The Whole Food Plant Based Cooking Show
Vegan Chocolate Cake with Cream Cheese Frosting and Strawberries
Calories: 475kcal
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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Ingredients
Cake
- 2 cups organic rolled oats
- 1 cup almond flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ cup cocoa powder
- 1 ½ cups deglet dates
- 1 teaspoon vanilla
- 3 cups soy milk unsweetened, or plant milk of your choice
Frosting
- 2 cups cashews soaked for at least 30 minutes
- ½ cup plant based cream cheese my recipe for cream cheese
- 1 ½ cups deglet dates
- 1 ½ teaspoons vanilla
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F.
- Lightly grind oats into a flour in the blender.
- Add the oat flour, almond flour, baking soda and powder, and cocoa powder to a bowl and mix well.
- Blend the dates, vanilla and soy milk in a blender until there are no more date chunks.
- Add mixture to the dry ingredients and mix well.
- Pour into two 9 inch silicone cake pans or 2 lightly oiled or parchment lined cake pans.
- Bake for 30 - 35 minutes.
- Place on a cooling rack and let cool completely.
- Add all of the frosting ingredients to a blender and blend until very smooth.
- Once cakes are completely smooth, place one cake onto a cake stand or plate and add a layer of frosting.
- Place the second cake on top and frost the entire cake.
- Optional: Decorate with strawberries by cutting the tops off and standing them upright on the entire top surface of the cake.
Notes
When using my cream cheese recipe, only go to step 3 and don't add remaining ingredients from ingredient list.
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Nutrition
Calories: 475kcal | Carbohydrates: 62g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 260mg | Potassium: 719mg | Fiber: 11g | Sugar: 32g | Vitamin A: 283IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 5mg
