Description
This oil-free vegan chocolate cake is rich, moist, and topped with fresh strawberries, making it a healthy and delicious dessert. Made primarily with oat flour and coconut sugar, it’s easy to prepare, gluten-free friendly, and perfect for those looking to avoid oil and dairy.
Ingredients
Scale
Dry Ingredients
- 1 cup fine oat flour (Ensure certified GF, if needed)
- ⅓ cup white whole wheat flour (Can substitute spelt, all-purpose, or a 1:1 gluten-free blend)
- ½ teaspoon fine sea salt
- ⅓ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup plus 2 tablespoons light coconut milk (canned)
- ⅔ cup coconut sugar (Substitute with light brown sugar if desired)
- 1 tablespoon balsamic vinegar
- 2 teaspoons vanilla extract
Add-Ins and Toppings
- ⅓ cup dairy-free chocolate chips, optional (use sugar-free or grain-sweetened if preferred)
- 10 to 12 medium/large strawberries, hulled and halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Locate a 9-inch non-stick springform pan. You can place a parchment paper circle at the bottom to make transferring the cake easier, though it’s not necessary for sticking.
- Mix Dry Ingredients: If possible, weigh the flours for accuracy. In a mixing bowl, combine oat flour, white whole wheat flour, and salt. Sift in the cocoa powder, baking powder, and baking soda to eliminate clumps. Whisk everything together to blend thoroughly.
- Combine Wet Ingredients: In a medium bowl, stir together the canned coconut milk, balsamic vinegar, coconut sugar, and vanilla extract until well mixed.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix. Fold in about ¼ cup of the dairy-free chocolate chips, reserving the rest for topping.
- Assemble and Top: Pour the batter into the springform pan, smoothing evenly. Arrange the halved strawberries on top of the batter in an even layer. Sprinkle the remaining chocolate chips between the strawberries for a decorative finish.
- Bake: Place the pan in the oven and bake for 30 to 34 minutes. Check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan. Then let the cake cool completely on a wire rack before slicing and serving.
Notes
- This cake is naturally oil-free and uses wholesome ingredients to create a healthy, vegan-friendly dessert.
- Using certified gluten-free oat flour makes this recipe suitable for gluten-sensitive individuals.
- Weighing flours can help achieve consistent texture and structure.
- The strawberries add a fresh, juicy contrast to the rich chocolate flavor.
- Dairy-free chocolate chips enhance chocolate richness but can be omitted for a simpler version.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 192 kcal
- Sugar: 18 g
- Sodium: 167 mg
- Fat: 5 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
