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–+ servings

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.
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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 frozen strawberries

For the frosting (optional)

  • ½ banana
  • ½ cup coconut milk
  • 4 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.