This is the best Vegan Chocolate Strawberry Cake ever! It’s completely gluten-free too! Made with rich chocolate sponges and fresh strawberries, it’s simply bursting with flavour.
Chocolate Strawberry Cake
2 super easy gluten-free, vegan chocolate sponge cakes with a fresh strawberry buttercream and homemade strawberry compote, this cake is fresh, rich and flavoursome. It’s also allergen friendly being 100% vegan, gluten-free, a great option for those with coeliac’s disease.
Let’s talk about the layers.
This cake has two 8 inch sponge cakes. 8 inch cakes are the best in my opinion, especially for a celebration cake. They’re not to big, but not too small!
Speaking of parties, I actually made this cake for my mum’s birthday (love you mum)! We all absolutely devoured this cake, with my dad stating ‘it’s possibly the best gluten-free cake he’s eaten’ and ‘it didnt taste gluten-free at all! You know it’s a delicious recipe when your dad gives you that kind of feedback – haha!
The cakes are gluten-free, with the use of gluten-free flour and raising agents. The cakes are super easy to make and filled with lots of chocolate flavour. They are extremely rich and moist, you wont be able to tell it’s gluten-free!
I made a fresh strawberry compote which is swirled in the middle of the cake, alongside the buttercream. I prefer to make a compote rather than use jam as its more flavourful, but you can of course use strawberry jam if you prefer. The buttercream is flavoured and coloured with real strawberries, no pink food gel here! Strawberry compote adds a sweet, fruity flavour to the cake which pairs beautifully with chocolate.
I also added in some freshly sliced strawberries to the middle of the cake for extra flavour and texture.
This SCRUMPTIOUS cake is adapted from my very popular Vegan Blackberry Cake recipe. With a gluten-free sponge, and strawberry compote in the buttercream, this cake is a summer must make!
How to make a chocolate strawberry cake :
Find the complete recipe with all measurements in the recipe card below.
Make the cakes
- The first step in making this delicious cake is to bake the cakes. In a large bowl (or stand mixer with paddle attachment), mix together the dry ingredients – cocoa powder, gluten-free flour, baking powder bicarbonate of soda and sugar.
- In another medium sized bowl, whisk together the dairy-free milk, lemon juice or vinegar, set aside for 5 minutes to curdle to make a buttermilk.
- In a separate bowl, add in the flaxseed and cold water. Mix then set aside to thicken.
- Mix and combine everything together along with the hot water, then pour into the cake tins.
- Bake for 35-40 minutes or until a skewer or toothpick inserted down the middle of the cakes come out clean. Let the cakes cool completely on a wire rack before frosting.
Make the strawberry compote
- Add the strawberries, cornflour, lemon juice and sugar into a small saucepan, place on the hob over a low heat. Reduce down until the mixture has thickened and is like jam. Allow to cool before using.
Make the buttercream
- Whip the butter in a bowl, using a electric hand whisk or stand mixer with balloon whisk attachment.
- Sift in the icing sugar and whip in the compote and aquafaba. Check the recipe card below for more tips and tricks for getting the perfect ‘swiss meringue buttercream’.
Slice the strawberries
- Use a sharp knife to slice strawberries to use in the middle of the cake. Try to make the slim slices. Tip – Before use, dry the strawberry slices on kitchen paper. This will help remove any excess moisture which could effect the consistency of the buttercream.
Assemble the cake
- Place a cake layer on a serving plate or cake stand.
- Add the buttercream into a piping bag and pipe a swirl of buttercream over the cake, adding some of the compote and the strawberry slices.
- Place the other cake layer on top, then coat the whole cake with buttercream. Use an off-set spatula to help spread the buttercream out, and use a cake scraper to get the slices of the cake neat.
- For decoration, add any left over buttercream into a piping bag fitted with a star-tip nozzle, pipe swirls around the top edge of the cake.
- Cut strawberries in half, dab them on kitchen paper to remove any excess moisture and press onto the side of the cake. Best to do this just before serving, as the strawberries are moist, they can leak moisture down the sides of the cake.
Tuck in and enjoy!
Tips for a successful cake :
Prepare your pans before making the cake : To prepare your pans, line the base and sides of the tin with grease-proof paper. Stick the grease-proof paper into the pan using a little vegan butter/margarine.
Make sure the cakes are cool before frosting : There’s nothing worse than making a cake, to ruin it by putting buttercream on then it melting off. Make sure everything is cool before assembly.
Make sure the compote is cold before adding it into the buttercream : If you add hot / warm compote into the buttercream, it will immediately melt the butter, creating a liquid buttercream. It might even split the butter, so make sure it’s cold before it goes in!
Use an electric hand mixer or stand mixer to make the buttercream : To make my ‘Swiss meringue buttercream’, it’s always best to use an electric whisk for this, as it will create an extremely light and airy buttercream. I personally use a stand mixer with a balloon whisk attachment as I find this gives perfect result.
Use a vegan block butter for the buttercream : As you’ll be adding in compote to the buttercream, it’s best to use a vegan block butter as this will help create a sturdier buttercream. Strawberries contain a lot of moisture, so if you were to use a vegan margarine, it will be a very loose buttercream.
To to store the cake / left over slices?
The cake can be stored in the fridge, best eaten within 4 days of making. I find it helpful to cover the cut open part of the cake with some grease-proof paper to prevent the cake from drying out.
When served straight from the fridge, the buttercream will have set. Leave it on the contertop to come to room temperature for around 10 minutes.