Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Small-batch Vegan Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This small-batch vegan strawberry cake is a delightful treat made with fresh strawberry puree and dairy-free ingredients, perfect for a fresh and fruity dessert. It’s moist, flavorful, and topped with luscious vegan strawberry frosting and fresh berries.

Ingredients

Units Scale

Strawberry Cake

  • ~2 cups (240g) fresh or frozen strawberries (room temperature and measured without stems)
  • 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled (note 1))
  • 2/3 cup (135g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (65g) neutral flavored oil
  • 2 tablespoons (30g) dairy-free milk (room temperature)
  • 2 teaspoons apple cider vinegar (or lemon juice)
  • 1 teaspoon vanilla extract
  • 1/4 scant teaspoon pink gel food coloring (or around 1/2 scant teaspoon of liquid food coloring)

Frosting and Topping

  • 1 batch Vegan Strawberry Frosting
  • 1/3 cup (110g) strawberry or raspberry preserves (thick not runny (optional, see 3 for homemade quick jam))
  • fresh strawberries (or other fresh berries)

Instructions

  1. Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.
  2. Make the strawberry cake: Preheat oven to 180°C (350°F). Grease or line 2 x 6 inch (15 cm) round cake pans with parchment paper.
  3. Mix dry and wet ingredients: Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until just combined. Be careful to not overmix the batter. Lumps in the cake batter are fine, as long as there aren’t pockets of flour.
  4. Divide batter: Divide the batter between your 2 cake pans and smooth the surface.
  5. Bake Cakes: Bake the cakes for around 20-23 minutes. They’re ready when you can insert a toothpick in the middle and it comes out clean. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.
  6. Assemble the cake: When the cakes have completely cooled, slice off the dome of both cakes. Place on a serving plate.
  7. Frost and fill: Spread or pipe around 3/4 cup of frosting on the cake. If you’re filling your cake with fruit preserves, create a dam of frosting and spoon the preserves in the middle. Place the remaining cake on top.
  8. Finish frosting and garnish: Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or as desired.
  9. Store Cake: Store the cake in an airtight container at room temperature until serving. Store leftovers in the fridge for 2-3 days. Make sure you let the cake come to room temperature for 1-2 hours before serving.

Notes

  • Lumps in the cake batter are fine, just ensure no pockets of flour.
  • If using fruit preserves for filling, choose thick, not runny preserves or make a quick homemade jam.
  • Allow the cake to come to room temperature for 1-2 hours before serving if refrigerated.

Find it online: https://yumrecipesfood.com/small-batch-vegan-strawberry-cake-recipe/