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This decadent vegan chocolate-covered strawberry cake is fancy and delicious. With a brownie-like cake bottom, chocolate ganache, and strawberries to top it off.
Vegan chocolate covered strawberry cake
I mean does that not just sound delish!
This I would say is between a cake and a torte really.
The cake portion is more like a brownie 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 wants and it didn’t disappoint.
This recipe looks fancy but is really easy to whip up.
In fact, I whipped this 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 recipe or Mothers Day or any day you want to be fancy.
There is something so fancy about vegan chocolate covered strawberries.
What do you need for this vegan chocolate-covered strawberry cake?
- 2 flax eggs (2 TB flax meal with 4 TB water)
- oil, neutral
- vegan chocolate chips
- instant coffee
- cocoa powder
- vanilla extract
- brown sugar
- oat milk (or any milk alternative)
- flour
- baking powder
- salt
- 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 aside.
Make your flax egg and set it aside. To do this combine your flax meal and water, stir.
Mix your flour, baking powder, salt, together and set aside.
In a microwave-safe glass bowl mix your oil with 1 cup of the chocolate chips, stir.
Put in the Microwave for 30 seconds. Whisk for 10 seconds. Put 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.
Then stir in your 1/4 cup chocolate chips.
Spread into the prepared cake pan and smooth out. Bake for 30-35 minutes.
Do not over-bake. It will come out clean on a toothpick in the center.
Wash and dry then cut up the strawberries into slices and set them aside.
Once it’s cooled for an hour or so start making your ganache.
Put ingredients into a small bowl and heat in the microwave at 30 seconds intervals, stirring between 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, let it drip down the sides.
Then layer the top with the sliced strawberries.
Take the remaining ganache and drizzle it 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.
Vegan Chocolate Covered Strawberry Cake
This vegan chocolate-covered strawberry cake is the perfect decadent treat. With a brownie-like layer, a layer of ganache, and strawberries to top it off.
Ingredients
Cake
- 2 flax eggs (2 TB flax meal with 4 TB water)
- 1/2 cup oil, neutral
- 1 cup chocolate chips (to be melted)
- 1 teaspoon instant coffee
- 1/4 cup unsweetened cocoa powder
- 1.5 teaspoons vanilla extract
- 3/4 cup brown sugar
- 2 tablespoons oat milk (or any milk alternative)
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup chocolate chips for the batter
Ganache
- 3/4 cup chocolate chips
- 2 TB vegan milk
- 1 TB oil
Topping
- 1 pint strawberries
Instructions
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 aside.
2. Make your flax egg and set it aside.
3. Mix your flour, baking powder, salt, together and set aside.
4. In a microwave-safe glass bowl mix your oil with 1 cup of the chocolate chips, stir. Put in the Microwave for 30 seconds. Whisk for 10 seconds. Put back in the microwave for 30 seconds Whisk. And set aside.
5. 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.
6. Stir the melted chocolate and flour mixture until combined. Then stir in your 1/4 cup chocolate chips. Spread into the prepared cake pan and smooth out. Bake for 30-35 minutes. Do not over-bake. It will come out clean on a toothpick in the center.
7.Wash and dry then cut up the strawberries into slices and set them aside.
8. Once it's cooled for an hour or so start making your ganache. Put ingredients into a small bowl and heat in the microwave at 30 seconds intervals, stirring between 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.
9. Spread a layer of ganache onto the cake, let it drip down the sides. Then layer the top with the sliced strawberries. Take the remaining ganache and drizzle it 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.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 172mgCarbohydrates: 51gFiber: 4gSugar: 34gProtein: 5g
The calories are computer generated and may not be 100% accurate. *These are only estimates
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