Vegan Strawberry Chocolate Cake – Light, Creamy & Fruity
Looking for a light and refreshing vegan strawberry cake that’s easy to make, chocolatey, and full of fresh fruit? This recipe for cake with strawberry and chocolate is your new go-to – a healthier twist on a cream-filled favorite, made without refined sugar or animal products. It’s a cream cake strawberry lovers will dream of: moist chocolate base, fluffy coconut cream, and fresh strawberries on top.
Perfect for summer parties, potlucks, or as a feel-good treat anytime!
Why You’ll Love This Vegan Strawberry Cake
- Fully plant-based: 100% vegan and made with wholesome ingredients.
- Healthier ingredients: Naturally sweetened with date sugar, with a light coconut cream filling instead of heavy whipped cream.
- Easy to make: A no-fail recipe, great even for beginners.
- Perfect for warm weather: With fresh strawberries, this cake is fruity and refreshing.
Key Ingredients for This Creamy Strawberry Chocolate Cake
- Fresh strawberries – The star of the show! You can also use raspberries or cherries.
- Spelt flour – A more nutritious alternative to white flour with a mild nutty flavor (can be swapped with whole wheat).
- Ground hazelnuts or almonds – Add moisture and flavor to the chocolate cake base.
- Unsweetened cocoa powder – For that rich chocolate taste.
- Date sugar – A natural sweetener packed with fiber (or substitute with coconut sugar).
- Baking soda + apple cider vinegar – Help the cake rise beautifully.
- Plant milk – Almond or oat milk both work great for moisture and smooth texture.
- Applesauce or vegan yogurt – Keeps the cake moist without extra fat.
- Coconut cream – Use the solid part from a chilled can of full-fat coconut milk for the whipped topping.
How to Make This Vegan Strawberry Chocolate Cream Cake
1. Prepare the Chocolate Cake Base
Preheat your oven to 180°C (350°F). In a large bowl, mix the dry ingredients: flour, ground nuts, cocoa, baking soda, salt, and date sugar. Add wet ingredients: oil, plant milk, applesauce, and apple cider vinegar. Stir until smooth. Pour the batter into a greased or parchment-lined sheet pan and bake for about 20–25 minutes. Use a toothpick to check – it should come out clean but slightly moist. Let the cake cool completely.
2. Hollow the Cake for Topping
Once cooled, use a spoon to gently scoop out a thin top layer of crumbs – set these aside for later. You’ll use them to create the iconic mound topping.
3. Make the Whipped Coconut Cream
Scoop the solid part of the chilled coconut milk into a bowl. Add maple or date syrup and a touch of vanilla. Beat until creamy. For stability, add cornstarch or cream stabilizer. Gently fold in chocolate shavings if desired.
4. Assemble the Cake
Slice the strawberries in half and layer them over the cake base. Spread the whipped coconut cream over the strawberries. Finally, sprinkle the reserved cake crumbs over the top to create a fluffy, “earthy” topping.
5. Chill Before Serving
Refrigerate the strawberry chocolate cream cake for at least 1 hour, or 3–4 hours for best results. This helps it set and keeps it fresh.
Tips for the Perfect Vegan Strawberry Cake
- 🍓 Use two cans of coconut milk just in case one doesn’t separate properly.
- 🍋 Add lemon zest to the cream for a citrusy freshness.
- 🍫 Mix chocolate chips into the crumbs if you’re a chocoholic.
- 🌾 Make it gluten-free with a certified gluten-free flour blend.
FAQ – Vegan Strawberry Chocolate Cake
How long does this vegan strawberry cake last?
It stays fresh in the fridge for 2–3 days. Store it covered so the cream stays smooth and the strawberries don’t dry out.
Can I use other fruits instead of strawberries?
Yes! Raspberries, blueberries, banana slices, or cherries work beautifully.
Can I make this cake into cupcakes or muffins?
Definitely! This recipe makes about 10–12 cupcakes. Bake for 15–18 minutes, then follow the same layering method: scoop out a bit of each, fill with cream, and top with crumbs.
Do I have to whip my own coconut cream?
No, you can also use ready-made vegan whipping cream. However, homemade coconut cream tastes extra fresh.
How do I prevent a dry cake?
Don’t overbake it! It should still be slightly moist in the center when you remove it from the oven.
Which coconut milk works best?
Choose full-fat coconut milk with no additives or emulsifiers – this separates best when chilled.
More delicious cake recipes you’ll like:
- Easy Healthy Brownies
- Baked Oatmeal Carrot Cake (with Vegan Cream Cheese)
- Vegan Carrot Cake Bars Recipe
- Easy Chocolate Zucchini Cake
- Healthy Strawberry Oatmeal Bars
- Vegan Lemon Cake
- The best eggless banana bread
Did You Enjoy This Recipe?
I would love to hear your feedback! If you give this recipe a try, please leave a comment with a ⭐ rating. Are you active on Instagram? If you post a picture of this recipe, be sure to tag me @plantiful.heart so I can see your creation!
Vegan Strawberry Chocolate Cake
Ingredients
Cake Base:
- 200 gr spelt flour
- 270 ml unsweetened plant-based milk e.g., oat or almond
- 100-120 gr date sugar
- 50 gr ground hazelnuts or almonds
- 80 ml extra virgin olive oil or melted coconut oil
- 30-40 gr unsweetened cocoa powder
- 2 tbsp applesauce
- 1 tsp apple cider vinegar
- 1 tsp baking soda
- 1 pinch of salt
Cream Filling:
- 1 can chilled full-fat coconut milk only the solid part or 200–250 ml of chilled, whip-ready coconut cream
- 2 tbsp maple syrup
- 1 packet whipping cream stabilizer or ½ tsp locust bean gum
- 300-400 gr fresh strawberries washed and halved
- 30-50 gr dark chocolate shavings optional
- A dash of vanilla extract and fresh lemon zest
Instructions
- Preheat your oven to 180 °C (top/bottom heat).
- In a large bowl, mix together the flour, ground nuts, date sugar, cocoa powder, baking soda, and salt. Add in the oil, plant milk, applesauce, and apple cider vinegar. Stir everything until you have a smooth batter.
- Pour the batter into a lined baking tray (use half a sheet pan or a rectangular baking dish to avoid a thin cake layer). Bake for about 20–25 minutes. Check with a toothpick – it should come out clean but moist. Let the cake cool completely.
- Scoop out the top layer of the cooled cake using a spoon and crumble it into small pieces. Set the crumbs aside – you’ll use them to finish the cake.
- Whip the solid part of the chilled coconut milk with maple syrup and vanilla until smooth and fluffy. Add the cream stabilizer (or locust bean gum) to help it hold its shape. Gently fold in chocolate shavings if using.
- Spread the halved strawberries over the cake base. Layer the whipped coconut cream on top. Finally, sprinkle the cake crumbs evenly over the cream to create the classic “molehill” look.
- Refrigerate for at least 1 hour, ideally 3–4 hours, before serving.
Notes
Nutrition
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