse
• Vegan Cake Assembly
• Frequently Asked Questions
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions
• Similar Recipes

I originally made this cake in 2015 for a friend who hired me to make her a custom birthday cake. She wanted a small celebration for just her and her daughter, so I made her a mini cake. She had celiac disease so I took special care is finding gluten-free ingredients.

Ingredients for Vegan Gluten-free Chocolate Cake Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• ½ cup (122g) soy milk
• 2 ½ tablespoons (34g) safflower oil
• 1 tablespoon (16g) soy yogurt
• ¾ teaspoon (3g) vanilla extract
• ¼ teaspoon (1g) almond extract
• 1 teaspoon (5g) apple cider vinegar
• ¾ cup (168g) vegan sugar
• ½ cup (74g) gluten free all purpose baking flour
• ½ cup (45g) gluten free oat flour
• ⅓ cup (24g) cocoa powder
• ¼ teaspoon (1g) baking soda
• ½ teaspoon (2g) baking powder
• ¼ teaspoon sea salt

Vegan Gluten-free Chocolate Cake Directions

prep time: 20 minutes | bake time: 32 minutes

Preheat the oven to 350° F (175° C).

Mix all the wet ingredients together using a stand mixer or by hand. The wet ingredients are ½ cup (122g) soy milk, 2 ½ tablespoons (34g) safflower oil, 1 tablespoons (16g) soy yogurt, ¾ teaspoon (3g) vanilla extract, ¼ teaspoon (1g) almond extract, 1 teaspoon (5g) apple cider vinegar, and ¾ cup (168g) vegan sugar.

Sift the dry ingredients together. The dry ingredients are ½ cup (74g) gluten free all purpose baking flour, ½ cup (45g) gluten free oat flour, ⅓ cup (24g) cocoa powder, ¼ teaspoon (1g) baking soda, ½ teaspoon (2g) baking powder, and ⅛ teaspoon sea salt.

Add the dry ingredients to the wet, mixing only until incorporated, but not overmixing.

Oil 2 mini cake pans (I used 4" heart cake pans).

Fill the cake pans 75% full. This should make a 2-layer mini cake for 4 people, or a 1-layer cake for 2 people with a 1-layer cake to keep for yourself (oink oink).

Bake the cakes for 32-35 minutes or until you insert a toothpick into the center and it comes out clean. The cake pans should be as centered in the oven as possible, and try not to open the oven door at all while baking or they may not rise properly.

Ingredients for Vegan Gluten-free Nutella Mousse Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 5.4 oz (152g) silken tofu (half a package)
• ⅓ cup (92g) chocolate hazelnut butter
• ¼ cup (55g) vegan, raw, or organic sugar
• 2 tablespoons (30g) soy milk
• ½ cup (3oz / 85g) vegan chocolate chips

Nutella Mousse Directions

prep time: 10 min

Blend the mousse. Add the ingredients to the blender: 5.4 oz (152g) organic silken tofu, ⅓ cup (92g) vegan nutella, and ¼ cup (55g) vegan sugar. Blend until it’s smooth and creamy.

Melt chocolate. Put ½ cup (3oz/85g) vegan chocolate chips and 2 tablespoons (30g) soy milk in a small saucepan on low heat or in a double boiler. Stir until smooth.

Add chocolate. Add the melted chocolate to the blender. Use a baking spatula to get every little bit. Scrape the sides of the blender, and blend again, until it’s smooth and creamy.

Chill mousse. Transfer the mousse to a piping bag or a bowl. Chill it in the fridge for 2-3 hours or overnight.

Ingredients for Raspberry Filling Recipe

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• ⅓ cup (65g) vegan sugar
• 2 tablespoons (16g) cornstarch
• 2 cups (8oz / 226g) fresh raspberries
• 2 tablespoons water

How to Make Raspberry Filling

prep time: 5 minutes | cook time: 10 minutes | cooling time: 45 minutes

Combine ingredients. Whisk ⅓ cup (65g) vegan sugar with 2 tablespoons (16g) cornstarch in a small saucepan. Choose 8 of the best looking raspberries from the container and set them aside for garnishing. Add the rest of the raspberries and 2 tablespoons water to the saucepan.

Simmer. Turn stovetop heat to medium and cook. Continue stirring while you wait for it to start bubbling. It takes about 7 minutes for my mixture to begin to bubble (I have a gas stove). When it starts to thicken (about 2 minutes after it starts to bubble), remove from heat and allow it to cool.

Cool. Transfer it to a glass or ceramic bowl, and cover it. Cool to room temperature. Once it reaches room temp, transfer it to the fridge. If you’re making this before cake day, you can store it in the fridge for a few days.

How to Assemble a Raspberry Nutella Cake

decor time: 15 minutes

Pipe a mousse border. Pipe the mousse around the perimeter of the bottom layer of cake. This will act as a barrier to keep the raspberry filling from seeping out the sides. Freeze it for 15 minutes to harden the border.

Fill with raspberry filling. Add as much raspberry filling as you can without it going higher than the mousse border. Set the second cake layer on top. Repeat with the third cake layer.

Frost and decorate. Cover the top and sides with nutella mousse. Pipe decorations on top, and add the remaining raspberries.

Ingredient Details and Substitutions

• Oil: I recommend using safflower, sunflower, or coconut oil for baking cakes because those oils are made for high heat, which helps you avoid transfats. However, you can use any other oil such as vegetable oil, canola oil, grapeseed oil, etc. People even make cakes with olive oil, but I don’t recommend it.
• Flour: To make these cookies gluten-free, just replace the all-purpose flour with a gluten-free flour blend.
• Sugar: For the sugar in this recipe, you can use any number of sugars, as long as they’re vegan: sucanat, coconut sugar, raw sugar, organic sugar, or demurara. If you’re not sure if your sugar is vegan, you can contact the company and ask, but basically, just avoid conventional white sugar or granulated sugar, and you should be ok.
• Soymilk: You can use any nondairy milk, but if it’s oatmilk, make sure it’s gluten-free.
• Chocolate Hazelnut Butter: There are a few companies that make vegan chocolate hazelnut butter: Justin’s, Nutiva, Endangered Species, and Ferrero all make vegan nutella.
• Vegan Chocolate Chips: I use vegan chocolate chips because it’s fair trade and organic. But, if you’re looking for something more affordable, the semi-sweet chocolate chips at Trader Joe’s are vegan and cheap, and the vegan guittard ones are fair trade.

Similar Recipes

If you like nutella-flavored desserts, here are a couple of others you should check out.

• This no bake nutella pie recipe that has a filling that’s very similar the chocolate mousse frosting in this cake recipe.
• This vegan nutella cake is 2-layer 8-inch round birthday cake if you’re looking for a nutella cake that isn’t gluten free and that has more servings.

☆☆☆☆☆☆☆☆☆☆

This post links to items I mention. If you click on one, you will go to a website (like Amazon) where you can buy the product. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy ingredients to create recipes for you. Read more about this in my privacy policy.

I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

☆☆☆☆☆☆☆☆☆☆