Name: Vegan Strawberry Chocolate Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: For the Cake:; 1 1/2 cups all-purpose flour (or gluten-free blend); 1/2 cup unsweetened cocoa powder; 1 cup coconut sugar or cane sugar; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup unsweetened almond milk (or other plant milk); 1 tbsp apple cider vinegar; 1/3 cup coconut oil (melted) or avocado oil; 1/3 cup unsweetened applesauce; 1 tsp vanilla extract; 1/4 cup brewed coffee or water (optional, enhances chocolate flavor); For the Frosting:; 1 1/2 cups vegan butter or solid coconut cream; 3 cups powdered sugar; 1/4 cup strawberry puree or jam; 1/4 cup cocoa powder; Fresh strawberries for topping; Vegan chocolate shavings (optional)

This Vegan Strawberry Chocolate Cake is a decadent, rich, and fruity dessert that perfectly balances the deep flavors of chocolate with the natural sweetness of strawberries. Moist, tender, and entirely dairy- and egg-free, it’s an ideal cake for birthdays, holidays, or any special occasion where you want to impress with a plant-based treat.

Why You’ll Love This Recipe

This cake is a delightful twist on the classic chocolate cake, made completely vegan without compromising on flavor or texture. The use of fresh strawberries adds a juicy, tangy note that pairs beautifully with the richness of the chocolate. It’s easy to make, visually impressive, and suitable for a variety of dietary needs. Whether you’re vegan or simply exploring plant-based baking, this recipe is a guaranteed crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Organic cane sugar
Unsweetened almond milk (or any plant-based milk)
Apple cider vinegar
Neutral oil (like vegetable or canola oil)
Vanilla extract
Fresh strawberries (chopped and sliced)
Vegan chocolate chips or chopped dark chocolate

directions

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, combine almond milk and apple cider vinegar and let it sit for a few minutes to curdle, creating a vegan buttermilk.
Add the oil and vanilla extract to the wet mixture and stir well.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
Fold in the chopped strawberries and vegan chocolate chips.
Divide the batter evenly between the two pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frost or serve as desired, optionally garnished with sliced strawberries and melted vegan chocolate.

Servings and timing

This recipe yields approximately 10–12 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: About 1 hour 55 minutes

Variations

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Nut-Free Option: Use oat milk or soy milk instead of almond milk.
Extra Moisture: Add 1/4 cup of unsweetened applesauce or mashed banana for an even more tender crumb.
Layer Variation: Bake in a 9×13-inch pan for a sheet cake version or make cupcakes instead.
Frosting Ideas: Pair with vegan chocolate ganache, strawberry buttercream, or a simple dusting of powdered sugar.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

To reheat, thaw frozen slices overnight in the refrigerator, then warm in the microwave for 15–20 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

What makes this cake vegan?

This cake is made without animal products—no dairy, eggs, or butter. It uses plant-based milk, oil, and a vinegar-leavening reaction to create a moist and fluffy texture.

Can I use frozen strawberries?

Yes, but thaw them first and drain any excess liquid to prevent the batter from becoming too wet.

What is the purpose of apple cider vinegar in this recipe?

Apple cider vinegar reacts with baking soda to create lift, mimicking the role of eggs and helping the cake rise properly.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is it possible to make this cake oil-free?

You may substitute the oil with unsweetened applesauce, though the texture will be slightly denser and less rich.

Can I use coconut milk instead of almond milk?

Yes, full-fat or light coconut milk works well and adds a subtle coconut flavor.

How do I prevent the strawberries from sinking to the bottom?

Toss chopped strawberries in a tablespoon of flour before folding them into the batter to help distribute them evenly.

Can I make this into cupcakes?

Yes, divide the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes.

Do I need to refrigerate the cake?

Only if you’re storing it for more than 2 days or if it is frosted with a perishable topping like vegan cream cheese frosting.

What kind of chocolate is best for this recipe?

Use vegan chocolate chips or a high-quality dark chocolate that is dairy-free for the best results.

Conclusion

This Vegan Strawberry Chocolate Cake is the ultimate plant-based indulgence—rich, moist, and bursting with chocolate-strawberry flavor. It’s easy to make, beautiful to serve, and versatile enough to adapt to various dietary needs. Whether you’re baking for a celebration or simply treating yourself, this cake is a delicious and satisfying choice that everyone will love.

Vegan Strawberry Chocolate Cake