If you’re looking for a dessert that’s vibrant, fresh, and totally delightful, you’re going to love this Vegan Strawberry Cake Recipe. It’s a small-batch marvel packed with real strawberry puree and a tender crumb that practically melts in your mouth. I absolutely love how straightforward it is to whip up yet full of wonderful strawberry flavor—perfect when you want something sweet and special without making a huge cake. Stick around, because I’m about to share all my tips and tricks to nail this recipe every time!
Why You’ll Love This Recipe
- Made with real strawberries: You get true fresh berry flavor without artificial taste.
- Small-batch and manageable: Ideal for when you don’t want a huge cake crowding your fridge.
- Simple ingredients and steps: No fancy vegan swaps needed – it’s easy and foolproof.
- Moist, tender crumb every time: Thanks to the perfect balance of oil and vinegar for lift and softness.
Ingredients You’ll Need
All the ingredients here work in harmony to create a wonderfully soft cake bursting with strawberry goodness. The key is fresh (or fully thawed) strawberries and accurately measured flour for a light texture. Here’s what you’ll want to keep handy before you get started.
- Strawberries: Fresh or frozen works great; making the puree fresh really brightens the flavor.
- All-purpose flour: Be sure to spoon and level your flour to avoid a heavy cake (I’ll explain why below!).
- Granulated sugar: This keeps the cake sweet but also helps with texture.
- Baking powder: Your leavening agent for a lovely rise.
- Salt: Just a pinch to balance sweetness.
- Neutral oil: Like vegetable or canola oil adds moistness without overpowering flavor.
- Dairy-free milk: Almond, oat, or soy – your choice – just make sure it’s at room temperature.
- Apple cider vinegar (or lemon juice): This reacts with baking powder to give the cake lift and tenderness.
- Vanilla extract: A must for rich, warm notes.
- Pink gel or liquid food coloring: Optional, but honestly, I love how it makes the strawberry color pop beautifully.
Variations
I like to play around with this Vegan Strawberry Cake Recipe depending on the occasion and what I have on hand. Don’t be shy about customizing it to suit your tastes or dietary needs—you’ll find it’s quite forgiving.
- Using different berries: I once swapped strawberries for raspberries and it was a hit—just as delicious and tart!
- Frosting swaps: I often alternate between the vegan strawberry frosting and a lemony buttercream for a tangy twist.
- Nut-free version: Just double-check your non-dairy milk choice and opt for safe oils to keep it allergy-friendly.
- Gluten-free version: I’ve tweaked this by using a gluten-free flour blend—though the texture shifts slightly, it still tastes amazing.
How to Make Vegan Strawberry Cake Recipe
Step 1: Puree the Strawberries
Start by adding your fresh or thawed strawberries to a blender or food processor. Pulse until smooth with no chunks left. This strawberry puree is the true star here—it infuses every bite with natural flavor and a gorgeous rosy color. Set this aside while you prep the rest.
Step 2: Prepare and Measure Your Dry Ingredients
Now, grab a large mixing bowl and whisk together the flour, sugar, baking powder, and salt. You’ll want to be careful when measuring your flour: fluff it up first, spoon it into your measuring cup, then level it off with a knife. Trust me, this simple trick keeps your cake light and avoids that dense, dry texture.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the oil, dairy-free milk, apple cider vinegar, vanilla extract, and if you’re using it, the pink food coloring. Whisk these together so the color and flavor are evenly distributed, then pour the wet mixture along with the strawberry puree into the dry ingredients. Stir gently until just combined—the batter should still have a few lumps, which is totally fine!
Step 4: Bake Your Cake
Preheat your oven to 350°F (180°C). Grease and line two 6-inch round pans with parchment paper for easy removal. Divide the batter evenly between the pans, smoothing the tops lightly with a spatula. Pop them into the oven and bake for about 20-23 minutes. Use a toothpick to check doneness—it should come out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 5: Assemble and Decorate
Once your cakes are completely cool, slice off the domed top from each layer to get an even stack. Place one cake layer on your serving plate, then spread or pipe about 3/4 cup of your vegan strawberry frosting on top. If you’re feeling fancy, create a frosting dam and spoon in some thick strawberry or raspberry preserves for a juicy surprise. Top with the second layer, then cover the whole cake in frosting. Garnish with fresh berries for that extra pop of freshness—this is when the magic happens!
Pro Tips for Making Vegan Strawberry Cake Recipe
- Use room temperature ingredients: This helps everything blend smoothly and improves cake texture.
- Don’t overmix the batter: It’s tempting, but mixing too much develops gluten and makes the cake tough.
- Try fresh strawberry preserves or quick homemade jam: I learned that adding preserves between layers takes the flavor to the next level.
- Rest cakes before frosting: Letting the cakes cool fully avoids any melty frosting mishaps.
How to Serve Vegan Strawberry Cake Recipe
Garnishes
I love topping this cake with fresh strawberries sliced thin or whole small berries for a pretty, natural look. Sometimes I add a sprinkle of powdered sugar or a few edible flowers when making it for a special occasion—that always gets compliments!
Side Dishes
This cake pairs wonderfully with a light cup of tea or chilled sparkling water with lemon. For brunch or dessert gatherings, fresh fruit salad or vegan vanilla ice cream on the side adds a lovely balance.
Creative Ways to Present
One time, I made mini versions of this cake for a birthday party by baking the batter in muffin tins and layering frosting between halves—so fun and perfect for portion control. You can also serve it as a layered trifle by crumbling the cake and layering with vegan whipped cream and fresh berries in glasses.
Make Ahead and Storage
Storing Leftovers
I usually store leftover cake in an airtight container at room temperature if serving within the day, but if it’s going longer, the fridge is best for 2-3 days. Just make sure you take it out about an hour before enjoying because chilled frosting can be a bit firm.
Freezing
Freezing this cake is totally doable! I wrap slices tightly in plastic wrap and then foil before freezing. When I’m ready, I thaw in the fridge overnight and bring to room temp before serving—the texture holds up really well.
Reheating
Because it’s a cake, reheating isn’t really needed, but if you want a slightly warm slice, I pop it in the microwave for 10-15 seconds. Just be careful not to heat too long or the frosting texture could change.
FAQs
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Can I use frozen strawberries for this Vegan Strawberry Cake Recipe?
Absolutely! Just make sure to thaw them completely and drain any excess liquid so your batter doesn’t get too watery. I usually let thawed berries sit in a strainer for a bit before blending to keep the cake’s texture spot on.
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What’s the best way to measure flour for this recipe?
Use the spoon and level method: fluff up your flour, spoon it gently into the measuring cup, then level off with a knife. This prevents packing too much flour in, which can lead to a dense and dry cake – a mistake I made a few times before perfecting this technique!
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Can I make this cake nut-free?
Yes, just choose a dairy-free milk without nuts, like oat or rice milk, and use a neutral oil. The recipe itself doesn’t include nuts, so it’s naturally nut-free aside from that consideration.
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Is food coloring necessary in the Vegan Strawberry Cake Recipe?
Not at all! The fresh strawberries give a lovely pink hue, but I find a little pink gel food coloring enhances the look without impacting flavor. It’s totally optional, so feel free to skip if you prefer a more natural tone.
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How long does this cake stay fresh?
Stored in an airtight container in the fridge, your cake will stay great for about 2-3 days. For best taste, bring it back to room temperature before serving.
Final Thoughts
I have to say, this Vegan Strawberry Cake Recipe is one of my all-time favorites because it truly captures the essence of fresh strawberries in a tender, simple cake. Every time I make it, friends and family ask for seconds, which is always a great feeling! You’re going to enjoy how easy it is to mix up, how beautiful it looks on the table, and most importantly, how fantastic it tastes. So go on—bake this for your next get-together or even just a lovely treat at home. You won’t regret it!
Print
Vegan Strawberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 52 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Small-batch Vegan Strawberry Cake is a delightful and moist dessert featuring fresh strawberry puree, tender crumb, and vibrant vegan frosting. Perfect for intimate gatherings, this recipe uses simple plant-based ingredients to create a beautiful layered cake with a hint of natural strawberry sweetness.
Ingredients
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry Ingredients
- 1 ½ cups (190g) all-purpose plain flour, spoon and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ¼ cup (65g) neutral flavored oil
- 2 ½ tablespoons (30g) dairy-free milk, room temperature
- 2 teaspoons apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- ¼ scant teaspoon pink gel food coloring or around ½ scant teaspoon of liquid food coloring
To Decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
- Fresh strawberries or other fresh berries
Instructions
- Prepare the strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set aside this fresh strawberry puree.
- Preheat and prepare pans: Preheat oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir them well to distribute the ingredients evenly.
- Add wet ingredients and puree: Pour the strawberry puree along with the oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and food coloring into the dry ingredients. Gently stir until just combined, careful not to overmix. A few lumps are fine, but avoid any dry pockets of flour.
- Divide batter and bake: Evenly divide the cake batter between the two prepared pans and smooth the tops with a spatula. Bake for approximately 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for about 10 minutes before transferring them onto a wire rack to cool completely.
- Assemble the cake: Once cooled, slice off the domed tops of both cakes to create flat surfaces. Place one cake layer on a serving plate and spread or pipe about ¾ cup of vegan strawberry frosting over it. If using fruit preserves, create a frosting dam and spoon the preserves in the center. Top with the second cake layer.
- Frost and decorate: Spread or pipe the remaining frosting evenly around the top and sides of the assembled cake. Garnish with fresh strawberries or your choice of fresh berries.
- Storage: Store the decorated cake in an airtight container at room temperature until serving. Leftovers should be refrigerated for 2-3 days. Allow the cake to come to room temperature for 1-2 hours before serving for optimal texture and flavor.
Notes
- Measure flour correctly using the spoon and level method for best results to avoid dense, dry cake. Use a kitchen scale and follow gram measurements when possible.
- You can substitute the Vegan Strawberry Frosting with strawberry cream cheese frosting or lemon buttercream if desired. The recipe may yield a little extra frosting.
- For homemade quick jam: Combine ¾ cup fresh or frozen strawberries/raspberries, 1 ½ tablespoons sugar, 1 tablespoon cornstarch, and a dash of water in a small saucepan. Simmer and mash for 10 minutes, adjusting water or cooking time to control thickness. Cool completely before using in the cake.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 230 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
