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Vegan Chocolate Layer Cake with Whip Cream and Strawberries

Laura Brining
A light and fluffy chocolate cake layered with coconut whip cream and fresh strawberries
5 from 3 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -14

Ingredients
  

Chocolate Cake:

  • 4 1/2 cups oat flour oats blended into a fine flour
  • 1 cup cocoa powder
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 1 cup coconut cream the thick white part from two chilled cans of coconut milk
  • 1 1/2 cups coconut milk the remaining liquid from the cans of coconut milk
  • 3/4 cup maple syrup
  • 4 tablespoons apple cider vinegar
  • 2 teaspoons vanilla

Whip Cream:

  • Coconut cream from two 400 ml cans of coconut milk the thick white part from a chilled coconut milk can
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla
  • 2 cups fresh strawberries sliced

Instructions
 

  • Chill four 400 ml cans of coconut milk in the fridge overnight.
  • Preheat oven to 350 degrees Fahrenheit. Line two 9x9 round baking pans with a criss-cross of two thin strips of parchment paper for easy removal.
  • To prepare the cakes, combine the oat flour, cocoa powder, baking powder, and baking soda in a large bowl. Add the coconut cream, coconut milk, and maple syrup. Stir to combine. Add the apple cider vinegar and vanilla and stir until fully combined.
  • Pour the cake batter into the prepared cake pans. Bake in the preheated oven for 35-37 minutes, until a toothpick inserted in the centre comes out clean. Set in the fridge to cool completely.
  • When the cakes are cooled completely, prepare the whip cream by adding the coconut cream, maple syrup, and vanilla to a large bowl or stand mixer. Beat until light and fluffy, about 2-3 minutes.
  • To assemble the cake, lay your first cake on your serving plate. Dollop just under half the whip cream onto the cake and spread evenly to the edges, leaving a border 1/4 cm from the edges. Layer 1 cup of strawberries evenly over the cake. Lay the second cake on top. Spread the remaining whip cream over the top of the cake and lay your remaining strawberries on top in a circle or any decorative design you prefer. Serve immediately or store in the fridge until serving.
  • Store leftovers in the fridge for about 4 days, or individually freeze leftover slices for up to a month.

Notes

Make sure you use full-fat coconut milk in order to separate the cream from the coconut milk. I use Thai Kitchen. Chill your coconut milk cans in the fridge overnight before separating. Save any extra milk or cream that you do not use for adding to smoothies, curries, soups, or other recipes.