This recipe is a paid collaboration with Natures Charm,
When it comes to irresistibly classic flavor combinations that almost everybody loves, strawberries and chocolate come second to none. This luscious strawberry chocolate fudge cake is loosely based on a hybrid of my vegan strawberry chocolate ganache bars and vegan chocolate mousse cake recipes.
How to make the crust
For the base of this vegan chocolate cake, we're making a really simple no-bake cookie crust.
Line the base and sides of a 7″ cake tin with a removable base with some parchment paper. I usually spray the tin with a little cooking oil to help the parchment paper to stay in place. Next, add the cookies and vegan butter to your food processor and blitz for about 30 seconds until evenly mixed.
Check that there are no lumps of unmixed butter before transferring the mixture to the cake tin. Use a spatula or flat bottomed glass to press the crust into the base of the tin. Set aside in the fridge while you prepare the filling.
How to make the filling
This chocolate cake filling is so easy to make, it all comes together in your high-speed blender or food processor. It comprises vegan dark chocolate, coconut milk, silken tofu (don't worry you won't taste this!), cacao powder, vanilla bean paste, and a touch of pure maple syrup and sea salt.
First, melt the chocolate over a double boiler (bain-marie). Next, add all of the ingredients apart from the melted chocolate to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy. Add the melted chocolate and blend again until smooth.
Wash the strawberries and gently dry them with a clean tea towel or some paper towel. Cut the tops off the strawberries so that they sit flat and arrange them as evenly as possible on the base of the crust.
Transfer the filling into the cake tin using a spatula to smooth it out. As you can see from the image below, I created a little design using the spatula, but bear in mind the cake will be covered in fudge sauce so if you don't get the surface completely smooth it makes no odds! Place in the fridge to set for 3-4 hours (or overnight if preferred). Once set, remove the cake from the tin and carefully peel away the parchment paper from the sides.
How to decorate chocolate fudge cake
This cake comes together with that delicious fudge sauce. I love a good drip cake and this fudge is runny enough to pour over the cake while setting up ever so slightly once chilled. You can add more or less chocolate fudge sauce to the top of the cake depending on your taste - just saying!).
I decorated the cake with a really simple whipped coconut cream frosting. To make the coconut frosting, add the coconut whipping cream to a large bowl and whisk until it resembles whipped cream. Add the vanilla bean paste and 5 tablespoons of the fudge sauce and whip again to combine. Transfer to a piping bag and pipe the whipped cream around the edges of the surface and arrange the fresh strawberries on top.
Frequently asked questions
Depending on the type, fresh fruit can affect the shelf life of your cake. In this instance, be sure to use very fresh strawberries, if they're already bruised at the time of making the cake this will significantly shorten the lifespan of your lovely chocolate cake! I do recommend making this cake no more than the day before your event or special occasion. However, you can definitely store any leftover slices in an airtight container in the fridge for an extra day or two (if they make it that far!). To store, place in an airtight container and refrigerate. Note: because this recipe uses fresh strawberries, it’s recommended to serve within 1-2 days.
I don't recommend freezing recipes that have whole strawberries in them. The structure of the strawberries changes when frozen as the water in them expands when frozen. Strawberries in particular due to their high water content can become mushy once defrosted.
Recommended tools
- Food processor
- High-speed blender
- 7″ cake tin with removable base
Related recipes
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Description
Ingredients
Crust
- 16 (6.77 oz) original oreos, or other vegan cookies of choice
- 4 tablespoons (56 g) vegan butter
Filling
- 10.5 oz (300 g) vegan dark chocolate
- 19.4 oz (550 g) silken tofu
- 7 oz (200 g) chilled full-fat canned coconut milk, I use Nature's Charm (use only the thick part from the top of the can)
- 4 tablespoons (80 g) pure maple syrup
- 2 tablespoons (10 g) cacao powder
- 1 teaspoon (5 ml) vanilla bean paste
- ¼ teaspoon (1.5 g) sea salt
- 14.1 oz (400 g) fresh strawberries
Topping
- 14.1 oz (400 ml) chilled coconut whipping cream, I use Nature's Charm, see notes
- 1 teaspoon (5 ml) vanilla bean paste
- 7 oz (200 g) chocolate fudge sauce, I use Nature's Charm
- 3.5 oz (100 g) fresh strawberries, 7-10 strawberries
- freeze dried strawberries, optional
Instructions
Crust
- Line the bottom and sides of a 7" cake tin with removable base with some parchment paper.
- Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed.
- Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
Filling
- First melt the chocolate over a double boiler (bain-marie).
- Cut the tops off the strawberries so that they sit flat and arrange them as evenly as possible on the base of the crust.
- Add all of the ingredients apart from the melted chocolate to a high speed blender or food processor and blend for a couple of minutes until smooth and creamy. Add the melted chocolate and blend again until smooth.
- Transfer the filling into the cake tin using a spatula to smooth is out. Place in the fridge to set for 3-4 hours (or overnight if preferred).
Assembly
- Once set, remove the cake from the tin and carefully peel away the parchment paper from the sides.
- Add the coconut whipping cream to a large bowl and whisk until it resembles whipped cream. Add the vanilla bean paste and 5 tablespoons of the fudge sauce and whip again to combine. Transfer to a piping bag.
- Add the remaining fudge sauce on top of the cake (you can use more or less depending on your taste).
- Pipe the whipped cream around the edges of the surface and arrange the fresh strawberries on top.
Storage
- To store, place in an airtight container and refrigerate. Note: because this recipe uses fresh strawberries, it’s recommended to serve within 1-2 days.
Nutrition
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