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Chocolate Cake with Strawberry Jam Frosting


Ingredients for cake

  • 3 1/2 cups self rising flour sifted
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 1/2 cups powdered sugar
  • 2 cups plant milk
  • 2 teaspoons white wine vinegar
  • 1 1/3 cup vegan butter partially melted
  • 2 Tablespoons vanilla extract

Ingredients for frosting

  • 1 1/2 cups vegan butter
  • 1 cup vegan cream cheese
  • 1/2 cup strawberry preserves
  • 4 cups powdered sugar
  • 1/8 teaspoon vegan pink food coloring


  • Preheat oven to 350 degrees F. Grease and line 3 7” round cake pans with parchment.
  • Mix vinegar with plant milk and set aside until it curdles
  • In a large bowl, sift together all dry ingredients. In stand mixer, add plant milk + vinegar mixture, together with vanilla extract and butter and mix on low until well combined.
  • Slowly add dry ingredients and continue mixing on medium low speed until no dry ingredients remain.
  • Measure cake batter out evenly into three cake pans (I used a scale) and tap them gently to pop air bubbles before placing them on the center rack of your oven.
  • Bake for ~28 minutes until the sides are pulling away from the edge of the cake pans and the centers spring back to the touch.
  • Remove from oven and allow cakes to cool completely before frosting.
  • For frosting, make sure all of your ingredients are at room temperature. Add sugar to stand mixer with paddle attachment.
  • Drop in butter, cream cheese, and jam and begin mixing on medium high until thick and creamy.
  • Add teensy drops of food coloring (I use a toothpick) until you achieve desired color.
Tried this recipe?Let us know how it was!