Vegan Chocolate Strawberry Cake

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This decadent vegan chocolate strawberry cake is fancy and delicious. It has a brownie-like chocolate cake layer on the bottom, chocolate ganache frosting, and strawberries to top it off. This is a strawberry chocolate lovers dream.

Vegan chocolate covered strawberry cake.

I mean, does that not just sound delicious!

This, I would say, is between a cake and a torte.

The vegan chocolate cake recipe is more like a brownie cake.

This is not a layer cake.

It’s rich and only needs one layer. You could make another layer, but I don’t think it’s necessary.

My son LOVES chocolate-covered strawberries, and he has been dreaming up this cake.

So I finally decided it was time to give the boy what he wanted, and it didn’t disappoint.

This recipe looks fancy but is easy to whip up.

In fact, the first time we had this cake, I whipped it up between power outages this winter for Valentine’s day.

We lost power for multiple days after a huge ice storm. That story is for another post.

This makes a great Valentine’s day recipe, Mother’s Day, birthday cake, or any day you want to be fancy or have a special occasion.

There is something so fancy about chocolate-covered strawberries.

What ingredients do you need for this vegan chocolate-covered strawberry cake?

Check out the recipe card at the bottom of this post for the full instructions. It’s made with simple ingredients you likely have on hand.

• 2 flax eggs (2 TB flax meal with 4 TB water); this works as your egg replacers
• vegetable oil *I wouldn’t use olive oil; it’s too strong
• vegan chocolate chips
• instant coffee
• cocoa powder
• vanilla extract
• brown sugar
• non-dairy milk (oat milk, soy milk, almond milk, coconut milk, any milk alternative)
• all purpose flour
• baking powder
• salt
• fresh strawberries

How do I make this vegan chocolate strawberry cake?

Start by preheating your oven to 325 degrees and preparing your cake pan by spraying oil and a little bit of cocoa powder. Swirl it around and dust off extra, then set it aside.

You can also cut some parchment paper in round circles and place it on the bottom of the pan.

Make your flax egg and set it aside. To do this, combine your flax meal and water, and stir.

Take a large bowl and add your dry ingredients, flour, baking powder, and salt, together and set aside.

In a microwave-safe glass bowl, mix your oil with 1 cup of the chocolate chips, and stir.

Put in the microwave for 30 seconds. Whisk for 10 seconds. Put it back in the microwave for 30 seconds. Whisk. And set aside.

Into the melted chocolate, whisk in the instant coffee, then whisk in the cocoa powder, then whisk in the brown sugar, vanilla, and 2 TB milk.

Last, whisk in the Flax Eggs.

Stir the melted chocolate and flour mixture until combined and mostly smooth batter, don’t over mix.

Then stir in your 1/4 cup vegan chocolate chips.

Spread the cake batter into the prepared cake pan and smooth it out.

The baking time is 30-35 minutes. 

Do not over-bake. It will come out clean on a toothpick in the center.

Place the cake tin on a wire rack to cool. Then dump the cake on the wire rack carefully.

Wash and dry, then cut the strawberries into slices and set them aside.

Once the cake has cooled for an hour or so, start making your ganache frosting.

Put ingredients into a small bowl and heat in the microwave at 30 seconds intervals, stirring until melted.

Do not overcook.

It will look like it won’t mix, but it will continue to mix as you stir it. This takes only a minute or so in total.

Spread a layer of ganache onto the cake, and let it drip down the sides.

Then layer the frosted cake with the sliced strawberries.

Take the remaining ganache and drizzle it over the top of the cake (over the strawberries).

Let the chocolate on the strawberries harden before serving.

If you still have remaining ganache and strawberries, you can dip them in the ganache and let the chocolate harden on them.

How do you serve this vegan strawberry cake?

This is best served at room temperature with a big glass of vegan milk or vegan ice cream. It’s rich and delicious.

How do you store this cake?

For the best results, store this in an airtight container in the fridge for up to 5 days. 

If you don’t have a large enough airtight container, you can cover it tightly with plastic wrap.

Can you freeze this cake?

I would take the strawberries off to freeze it. You can freeze it in a freezer-safe bag for up to 3 months.

Let defrost on the counter and then add fresh berries and maybe a drizzle of chocolate sauce.

Want some other vegan dessert recipes?

• Vegan Strawberry Shortcake
• Chocolate Vegan Cream Pie
• Raspberry Pie

If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

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