Oil-Free Vegan Chocolate Cake with Strawberries Recipe

If you’re craving something truly decadent yet light and wholesome, you’ve got to try this Oil-Free Vegan Chocolate Cake with Strawberries Recipe. It’s not just any chocolate cake—it’s rich, moist, and perfectly sweet without a drop of oil or any animal products. Plus, the fresh strawberries on top add a juicy pop that makes every bite feel like a little celebration. Trust me, once you bake this, you’ll be making it over and over again.

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Ingredients You’ll Need

The magic of this Oil-Free Vegan Chocolate Cake with Strawberries Recipe comes from simple whole-food ingredients that work beautifully together. I always suggest using fresh, high-quality cocoa powder and ripe strawberries for maximum flavor. Also, if you’re gluten-free, make sure to use certified gluten-free oat flour to keep things safe.

• Fine oat flour: Gives the cake a tender crumb and a subtle, slightly sweet flavor. I love using finely ground flour for a smoother texture.
• White whole wheat flour: Adds structure and a mild nuttiness—you can swap it out with spelt or all-purpose flour if you prefer.
• Fine sea salt: Enhances all the chocolatey goodness and balances sweetness.
• Cocoa powder: Use unsweetened, high-quality cocoa powder for that deep chocolate flavor you’re chasing.
• Baking powder and baking soda: These leaveners help the cake rise light and fluffy without any oil.
• Light coconut milk (canned): Creamy and dairy-free, it contributes moisture and richness—don’t use the boxed drink variety here.
• Coconut sugar: Adds natural sweetness and a mild caramel note, plus it keeps the cake moist.
• Balsamic vinegar: This little trick enhances the chocolate flavor and reacts with the baking soda for lift.
• Vanilla extract: For warmth and a lovely aroma.
• Dairy-free chocolate chips (optional): I like folding some into the batter and sprinkling a few on top for extra melty bites.
• Strawberries: Fresh, halved and arranged on top—you can add more or less depending on how fruity you want it.

Variations

One of the things I love about this Oil-Free Vegan Chocolate Cake with Strawberries Recipe is how easy it is to adapt depending on your mood or what you have on hand. Experimentation keeps things fun in the kitchen, so go ahead and personalize it your way!

• Adding nuts or seeds: I sometimes sprinkle chopped walnuts or toasted vegan sunflower seeds on top for a crunchy contrast that my family adores.
• Different fruit toppings: If strawberries aren’t in season, try raspberries, blueberries, or even sliced kiwi for a fresh twist.
• Swap coconut sugar: When I’m out of coconut sugar, light brown sugar or even maple syrup can work; just adjust the wet ingredients a bit if using syrup.
• Gluten-free adjustments: Use a 1:1 gluten-free baking flour blend instead of wheat flour for a completely gluten-free cake.

How to Make Oil-Free Vegan Chocolate Cake with Strawberries Recipe

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 350°F. Grab a 9-inch non-stick springform pan; I love this pan because it makes removing the cake super simple. You don’t need to grease the pan or use parchment, but I find placing a round of parchment paper at the bottom helps if you want to transfer the cake to a serving plate later.

Step 2: Mix the Dry Ingredients

If you can, weigh your oat and whole wheat flour for accuracy—this makes a big difference in texture! Mix your oat flour, whole wheat flour, and salt in a bowl. Sift in your cocoa powder, baking powder, and baking soda to avoid any lumps. Give it all a good whisk so everything is evenly combined and ready for the wet ingredients.

Step 3: Combine the Wet Ingredients

In a separate bowl, stir together the canned light coconut milk, balsamic vinegar, coconut sugar, and vanilla extract. The vinegar might seem odd, but it’s a secret ingredient that brings out the chocolate’s depth and reacts with baking soda to give you a wonderfully fluffy cake.

Step 4: Bring it All Together

Pour your wet mixture into the bowl with dry ingredients. Stir just until everything is combined—overmixing can make the cake dense. Carefully fold in about a quarter cup of chocolate chips if you’re using them, saving some to sprinkle on top later.

Step 5: Assemble and Bake

Pour the batter into your springform pan and smooth it out gently. Arrange your strawberry halves on the top in a pretty pattern, then tuck in the remaining chocolate chips in between the berries for that extra melty surprise. Bake for 30 to 34 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool Before Slicing

Allow the cake to cool in the pan for about 15 minutes before unlocking and removing the sides. Then let it cool completely before slicing. Patience here makes for cleaner slices and lets the flavors settle beautifully.

How to Serve Oil-Free Vegan Chocolate Cake with Strawberries Recipe

Garnishes

I like to keep garnishes simple here—fresh mint leaves sprinkled on top elevate the look and add a refreshing note. Sometimes I dust a bit of powdered sugar or extra cocoa powder for a little elegant touch when serving guests.

Side Dishes

Pair this cake with a light coconut whipped cream or a scoop of vegan vanilla ice cream if you want to get a little fancy. For a brunch vibe, I sometimes serve it alongside fresh fruit salad drizzled with a touch of maple syrup.

Creative Ways to Present

For birthdays or special occasions, I’ve arranged whole strawberries dipped in melted vegan dark chocolate around the cake’s edge. You can also drizzle a berry coulis or vegan chocolate ganache over the top for a wow factor. Wrap it up with a rustic cake stand and candles, and you’re golden!

Make Ahead and Storage

Storing Leftovers

I keep leftover slices wrapped well in plastic wrap or in an airtight container in the fridge. This oil-free vegan chocolate cake stays moist for up to 4 days refrigerated—which is impressive! Let the slices come to room temperature for the best flavor before eating.

Freezing

Freezing works surprisingly well—you can freeze the whole cake (without strawberries) or individual slices. Just wrap tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the fridge and add fresh strawberries before serving for a fresh taste.

Reheating

To warm slices, I pop them in the microwave for 15-20 seconds—just enough to soften the cake without drying it out. You can also enjoy it chilled, especially on warm days; it tastes fantastic both ways.

FAQs

Final Thoughts

This Oil-Free Vegan Chocolate Cake with Strawberries Recipe has become a go-to favorite in my kitchen because it strikes the perfect balance between indulgent and wholesome. I love how easy it is to make with pantry staples, and my whole family goes crazy for the fresh strawberry topping. If you’re looking for a dessert that’s both healthy-friendly and incredibly satisfying, give this one a try—you won’t regret it!

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