Vegan Chocolate Cake with Strawberries and Oat Flour
undefinedPrint
Vegan Chocolate Cake with Strawberries and Oat Flour
Indulge in a rich, moist, and completely plant-based Vegan Chocolate Cake with Strawberries and Oat Flour. This cake combines the tender texture of oat flour with the fresh burst of juicy strawberries, delivering a decadent yet wholesome dessert perfect for any occasion. Easy to make with simple pantry ingredients, it offers a naturally gluten-free, flavorful treat that balances rich chocolate and fresh fruit in every bite.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten Free, Vegan
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups oat flour (certified gluten-free if needed)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
Wet Ingredients
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 1 tbsp apple cider vinegar
- ⅔ cup maple syrup or agave syrup
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
Add-ins & Toppings
- 1 cup fresh strawberries, chopped (plus extra sliced for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease or line a cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the oat flour, unsweetened cocoa powder, baking powder, and baking soda until well combined and lump-free.
- Combine Wet Ingredients: In a separate bowl, stir the plant-based milk with apple cider vinegar, maple syrup, melted coconut oil, and vanilla extract. Let it sit for a minute to slightly curdle, mimicking buttermilk.
- Blend Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently fold until just combined, avoiding overmixing to maintain a tender crumb.
- Add Strawberries: Gently fold in the chopped fresh strawberries, reserving some for decoration if desired.
- Bake: Pour the batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Cool and Decorate: Allow the cake to cool completely in the pan before removing. Top with extra sliced strawberries and optionally dust with cocoa powder or powdered sugar.
Notes
- Use fresh strawberries for best flavor and moisture; frozen may add excess water to the batter.
- Do not overmix the batter to avoid a dense texture; gently fold ingredients.
- Ensure all wet ingredients are at room temperature for smooth blending.
- For a lighter crumb, try mixing oat flour with a plant-based cake flour.
- Let the cake cool fully before frosting or slicing to keep its shape and moisture intact.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan chocolate cake, oat flour cake, strawberry chocolate cake, plant-based dessert, gluten-free cake
