Vegan Gluten Free Chocolate Cake with Strawberries

Vegan Gluten Free Chocolate Cake | Allergy a la Mode

Tender layers of vegan gluten free chocolate cake filled with a sweet strawberry compote and piles and piles of dairy-free whipped cream. All drizzled with vegan chocolate ganache and topped with chocolate covered strawberries.


Units Scale


  • 1 1/2 cups gluten free all purpose flour
  • 1/2 cup oat flour
  • 1 tbsp cornstarch or arrowroot powder
  • 1 1/2 tsp baking powder
  • 1 cup cocoa powder
  • 2 cups sugar
  • 1 cup boiling water
  • 2 tbsp white vinegar
  • 2 tbsp ground flax seeds mixed with 6 tbsp water
  • 1/3 cup oil of choice
  • 1/2 cup plant milk

Strawberry Compote

  • 1 lb fresh strawberries
  • 1/4 cup sugar
  • 2 tbsp cornstarch
  • 4 tbsps water

Vegan Chocolate Ganche

  • 1 cup dairy-free chocolate chips
  • 1/4 cup canned coconut cream




  1. Preheat oven to 350 degrees. Make the flax eggs by mixing together 2 tbsp ground flax seeds with 6 tbsp of water. Set aside for 5 minutes or until it reaches the consistency of an egg.
  2. Make the cake by mixing together the dry ingredients. Slowly add the flax eggs, oil, boiling water, and plant milk. Divide into two greased 8-inch round cake pans. Bake for 30 minutes or until a tooth pick inserted in the center comes out clean.
  3. Cool the cake layers in the pan for 5 minutes. Remove from the pans and cool completely on a cooling rack.

Strawberry Compote

  1. While the chocolate cake layers are baking, make the strawberry compote. Wash, hull, and chop the strawberries. Mix together the cornstarch and water until smooth.
  2. Add the cornstarch slurry, strawberries, and sugar to a medium sized pot. Bring to a simmer and cook for about 5 minutes, stirring occasionally, or until the mixture begins to thicken.
  3. Remove from heat and mash it lightly with the back of a spoon. transfer it to a bowl. Cool completely in the refrigerator before assembling the cake.

Vegan Chocolate Ganache

  1. Add a few inches of water into a medium sized pot. Place it over the stove and fit a heat-proof glass bowl on top of the pot.
  2. Add the chocolate chips to the bowl. Bring the water to a simmer and stir the chocolate chips until half-way melted.
  3. Remove from heat. Stir the chocolate chips until fully melted. Add in the coconut cream and stir until smooth.


  1. Place one of the cooled cake layers on a cake board or serving plate. Spread half dairy-free whipped cream on top of the cake layer, followed by half the strawberry compote, and a large drizzle of chocolate ganache.
  2. Place the remaining cake layer on top and repeat the layers with the remaining dairy-free whipped cream, then strawberry compote, followed by the chocolate ganache. Top the cake with the chocolate covered strawberries.


  • Store the leftover cake in the refrigerator for up to 1 day.