Chocolate 3-Layer Cake with Raspberry Fudge Icing

ATTENTION ALL CHOCOLATE LOVERS. We have THE cake for you. This layer cake is chocolate on chocolate on chocolate and in case that’s not enough we covered it in chocolate fudge icing because… why not?

I made my husband this layer cake for his birthday last month and – not to pat myself on the back but – holy cow did it turn out amazingly well. Since then I’ve made a few tweaks and the result is pure chocolate cake perfection.


Rich Chocolate 3-Layer Cake with Raspberry Fudge Icing


If you’re looking for a quick chocolate dessert recipe that you can whip up in a few minutes, move along. This is not the recipe. May I suggest instead our Chocolate Dip, Chocolate Snowballs, Matcha Goji Berry Chocolate Bark, Chocolate Cream Pie, Rich & Creamy Chocolate Pudding, or Fudgesicles.

If you’re looking for a special occasion rich and decadent chocolate dessert then you’re in the right place! This cake not only taste amazing but also looks like a special celebration. The fresh berries add a classy and colorful touch and can you really go wrong with any chocolate/fruit flavor combo?


Rich Chocolate 3-Layer Cake with Raspberry Fudge Icing


This cake is sweetened entirely by fiber-filled dates. This prevents the blood sugar spike that typically results from eating processed desserts. You can learn more about dates HERE.

Rich Chocolate 3-Layer Cake with Raspberry Fudge Icing

Chocolate 3-Layer Cake with Raspberry Fudge Icing

A whole food, plant-based chocolate 3-layer cake free of refined sugar, dairy, and oil covered in a 4-ingredient raspberry fudge icing.
4.75 from 12 votes
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Course: Dessert
Cuisine: American
Keyword: Cake, chocolate, Chocolate Cake, Fudge Icing, Raspberry
Prep Time: 25 minutes
Cook Time: 20 minutes
Assembly Time: 10 minutes
Total Time: 55 minutes
Servings: 10


Cake Ingredients

  • 6 oz unsweetened chocolate
  • 3 cup soy milk unflavored
  • 1 Tbsp apple cider vinegar
  • 3/4 cup applesauce unsweetened
  • 1 Tbsp vanilla
  • 1 cup Medjool dates pitted
  • 1 cup warm water
  • 3 3/4 cup whole wheat flour
  • 3/4 cup cocoa powder
  • 2 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Icing Ingredients

  • 1 cup warm water
  • 1/3 cup cocoa powder
  • 1 1/2 cup pitted dates
  • 1 pinch salt
  • 1/2 tsp vanilla
  • 1 cup raspberries


Cake Instructions

  • Preheat oven to 350F. Line bottom of three 9" with parchment paper and rub oil on sides. (Cut out parchment paper to fit in pan by sitting pan on parchment paper and tracing a line around the outside. Cut with scissors on the line.)
  • Melt unsweetened chocolate in a double boiler on the stovetop or in a microwave-safe bowl. Once melted, remove from heat and let cool for 5 minutes. 
  • Combine soy milk and apple cider vinegar in a large bowl. Let sit for a few minutes to curdle. Add applesauce, vanilla, and melted chocolate to the bowl. Stir to combine. 
  • Place the dates and warm water in a food processor fitted with an S blade and let sit for 10 minutes so dates can soften. After 10 minutes process dates and water until smooth, stopping to scrape down sides as needed. 
  • Add processed date paste to the large bowl with the wet ingredients. Stir to combine. 
  • In a medium bowl combine all dry ingredients (flour, cocoa, baking soda, baking powder, salt). Stir until combined. 
  • Add half of dry ingredients to wet ingredients and stir to combine. Add remaining dry ingredients to wet ingredients and stir to combine. 
  • Pour 1/3 of the batter into each cake pan. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of each cake comes out clean and the cakes are firm/spongy on top. Allow cakes to cool before removing from pans. 

Icing Instructions

  • Place warm water and cocoa powder in a food processor fitted with an S blake and process until smooth (10 - 15 seconds). 
  • Add remaining dates, salt, and vanilla to the food processor and process until smooth, stopping to scrape down as needed. 
  • Roughly chop raspberries 

Assembly Instructions

  • Remove cakes from pans. Use a serrated knife to remove any domes that formed when baking so they are flat on top. 
  • Place the first cake on a serving platter and spread icing over the top of the cake. Sprinkle half of the chopped raspberries on the icing. Spread icing over the bottom of the 2nd cake layer and place it on top of the first cake. Repeat the process for the 2nd and 3rd cake layers. 
  • Decorate top of cake by arranging fresh berries on top. 


If time allows, freeze the 3 cake layers before assembling the cake. This makes stacking and frosting the layers much easier as they are not as fragile when frozen. 
This recipe makes a 9" cake. To make a 6" cake simply half all of the ingredients. You can also make these in cupcake form!
Deglet Noor dates can be used in place of Medjool dates, although the product won't be quite as sweet (but still delicious). 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

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