Vegan Chocolate Dipped Strawberry Cake Recipe

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This Vegan Chocolate Dipped Strawberry Cake Recipe combines rich chocolate sponge with sweet strawberry buttercream, a silky chocolate drip and chocolate-covered strawberries for an impressive celebration cake. Whether you’re baking for a birthday, Valentine’s Day or simply because you love chocolate and strawberries together, this show stopping vegan cake is guaranteed to impress.

TL;DR

• Rich chocolate sponge layered with strawberry buttercream.

• Finished with a glossy chocolate drip and chocolate-covered strawberries.

• Completely vegan and dairy-free.

• Perfect for birthdays, Valentine’s Day and celebrations.

• Serves 16.

• Ready in around 2 hours 30 minutes.

Vegan Chocolate Dipped Strawberry Cake Recipe

Ingredients

For the Sponge

• 540g plain flour
• 600g caster sugar
• 75g cocoa powder
• 1½ tbsp baking powder
• 1½ tsp salt
• 180ml sunflower oil
• 180ml maple syrup
• 390ml soya milk
• 1 tsp vanilla extract

For the Strawberry Buttercream

• 250g dairy-free butter block
• 250g dairy-free margarine
• 1kg icing sugar
• 1 tsp strawberry flavouring
• Pink gel food colouring

For the Chocolate Drip

• 400ml coconut milk (from a tin)
• 400g vegan dark chocolate

For the Decoration

• 8 strawberries
• 200g vegan dark chocolate
• Rainbow sprinkles

How to Make Vegan Chocolate Dipped Strawberry Cake Recipe

Step 1: Bake the Chocolate Sponge

Preheat your oven to 180°C (350°F). Grease and line three 8-inch round cake tins.

In a large bowl, mix together the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug, whisk together the sunflower oil, maple syrup, soya milk and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, mixing until smooth.

Divide the batter evenly between the three tins (around 600g per tin).

Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean.

Allow the cakes to cool completely.

Step 2: Make the Strawberry Buttercream

Beat together the dairy-free butter block, dairy-free margarine and strawberry flavouring until light and fluffy.

Gradually sift in the icing sugar and beat until smooth.

Add a little pink gel food colouring at a time until you achieve a soft pastel pink colour.

Step 3: Assemble the Cake

Trim the tops of the sponge cakes so they are level.

Secure the first sponge to your cake board with a small blob of buttercream.

Spread approximately 1cm of buttercream over the sponge before adding the second layer.

Repeat before placing the final sponge upside down for a perfectly flat top.

Cover the entire cake with a thin crumb coat of buttercream and refrigerate for at least 30 minutes.

Cover with the remaining buttercream and smooth the sides and top using a cake scraper.

Press rainbow sprinkles gently around the bottom edge of the cake.

Refrigerate while you prepare the chocolate drip.

Step 4: Make the Chocolate Drip

Finely chop the dark chocolate.

Heat the coconut milk until it just begins to bubble, then remove it from the heat.

Add the chocolate and stir until completely smooth.

Allow the ganache to cool slightly.

Test a drip at the back of the chilled cake. If it runs too quickly, allow the ganache to cool for another 10 minutes.

Working a little at a time, spoon ganache around the edge of the cake and gently push it over using an offset palette knife to create drips.

Cover the top of the cake with the remaining ganache and smooth evenly.

Return the cake to the fridge.

Step 5: Make the Chocolate Covered Strawberries

Wash and thoroughly dry the strawberries.

Line a tray with baking paper.

Melt the remaining dark chocolate in the microwave using 30-second bursts, stirring between each one.

Dip each strawberry into the chocolate and place onto the lined tray.

Refrigerate until set.

Arrange the chocolate-covered strawberries around the edge of the cake, pointing slightly towards the centre.

Finish with extra rainbow sprinkles if desired.

Top Tips

• Dry the strawberries completely before dipping them in chocolate.
• Chill the cake well before adding the drip for cleaner results.
• Always test one drip first before doing the whole cake.
• Use room temperature butter for a smoother buttercream.

Variations

• Add fresh strawberry slices between the cake layers.
• Decorate with freeze-dried strawberries for extra flavour and colour.
• Swap dark chocolate for vegan milk chocolate.
• Add white chocolate drizzle over the dipped strawberries.

Serving Suggestions

This Vegan Chocolate Dipped Strawberry Cake is perfect for birthdays, Valentine’s Day, anniversaries, baby showers or any celebration where you want an impressive centrepiece.

Storage

Store the cake in the fridge for up to 5 days. Bring it to room temperature for around 30 minutes before serving for the best flavour and texture.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Chocolate Dipped Strawberry Cake Recipe

• Jammie Dodger Cupcakes
• Chocolate Cake
• Biscoff Drip Cake

Vegan Chocolate Dipped Strawberry Cake

Difficulty: Medium

Servings

16

servings

Prep time

2

hours 

Cooking time

30

minutes

Total time

2

hours 

30

minutes

An 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

• 1.5 tbsp Baking Powder

• 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.

Comments

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