Chocolate Raspberry Dump Cake

Serves 12

5 Minute Prep Time

By Bridgette Clare, RHN on January 7, 2016 , categorized in Dessert, Snacks

You’re five ingredients and one pan away from making this simple dessert. It is 50 % cobbler, 50% cake and 100% delicious.


  • 1/2 cup room temperature vegan butter (I used soy free Earth Balance)
  • 4 cups frozen raspberries
  • 1 1/2 cup gluten-free vanilla cake mix (I used Bob's Red Mill)
  • 1 Tbsp cocoa powder
  • 1 scoop Chocolate Vega® Essentials
  • Optional: Vegan chocolate chips


  1. Preheat oven to 350F.

  2. Lightly grease a 9X13 cake pan with vegan butter substitute.

  3. Spread frozen raspberries evenly over cake pan.

  4. Melt vegan butter substitute in microwave or on the stove top.

  5. Mix cake mix, cocoa powder, and Vega Essentials or Vega Protein & Greens together, add vegan butter substitute and combine. Be careful not to over mix.

  6. Spread mixture evenly over pan. Add chocolate chips on top if you so desire.

  7. Bake for 50 to 60 minutes until the top starts to forms a crust and the berries start to bubble.

  8. Remove from oven and let cool for 10 minutes, to completely firm the crust.

Bridgette Clare, RHN

A Registered Holistic Nutritionist (RHN), Certified Raw Foods Chef and Vega Product Specialist, Bridgette Clare works at Vega as the Customer Experience Team Lead. Bridgette is passionate about making food fun and accessible. She believes what we eat has a huge impact on how we feel and whole heartedly supports a holistic approach to nutrition. Experimenting in the kitchen, sharing new recipes and enjoying new culinary experiences with friends is what she’s all about. Fun fact: Bridgette is always seeking out fun ways to stay active—trying out everything from circus school to testing out her indoor cycling teacher abilities!