Vegan Strawberry Chocolate Cake

Annika Shurafa
1 day ago
3 min read

With fruit-filled vanilla cream and a marble cake heart

This enchanting fruit wonder, featuring freshly picked strawberries, a sweet vanilla cream, and melted dark chocolate, is the perfect cake for anyone who loves both fruity freshness and indulgent sweetness. The delicately sweet strawberries perfectly balance the slightly bitter chocolate. The cake is finished with a creamy vanilla cream filling with strawberry pieces.

Ingredients

For the marble cake batter

560 g wheat flour
350 g sugar
1 packet baking powder
1/2 pk baking soda
1 pinch of salt
170g vegan margarine
165 g sunflower oil
600 ml vegan milk
1 tsp vanilla flavoring
1 tsp lemon juice
2 heaped tablespoons of baking cocoa

For the vanilla cream with strawberries

2 packets of vanilla pudding powder
80 g sugar
800 ml vegan milk
200g vegan margarine
1 tsp vanilla flavoring
500g fresh strawberries

For decoration

500g vegan dark chocolate couverture
250g fresh strawberries
Optional: Vegan Schogetten "Vanilla Strawberry"

Preparation

Preheat the oven to 180°C.
Line two springform pans (approx. 26cm diameter) with baking paper. Tip: I recommend tucking the baking paper between the base and the pan to make it easier to remove the cake bases after baking.

Preparation - Marble cake bases

First, put all the dry ingredients (wheat flour, sugar, baking powder, baking soda, salt) into a large mixing bowl and mix them together.
Then add the remaining ingredients (margarine, sunflower oil, vegan milk, vanilla flavoring, lemon juice) and mix with a whisk or hand mixer until a creamy dough without lumps is formed.
Pour about half of the batter into a separate bowl and add the 2 heaped tablespoons of cocoa powder. Tip: Don't just add the cocoa powder to the batter, but sift it finely through a sieve until no lumps remain. This ensures an even baking result and a uniformly distributed chocolate flavor in the cake.
Distribute the two batters alternately and evenly onto the two prepared springform pans, creating a marble pattern by dabbing or stirring.
Then bake the dough in the oven at 180°C for 30-35 minutes. Tip: To check if the dough is baked, insert a toothpick into the center of the dough – it should come out clean.
Allow the baked cake layers to cool completely before removing them from the pan. To loosen them from the springform pan, first carefully run a knife along the edge.
Then remove the molds and separate the baking paper from the cake bases.

Preparation - Vanilla cream with strawberries

Prepare the pudding according to the instructions on the pudding package using the pudding powder, sugar, and vegan milk, then pour it into a bowl. (Use only 800ml of vegan milk in total, not 1000ml as stated on the package.) Tip: Sift the pudding powder finely before adding the milk to obtain a creamy, lump-free pudding.
Set the pudding aside and let it cool to room temperature. Then cover it with cling film and refrigerate for at least one hour.
Cream the margarine in a large bowl.
Add the cooled pudding to the margarine and mix with a hand mixer until the two form a homogeneous mass without lumps.
Add vanilla flavoring for a more intense vanilla taste.
Wash the fresh strawberries and let them drain. Then remove their leaves and cut them into small pieces.
Add the strawberry pieces to the vanilla cream and fold them in until they are evenly distributed.
Place the finished vanilla-strawberry cream in the refrigerator until ready to use.

Composition

Place the first cake layer on a tiered stand or cake plate of your choice.
Spread half of the vanilla cream with strawberries evenly on the first cake base.
Now carefully place the second cake layer on top.
Spread the remaining vanilla-strawberry cream on the second cake layer and along the side of the cake until a "naked cake" is created. (With a naked cake, the entire cake is covered in cream, but the cake layers show through the cream at the sides, giving it an "unfinished" but special look.)
Then place the cake in the refrigerator for a few hours.
To glaze, heat the vegan dark chocolate couverture in a water bath until it is completely melted.
Spread the liquid chocolate glaze over the cake and let it run down the sides.
Finally, wash the remaining strawberries, drain them, and arrange them decoratively on the cake along with the vegan Schogetten. Optional: Coat a few of the fresh strawberries with the chocolate glaze and use them as decoration as well.