Vegan Strawberry Cake Recipe

Introduction

This Vegan Strawberry Cake is a moist, flavorful treat bursting with fresh strawberry goodness. Perfect for any occasion, it’s easy to make and uses simple plant-based ingredients to create a delicious, dairy-free dessert.

Ingredients

• ~4 cups (480g) fresh or frozen strawberries (weighed without stems)
• 3 cups (375g) all-purpose plain flour (see note for gluten-free option)
• 1 cup (200g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1/3 cup (85g) dairy-free milk
• 1/2 cup (125g) neutral flavored oil
• 1 tablespoon apple cider vinegar (or lemon juice)
• 1 teaspoon liquid pink food color (or 1-2 tablespoons beetroot powder – add with dry ingredients)
• 1 teaspoon vanilla extract (optional)
• 1 – 1 1/2 batches Vegan Strawberry Frosting OR 1 batch Vegan Strawberry Cream Cheese Frosting
• 1 cup (120g) fresh strawberries (or other fresh berries) for garnish

Instructions

1. Step 1: Prepare the fresh strawberry puree by adding the strawberries to a food processor or blender. Blend until smooth with no chunks. Set aside.
2. Step 2: Preheat the oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper.
3. Step 3: In a large mixing bowl, combine all the dry ingredients: flour, sugar, baking powder, baking soda, salt, and beetroot powder if using. Mix until there are no lumps.
4. Step 4: Add the strawberry puree, dairy-free milk, oil, apple cider vinegar, liquid pink food color, and vanilla extract (if using) to the bowl. Fold gently until just combined, being careful not to overmix. Some lumps are fine, as long as there are no pockets of flour.
5. Step 5: Divide the batter evenly between the two prepared cake pans and smooth the tops.
6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: When cooled, slice off the dome of one cake layer and place it on a serving plate.
8. Step 8: If refrigerated, stir the frosting until smooth and soft. Spread or pipe about 1 cup of frosting over the first cake layer, then place the second cake layer on top.
9. Step 9: Spread or pipe the remaining frosting on top of the cake. Garnish with fresh strawberries or other fresh berries as desired.

Tips & Variations

• Use grams for accuracy with flour and strawberries, or measure flour using the spoon and level method to avoid dense cake.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
• Add vanilla extract for a deeper flavor.
• Replace fresh strawberries in the frosting with raspberries or blueberries for a different berry twist.

Storage

Store the cake in an airtight container in the refrigerator until ready to serve. Allow the cake to come to room temperature for 30 minutes to 1 hour before serving for best texture. Leftovers can be kept in the fridge for up to 5 days or frozen (without fresh berry garnish) for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Just thaw and drain any excess liquid before pureeing to avoid a too-wet batter.

What can I use instead of apple cider vinegar?

Lemon juice is a great substitute and works just as well to react with the baking soda and help the cake rise.

Vegan Strawberry Cake Recipe

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★★★★★

4.6 from 129 reviews

A delicious and moist vegan strawberry cake made with fresh or frozen strawberries, a tender crumb from dairy-free ingredients, and topped with creamy vegan strawberry frosting. Perfect for summer gatherings or anyone seeking a plant-based dessert.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: One 2-layer 8-inch (20 cm) cake, serves 8-10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Strawberry Puree

• 4 cups (480g) fresh or frozen strawberries, stems removed

Cake

• 3 cups (375g) all-purpose plain flour (see note for gluten free options)
• 1 cup (200g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• Pinch of salt
• 1/3 cup (85g) dairy-free milk
• 1/2 cup (125g) neutral flavored oil
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon liquid pink food color or 1–2 tablespoons beetroot powder
• 1 teaspoon vanilla extract (optional)

Frosting

• 1 – 1 1/2 batches Vegan Strawberry Frosting OR
• 1 batch Vegan Strawberry Cream Cheese Frosting
• 1 cup (120g) fresh strawberries (or other fresh berries) for garnish

Instructions

1. Measure Ingredients: For best results, weigh ingredients especially flour and strawberries, or use the spoon and level method for flour to avoid dense cake.
2. Prepare Strawberry Puree: Add 4 cups of strawberries into a food processor or blender and blend until smooth with no chunks. Set aside.
3. Preheat Oven and Prepare Pans: Preheat oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper.
4. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and beetroot powder if using. Mix until no lumps remain.
5. Add Wet Ingredients: Fold in the strawberry puree, dairy-free milk, oil, apple cider vinegar, pink food coloring (if using instead of beetroot), and vanilla extract until just combined. Avoid overmixing; small lumps are fine as long as no flour pockets remain.
6. Divide and Bake: Pour the batter evenly into the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Cakes: Let the cakes cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
8. Assemble the Cake: Once cooled, slice off the dome of one cake layer and place it on a serving plate.
9. Frost the Cake: Stir chilled frosting to smooth consistency. Spread or pipe about 1 cup of frosting on the bottom cake layer, then place the second cake on top.
10. Finish Frosting and Garnish: Spread or pipe remaining frosting on the top layer and garnish with fresh strawberries or berries as desired.
11. Store and Serve: Store cake in an airtight container in the refrigerator. Before serving, let the cake come to room temperature for 30 minutes to 1 hour. Leftovers keep for 5 days refrigerated or 1 month frozen (without fresh strawberries).

Notes

• Use grams to measure ingredients for accuracy, especially flour and strawberries.
• For gluten free option, substitute all-purpose flour with a gluten-free plain flour blend.
• If using beetroot powder as food coloring, add it with the dry ingredients.
• Do not overmix the batter; some lumps are okay to keep the cake tender.
• Allow the cake to come to room temperature before serving for best texture and flavor.

Keywords: vegan strawberry cake, dairy-free cake, plant-based dessert, strawberry frosting, eggless cake