Name: Vegan Strawberry Cake
Prep time: 7 h 15 min
Cook time: 25 min
Total time: 7 h 40 min
Cuisine: International
Ingredients: 150g rolled oats; 200g toasted hazelnuts; 230g ground hazelnuts; 15 pieces of Medjool dates; 30g cocoa; 100ml palm oil; 0.5 tsp salt; 100g dark chocolate; 500g fresh strawberries; 400ml coconut cream; 360ml oat milk; 120ml maple syrup (or 70g sugar); 9g agar agar (3 tsp); 8g vanilla sugar; 700g fresh strawberries; 250g fresh blueberries

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Two white plates with vegan strawberry cake. Next to them is a napkin with a silver fork. There are some strawberries and blueberries on the pink wooden base.

This vegan strawberry cake is healthy and delicious. It has a crunchy muesli-like oatmeal-nut base, a fruity strawberry cream, and lots of fresh fruit as a topping. This cake can be enjoyed deliciously chilled from the fridge – a dream for a warm summer day.

Ingredients for making Vegan Strawberry Cake:

Various bowls with rolled oats, hazelnuts, ground hazelnuts, medjool dates, cocoa, pieces of palm oil, dark chocolate, fresh strawberries, two glasses with coconut milk and oat milk, tree small bowls of salt, vanilla sugar and agar agar, and a jug of maple syrup stand on a pink wooden background.

Base:

Rolled oats
Roasted hazelnuts
Ground hazelnuts
Medjool dates
Cocoa
Palm oil
Salt
Dark chocolate

Cream:

Fresh strawberries
Coconut cream
Oat milk
Maple syrup (or sugar)
Agar agar (3 tsp)
Vanilla sugar

Topping:

Fresh strawberries
Fresh blueberries

Utilities needed:

I used a rectangular tin measuring 25cm (9,8inch) x 36cm (14,1inch). So, this recipe is for a big cake.
Mixer

How to Make Vegan Strawberry Cake:

Base:

First, prepare a baking tin and set it aside. You can already preheat the oven to 170°C (340° F).

Next, I roast the hazelnuts in a pan. After roasting, rub the nuts together in your hands while they are still warm. Then, the shell comes off easily. Afterward, roughly chop the hazelnuts.

Pit the soft Medjool dates and cut them into small pieces.

Next, we put all the ingredients for the base (except the chocolate) in a bowl and knead them thoroughly together. I do this with my hands (even if they look like I’ve dug up the garden afterward). You have to knead until you have a sticky dough. Next, transfer the dough into the tin.

Two hands press the brown oatmeal-hazelnut dough into the baking tin.

Spread it out evenly and press it down firmly with your hands. My tin is brand new and closes well, so I didn’t have to trim a rim from parchment paper. I’d recommend making a nice high rim if you’re unsure about your form! It will keep the very liquid cream in check until it hardens!

Now, bake the cake at 170°C (340°F) for 25 minutes. When done, let it cool down.

Vegan Strawberry Cake with the chocolate topping on the base cake, in the baking tin with baking paper. Stands on a pink wooden base.

Finally, we can take care of the chocolate. Melt it in a bowl in a hot water bath and brush the surface of the cake. It will work like an insulation from the cream layer, so the base of the cake remains crispy. If you like it softer, you can omit the chocolate layer!

Vegan Strawberry Cream:

A green and white striped bowl with fresh strawberries stands in the middle on a pink wooden background. Behind the bowl are two glasses of coconut milk and oat milk. In front of them are two small bowls of vanilla sugar and agar agar, and a small jug of maple syrup.

First, wash the strawberries, remove the stems, and cut them in half. Add the strawberries, coconut cream, oat milk, maple syrup (or sugar), vanilla sugar, and the agar agar powder in a saucepan. Simmer for 4 minutes. Then, transfer the hot mixture to a blender until you have a smooth consistency. When the pureed mixture has cooled down a little, pour it onto the prepared cake base.

Vegan Strawberry Cake with the cream layer, in the baking tin with baking paper. Stands on a pink wooden base.

Don’t worry about it being liquid, the agar-agar will do the job! It will solidify when it cools down. Let the cake with the cream layer rest in the refrigerator overnight or for at least six hours.

Topping:

The vegan strawberry cake is being decorated with fresh fruits.

I finished the cake the next morning, right before serving it. This way, the fruits are nice and fresh. I decorated the cake with some sliced fresh strawberries and blueberries. It was amazing!

The finished vegan strawberry cake seen from above. There are some strawberries and blueberries on the pink wooden base.

Tipp for Vegan Strawberry Cake

My pan is brand new and seals well, so I was able to trust it with the liquid cream, which is why you see no rim in my photos. If you’re not sure about your pan, you should definitely make a nice high rim – first, it will be crispy, but second, and more importantly, it will keep the liquid cream in check until it hardens!

You can also use frozen berries in the cream! For topping I would recommed fresh fruits only.

I hope you enjoyed this vegan strawberry cake recipe. Let me know what you think in the comments below!

Vegan Strawberry Cake

Ingredients for making Vegan Strawberry Cake:

Base:

Cream:

Topping:

How to Make Vegan Strawberry Cake:

Base:

Vegan Strawberry Cream:

Topping:

Tipp for Vegan Strawberry Cake

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