This vegan chocolate raspberry truffle cake is perfect for those who want a delicious dessert without using any animal products. The cake is made with a combination of flour, cocoa powder, and almond milk, and the raspberry filling is made with fresh raspberries and coconut cream. To make the cake, mix together the dry ingredients and then add in the wet ingredients. Bake the cake in two layers and let it cool. While the cake is cooling, mix fresh raspberries and coconut cream together to make the filling. Once the cake has cooled, spread the raspberry filling between the layers and refrigerate for at least an hour. Finally, make the chocolate ganache by melting vegan chocolate and coconut cream together and pouring it over the top of the cake. Let the ganache set before serving. This cake is vegan-friendly and tastes just as delicious as a traditional chocolate raspberry truffle cake.
