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 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. Check out these other strawberry desserts: Vegan Strawberry Cupcakes, Vegan Strawberry Shortcake, or Vegan Handpies.
What I love about this recipe...
- It's easy to make.
- Looks fancy.
- 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.
- Made with Simple ingredients.
- Is the perfect dessert for chocolate strawberry lovers.
Jump to:
Ingredients and Substitutions
- 2 flax eggs (2 TB flax meal with 4 TB water); this works as your egg replacer
- Vegetable oil- I wouldn't use olive oil; it's too strong. You could use canola oil or mild-in-flavor oil you like cooking with. I've never tried this with melted vegan butter but I'm sure it would work as well. You could also try melted coconut oil.
- Vegan chocolate chips- Our favorite brand is Enjoy Life. The semisweet ones from trader joes are also vegan and several store brands. Always read the label.
- Instant coffee- you can remove this if you don't have any or don't like making things with coffee. It just enhances the chocolate flavor.
- Cocoa powder- this is a must to get that chocolate flavor.
- Vanilla extract- if you're out, it won't break the recipe, but it adds a nice touch to the flavor.
- Brown sugar- helps make this a moistter dessert.
- Non-dairy milk- oat milk, soy milk, almond milk, coconut milk, or any milk alternative.
- All-purpose flour- I've only ever tried this with all-purpose flour, so I'm not sure how it would go with an all-purpose gluten-free flour.
- Baking powder- gives it the slight rise it needs.
- Salt- makes the flavor pop.
- Fresh strawberries- you try a different berry, but strawberry makes this dessert shine.
Check out the recipe card at the bottom of this post for the full ingredient and quantity information.
How to make vegan chocolate strawberry cake
Step 1- 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.
Step 2- Make your flax egg and set it aside. To do this, combine your flax meal and water and stir.
Step 3- Take a large bowl and add your dry ingredients, flour, baking powder, and salt together and set aside.
Step 4- In a microwave-safe glass bowl, mix your oil with 1 cup of the dairy free 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.
Step 5- Pour the melted chocolate into the bowl and whisk in the instant coffee, cocoa powder, vanilla, and 2 TB non-dairy milk. Last, whisk in the Flax Eggs. until combined and mostly smooth batter; don't over-mix. Then stir in your ¼ cup vegan chocolate chips.
Step 6- Spread the cake batter into the prepared cake pan and smooth it out.
Step 7- 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.
Step 8- Wash and dry, then cut the strawberries into slices and set them aside.
Step 9- 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-second 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.
Step 10- Spread a layer of ganache onto the cake and let it drip down the sides of the cake.
Step 11- Then, layer the frosted cake with the sliced strawberries.
Step 12- 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.
Expert Tips and Tricks
- This is best served at room temperature with a big glass of vegan milk or vegan ice cream. It's rich and delicious.
- Make sure to store this in the fridge, as the berries can grow mold on them pretty quickly.
Recipe FAQs
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.
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?
If you love 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.
Vegan Chocolate Covered Strawberry Cake
Ingredients
Cake
- 2 flax eggs 2 TB flax meal with 4 TB water
- ½ cup oil neutral
- 1 cup chocolate chips to be melted
- 1 teaspoon instant coffee
- ¼ cup unsweetened cocoa powder
- 1.5 teaspoons vanilla extract
- ¾ cup brown sugar
- 2 tablespoons oat milk or any milk alternative
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup chocolate chips for the batter
Ganache
- ¾ 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, swirling it around and dust off extra, then set aside.
- Make your flax egg and set it aside.
- Mix your flour, baking powder, and salt 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 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 ¼ 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 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, and 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.
Notes
- This is best served at room temperature with a big glass of vegan milk or vegan ice cream. It's rich and delicious.
- Make sure to store this in the fridge, as the berries can grow mold on them pretty quickly.
Kathleen says
What size cake pan did you use?
Courtneys Homestead says
Hi Kathleen! I used an 8 inch cake pan. Thanks for checking, I will add that to the recipe. I hope you have a great day!