Description
This oil-free vegan chocolate cake features a rich, chocolatey flavor with a moist texture, topped with fresh strawberries. Made with wholesome ingredients like oat flour and coconut sugar, it is naturally gluten-free when using certified gluten-free oat flour and free from dairy and oils. Perfect for a healthy dessert option that’s easy to prepare and satisfies chocolate cravings guilt-free.
Ingredients
Scale
Dry Ingredients
- 1 cup fine oat flour (Ensure certified GF, if needed)
- ⅓ cup white whole wheat flour (Can substitute spelt, all-purpose, or a 1:1 gluten-free blend)
- ½ teaspoon fine sea salt
- ⅓ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup plus 2 tablespoons light coconut milk (canned type)
- ⅔ cup coconut sugar (or substitute light brown sugar)
- 1 tablespoon balsamic vinegar
- 2 teaspoons vanilla extract
Additional Ingredients
- ⅓ cup dairy-free chocolate chips, optional (use sugar-free or grain-sweetened chocolate chips if desired)
- 10 to 12 medium/large strawberries, hulled and halved
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a 9-inch non-stick springform pan. Parchment paper isn’t necessary, but placing a parchment circle at the bottom can help with removing the cake later.
- Combine Dry Ingredients: Weigh your flours if possible for accuracy. In a mixing bowl, add the oat flour, white whole wheat flour, and fine sea salt. Sift the cocoa powder, baking powder, and baking soda into the bowl to avoid clumps. Whisk everything together until fully combined.
- Mix Wet Ingredients: In a medium bowl, stir together the canned light coconut milk, balsamic vinegar, coconut sugar, and vanilla extract until the sugar partially dissolves and the mixture is smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cake tender.
- Fold in Chocolate Chips: Fold in about ¼ cup of the dairy-free chocolate chips gently, reserving the rest for topping.
- Assemble Cake Batter: Pour the batter into the prepared springform pan, smoothing the top slightly. Arrange the hulled and halved strawberries evenly on top, then sprinkle the remaining chocolate chips between the strawberries.
- Bake the Cake: Bake in the preheated oven for 30 to 34 minutes, or until a toothpick inserted into the center comes out clean. The cake will be moist but should set well.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then carefully remove the sides of the springform pan. Let the cake cool completely before slicing to retain its structure and flavor.
Notes
- This vegan chocolate cake is oil-free and uses wholesome ingredients making it a healthy dessert choice.
- Use certified gluten-free oat flour if you require the cake to be gluten-free.
- The cake is rich and chocolatey despite being free from dairy and oil, thanks to cocoa powder and coconut milk.
- You can substitute white whole wheat flour with spelt, regular all-purpose, or gluten-free flour blend as preferred.
- If you want, add sugar-free or grain-sweetened chocolate chips to reduce added sugars.
- Allow the cake to cool fully before cutting to avoid crumbling.
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 192 kcal
- Sugar: 18 g
- Sodium: 167 mg
- Fat: 5 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
