Rustic vegan chocolate strawberry cake
This amazing rustic vegan chocolate strawberry cake is my favourite vegan birthday cake because it’s oh so delicious, creamy and chocolatey. This cake is everything a chocolate strawberry cake should be. It’s rich, decadent and irresistible. This cake isn’t as fancy as the cakes you see on bakeoff shows…but I guarantee the taste will win your heart. The thing is, I don’t do too fancy. I like my food, and that includes desserts, to be easy to make, colourful and absolutely loaded with deliciousness. And this amazing vegan chocolate strawberry cake is that and more. The chocolate cake is so incredibly good - think cocoa, vanilla and coffee combining to make the fluffy, tasty vegan chocolate cake of your dreams.
Equipment
- 2 8-inch cake pans
Ingredients
For the Chocolate Cake
- 1½ cup Unsweetened plain Plant Milk I prefer almond milk or soy milk
- 1 tbsp Applecider Vinegar
- 3 cups (400g) All Purpose Flour
- 1 cup (80g) Unsweetened Cocoa Powder Sifted
- 2¼ cup (485g) Granulated Sugar
- 2 tsp Baking Powder
- 1½ tsp Baking Soda
- 1 tsp Salt
- 1 cup Coconut Oil or Avocado oil or melted plant butter
- ⅔ cup Unsweetened Applesauce
- 1 Banana Mashed
- 1 tbsp Vanilla Extract
- 1 cup Hot Water
- 3 tbsp Instant Espresso Coffee
For the Cream and Filling
- 3 cups Strawberries Cut 2 cups into quartes, leave 1 cup for topping
- 1 cup Soy Cream
- 2 packs Cream Stabilizer
- 2 tsp Vanilla Extract
- 3 tbsp Powdered Sugar Sifted
Topping
- 3 tbsp Non-dairy White Chocolate Flakes
Instructions
Making the chocolate cake
- Preheat the oven to 350F and spray 2 8” cake pans with non-stick spray and line the bottoms with parchment paper.
- In a bowl, mix together the non-dairy milk and vinegar and set it aside so it can begin to curdle. Next, in another bowl, which together theory ingredients; flour, cocoa powder, baking powder, baking soda and salt.
- In a large mixing bowl, mix together the granulated sugar with apple sauce, vanilla extract, mashed banana and oil (or butter) until everything is combined. As the final pre-step, whisk together the hot water with the instant espresso and set it aside.
- Now, adding a little at a time, add the non-dairy milk and vinegar to the sugar apple sauce bowl.
- Next, add the hot water and espresso mixture to the batter and combine everything well. Finally, whisk in the flour mixture a little at a time until everything is combined
- Pour the batter into the lined cake pans and bake in the middle of the oven for 30-35 minutes or until a toothpick in the center comes out clean and batter free. Once the cakes have cooked, remove them from the oven and let them cool in the cake pans. Once cooled, carefully remove the chocolate cakes from the cake pans and peel the parchment paper away.
For the cream and filling
- Whisk the soy cream and cream stabiliser until it’s fluffy and creamy. Sift the powdered sugar and gently mix it into the cream along with the vanilla extract. Cut 2 cups of strawberries into quarters and leave 1 cup of strawberries whole to top the cake.
Assembling the Cake
- Place the bottom layer of the cake on a cake platter and spread half of the whipped cream on top. Place 1 1/2 cups of the strawberries on top of the cream before carefully placing the top chocolate cake on top.
- Top the chocolate cake with the rest of the cream and gently spread it towards the edges. Top the cake with the rest of the strawberries. Sprinkle chocolate flakes on top and serve. Enjoy.
Notes
keep the cake cool until serving.