Chocolate Cake With Berries and Cream

If you've ever baked a cake before then you can make this recipe. Just double the recipe to make two cakes and then throw one of top of the other! (In a gentle and calculated manner of course). It's as simple as that. A piece of cake, one might say.


Cashew-Coconut Whipped Cream:

  • 2 tbsp coconut oil melted
  • 1/4 cup agave syrup
  • 1 cup raw cashews soaked overnight
  • 2 tbsp lime juice
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt finely ground
  • 1 can full-fat coconut milk chilled


  • 1 1/2 cups almond milk
  • 1 tbsp apple cider vinegar
  • 2/3 cup coconut oil melted
  • 1/2 cup strong brewed coffee
  • 2 tsp vanilla extract
  • 1 1/4 cups unsweetened applesauce
  • 2 cups + 2 tbsp cake flour
  • 1 1/3 cups granulated brown sugar (show be dry not wet – or sub for raw cane sugar)
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup fresh mixed berries (I used strawberries, blueberries, and cherries)


  1. Start with your Cashew Coconut Whipped Cream: In a blender and add melted coconut oil, agave syrup, soaked cashews (strained), lime juice, vanilla, and salt.
  2. Blend until smooth. Transfer to a glass mixing bowl and place in fridge to chill. (We will add the chilled coconut milk at the end).
  3. For the cake: Preheat oven to 350F/176C and lightly spray two round cake pans with nonstick spray. (I used two 10-inch/25 cm non-stick cake pans). Dust with cocoa powder, shake out the excess, and set aside.
  4. Mix almond milk and apple cider vinegar in a large mixing bowl, and let set for a few minutes to activate. Add melted coconut oil, coffee, vanilla extract, and applesauce. Beat with hand mixer (or by hand) until foamy.
  5. Sift cake flour, cocoa powder, baking soda, baking powder, and salt over the wet ingredients while mixing with a hand-held or stand mixer. Pour in sugar while continuing to mix. Beat until no large lumps remain. It should be creamy and pourable.
  6. Divide batter evenly between two cake tins. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let cool completely before removing from cake tins and applying whipped cream.
  7. To complete the whipped cream: Open chilled canned coconut milk and scoop out the solids, avoiding the coconut water at the bottom. (Reserve the coconut water for smoothies).
  8. With a hand-mixer or stand mixer on high, whip mixture together until light and fluffy. (Try to avoid over mixing, it should only take 1-2 minutes to fluff up).
  9. Remove cake from tins. And add a generous scoop of coconut cashew cream to one cake tier. Smooth and lather to coat the top entirely.
  10. Decorate with sliced berries and gently place your second cake on top to create two tiers (I used my biggest spatula and my hands to help life the cake tier onto the other). Decorate the top tier with remaining whipped cream and berries.

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Guest Blogger Hannah Sunderani

My name is Hannah and I started this blog to bring you plant-based recipes worth sharing. My recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet. See all recipes by Hannah

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