Vegan Chocolate Covered Strawberry Cake

5 from 3 votes

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.

Prep Time15

Total Time15

Course: All Recipes

Cuisine: American

Diet: Vegan

Servings:

Calories: 419kcal

Author: Courtney Hunter

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

Storage- 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.

Freezing- 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.

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.

Nutrition