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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/vegan-strawberry-cake-recipe/