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–+ servings

Chocolate Cake with Fresh Berries

Rose
This chocolate cake with fresh berries is rich, moist, and surprisingly simple to make. Made with an easy dairy-free and egg-free chocolate base, it’s topped with fluffy whipped cream and vibrant fresh berries for a beautiful dessert perfect for celebrations or everyday treats.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • 8- or 9-inch round cake pan
  • parchment paper
  • large mixing bowl
  • whisk
  • hand mixer or stand mixer
  • wire cooling rack

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup cane sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup melted coconut oil
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1-2 cups mixed fresh berries (strawberries, raspberries, blackberries, cherries)

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease an 8- or 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined and free of lumps.
  • In a separate bowl, whisk together the melted coconut oil, warm water, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. The batter will be thin.
  • Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Beat the cold heavy cream and vanilla extract with a hand mixer or stand mixer until soft peaks form. Do not overwhip.
  • Once the cake is completely cool, spread the whipped cream evenly over the top and arrange fresh berries generously over the cream. Slice and serve.

Notes

For a dairy-free version, use whipped coconut cream instead of heavy cream. Lemon juice can replace apple cider vinegar if needed. Add berries just before serving to keep them fresh and bright. The unfrosted cake can be frozen for up to 2 months, tightly wrapped.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 210mgPotassium: 180mgFiber: 3gSugar: 22gVitamin A: 350IUVitamin C: 8mgCalcium: 40mgIron: 2mg
Keyword chocolate cake, chocolate cake with berries, dairy-free chocolate cake, easy chocolate cake recipe
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