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Foolproof Chocolate Cake with Whipped Cream and Fresh Berries

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 35 minutes


  • cups all-purpose flour
  • 1 cup organic cane sugar
  • 1/3 cup unsweetened cocoa powder I like Ghirardelli.
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut oil in liquid form
  • 1 cup warm water
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the whipped cream:

  • 1 cup chilled heavy whipping cream
  • 1 teaspoon pure vanilla extract

For the topping:

  • 3 cups berries/fruit of your choice I used a combo of blackberries, raspberries, strawberries and cherries


  • Pre-heat your oven to 350 degrees. Grease a cake pan (8”x8” or 9”x9” will both work) and set aside.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
  • In medium mixing bowl, whisk the coconut oil, water and vanilla extract until well combined.
  • Pour the wet ingredients over the dry ingredients and whisk until just combined. Quickly stir in the cider vinegar. (You’ll see some pale swirls in the batter. It’s the vinegar and baking soda reacting, which is a good thing.)
  • Pour the batter into your prepared cake pan and bake for 30-35 minutes until a tester comes out clean.
  • Let the cake cool in the pan for 10 minutes, then carefully flip the cake onto a wire rack to cool completely.
  • Meanwhile, whip your cream. Place the cream and vanilla extract in a large mixing bowl. Using a hand mixer, whip the cream until light and fluffy. (Be careful not to over whip, peeps!) You can also use your stand mixer if you have one.
  • Place your cake on a serving plate or cake stand. Using a spatula, gently spread the whipped cream on top of the cake in an even layer. (I recommend leaving a ½-inch cake border around the edge as the whipped cream with spread a little when you add your fruit.)
  • Top the cake with your berries/fruit. Slice and serve!