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A slice of chocolate layer cake has strawberry frosting with a fresh strawberry and chocolate sauce on top.
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Vegan Chocolate Strawberry Cake

You will love this easy vegan chocolate strawberry cake recipe. This recipe provides some important tips to make a perfectly delicious, soft, and oh-so moist chocolate cake. Forget vegan, this is absolutely the best chocolate cake ever!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings 14 slices
Calories 502kcal

Ingredients

  • 3 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder (natural, not dutch processed)
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup cold water (see note)
  • ½ cup vegetable oil (see note)
  • 1 tablespoon apple cider vinegar
  • ½ cup unsweetened applesauce
  • 1 tablespoon vanilla
  • ½ cup hot water

Vegan Strawberry Frosting

Chocolate Drizzle

Instructions

  • Preheat oven to 350°F/175°C. Coat 2 8-inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8-inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
  • Mix together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl combine cold water, vegetable oil, vinegar, applesauce, and vanilla. Stir to combine. Pour this in with the cocoa/flour mixture and stir until just combined.
  • Measure one-half cup of water into a Pyrex (heat-resistant) measuring cup. Heat in the microwave until hot (not boiling). Pour the hot water into the batter and stir to combine.
  • Pour half the batter into each of the prepared pans.
  • Bake for 25 to30 minutes until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
  • If using a 9x13 cake pan, bake for approximately 40 to 45 minutes.
  • Remove cakes from the oven and allow them to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.

For the Strawberry Frosting

  • Place raspberries in a bowl. Use a fork to mash them.
  • Beat the vegan butter with a mixer on medium speed until creamy, around 2 minutes.
  • With the mixer on low, add powdered sugar, one cup at a time.
  • Beat in the mashed strawberries. Then turn the speed to high and whip until smooth and creamy. If you prefer more color, add one drop of red or pink food coloring.

For the Whipped Chocolate Ganache:

  • Place chocolate and soy milk together in a heat-proof bowl.
  • Cook in the microwave for 10 to 20 seconds, until the chocolate is melted. Stir to combine. Then stir in the syrup.
  • Let the ganache cool slightly.

For the Cake Assembly:

  • Place one of the cakes on a serving plate. Top with nearly a cup of the strawberry frosting, spreading it evenly over the cake. Add the second cake and top with frosting. Use the remaining frosting to frost the sides of the cake. Garnish with fresh strawberries on top. Add chocolate drizzles over the top of the cake, allowing it to fall down the sides.
  • Store leftover cake in the fridge.

Nutrition

Calories: 502kcal | Carbohydrates: 78g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 0.04mg | Sodium: 318mg | Potassium: 192mg | Fiber: 3g | Sugar: 53g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg