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–+ servings
Vegan Chocolate Cake with Berries and Whipped Cream
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Easy Vegan Chocolate Cake

This chocolate cake is perfectly sweet, moist, spongy, and chocolatey. Topped with light and fluffy cashew coconut whipped cream and fresh berries. Certainly, it's one of my favourite cake combos.
Course Dessert, Sweets
Cuisine soy-free, vegan baking
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 people
Calories 546kcal
Author Hannah Sunderani

Ingredients

For the Cashew-Coconut Whipped Cream:

  • 2 tbsp coconut oil melted
  • 1/4 cup agave syrup
  • 1 cup raw cashews soaked overnight
  • 2 tbsp lime juice
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt finely ground
  • 1 can full-fat coconut milk chilled

For the Cake:

  • 1 1/2 cups almond milk
  • 1 tbsp apple cider vinegar
  • 2/3 cup coconut oil melted
  • 1/2 cup strong brewed coffee
  • 2 tsp vanilla extract
  • 1 1/4 cups unsweetened applesauce
  • 2 cups + 2 tbsp cake flour
  • 1 1/3 cups granulated brown sugar (show be dry not wet - or sub for raw cane sugar)
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh mixed berries (I used strawberries, blueberries, and cherries)
US Customary - Metric

Instructions

  • Start with your Cashew Coconut Whipped Cream: In a blender and add melted coconut oil, agave syrup, soaked cashews (strained), lime juice, vanilla, and salt. Blend until smooth. Transfer to a glass mixing bowl and place in fridge to chill. (We will add the chilled coconut milk at the end).
  • For the cake: Preheat oven to 350F/176C and lightly spray two round cake pans with nonstick spray. (I used two 10-inch/25 cm non-stick cake pans). Dust with cocoa powder, shake out the excess, and set aside.
  • Mix almond milk and apple cider vinegar in a large mixing bowl, and let set for a few minutes to activate. Add melted coconut oil, coffee, vanilla extract, and applesauce. Beat with hand mixer (or by hand) until foamy.
  • Sift cake flour, cocoa powder, baking soda, baking powder, and salt over the wet ingredients while mixing with a hand-held or stand mixer. Pour in sugar while continuing to mix. (If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating). Beat until no large lumps remain. It should be creamy and pourable.
  • Divide batter evenly between two cake tins. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before removing from cake tins and applying whipped cream.
  • To complete the whipped cream: Open chilled canned coconut milk and scoop out the solids, avoiding the coconut water at the bottom. (Reserve the coconut water for smoothies). With a hand-mixer or stand mixer on high, whip mixture together until light and fluffy. (Try to avoid over mixing, it should only take 1-2 minutes to fluff up).
  • Remove cake from tins. And add a generous scoop of coconut cashew cream to one cake tier. Smooth and lather to coat the top entirely. Decorate with sliced berries and gently place your second cake on top to create two tiers (I used my biggest spatula and my hands to help life the cake tier onto the other). Decorate the top tier with remaining whipped cream and berries.

Notes

Cakes can be prepared one day in advance, add cashew whipped cream and berries the day of serving.
Cake will keep in fridge for 3-5 days, but best served fresh. 
Nutritional information is a rough estimate.

Nutrition

Calories: 546kcal | Carbohydrates: 71g | Protein: 9g | Fat: 28g | Saturated Fat: 20g | Sodium: 288mg | Potassium: 389mg | Fiber: 4g | Sugar: 31g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg