Easy Vegan Oatmeal Cake With Strawberries

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Whole Food Plant-BasedOil-freeGluten-freeSugar-free

No bake layered chocolate cake filled with strawberries and topped with a delicious creamy frosting! All that is quick and easy to make with 6 simple whole food ingredients. This is the healthiest and easiest vegan cake recipe you have ever tried.

This delicious vegan oatmeal cake is whole food, naturally sweetened with dates, contains no refined sugar, no oil or flour. It’s loaded with nutrients and is perfect for a healthy dessert, snack or even breakfast.

Plus, this vegan cake recipe is raw and requires no baking. It is super easy to make with 6 simple whole food ingredients.

Recipe Highlights

  • Dietary – vegan, whole food, can be made gluten-free, oil-free, nut-free, refined sugar-free, flourless
  • Lightly sweetened with banana and dates
  • Requires no baking, raw cake recipe
  • Can be made gluten-free (use certified gluten-free oats if needed)
  • Made with only 6 simple whole food ingredients
  • Low in fat and high in fiber
  • Quick and easy and hard to mess it up
  • Allergy-friendly
  • Kid-friendly
  • Budget-friendly

Simple Whole Food Ingerdients

This easy vegan oatmeal cake is simple, wholesome and delicious. The recipe requires only 6 whole food ingredients. Here they are:

  • rolled oats – this recipe works with rolled oats, use gluten-free certified if necessary
  • banana – use ripe banana, they add flavor and sweetness
  • dates – I used pitted regular dates. They naturally sweeten the cake without using refined sugar and are rich in fiber, minerals, and antioxidants.
  • cocoa powder – it adds a great chocolate flavor. You can also use raw cacao powder for even more intense chocolate taste and aroma.
  • strawberries – I used frozen strawberries. You don’t need to thaw them completely. Actually, I like them half thawed. While the cake sits, they continue to thaw and moisten it even more. The flavors blend perfectly and it becomes even more delicious.
  • coconut milk – needed only for the frosting, which is optional. You can use light coconut milk for a lower-fat cake. You can also use avocado instead of the coconut milk.

For the full ingredients list, measurements, and instructions, please find the recipe card below.

Easy Vegan Cake Recipe That is Whole Food

Vegan cake that requires no baking and is made of completely whole food plant-based ingredients? Yes! This is true and you are reading the recipe for it.

This easy vegan oatmeal cake is basically made with oats, bananas, cocoa powder, dates, and is filled with strawberries. It contains no refined sugar, no oil, and no nuts. On the other hand, this vegan cake is loaded with nutrition. It is abundant in fiber, antioxidants and minerals from dates, strawberries, and cocoa powder.

Plus, it requires no baking and is so quick and easy to make that it’s hard to mess it up.

Enjoy this lovely vegan cake with friends or family as a dessert, snack or even have it for breakfast. It is great for any occasion, chocolate and strawberries are perfect for Valentine’s Day! It’s easy! It’s delicious!

This Easy Vegan Oatmeal Cake is

  • vegan (no eggs & no dairy)
  • whole food
  • nut-free
  • oil-free
  • without added sugar
  • can be made gluten-free
  • quick and easy to make
  • made with 6 simple ingredients
  • requires no baking
  • great for kids
  • delicious and moist

How to Store

Store the cake in the fridge covered for up to 6 days.

Serve cooled and enjoy!

More Healthy No Bake Recipes

If you try this Easy Vegan Oatmeal Cake, please let me know! Leave a comment and ★★★★★ recipe rating below. I would love to see your remakes and hear what you think.

Easy Vegan Oatmeal Cake with Strawberries

Venelina Dove M.D.
No bake layered chocolate cake filled with strawberries and topped with a delicious creamy frosting! All that is quick and easy to make with 6 simple whole food ingredients. This is the healthiest and easiest vegan cake recipe you have ever tried.
5 from 2 votes
Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine European
Servings 10 slices

Ingredients
 

For the cake layers

For the filling

  • 12.5 ounces (350 g) frozen strawberries

For the frosting (optional)

  • ½ (75 g) banana
  • ½ cup (120 ml) coconut milk
  • 4 (35 g) regular pitted dates
  • 1 tbsp cocoa powder

Instructions
 

  • Thaw the frozen strawberries for an hour and a half. They will not be fully thawed but it is ok for our cake.
  • Put all ingredients for the cake layers (except the oats) in a food processor for several minutes until creamy.
  • In a large bowl, combine the cocoa mixture with the rolled oats. Stir well and let aside for about 15 mins for the oats to soften a bit.
  • After that, divide it into two equal parts. Press one half of it to the bottom of an adjustable cake ring (mine measures 7 inch/18 cm) using a spoon or your hands.
  • Spread the strawberries on top of the first layer. You can press them between your fingers, so you can form an even layer.
  • Then, break the remaining half of the oats mixture into large chunks and spread them evenly on top of the strawberries. Carefully smooth the surface with a spoon.
  • Refrigerate the cake for at least an hour. The longer it sits, the more its flavors combine, and it moistens.
  • Meanwhile, prepare the chocolate frosting. Put all ingredients for the frosting in a food processor and pulse until smooth and creamy.
  • Carefully remove the ring and pour the chocolate frosting on top of the cake. Spread it with a spoon creating some dripping effect.
  • Decorate with some fruits or nuts and enjoy!

Notes

    • If you are gluten-free, use certified gluten-free oats
    • The oatmeal cake can be enjoyed after it is cooled and set. You can eat it after an hour or more. It is also great to leave it overnight and enjoy it the next day. It gets pretty flavorful and moistened.
    • You can substitute avocado for coconut milk in this recipe. Avocado provides a creamy texture and healthy fats without the higher saturated fat content of coconut milk.
    • The chocolate frosting is optional. You can skip it and enjoy the cake as it is.
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I’m Venny, I am a medical doctor and I believe great health stems from eating whole plant foods. Here you’ll find delicious (mostly) oil-free whole food, plant-based recipes and learn how food makes you healthy!


6 thoughts on “Easy Vegan Oatmeal Cake With Strawberries”

  1. 5 stars
    This recipe is delicious! I am making it again for guests tomorrow. Highly recommend! Thank you for your yummy recipes.

    Reply
    • Hi Lori,
      you’re welcome! I’m delighted to hear that you enjoyed the recipe and that you’re even making it again for guests! Thank you so much for trying out my recipes. It’s wonderful to know they’re being enjoyed and shared.

      Reply
    • Hi Darlene,
      I think the frosting may not thicken enough with almond milk. I suggest you use avocado instead of the coconut milk. Avocado provides a creamy texture and healthy fats without the higher saturated fat content of coconut milk or if you just don’t like the coconut flavor.

      Reply
  2. Hi Do you recommend using large flake whole grain oats or would it be better to use quick cooking oats? The recipe looks amazing.

    Reply
    • Hi Tina,
      thank you so much! For this recipe I used large flake oats and they work great.

      Reply

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