Vegan Strawberry Cake

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:

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.

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.

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:

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.

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:

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!

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!

Some Recipe Suggestions:

• Blood Orange Olive Oil Cake With Rosemary
• Yeast Cake with Sea Buckthorn
• Vegan Banana Bread Recipe (Simple & Delicious)
• Coffee Banana Bread
• German Plum Cake
• Hummus Hazelnut Cake
• Sweet Pull-Apart Bread
• Vegan Creme Brulee
• Vegan coconut truffles

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