Description
This Vegan Strawberry Chocolate Cake is a luscious, plant-based dessert that combines rich cocoa flavor with the natural sweetness of strawberries. Made with wholesome ingredients and topped with a creamy vegan frosting, it’s perfect for birthdays, celebrations, or any time you want a decadent treat without dairy or eggs.
Ingredients
Units
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, mix almond milk with apple cider vinegar and let sit 5 mins (vegan buttermilk).
- In a large bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
- Stir in sugar. Add oil, applesauce, vanilla, coffee, and almond milk mixture.
- Mix until just combined. Don’t overmix.
- Divide batter evenly into pans. Bake 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Frosting: 8. Beat vegan butter until fluffy. Add powdered sugar, strawberry puree, and cocoa powder. 9. Beat until smooth and creamy.
- Assemble: 10. Frost one layer with strawberry chocolate frosting, add second layer, and cover entire cake. 11. Decorate with fresh strawberries and chocolate shavings.
Notes
- Use gluten-free flour to make it GF.
- Applesauce keeps it moist while acting as an egg replacer.
- Refrigerate if not serving right away.
Nutrition
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
