Vegan Nutella Chocolate Strawberry Cake

Super moist and decadent chocolate cake with vegan nutella and strawberries. This recipe will become your all-time favourite when it comes to chocolate cake.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6


  • For the Cake:
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons organic cacao powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 cup raw brown sugar, or to taste
  • 1/4 cup olive oil
  • 1 cup water
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon juice
  • For the Vegan Nutella:
  • 1 avocado, peeled, seed removed and mashed
  • 1 banana, mashed
  • 2 tablespoons cacao powder
  • 2 tablespoons rice syrup or to taste
  • 1/2 cup chocolate flavoured topping or melted chocolate, for decoration
  • 1 cup strawberries, for decoration


  1. Preheat oven to 180°C and lightly grease two 16 cm cake tins and line the bottoms with parchment paper.
  2. In a mixing bowl combine flour, cacao, baking soda and salt together. In a separate bowl using hand electric mixer beat oil and sugar together for about 1 minute. Mix in vanilla and lemon juice. Add in dry ingredients and mix until just combined. Divide the batter between two prepared cake tins and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Make the vegan nutella. Place all the ingredients into a blender and process until creamy and smooth.
  4. Remove the cakes from oven and let cool for about 10 minutes. Then remove the cake tins and cool completely before decorating. Thinly slice about half of the strawberries. Spread about half of the vegan nutella on the first cake and arrange strawberry slices on top. Place the second cake on the strawberries and spread the rest of the vegan nutella on top. Pour the chocolate topping/melted chocolate over the vegan nutella and finish with the rest of the strawberries on top. Serve and enjoy!

Nutrition Facts

Per serving: 418 KCALS | 18.8G FAT | 4.8G SAT FAT | 60.2G CARBS | 19.8G SUGAR | 6.8G FIBRE | 7G PROTEIN

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