It’s been a bit of a crazy day – one my boys is turning 13, so there’s been a party, visitors coming and going, setting off of celebratory fireworks, and constructing a giant 8-person tent for a massive sleepover of boys.
In the midst of all of that, though, I managed to make this vegan chocolate cake with strawberries cut into hearts.
The chocolate strawberry cake is a bit of a tradition in our house. It’s not a fancy recipe, and it’s not a healthy recipe – it’s just an old-fashioned, unassuming, tasty birthday favorite that I’ve been making for the past 10-12 years. It’s also awesome served with some SO Delicious ice cream on the side.
Keeping it Kind Chocolate Cake
Serves: ~14. Prep Time: ~45 minutes to 1 hour.
Accessibility Notes: Cake batter requires sifting and mixing by hand; frosting requires electric mixer; decoration can be done with a simple knife. Grab a stool, this takes a little love and time.
- 3 cups flour (all-purpose or whole-wheat pastry flour can be used)
- 1 3/4 – 2 cups raw turbinado sugar
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 2 tsp vinegar
- 2 1/2 tsp pure vanilla
- 2/3 cup of canola oil
- 2 cups water
1. Preheat the over to 350o F. Lightly grease two 8″ pans with a bit of non-dairy butter (Earth Balance).
2. In a medium bowl, sift the flour, sugar, cocoa powder, and baking soda, breaking up any clumps.
2. In a small bowl, mix the vinegar, vanilla, and oil.
3. Pour the vinegar, vanilla, and oil mixture into the dry ingredients, then add 2 cups water. Stir until mixed well, about 2 minutes. (Try to get the batter somewhat smooth, but don’t beat it to death, you don’t want to kill your rise).
4. Pour into the 8″ pans and cook for 30-35 minutes, until both cakes are done in the center (test with fork or toothpick).
5. When done, let cool in the pan for about 10 minutes, then carefully turn onto plates to cool fully, at least an hour.
- 1 cup non-dairy butter (I use Earth Balance Organic Whipped)
- 1/2 cup + 1 tbsp cocoa powder
- 3/4 tsp vanilla
- 2 cups of powdered sugar
1. Using an electric mixer, beat the butter until creamy.
2. Add the cocoa powder and vanilla and beat together until just mixed, about 30 seconds.
3. Slowly add in the powdered sugar, a 1/4-1/2 cup at a time, and beat on medium speed until the frosting is fluffy.
4. Chill in the fridge until ready to frost. Prior to frosting, rewhip to a smooth consistency.
- 2 cups strawberries, tops removed and sliced in half
1. Once cake is frosted, cut each half strawberry into small hearts. Round the left and right sides at the top of each berry by cutting off small triangles. Cut out a small triangle in the middle of the top of each berry.
2. Some of these will be prettier than others. Make sure your strawberries are fresh.