This Vegan Chocolate Strawberry Cake is composed of super decadent chocolate cake that is layered with strawberry frosting and fresh strawberries. It is surprisingly simple to make and is incredibly delicious!
I love strawberry desserts! Which should be pretty obvious if you've been here before. I have developed all different kinds of strawberry recipes, from cookies like my Vegan Strawberry Cheesecake Cookies, to cupcakes like my Vegan Strawberry Cupcakes, and even drinks like my Strawberry Basil Mocktail!
And this Vegan Chocolate Strawberry Cake is the newest addition to my strawberry recipes! The chocolate cake layers are super rich and decadent, and the strawberry frosting is light, fluffy, and packed with flavor. And it is surprisingly simple to make!
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Why You'll Love This Recipe
- This cake recipe is surprisingly simple to make.
- It is
- This Chocolate Strawberry Cake is completely vegan and dairy-free, so anyone can enjoy it.
- The chocolate cake layers are super moist, and the strawberry frosting is light and fluffy.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Dutch-Processed Cocoa Powder: I like Ghirardelli's Dutch Processed Cocoa Powder. I use Dutch-processed cocoa in my Vegan Chocolate Cake recipe and Vegan Chocolate Cupcakes because the flavor is less acidic.
Freeze-Dried Strawberries: Freeze-dried strawberries add a ton of fresh strawberry flavor to the frosting. And since they are completely dry, we can really pack them in without worrying about the liquid content like we would with fresh strawberries.
Fresh Strawberries: You will need about ¾ of a quart of strawberries for this recipe. Some are chopped and added into the center of the cake, and the rest are used as decoration on top of the Vegan Chocolate Strawberry Cake.
Non-Dairy Butter: My favorite non-dairy butter for baking is Country Crock Plant Butter Sticks.
Special Equipment
You will need a hand mixer or a stand mixer to make the Vegan Strawberry Frosting.
You will also need a food processor or a blender to grind the freeze-dried strawberries for the frosting.
And you will need two 8-inch round cake pans to bake the cake layers.
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large measuring cup or a medium bowl, combine non-dairy milk, melted non-dairy butter, espresso powder, vinegar, and vanilla and mix to combine.
Step 2. Next, pour the wet ingredients into the dry ingredients and whisk to form the batter.
Step 3. Now, divide the batter between two prepared 8-inch round cake pans.
Step 4. Then, bake in a 350°F oven for 38-42 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cake layers to cool completely before stacking.
Step 5. To make the strawberry frosting for the chocolate cake layers, first grind the freeze-dried strawberries into a powder using either a blender or a food processor.
Then, sift them through a mesh strainer to remove any larger clumps.
Step 6. Next, cream non-dairy butter until completely smooth and fluffy in the bowl of a stand mixer fitted with the paddle attachment.
Then, add powdered sugar and strawberry powder and mix on low to combine.
Finally, add non-dairy milk, lemon juice, and vanilla and mix on medium speed until light and fluffy.
Step 7. Place one cake layer upside-down on a cake board or a cake stand.
Add about 1 cup of strawberry frosting and use an offset spatula to spread it to the edge of the cake.
Then, add chopped strawberries to the center and gently spread them out, leaving about an inch perimeter.
Step 8. Next, place the remaining cake layer on top and frost the exterior of the cake with strawberry frosting using the same offset spatula.
Use a piping bag fitted with your favorite piping tip to decorate the cake as desired, then add as many fresh strawberries as you like to the top.
Serve!
Recipe FAQs
Cover the cake and store it in the refrigerator for up to 4 days.
Yes! Bake the chocolate cake layers and allow them to cool. Then, wrap them tightly in plastic wrap and freeze them for up to a month.
You can also freeze the strawberry frosting for a month. To use it, thaw it in the refrigerator for one day, then place it at room temperature for an hour before you want to use it. Then, scoop it into the bowl of your stand mixer fitted with the paddle attachment and whip it back up for a couple of minutes, and it is good to go!
Dutch-processed cocoa has been processed with alkali to neutralize the acidity. Natural cocoa powder retains its natural acidity.
The two are not interchangeable as they react differently with baking powder and baking soda.
Expert Tips and Tricks
Be sure to allow the cake layers to cool completely before stacking and frosting the cake.
And I like to turn cake layers out of their pans and freeze them for about 1 hour to increase stability.
Looking for More Vegan Cake Recipes?
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📖 Recipe
Chocolate Strawberry Cake
Equipment
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 2 8" Round Cake Pans
- 1 Blender or Food Processor
- 1 Hand Mixer or Stand Mixer with paddle attachment
- Measuring Cups and Spoons
- Parchment Paper
Ingredients
For the Chocolate Cake Layers
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- ¾ Cup Dutch-Processed Cocoa Powder
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 Cups Non-Dairy Milk
- ¾ Cup Non-Dairy Butter, melted and cooled
- 2 teaspoon Instant Espresso Powder
- 2 teaspoon White Vinegar
- 2 teaspoon Vanilla
For the Strawberry Frosting
- 2 ¼ Cups Sliced Freeze Dried Strawberries
- 1 ½ Cups Non-Dairy Butter, room temperature
- 5 ¼ Cups Powdered Sugar, sifted
- 2 tablespoon Non-Dairy Milk
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
To Build The Cake
- ¾ Cup Chopped Strawberries 4-5 medium strawberries
- 8-12 Medium Strawberries, left whole
Instructions
- Preheat oven to 350* F. Grease two 8-inch round cake pans and insert parchment circles into the bottom of the pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.2 Cups All-Purpose Flour, 2 Cups Granulated Sugar, ¾ Cup Dutch-Processed Cocoa Powder, ½ teaspoon Baking Soda, 2 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a medium bowl, combine non-dairy milk, melted non-dairy butter, instant espresso, vinegar, and vanilla. Whisk well, then pour into the dry ingredients and whisk to form the chocolate cake batter.2 Cups Non-Dairy Milk, ¾ Cup Non-Dairy Butter, melted and cooled, 2 teaspoon Instant Espresso Powder, 2 teaspoon White Vinegar, 2 teaspoon Vanilla
- Divide the batter between the two prepared 8-inch round cake pans. If you are weighing the batter, it will be about 24 oz per pan. Then, use a spatula to level the batter out.
- Bake the cake layers in a 350*F oven for 38-42 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in their pans for 30 minutes, then turn the cakes out onto a parchment-lined baking sheet and place in the freezer for at least an hour, or until completely cold.
To Make the Strawberry Frosting
- Add freeze-dried strawberries to a blender or food processor and grind until they are a fine powder. Then, sift the powder through a fine mesh strainer to remove any large clumps. Set aside.2 ¼ Cups Sliced Freeze Dried Strawberries
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the non-dairy butter until completely smooth and creamy.1 ½ Cups Non-Dairy Butter, room temperature
- Add the powdered sugar and strawberry powder and mix on low until combined. Then, add the non-dairy milk, lemon juice, and vanilla and mix on low to combine, then turn the speed up to medium and mix until light and fluffy, about 1 minute.5 ¼ Cups Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
Stack and Frost the Cake
- Place a chocolate cake layer upside down onto a cake stand or a cake board. Scoop about 1 cup of strawberry frosting into the middle of the cake, and use an offset spatula to spread the frosting to the edges of the cake.
- Place the chopped strawberries in the middle of the frosting, then spread them out gently, leaving a 1-inch perimeter. Then, top with the remaining cake layer upside-down again.¾ Cup Chopped Strawberries
- Frost the exterior of the cake with strawberry frosting, and add any additional piping you desire. I used a Wilton 2D tip to make a simple border. Top the cake with fresh strawberries and serve.8-12 Medium Strawberries, left whole
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