Vegan Chocolate Strawberry Cake – because Valentine’s Day is just around the corner and what better way to celebrate than with this beautiful Naked Cake. Three layers of fluffy gluten-free cake frosted with a smooth strawberry cashew cream cheese. The perfect dessert to enjoy with your loved ones.

Valentine’s Day is 10 days away and I have so many amazing Valentine’s treats to share with you. This is by far one of my favorite holidays when it comes to preparing desserts. What can I say? I absolutely love experimenting with chocolate, berries and anything pink. Every year I start preparing and photographing delicious valentine’s treats a month in advance. 😛 Here are some other ideas:

This beautiful layered Naked Cake is one of my faves this year. It is also the first time I’ve ever prepared a layered cake. For the longest time I’ve wanted to make one but was never brave enough to try. I thought Valentine’s Day is the perfect occasion to go for it.

Even though it might seem intimitating to prepare a 3 layered cake and frost it, it is pretty easy and relatively fast. Having said that the perfectionist in me wanted this cake to be perfect so naturally it took me a bit longer than it should have.

While most naked cakes are prepared with a lighter cake batter and a white butter or cream cheese frosting I wanted to try something new and make it pink.

This gluten-free and plant-based cake is pure chocolate & strawberry heaven. The cake base is fluffy, moist, and packed with lots of chocolate flavor. What goes best with chocolate? Strawberries! What better way to frost this yummy cake than with fresh and creamy plant-based strawberry cashew cream cheese. The perfect flavor combo for a delicious Love Cake.

How to prepare this amazingly delicious vegan chocolate strawberry cake

Preheat the oven to 350 degrees Fahrenheit and grease three 7.5 inch springform pans with coconut oil. If only one springform pan is available, bake one layer of cake at a time. You can also use either a 7 inch or 8 inch pan but be sure to use the same size for each layer.

In a large mixing bowl add almond flour, arrowroot flour, cacao powder, coconut flour, coconut sugar, baking soda, baking powder, salt and combine. In a separate mixing bowl add flax eggs, apple cider vinegar, plant-based milk, coconut cream, coconut oil (melted) and whisk until well combined. Pour wet ingredients into dry ingredients and mix until fully combined around 1-2 minutes.

Evenly divide batter between the three springform baking pans and bake in the oven for about 30 minutes. Meanwhile prepare the frosting. Add 24 oz of vegan strawberry cream cheese into a mixing bowl. Add plant-based milk and mix with a hand mixer for 10 seconds. For the cream cheese frosting I used Treeline’s vegan cashew cream cheese. You can either sub with dairy cream cheese or find a vegan cream cheese you like.

Once all three cakes have completely cooled, assemble the cake by adding around ⅓ cup of cream cheese frosting. between each layer, using an offset spatula to spread the frosting evenly as well as the outside of the cake. Garnish with additional cream cheese, fruit etc.

Enjoy and store leftovers in the refrigerator for up to three days.

If you happen to make this lovely vegan chocolate strawberry cake, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

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Vegan Chocolate Strawberry Naked Cake

Yield: 10-15

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes 30 seconds

Total Time: 2 hours 30 seconds

Vegan Chocolate Strawberry Cake - because Valentine's Day is just around the corner and what better way to celebrate than with this beautiful Naked Cake. Three layers of fluffy gluten-free cake frosted with a smooth strawberry cashew cream cheese. The perfect dessert to enjoy with your loved ones.

4.3 Stars (9 Reviews)

Ingredients

Chocolate Cake

3 cups almond flour
1 cup arrowroot flour (sub with tapioca flour)
1 ½ cup raw cacao powder
¼ cup coconut flour
2 cups coconut sugar
2 tsp baking soda
½ tsp baking powder
1 tsp salt
4 flax eggs (mix 4 tbsp of flax meal with ¾ cup of plant-based milk or water)
2 cups plant-based milk
½ cup coconut cream
½ cup coconut oil (melted)
1 tbsp apple cider vinegar

Strawberry Cream Cheese Frosting:

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease three 7.5 inch springform pans with coconut oil.*
3. In a large mixing bowl add all of the dry ingredients and combine.
4. In a separate mixing bowl add all wet ingredients and whisk until well combined.
Pour wet ingredients into dry ingredients and mix until fully combined around 1-2 minutes.
5. Evenly divide batter between the three springform baking pans and bake in the oven for about 30 minutes.
6. Meanwhile prepare the frosting. Add 24oz of strawberry cream cheese into a mixing bowl. Add plant-based milk and mix with a hand mixer for 10 seconds.
7. Once all three cakes have completely cooled, assemble the cake by adding around ⅓ cup of cream cheese between each layer, using an offset spatula to spread the frosting evenly as well as the outside of the cake.
8. Enjoy and store leftovers in the refrigerator for up to three days.

Notes

*if only one springform pan is available, bake one layer of cake at a time. You can also use either a 7 inch or 8 inch pan. Make sure to use the same size for each layer.