Vegan Strawberry Cake Recipe

Introduction

This Vegan Strawberry Cake is a delightful and moist treat packed with fresh strawberry flavor. Perfect for any occasion, it combines a tender crumb with luscious strawberry frosting for a naturally sweet and vibrant dessert.

Ingredients

• ~4 cups (480g) fresh or frozen strawberries (weighed without stems)
• 3 cups (375g) all-purpose plain flour (see note 1 for gluten free)
• 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, see note 2)
• 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 and 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 cake ingredients thoroughly until there are no lumps.
4. Step 4: Add the strawberry puree along with the dairy-free milk, oil, apple cider vinegar, pink food color (or beetroot powder), and vanilla extract to the dry ingredients. Fold gently until just combined, avoiding overmixing. 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.
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 10 minutes before transferring them to a wire rack to cool completely.
7. Step 7: Once cooled, level the dome off one cake and place it on a serving plate.
8. Step 8: Stir your chilled frosting to soften, then spread or pipe about 1 cup evenly over the first cake layer. Top with the second cake layer.
9. Step 9: Spread or pipe the remaining frosting over the top of the cake and garnish with fresh strawberries or your choice of berries.

Tips & Variations

• For best results, measure ingredients by weight using grams, especially flour and strawberries, to ensure accuracy and a perfect cake texture.
• If using beetroot powder instead of liquid food color, add it with the dry ingredients for even coloring.
• Use gluten-free flour blend if you need a gluten-free version (see note 1).

Storage

Store the cake in an airtight container in the refrigerator until serving. Allow it to come to room temperature for 30 minutes to 1 hour before serving for the best flavor and texture. Leftovers keep well in the fridge for up to 5 days or can be frozen without fresh strawberries for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Yes, frozen strawberries work well. Just thaw and drain excess liquid before blending to avoid a thin batter.

How do I make this cake gluten-free?

Replace the all-purpose flour with a certified gluten-free flour blend suited for baking. Ensure the blend contains xanthan gum or add it separately to help with cake structure.