Vegan Strawberry Cake Recipe

ByHugo Harnd
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Introduction

This vegan strawberry cake is a delightful treat bursting with fresh strawberry flavor and a tender crumb. Perfectly moist and naturally sweetened, it’s a wonderful option for anyone craving a delicious plant-based dessert.

A two-layer cake with rich red sponge sits on a white plate on a white marbled surface, each sponge layer separated by a thick, even spread of light pink creamy frosting. The top layer is thickly coated with the same pink frosting, roughly spread to give a soft texture. Fresh strawberries, some halved and some whole, are piled on top of the frosting, adding a bright red and glossy contrast. Small white round sprinkles are scattered over the strawberries. A woman's hand holds a slice of the cake above it, showing the inside with two layers of sponge and frosting clearly visible, topped with pieces of strawberry and frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 cups (480g) fresh or frozen strawberries (weighed without stems)
  • 3 cups (375g) all-purpose plain flour (see note 1 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 powder with dry ingredients; see note 2)
  • 1 teaspoon vanilla extract (optional)
  • 1 to 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: Preheat the oven to 180°C (350°F). Grease or line two 8-inch (20 cm) round cake pans with parchment paper.
  2. Step 2: Prepare the strawberry puree by adding the strawberries to a food processor or blender. Blend until smooth with no chunks and set aside.
  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 no lumps remain.
  4. Step 4: Add the strawberry puree along with dairy-free milk, oil, apple cider vinegar, liquid pink food color, and vanilla extract (if using) to the dry ingredients. Fold gently until just combined. Some lumps are okay; avoid overmixing.
  5. Step 5: Divide the batter evenly between the two prepared cake pans and spread it out smoothly.
  6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: Once cool, trim the dome off one cake layer and place it on a serving plate.
  8. Step 8: Stir the chilled frosting until smooth and spread or pipe about 1 cup over the first cake layer. Top with the second cake layer.
  9. Step 9: Spread or pipe the remaining frosting over the top layer. Garnish with fresh strawberries or berries as desired.

Tips & Variations

  • Use a kitchen scale to measure flour and strawberries accurately for the best texture.
  • If using beetroot powder, add it with the dry ingredients to ensure even coloring.
  • Try substituting frozen strawberries if fresh are out of season—just thaw and drain excess liquid before pureeing.
  • For gluten-free cake, replace the all-purpose flour with a gluten-free blend, following note 1.
  • Customize the frosting flavor by adding a splash of lemon juice or a pinch of cinnamon for extra dimension.

Storage

Store the cake in an airtight container in the refrigerator until ready to serve. Allow it to come to room temperature for 30 minutes to 1 hour before serving for the best texture and flavor. Leftovers will keep well in the fridge for up to 5 days. You can also freeze the cake (without fresh strawberry garnish) for up to 1 month; thaw in the fridge before serving.

How to Serve

A two-layer round strawberry cake sits on a white plate, placed on a white marbled surface. The bottom layer is a brown sponge cake, topped with a smooth, pink strawberry cream layer that is evenly spread. The second layer is another brown sponge cake, with a thicker, textured layer of pink strawberry cream spread on top. Fresh strawberry halves and small strawberry pieces are arranged in a pile in the center on the top cream layer, sprinkled with small white edible beads. The background is softly blurred with a jar of red berries and a small dish of strawberries visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw them completely and drain excess liquid before blending to avoid a watery batter.

How can I make this cake gluten free?

Simply swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to choose one that includes xanthan gum or a binding agent for best results.

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Vegan Strawberry Cake Recipe

★★★★★

4.9 from 113 reviews
  • Author: Hugo
  • Total Time: 50 minutes
  • Yield: One 8-inch (20 cm) two-layer cake, serves 8-10 1x
  • Diet: Vegan
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Description

This Vegan Strawberry Cake is a moist, flavorful dessert made with fresh or frozen strawberries and a tender crumb. Perfect for plant-based diets, it uses dairy-free milk and oil in its batter, combined with natural strawberry puree for a beautiful pink hue and fruity taste. The cake is topped with vegan strawberry or strawberry cream cheese frosting, making it an ideal treat for birthdays or special occasions.

Ingredients

Scale

For the Cake

  • 4 cups (480g) fresh or frozen strawberries, weighed without stems
  • 3 cups (375g) all-purpose plain flour (see note 1 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 as per note 2)
  • 1 teaspoon vanilla extract (optional)

For the Frosting

  • 1 to 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 carefully: For best results, use grams to measure the flour and strawberries accurately. Alternatively, use the spoon and level method for measuring flour to avoid a dense cake.
  2. Prepare strawberry puree: Place strawberries in a food processor or blender and blend until smooth with no chunks remaining. Set the puree aside.
  3. Preheat oven and prepare pans: Preheat the 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 mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and beetroot powder if using. Mix thoroughly to remove lumps.
  5. Add wet ingredients and puree: Add the strawberry puree, dairy-free milk, oil, apple cider vinegar, food coloring (if using), and vanilla extract to the dry ingredients. Fold gently until just combined, being careful not to overmix. Some lumps are acceptable.
  6. Divide batter and bake: Pour the batter evenly into the prepared 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 remove them onto wire racks to cool completely.
  8. Level one cake layer: Once cooled, slice off the dome of one cake to create an even surface and place it on your serving plate.
  9. Prepare frosting: If frosting has been chilled, stir it until smooth and creamy.
  10. Assemble cake: Spread or pipe about 1 cup of frosting over the leveled cake layer, then place the second cake layer on top.
  11. Frost top layer: Spread or pipe the remaining frosting on top of the cake.
  12. Garnish: Decorate with fresh strawberries or other fresh berries as desired.
  13. Storage: Store the assembled cake in an airtight container in the refrigerator. Allow to come to room temperature for 30 minutes to 1 hour before serving. Leftovers keep for 5 days refrigerated or up to 1 month frozen (without fresh strawberries).

Notes

  • Note 1: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that measures equally.
  • Note 2: If using beetroot powder as natural coloring, add it to the dry ingredients for even distribution.
  • Use fresh or frozen strawberries for the puree. If using frozen, thaw slightly before blending.
  • Do not overmix the batter to keep the cake tender and light.
  • Make sure to measure flour correctly using the spoon and level method to avoid a dense cake.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Western

Keywords: vegan strawberry cake, dairy-free cake, strawberry puree cake, plant-based cake, strawberry frosting, egg-free cake

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