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.

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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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.

Notes

Use a gluten-free all-purpose blend for a gluten-free version.

Let the strawberry filling cool fully before using to avoid sogginess.

Chill the cake before slicing for cleaner cuts.

You can make the cake layers and filling a day in advance.

Store leftovers in the fridge for up to 4 days or freeze slices for up to 1 month.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg