Oil-Free Vegan Chocolate Cake With Strawberries
User Reviews
5
Oil-Free Vegan Chocolate Cake With Strawberries
Description
The cake batter is gently mixed by combining sifted dry ingredients—oat flour, white whole wheat flour, salt, cocoa powder, baking powder, and baking soda—with wet ingredients consisting of light coconut milk, coconut sugar, balsamic vinegar, and vanilla extract. A portion of dairy-free chocolate chips is folded in before baking. The batter is poured into a 9-inch springform pan, arranged with halved strawberries and extra chocolate chips on top for a visually appealing finish and added texture.
Baked at 350°F for 30 to 34 minutes until a toothpick tests clean, the cake is allowed to cool slightly before removing from the pan. The result is a moist chocolate cake with subtle fruity freshness from the strawberries, suitable for vegan diets and without added oil. The recommended use of a kitchen scale for flour measurement helps achieve consistent results.
The cake should be stored in an airtight container in the refrigerator for up to 4 days, although the moisture from the strawberries may make freezing inadvisable. It is designed as a light single-layer cake best enjoyed within a few days, with the fruit and chocolate chip toppings adding both moisture and texture.
Ingredients
- 1 cup oat flour Ensure certified GF, if needed, fine
- ⅓ cup white whole wheat flour Can sub spelt, all-purpose, or a 1:1 gluten-free blend.
- ½ teaspoon salt fine sea salt
- ⅓ cup cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup light coconut milk The type of coconut milk that comes in a can, 2 tablespoons
- ⅔ cup coconut sugar Sub light brown sugar, if desired.
- 1 tablespoon balsamic vinegar
- 2 teaspoons vanilla extract
- ⅓ cup dairy-free chocolate chips use sugar-free or grain-sweetened chocolate chips if desired, optional
- 10 to 12 med/large strawberry hulled and halved
Instructions
- Preheat oven to 350 degrees F, and locate a 9-inch non-stick springform pan. Parchment paper isn't necessary to prevent sticking, but placing a circle of paper in the bottom of the pan does make it easier to move the cake to a serving platter, if needed.
- Use a scale to weigh the flours if possible (see Notes). Add oat flour, wheat flour, and salt to a mixing bowl. Sift in the cocoa, baking powder, and baking soda to ensure their are no clumps. Whisk to combine.
- In a medium bowl stir together the coconut milk, balsamic, coconut sugar, and vanilla.
- Pour wet ingredients into dry, stirring just until combined. Fold in about ¼ cup of the chocolate chips, reserving some for the top of the cake. Pour batter into springform pan, and arrange strawberry halves on top. Arrange reserved chocolate chips in between strawberries.
- Bake for 30 to 34 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow cake to cool in the pan for about 15 minutes before removing sides of springform pan. Let cake cool completely before slicing.
Notes
- Use a kitchen scale to weigh flours for the most consistent baking results.
- If no scale is available, whisk flours to aerate before measuring and level off cups carefully.
- Store the cake in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- The moisture from strawberries may affect freezing suitability; avoiding freezing is recommended.
- This is a light, single-layer cake best eaten shortly after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 167mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 26mg | 3% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
