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
- 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.
- Prepare strawberry puree: Place strawberries in a food processor or blender and blend until smooth with no chunks remaining. Set the puree aside.
- 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.
- 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.
- 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.
- 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.
- Cool cakes: Let the cakes cool in pans for about 10 minutes, then remove them onto wire racks to cool completely.
- 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.
- Prepare frosting: If frosting has been chilled, stir it until smooth and creamy.
- Assemble cake: Spread or pipe about 1 cup of frosting over the leveled cake layer, then place the second cake layer on top.
- Frost top layer: Spread or pipe the remaining frosting on top of the cake.
- Garnish: Decorate with fresh strawberries or other fresh berries as desired.
- 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
