Gluten-Free Vegan Chocolate Cake with Cream Cheese Frosting and Strawberries

by Jill Dalton

You have tried our Chocolate Birthday Cake, Turtle Cake, Hummingbird Cake, Carrot Cake, Double Stuff Oreo Cake, and Thin Mint Cake, but please brace yourself (maybe sit down or even lay down and hold onto something) before you try our latest creation – The Whole Food Plant Based Gluten-Free Vegan Chocolate Cake with Cream Cheese Frosting and Fresh Strawberries on top! Yes, you read that right, this cake is currently our favorite of favorites, the cake we want to be buried with, the cake that will win the heart and Soul (and belly) of your most cherished loved one this Valentine’s Day. May you have your cake and eat it too!

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Gluten-Free vegan Chocolate Cake with Cream Cheese Frosting & Strawberries

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 17 voted )


2 cups (160g) rolled oats
1 cup (120g) almond flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup (75g) cocoa powder
1 1/2 cups (337g) pitted dates
1 teaspoon vanilla
3 cups (720g) unsweetened soy milk (or plant milk of your choice)

2 cups (280g) cashews (soaked for at least 30 minutes)
1/2 cup (125g) plant based cream cheese  *  (my recipe for cream cheese)
1 1/2 cups (337g) pitted dates
1 1/2 teaspoons vanilla
1 cup (236ml) water
1 tablespoon lemon juice

* when using this recipe, only go to step 3 and don't add remaining ingredients from ingredient list


  1. Preheat oven to 350° (180°C).
  2. Lightly grind oats into a flour in the blender.
  3. Add the oat flour, almond flour, baking soda and powder, and cocoa powder to a bowl and mix well.
  4. Blend the dates, vanilla and soy milk in a blender until there are no more date chunks.
  5. Add mixture to the dry ingredients and mix well.
  6. Pour into two 9 inch silicone cake pans or 2 lightly oiled or parchment lined cake pans.
  7. Bake for 30 - 35 minutes. 
  8. Place on a cooling rack and let cool completely.
  9. Add all of the frosting ingredients to a blender and blend until very smooth.
  10. Once cakes are completely smooth, place one cake onto a cake stand or plate and add a layer of frosting.
  11. Place the second cake on top and frost the entire cake.
  12. Optional: Decorate with strawberries by cutting the tops off and standing them upright on the entire top surface of the cake. 
Did You Make This Recipe?
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Mary G February 13, 2021 - 7:00 pm

This looks sooooo delicious! Great job!

Chainshir Jimmy Parikh February 14, 2021 - 9:06 pm

So delicious and so simple. Yayy i have all the ingredients at home. I am gonna make it tomorrow

Carol February 27, 2021 - 10:44 pm

Could you make them into cupcakes?

Jill Dalton February 28, 2021 - 10:35 am

Absolutely =)

Alexandra March 4, 2021 - 7:01 pm

This cake is amazing, so soft, squidgy and not too sweet, I love it. I made the frosting from the Oreo cake, yum.

Nirvano April 4, 2021 - 4:05 pm

I made this today as an Easter treat. It was just perfect!
Jill, your recipes are amazing and so straightforward. Thank you from the bottom of my heart. I made the ginger cookies some time ago and they were divine too. Thank you for making it easy and so interesting for us. You are such a talented family. Stay well.

Magy April 7, 2021 - 8:09 pm

Hi Jill, I tried this tonight for a special treat for my family. It had an amazing taste, but was a little on the dense side. I followed your recipe to a T but it was not very fluffy and didn’t rise much, in addition to it being dense. My only theory on why this could happen is that I mixed it for a very long time. It took close to five minutes to get all of the lumps out. Or is it supposed to be dense? As I said, it was delicious, and I would love to make it again but I would like for it to be more like a cake and less like a brownie…

Jill Dalton April 8, 2021 - 9:50 am

Hi Magy, the cake is a little dense because of the unrefined nature of the ingredients. Sometimes if you overgrind the oats it can also be more dense. I also try not to overstir.

Magy April 9, 2021 - 4:12 pm

Okay, thanks for your feedback, I will try not to overstir/overgrind next time. 🙂 I understand about the unrefined ingredients making it more dense as well.

Diana April 27, 2021 - 8:14 pm

Hi Jill, Can this recipe be frozen?

Jill Dalton April 28, 2021 - 1:44 pm

Sorry, I haven’t tried freezing it.

Elisabeth February 11, 2022 - 7:08 pm

Thanks for another great recipe Jill! I made this for my husband and my 33rd anniversary today. He loves cherries so I substituted half of your cherry pie filling recipe (cooked on top of stove) and put it on top of the cake along with a little chopped semisweet chocolate. It’s beautiful and delicious! 😋 I’d share the pictures if I knew how.

Laura April 12, 2022 - 9:14 am

Can you use store-bought oat flour? I assume the measurements would be less than using whole oats. What amount would you use?

Jill Dalton April 12, 2022 - 10:14 am

You can but what I have found is that the store bought oat flour is ground super fine. When using it sometimes my cakes struggle to cook through on the inside. It is just slightly less in measurement than using the whole oats.


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