Chocolate Raspberry Cake with “Anniversary” Glaze


My hubs and I just celebrated our wedding anniversary ♥.  I made this raspberry chocolate cake for us to indulge in, along with a bottle of wine from our wedding. The cake (which has since been completely polished off) had a delicate crumb and fragrant ribbon of fresh raspberries and preserves in the middle of each slice. The “anniversary” glaze, a simple mix of red wine, confectioner’s sugar & coconut oil, made the cake extra special.

It turned out to be a really good cake.

Alright, it was better than good. It was amazing.

Flavorful. Excellent. Almost gourmet-ish.

My husband and I were devouring the leftovers of the glaze straight from the bowl. Even as I am writing this post, we keep talking about how stupid good that cake was. Maybe we are biased because it was our anniversary cake… but I have my doubts. :)

If anything, try using the just the glaze on something else: a cookie or scone, strawberries, a piece of toast, a spoon, anything! I recommend a shiraz or tempranillo blend (because I love them), but wine of any sort would be pretty good… even the super cheap stuff. The result of combining confectioner’ s sugar with wine creates a sweet (but tart) and classy coating that compliments the chocolate and raspberries with the utmost generosity.

I only managed to jot down my measurements for the cake. So, use your best judgment when making the filling and the glaze. The filling should be the consistency of a thick jam, and the glaze should be the consistency (before hardening) of Elmer’s glue. Yes, I’m serious.

Chocolate Raspberry Cake with “Anniversary” Glaze

Vegan and Gluten Free


  • 2 cups vegan granulated sugar
  • 6 tsp baking powder
  • 1 tsp salt
  • 2/3 cup olive oil
  • 2 cups non-dairy milk
  • 4 tbsp vinegar
  • 2 cups sorghum flour
  • 1/2 cup white rice flour
  • 1/2 cup cornstarch
  • 1/2 cup cocoa powder
  • 2 tsp xanthan gum


  • 1 cup fresh raspberries
  • about 3 tbsp raspberry preserves


  • Red wine of choice
  • Confectioner’s sugar
  • about 2 tbsp coconut oil (firm, not liquidy)



Prepare two 8″ round cake pans by greasing and lightly dusting with sorghum flour. Preheat oven to 350 degrees.

Place sugar, baking powder, salt, and olive oil into a large electric mixing bowl. Mix well.

In separate, smaller bowl, combine sorghum flour, white rice flour, cornstarch, cocoa powder and xanthan gum. Mix the flours together well.

Add in about 1 cup flour mixture and about 1/2 cup non-dairy milk. Repeat until all flour and all milk has been used. Once batter is thick and well blended, add vinegar, 1 tbsp at a time. Mix for about one minute on medium speed.

Pour half of the batter into one cake pan and the other half of the batter into the other cake pan.  Using a flat plastic spatula (or similar device) smooth out top of cake batter to fill pan and create an even surface on top.

Bake for about 20 minutes in oven, or until knife inserted into middle of one of the cakes comes out clean. It may stand to go 25 minutes in the oven. Don’t overbake it, though!

Let cakes cool thoroughly before running knife around the edge of one cake and inverting onto flat plate.

To make jam filling:

Mix together about 1 cup raspberries and about 3 tbsp raspberry preserves. Smash until thick and well blended. Spread filling on top of one cake layer. Run a knife around the edge of the second cake and invert on top of the first cake.


To make glaze:

Put about 2 cups confectioners sugar into a bowl. Slowly add red wine (or grape juice, if you please) and stir with fork until a thick paste consistency is formed. Stir in about 2 tbsp coconut oil (firm). Add a touch more red wine (if needed) to make the white school-glue consistency. Make sure all lumps are gone and the glaze is super smooth. You may need an electric mixer for this step, which makes getting it smooth very easy.

Aiming for the middle of the cake, pour on the glaze and spread around with a flat knife or spatula until cake is completely covered, sides and all. Gravity takes care of most of it. You will have a lot of run-off, but once the glaze has firmed up it is easy to scrape off.

You can also glaze the cake atop an elevated wire rack so that the excess glaze will fall underneath the cake, rather than pool up around it. Yep, that’s seems like a better idea than how I did it. Do that.

Let cake chill in the fridge for a while until the glaze becomes firm (about 30 minutes). Slice into big pieces and serve.

This cake actually keeps pretty well if stored in airtight container. So technically, you could eat this all by yourself over the course of one week.


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42 Responses to Chocolate Raspberry Cake with “Anniversary” Glaze

  1. Lyle Anderson says:

    Sorry to say I was disappointed in this recipe. The batter became so congealed that it crawled up the beaters and into the sockets (yes, I used two teaspoons); I suspect because of the xanthum gum. The cake tasted more breadlike than cake.
    The filling was tasty but very runny.
    The glaze tasted great and wasn’t runny; I used very little wine.

  2. […] a nice malty undertone. When I need to make a gluten free (not just wheat free) version, I defer to Allyson’s chocolate cake recipe. For frosting, I use whatever vegan buttercream recipe is in the nearest cookbook (or pops up first […]

  3. Natasha says:

    Happy Anniversary! (I know I’m super late in saying, but say it I will.)

    I love all your recipes, you are easily one of my favorite blogs. Every time I think vegan food is boring, I see your photos and realize I’m just being lazy and need to be more adventurous. I just recently bought a sweet rose wine so I am making this recipe before all my vino is gone <3

    • allyson says:

      That is the best comment ever! I am so glad I can help inspire you! Thank you so very much for letting me know that. Truly. <3
      I hope you enjoy your cake too. :)
      ~ Allyson

      • Natasha says:


        I have a question, if you don’t mind helping me out. I’d love to make the Raspberry Chablis Gelée recipe you have, it seems like a good summer dessert. I actually haven’t eaten gelatins in years (for obvious reasons.) Where do you buy agar agar flakes? I can’t seem to find it in any stores (Upstate NY). Do you know of a good place to buy it online?

        • allyson says:

          Hi Natasha!

          I actually had a very difficult time locating agar agar flakes for the longest time. It is made from seaweed [I had no idea at first], so wouldn’t you know it, I stumbled upon a bag of the flakes in Whole Foods next to the nori, dulce, other seaweeds and soba noodles. :) Since then, I have seen them in other major grocers.. now that I know where to look!

          I think they may be slightly overpriced at certain grocery chains, so I would recommend looking at actual Asian grocery stores. It looks like amazon and other online retailers sell the Eden brand (which is the brand I found), but I know that the Asian groceries around where I live sell them much much cheaper.

          Good question…. I remember distinctly for years looking for agar agar in the baking section, so I am sure it will help out others who are curious too!

          Good luck on your hunt!

          ~ Allyson

  4. Debbie says:

    Wow, that looks amazing!! Chocolate and raspberry is one of my favourite flavour combinations. We have our 10 year anniversary coming up and I think this just may be the cake for the occasion! Thanks so much for posting and a Happy Belated Anniversary to you! Oh, and Elmer’s glue, my god that brought back memories!!! haha, love it!!

  5. That cake is sensational and that glaze is just inspired. Will have to try it.

  6. Nicole says:

    Hi Allyson,
    Well, it’s a rainy day here in Toronto, so I couldn’t resist trying out this cake. I have to admit, I think it’s the best GF cake I’ve ever had! I did change one thing though. Instead of cracking open a bottle of red wine, I decided to use Alize (a fruit cognac liqueur). It was absolutely delicious. Thank you for the fantastic recipe.

    • allyson says:

      Oh, yay Nicole! I am so so glad you tried it, and liked it as much as I did! What a terrific compliment, thank you so much!:)

  7. Louche says:

    That would be a great idea if it rained much here. Oh, and I don’t drink alcohol – I suppose I’ll have to borrow some red wine from someone.

  8. Louche says:

    That looks incredible. I am going to make this. However… I do wonder what on earth I could make it for, I mean what event. 4th of July, perhaps…. not that I’m all that keen on celebrating the independence of white American men in their quest for Manifest Destiny.

    • allyson says:


      … I think you should make it on a rainy day. That’s always the best day for cake, in my opinion. Maybe it will rain on the fourth of july? ;)

  9. Lisa says:

    Happy Anniversary to you and your hubby Allyson!! :) Getting married seriously looks worth it if a cake like this is involved! :P

    • allyson says:

      Thanks so much Lisa! Yeah, marriage has its ups and downs.. this cake was definitely an up! (just kidding, I really do adore my hubby)

  10. Laurel says:

    Happy Anniversary!!! Thanks for the gift you’ve given me with this GF, Vegan cake. Now, I don’t happen to have any wine but I do have a bottle of Framboise (yum). Seriously, DO put that cake on a cooling rack with parchment or aluminum or waxed paper underneath and spoon the resulting luxury directly into your waiting mouth without wasting a drop. Oh yes, here’s looking forward to your 50th anniversary and every cake in between.

    • allyson says:

      Oooh, I like how you phrased that! Agreed, yum on the Framboise! I bet that would be a wonderful sub for the wine. :) Thank you so much for such a delightful comment!!

  11. Mihl says:

    Happy anniversary, Allison! This looks like the perfect cake for such an occasion. How elegant it is!

  12. Katrina says:

    Aww congratulations! This is the perfect cake for an anniversary. I love it.

  13. Sugarbear says:

    Happy Anniversary, Allyson! That cake looks beautiful. Thanks for the RT!

    • allyson says:

      Ah, thank you SB!!

      And, no problem ! I haven’t stopped thinking about olives since I read your last post! Mmmmm… salt. P:

  14. Congratulations! And I have to tell you how consistently impressed I am with your recipes and your photos – go, you! I linked to your post from my Angel Food page on Facebook, cos it’s so gorgeous I wanted to share.

    • allyson says:

      Hi, Alice. Thank you so much! I have to say, I am pretty darned impressed with your work as well! Vegan marshmallow AND meringue mix? Wow. :D
      Thank you so much for the link… how very cool! I’m really flattered that you enjoy my stuff!

  15. Mandee says:

    Happy Anniversary! Your cake looks beautiful, chocolate and raspberry is such a delicious combination. I have to say I don’t like red wine at all, so I’d skip that when I try this :)

    • allyson says:

      Hi Mandee! Thank you!

      Yeah, just because I am crazy in love with it, sometimes I fail to understand that red-wine isn’t for everyone! :D
      I’m sure the cake would be wonderful with a nice dusting of confectioner’s sugar, though ;)

  16. Rose says:

    That cake is definitely gourmet-ish…no, it’s full on gourmet! It is beautiful. And, I love the idea of the red wine glaze, I’m going to take your advice and try it soon! If you’re not already, you could easily be a pastry chef. Happy Anniversary too! :)

    • allyson says:

      Wow, Rose… that is such a major compliment! Thank you.. I’m seriously blushing, haha!

  17. Every single time I click over to your blog my jaw drops to the floor. You just blow me away every time. So, you have to know it is a big deal for me to say this is just EXCEPTIONAL! Seriously, you have outdone yourself this time because that cake is just tremendous. Congratulations to you and your husband and thank you for this beautiful recipe.

    • allyson says:

      Awe, I just love you!!! (you know, in a bloggy-type-sisterly love way)

      Seriously, can you get any nicer?? Thank you for such a wonderful burst of sweetness, and for well… being you! <3

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  19. Leinana says:

    That looks just INSANELY good! I’m drooling. Congratulations on your anniversary – what a way to make a sweet day even sweeter.

  20. Sarah says:

    Happy anniversary! I was about to give this a go and then I realised that we don’t have any cocoa or wine left- go figure. Sounds amazing though! Our anniversary is in august but I’m sure I’ll try it before then :)

    • allyson says:

      Oh, that sounds just like me. I always seem to be out of red wine and cocoa when I need them the most (which is a LOT of the time!) Thank you and I hope you like it if you get around to making it! <3

  21. […] This post was mentioned on Twitter by Ingredients, Allyson Kramer. Allyson Kramer said: Chocolate Raspberry Cake with "Anniversary" Icing http://tinyurl.com/39aczam #vegan & #glutenfree […]

  22. Jennifer says:

    Happy Anniversary!! :)

    Red wine in the glaze!?! This is sensational. The colour is absolutely gorgeous too!