Print

Vegan Chocolate Cake with Strawberries and Oat Flour

Vegan Chocolate Cake with Strawberries and Oat Flour
Print Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Strawberries: Gently fold in the chopped fresh strawberries, reserving some for decoration if desired.
  6. 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.
  7. 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

Keywords: vegan chocolate cake, oat flour cake, strawberry chocolate cake, plant-based dessert, gluten-free cake

Find it online: https://sophiemelody.com/vegan-chocolate-cake-with-strawberries-and-oat-flour/