Name: Chocolate Cake with Strawberry Filling
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups spelt or all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup sugar or coconut sugar; 1/3 cup oil (such as avocado or vegetable); 1 tbsp pure vanilla extract; 1 tsp white or apple cider vinegar; 1 cup water; 2 cups fresh or frozen strawberries, chopped; 2 tbsp maple syrup or sugar; 2 tsp cornstarch; 2 tbsp water (for slurry); 1/2 tsp lemon juice (optional); 1/2 cup cocoa powder (for optional frosting); 1/4 cup melted coconut oil; 1/4 cup maple syrup; 1/2 tsp vanilla extract; Pinch of salt

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Chocolate Cake with Strawberry Filling a rich, moist chocolate cake layered with a luscious, homemade strawberry filling—this dessert is both indulgent and refreshing. It’s simple to make and naturally dairy-free, egg-free, and optionally gluten-free. Whether I'm baking for a birthday, holiday gathering, or a romantic evening in, this cake always feels special without being overly complicated.

Chocolate Cake with Strawberry Filling

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

1 ½ cups spelt or all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sugar or coconut sugar

⅓ cup oil (such as avocado or vegetable)

1 tablespoon pure vanilla extract

1 teaspoon white or apple cider vinegar

1 cup water

For the Strawberry Filling:

2 cups fresh or frozen strawberries, chopped

2 tablespoon maple syrup or sugar

2 teaspoon cornstarch

2 tablespoon water

½ teaspoon lemon juice (optional)

For the Optional Chocolate Frosting:

½ cup cocoa powder

¼ cup melted coconut oil

¼ cup maple syrup

½ teaspoon vanilla extract

Pinch of salt

Directions

I start by preheating my oven to 350°F (175°C) and preparing two 8-inch cake pans with a bit of oil and parchment paper.

In a mixing bowl, I whisk together the dry ingredients—flour, cocoa powder, baking soda, salt, and sugar. Then I add the wet ingredients: oil, vanilla, vinegar, and water. I stir gently until everything is combined and smooth.

After dividing the batter evenly into the two pans, I bake them for about 25–30 minutes, checking with a toothpick for doneness. Once they’re baked, I let them rest in the pans for 10 minutes before transferring them to a wire rack to cool fully.

While the cakes cool, I make the strawberry filling. In a saucepan, I cook the chopped strawberries with maple syrup over medium heat until the fruit softens. Then I stir in a cornstarch slurry and continue to cook until thickened, finishing with a bit of lemon juice if I want a slight tang. I let the filling cool before using it.

To assemble, I spread the strawberry filling over one cake layer, then place the second cake on top. If I’m adding the chocolate frosting, I whisk together cocoa powder, melted coconut oil, maple syrup, vanilla, and salt until smooth, and frost the top and sides of the cake. A quick chill in the fridge helps everything set nicely before slicing.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Servings: 10 slices

Calories: 310 kcal per slice

Variations

Sometimes I swap the strawberry filling for raspberry or cherry to switch up the flavor. If I want a nutty twist, I add a layer of almond butter beneath the filling. For a more intense chocolate hit, I sprinkle mini chocolate chips into the batter before baking. And when I need a gluten-free version, I simply use a 1:1 gluten-free flour blend instead of regular flour.

Storage/Reheating

I store the cake covered in the fridge for up to 4 days. The filling stays fresh, and the texture of the cake holds up really well. If I want to enjoy a slice warm, I microwave it for about 10–15 seconds. For longer storage, I wrap individual slices and freeze them for up to 1 month—just thaw overnight in the fridge or gently reheat in the microwave.

FAQs

How do I keep the strawberry filling from making the cake soggy?

I make sure the filling is cooled and thickened before spreading it on the cake. Letting the cake chill after assembly also helps it set and prevents sogginess.

Can I make this cake gluten-free?

Yes, I just use a gluten-free all-purpose flour blend in place of regular flour. It works well and keeps the texture moist.

Do I have to use coconut oil in the frosting?

No, I can substitute any neutral-flavored oil that solidifies when chilled, like vegan butter or palm shortening, to help the frosting firm up.

Can I make this cake in advance?

Definitely. I often bake the cake layers and prepare the filling a day ahead. I store them separately, then assemble the cake the day I plan to serve it.

What’s the best way to slice this cake cleanly?

I like to chill the cake for 30 minutes before slicing and use a sharp knife dipped in hot water (and wiped dry) between cuts for neat, clean slices.

Conclusion

This chocolate cake with strawberry filling is a go-to dessert for moments when I want something beautiful and crowd-pleasing without too much effort. It’s moist, rich, fruity, and naturally vegan—great for sharing at any celebration or enjoying quietly with a cup of coffee.

Recipe:

Chocolate Cake with Strawberry Filling

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Author: Cheryl
Total Time: 50 minutes
Yield: 10 slices
Diet: Vegan

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Description

A rich, moist, and indulgent chocolate cake layered with a luscious homemade strawberry filling. This naturally vegan and optionally gluten-free dessert is perfect for birthdays, holidays, or any special occasion.

Instructions

Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans by greasing and lining with parchment paper.
In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
Add oil, vanilla extract, vinegar, and water. Stir until smooth and well combined.
Divide the batter evenly between the two prepared pans.
Bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the strawberry filling: In a saucepan, cook chopped strawberries and maple syrup over medium heat until softened.
Mix cornstarch and water to create a slurry, then stir it into the strawberries and cook until thickened. Add lemon juice if using. Let cool.
Once cakes and filling are cooled, spread the strawberry filling on one cake layer and top with the second layer.
For frosting (optional): Whisk together cocoa powder, melted coconut oil, maple syrup, vanilla, and salt until smooth. Frost the cake.
Chill the cake in the fridge to help set before slicing and serving.