Indulging in chocolate-covered strawberries is always a favorite for special occasions. There's something so divine about the combination of fresh strawberries and rich, velvety chocolate that makes every bite a moment of pure bliss. Over the years, I've sampled various strawberry & chocolate cakes in search of the perfect recipe, and I'm thrilled to share that I've finally discovered my new favorite. What sets this particular cake apart is not only its savory flavor but also its dairy-free ingredients, making it a delightful option for all. Prepare to be captivated by the decadent taste and indulgent texture of this dairy-free strawberry chocolate cake—it's a dessert dream come true!
Ingredients
Cake:
½ cup coconut oil, melted, plus more for pans
1 cup Dutch-process cocoa powder, sifted, plus more for pans
2 â…” cups unbleached all-purpose flour
2 ¼ cups granulated sugar
1 ½ teaspoons kosher salt
2 ¼ teaspoons baking powder
½ teaspoon baking soda
3 large eggs, room temperature
1 cup almond milk, room temperature
1 tablespoon pure vanilla paste or extract
â…” cup seedless strawberry preserve, warmed 2 cups fresh strawberries, for serving
Frosting:
1 pound vegan bittersweet chocolate, chopped (3 cups)
1 can (13.5 ounces) coconut milk
â…” cup confectioners' sugar, sifted
Directions:
1. Preheat the oven to 350°F.
2. Brush oil onto your pan, line with parchment paper, brush more oil on the parchment paper, then dust with cocoa powder.
3. In a large bowl, whisk together the dry ingredients: flour, cocoa, granulated sugar, salt, baking powder, and baking soda.
4. Add in and whisk the eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth.
5. Transfer batter into the prepared pan and bake for 35-45 minutes.
6. Let cool for about 10 minutes, then transfer onto a wire rack to cool completely.
7. After cooling, cut the sheet cake into rounds (skip this step if you used round cake pans).
8. Take the two round cakes and cut them in half so you now have 4 cake rounds.
9. Add a layer of strawberry preserves to the tops of three of the cake rounds.
10. Prepare your ganache while the cake is cooling.
11. Bring the coconut milk to a boil in a saucepan, then pour over the bowl of chocolate (make sure the bowl is heatproof).
12. Let the milk and chocolate stand for 2 minutes before stirring until smooth.
13. Stir in the sifted confectioners' sugar until the ganache thickens and cool for about 30 minutes.
14. After cooling, beat the ganache on medium-high for about 2 minutes or until light and fluffy.
15. Apply a layer of ganache on top of the strawberry preserves.
16. Stack the cake layers and apply ganache on the top and around the sides.
17. Garnish with chopped strawberries or whole strawberries, and optionally sprinkle powdered sugar with a sifter for extra sweetness.
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