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This stunning raspberry nutella cake has silky mousse & fresh raspberries. Make a mini nutella cake that’s 100% vegan & gluten-free.

This recipe makes a 2-layer 4" cake (4-6 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
• Ingredient Substitutions
• 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I originally made this cake in 2015 for a friend who hired me to make her a custom birthday cake.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 in finding gluten-free ingredients.

Now that a decade has passed, there are much better premade gluten-free flour mixes available. Therefore, I’m improving this recipe and reducing the number of ingredients required.

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
• ⅛ teaspoon sea salt

Vegan Gluten-free Chocolate Cake Directions

prep time: 20 minutes | bake time: 32-40 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 on top of the wet ingredients. 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. If you don’t have oat flour, you can make your own in a spice grinder or in a high-speed blender.

Mix the dry ingredients into the wet, only until you no longer see dry ingredients.

Oil 2 mini cake pans (I used 4" heart cake pans) and line them with parchment paper. If you don’t have parchment paper, you can just oil them only.

Fill the cake pans 75% full. This should make a 2-layer mini cake for 4-6 people. Or you can decorate a 1-layer cake for 2-3 people and keep a 1-layer cake for yourself (oink oink).

Bake the cakes for 32-40 minutes or until you insert a toothpick into the center and it comes out clean. If the toothpick comes out with batter stuck to it, that cake needs to bake longer. If one cake is baked thoroughly, and the other isn’t, remove one cake and leave the other in the oven for another 5 minutes. The cake pans should be as centered in the oven as possible. Try not to open the oven door at all during the baking process or they may not rise properly. Cool the cakes on a cooling rack when they come out of the oven. Let them cool for at least 10 minutes before trying to remove them from the pans.

Ingredients for Vegan Gluten-free Nutella Mousse Recipe

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

• 10.8 oz (304g) silken tofu
• ⅔ cup (184g) chocolate hazelnut butter
• ½ cup (110g) vegan, raw, or organic sugar
• ¼ cup (60g) soy milk
• 1 cup (6oz / 170g) vegan chocolate chips

Nutella Mousse Directions

prep time: 10 min

Blend the mousse ingredients. Add these ingredients to the blender: 10.8 oz (304g) organic silken tofu, ⅔ cup (184g) vegan nutella, and ½ cup (110g) vegan sugar. Blend until it’s smooth and creamy.

Melt chocolate. Put ¼ cup (60g) soy milk and 1 cup (6oz / 170g) vegan chocolate chips 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 bowl with a lid. 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)

• 3 tablespoons (36g) vegan sugar
• 1 tablespoon (8g) cornstarch
• 1 cup (4oz / 123g) fresh raspberries
• 1 tablespoon water

How to Make Raspberry Filling

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

Combine ingredients. Whisk 3 tablespoons (36g) vegan sugar with 1 tablespoon (8g) 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 1 tablespoon 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

Remove the cakes. To remove the cakes from the 4" mini heart springform pans or whatever 4" pans you used, loosen the springform and press the bottom of the cake up and out of the sides. Then remove the bottom, and peel off the parchment paper.

Level the cakes. This step is optional, but it will make your cake less likely to topple over. I have a cake levelling device that Wilton makes, but you can use any serrated knife for this.

Fill a piping bag. Fill a piping bag fitted with a Wilton large round tip 1A with the chilled nutella mousse you made.

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.

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 after removing the parchment paper.

Frost and decorate. Cover the top and sides with nutella mousse. I used a mini offset spatula to smooth out the mousse while sppinging the cake on my cake turntable. Pipe decorations on top. I used a piping bag fitted with a Wilton star tip 1M (my favorite tip). Then add the remaining raspberries to the top for decoration.

Ingredient Details and Substitutions

• Vegan 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.
• Safflower 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.
• Gluten-free Flour Blend: The gluten-free flour blend I like the best for cakes is the 1:1 gluten-free flour made by King Arthur. However, I have also successfully used the Bob’s Red Mill 1:1 GF flour. And back when I first developed this recipe, I used a number of different GF flours, so feel free to make substitutions. Just be warned that if one of your flours is coconut flour, I can’t guarantee the success of this recipe. Coconut flour modifies the moisture content and I haven’t tried using it in this recipe.
• Gluten-free Oat Flour: I make my own gluten-free flour by putting GF oats into my spice grinder.
• Baking Powder: I buy non-aluminum baking powder, but you can use any kind. If you don’t have ½ teaspoon (2g) of baking powder, omit it and use ½ teaspoon (2g) of baking soda instead of the quarter teaspoon that the recipe calls for.
• 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.
• Raspberries: I used fresh organic raspberries from Costco, but if you only have frozen, you can use those. Just incrase the cooking time a bit.

Video

Here’s a video of me making this cake.

Nutrition Facts

These nutrition facts are based on this cake serving 6 people. It also assumes that you’ll serve the extra mousse alongside the cake.

• Servings: 6
• Calories per serving: 790
• Calcium per serving: 183mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 8g
• Iron per serving: 5mg
• Potassium per serving: 394mg
• Protein per serving: 12g
• Total Carbohydrate per serving: 106g
• Total Fat per serving: 38g
• Total Sugars per serving: 79g
• Sodium per serving: 221mg

Comments or Questions?

If you make this nutella cake recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

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.

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

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