Lucy's Friendly Foods

Chocolate and strawberry cake


I haven’t made a proper cake for ages – somehow it always seems more convenient to make cupcakes, but every now and then you can’t beat the visual appeal of a stunning centrepiece cake. I had intended on making a usual chocolate layer cake for the girls and their friends, but the sad slightly squishy strawberries in the fridge really had to be used up. So, I experimented a bit with the strawberries puréed up and added to the buttercream. And it works a treat. Just 1/2 cup of fresh strawberry purée changed a simple buttercream into a pink hued, fruity delight, with that sweet unmistakeable scent.

Chocolate and Strawberry Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 1 cake!

  • 330g self-raising flour
  • 5 tbsps cocoa powder
  • 220g caster sugar
  • 1 1/2 tsps bicarbonate of soda
  • pinch of salt
  • 290ml oat milk
  • 2 tbsps dairy-free yogurt, I used soya
  • 100g dairy-free spread, melted
  • 1 tsp vanilla extract

for the buttercream:

  • 1/4 cup vegetable fat (such as Trex)
  • 3/4 cup dairy-free spread (such as Pure)3 cups icing sugar, sifted
  • 1/2 cup strawberry puree (fresh strawberries whizzed up to a puree in a blender

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5

– Grease and line a deep cake tin

– Sift together the flour, cocoa, bicarb and salt

– Stir in the sugar

– In a separate bowl, mix together the oat milk, melted dairy-free spread, dairy-free yogurt and vanilla.

– Mix the wet ingredients into the dry. Mix gently until well combined.

– Pour into the cake tin and bake for 40-50 minutes, until a knife comes out clean

– Cool in the cake tin.

– Meanwhile, make the buttercream.

– Whisk together the spread and vegetable fat.

– Add the icing sugar, 1/2 cup at a time with a splash of the strawberry puree, until fully combined and nice and fluffy.

– Once the cake is completely cool, cut in half and fill with buttercream.
– Finish off by coating the top and sides with an even layer of the remaining buttercream.


9 Responses

  1. Oh myyyy!!! Love this! Chocolate & strawberry…great combination! I will have to try your strawberry buttercream with the chocolate cake I baked a couple of days ago. Thanks for sharing this recipe! Farianti 😊

  2. Very pretty and visually appealing. Was it a moist cake? My daughter baked her vegan sister a caramel mud cake. I am a vegan but had never attempted anything like that because I thought that it would be too difficult to recreate but she just swapped vegan alternatives for the regular alternatives (egg replacer etc.) and it turned out AMAZING. I guess sometimes there isn’t a need to re-invent the wheel, just put a cleaner, greener wheel in it’s place and this cake is a great example that you CAN have your cake and eat it when you are vegan :). It isn’t always a stack of weird and wonderful ingredients and it isn’t always food that is so far out of your comfort zone that it challenges your tastebuds, vegan food can be simple, homely and comforting and this cake is a perfect example of that :). I guess you could sub coconut oil for Trex (whatever that is?) as we just don’t get it here in Australia.

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