Vegan Chocolate Dipped Strawberry Cake
Looking for a showstopping celebration cake that tastes as good as it looks? This Vegan Chocolate Dipped Strawberry Cake is everything you want in a dessert. It is decadent, vibrant, and bursting with flavour. Made up of three rich and moist layers of chocolate sponge, filled and frosted with luscious strawberry buttercream, and finished with a glossy chocolate drip, rainbow sprinkles, and chocolate dipped strawberries on top, it’s the kind of cake that makes people stop and stare. The best part? It’s surprisingly easy to make when you follow the steps with no professional baking skills required.
This cake is a dream combination of fruity and chocolatey goodness. The strawberry icing adds a bright, sweet freshness that perfectly balances the rich cocoa flavour of the sponge, making every bite feel indulgent but not too heavy. The pink frosting brings a fun, eye catching contrast to the deep chocolate layers, and the chocolate drip adds that extra flair that makes it feel straight out of a bakery window.
And of course, the decorations really bring it all together. A handful of rainbow sprinkles makes the whole cake pop with colour. I love using Dr. Oetker Unicorn Sprinkles, since they’re not only vegan-friendly but also give the cake that magical, confetti style finish. Then there are the chocolate-dipped strawberries: elegant, glossy, and completely irresistible. They’re simple to prepare and add a romantic, dessert-on-a-dessert vibe that makes this cake ideal for birthdays, anniversaries, or any moment that deserves a little extra sparkle.
Whether you’re baking for someone special or treating yourself, this cake delivers big flavor and big style, all without eggs or dairy. Just follow the steps and you’ll end up with a cake that looks and tastes like it came straight from a patisserie. Let’s get into it!
If you liked this recipe or vegan chocolate dipped strawberry cake you might like some of my other recipes –
Vegan Chocolate Dipped Strawberry Cake
Difficulty: Medium16
servings2
hours30
minutes2
hours30
minutesAn impressive chocolate and strawberry cake with a chocolate drip and chocolate dipped strawberries.
Ingredients
- For the Sponge
540g Plain Flour
600g Caster Sugar
75g Cocoa Powder
1.5 tsp Salt
180ml Sunflower Oil
180ml Maple Syrup
390ml Soya Milk
1 tsp Vanilla Extract
- For the Icing
1kg Icing Sugar
250g Dairy Free Butter Block
250g Dairy Free Margarine
1 tsp Strawberry Flavouring
Pink Gel Food Colouring
- For the Chocolate Drip
400g Coconut Milk (from a can)
400g Vegan Dark Chocolate
- For the Decoration
8 Strawberries (of a similar size)
Rainbow Sprinkles (I use Dr Oetker Unicorn Sprinkles)
200g Vegan Dark Chocolate
Directions
- For the Sponge
- Preheat the oven to 180ºc/350ºf and grease and line three 8 inch round cake tins.
- In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
- In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing.
- Divide into the three tins (there should be about 600g in each tin). Bake in the oven for 25-30 minutes, until the middle is cooked. Allow to cool.
- For the Icing
- Beat together the butter block, margarine and strawberry extract/flavouring until smooth and whipped.
- Sieve in the icing sugar and mix until smooth.
- Add a little pink gel food colouring at a time to get a light pink colour. Remember you can always add more colour but you can't take it away.
- For the Decoration
- Slice the top off each layer of cake so the top of the cake is level.
- To assemble the cake put a blob of icing on the plate or cake board that the cake will sit on and place the first layer on top.
- Spread a 1cm layer of icing over the top of this layer and add the second sponge layer on top. Repeat with the icing and put the last sponge layer on top upside down - this gives you a nice flat top to your cake.
- Coat the whole cake with a thin layer of icing and refrigerate for at least 30 minutes.
- Coat the cake with the remaining icing and use a cake scraper to smooth the sides and top. Make sure the top is level.
- Use a flat hand to push sprinkles onto the cake around the bottom. It's ok if it looks a bit informal. Refrigerate while you make the drip.
- For the Chocolate Drip
- Chop up your chocolate so it is small pieces.
- Heat the coconut milk in a pan on the stove until just bubbling. Take off the heat.
- While off the heat, mix in the chopped chocolate and mix until the chocolate is completely melted.
- Take the cake out of the fridge and pour a little of the chocolate drip on top of the cake. I like to do a test drip on what will be the back of the cake. Use an offset tapered palette knife to push a small amount of the chocolate over the side of the cake. If it drips too much, put the cake back in the fridge and leave the chocolate to cool for 10 minutes.
- Pouring a little of the chocolate mix at a time, use the palette knife to push drips of chocolate over the side of the cake. By only using a little chocolate at a time it is easier to control.
- Once you have done the whole cake, put it in the fridge.
- Chocolate Dipped Strawberries
- Wash and dry the strawberries. If they have a lot of greenery you can trim it slightly.
- Prepare a baking tray lined with baking paper.
- Melt the chocolate in a microwavable bowl for 30 seconds and mix. If it hasn't melted microwave again for 10 seconds and mix, repeating until it is melted.
- Dip the strawberries into the chocolate and place on the baking tray. Put the tray in the fridge and take out the cake.
- Sprinkle some sprinkles on top of the cake - you can put as little or as many as you want.
- Take the strawberries out of the fridge and place around the edge of the cake, pointing inwards.
