Oil-Free Vegan Chocolate Cake with Strawberries Recipe

If you’ve ever been on the hunt for a luscious dessert that’s both indulgent and kind to your body, then you’re going to adore this Oil-Free Vegan Chocolate Cake with Strawberries Recipe. It’s my go-to treat when I want something rich and chocolatey without any guilt or fuss. Plus, the juicy strawberries on top add a fresh burst of flavor that just takes it to the next level. Trust me, once you try this cake, you’ll wonder why every chocolate cake isn’t made like this!

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Ingredients You’ll Need

The ingredients for this Oil-Free Vegan Chocolate Cake with Strawberries Recipe are straightforward but thoughtfully chosen to give you a moist, chocolatey, and fresh dessert. I always recommend using good quality cocoa powder and fresh strawberries for the best results—those little details really shine through.

• Fine oat flour: I love this because it gives a slightly nutty flavor and keeps the cake tender; make sure it’s certified gluten-free if you need to avoid gluten.
• White whole wheat flour: Adds structure and a mild wheat flavor; you can swap with spelt or all-purpose if you prefer.
• Fine sea salt: Just a pinch to balance and highlight the chocolate goodness.
• Cocoa powder: Go for a good-quality unsweetened version for that deep chocolate flavor.
• Baking powder and baking soda: These are your leavening agents to make the cake rise perfectly without becoming dense.
• Light coconut milk (canned): Provides moisture and a silky texture without oil; the canned kind is best for richness.
• Coconut sugar: Gives a beautiful caramel-like sweetness while being less processed.
• Balsamic vinegar: You might raise an eyebrow here, but it brightens the flavor and works magic with the cocoa.
• Vanilla extract: Because vanilla and chocolate are best friends.
• Dairy-free chocolate chips (optional): I usually add these for a melty surprise inside the cake.
• Fresh strawberries: Hulled and halved to decorate and infuse freshness into every bite.

Variations

I like to play around with this recipe depending on the season or my mood. You can easily swap a few ingredients to make it your own, and that’s part of the fun! Don’t hesitate to experiment a little—I’ve found it always makes the baking process more enjoyable.

• Nutty Twist: Adding a handful of chopped walnuts or pecans into the batter adds a delightful crunch – my family goes crazy for this little upgrade.
• Berry Swap: You can change the strawberries for raspberries or blueberries depending on what’s fresh or on sale.
• Gluten-Free Version: Just make sure to use a 1:1 gluten-free flour blend in place of white whole wheat flour for a safe GF treat.
• Chocolate Intensity: Use Dutch-processed cocoa powder if you prefer a milder, smoother chocolate flavor.

How to Make Oil-Free Vegan Chocolate Cake with Strawberries Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and grab a 9-inch non-stick springform pan. I usually don’t bother with parchment paper, but placing a circle on the bottom can make it easier to lift the cake out later—totally your call! Next, measure out your flours precisely; I’ve found weighing them is the most accurate and gives you the best cake texture.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together oat flour, white whole wheat flour, and sea salt. Then sift in your cocoa powder, baking powder, and baking soda—this helps prevent lumps, which can be a bummer in your perfectly smooth batter. Mix everything well so it’s evenly distributed.

Step 3: Mix Wet Ingredients

In a separate bowl, stir together the light coconut milk, balsamic vinegar, coconut sugar, and vanilla extract. The vinegar reacts with the baking soda and baking powder to give your cake that light, fluffy texture. I discovered this trick making vegan cakes years ago, and it’s a game changer!

Step 4: Combine Wet and Dry, Then Fold in Chocolate Chips

Pour the wet mix into the dry ingredients and stir gently just until combined—don’t overmix, or your cake can get tough. Fold in about a quarter cup of the chocolate chips if you’re using them; saving some for decorating on top adds a cute melty touch when baked.

Step 5: Assemble and Bake

Pour the batter into your springform pan and arrange the halved strawberries on top. I like to tuck in the reserved chocolate chips between the berries so they ooze little pockets of chocolate while baking. Pop it in the oven for 30 to 34 minutes. When a toothpick inserted in the center comes out clean or with a few moist crumbs, you’re good to go.

Step 6: Cool and Serve

Let the cake cool in the pan for about 15 minutes before un-clasping the springform sides. This step ensures the cake holds together nicely. Then allow it to cool completely before slicing — though I won’t lie, sometimes I sneak a warm piece with a fork! Just be gentle to avoid crumbling.

How to Serve Oil-Free Vegan Chocolate Cake with Strawberries Recipe

Garnishes

I like to keep garnishes simple to let the cake shine: a dusting of powdered sugar or a drizzle of dairy-free dark chocolate sauce really turns up the elegance. Sometimes fresh mint leaves add a subtle freshness that complements the strawberries beautifully.

Side Dishes

Pair this cake with a scoop of coconut vanilla ice cream or a dollop of homemade coconut whipped cream for extra decadence. A cup of freshly brewed coffee or herbal tea also balances the richness nicely.

Creative Ways to Present

For special occasions, I love serving this cake layered in a glass trifle dish with alternating layers of whipped coconut cream and sliced strawberries—it looks stunning and tastes like a party in your mouth. You can also make mini versions in cupcake tins topped with strawberries and a single chocolate chip for bite-sized treats.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover cake in an airtight container at room temperature for up to two days. After that, I move it to the fridge; it can stay there for up to a week, though I like to bring it back to room temp before enjoying.

Freezing

This cake freezes beautifully! Just wrap individual slices tightly in plastic wrap and pop them in a freezer-safe bag. When you’re ready, thaw overnight in the fridge or at room temperature for a few hours—super convenient for meal prep or unexpected guests.

Reheating

I usually warm my slices gently in the microwave for about 15 seconds to bring back that just-baked feeling. You can also briefly toast it in a low oven (around 300°F) wrapped in foil to avoid drying out.

FAQs

Final Thoughts

This Oil-Free Vegan Chocolate Cake with Strawberries Recipe really holds a special place in my heart. It’s that perfect balance of wholesome ingredients and indulgent flavor that satisfies a chocolate craving without any guilt. Whenever I serve it, I get all kinds of compliments, and it’s so rewarding knowing it’s made without oil or dairy. So, if you’re ready to wow your friends or just treat yourself to a slice of heaven, dive into this recipe—you won’t regret it.

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