Vegan Strawberry Cake Recipe

If you’ve been on the hunt for an irresistibly moist, flavorful, and utterly charming strawberry cake that just happens to be plant-based, you’re in the right spot. This Vegan Strawberry Cake Recipe is honestly one of my favorite small-batch creations—you get all the fresh berry goodness, balanced sweetness, and a fluffy texture that’ll have you licking the bowl clean. Trust me, whether you’re new to vegan baking or a seasoned pro, this recipe hits all the notes and is surprisingly straightforward to nail every single time.

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Ingredients You’ll Need

All the ingredients here work harmoniously to make this vegan strawberry cake wonderfully light and bursting with fresh flavor. I like to use ripe strawberries for the puree to amplify the natural sweetness and color, but don’t worry if frozen berries are what you’ve got—they work just as well once thawed. Also, a little tip: measuring your flour properly by spoon and level will make a world of difference in the cake’s texture.

• Strawberries: Use fresh or thawed frozen strawberries for that fresh, naturally sweet puree.
• All-purpose flour: Spoon and level for a lighter cake; weighing your flour using grams is even better.
• Granulated sugar: Regular sugar works perfectly to balance the fruity tartness.
• Baking powder: Your rising agent to keep this cake airy and fluffy.
• Salt: Just a pinch to enhance all those flavors.
• Neutral-flavored oil: I usually use vegetable or canola oil to keep the crumb tender.
• Dairy-free milk: Make sure it’s at room temperature to prevent curdling when mixed with vinegar.
• Apple cider vinegar or lemon juice: Reacts with baking powder to give a nice lift and helps with tenderness.
• Vanilla extract: Adds warmth and depth to the cake’s flavor profile.
• Pink gel or liquid food coloring (optional): Just a little to amp up that signature strawberry blush.
• Vegan strawberry frosting: For coating and filling, making this dessert feel extra special.
• Strawberry or raspberry preserves (optional): For a jammy layer in the middle—homemade or store-bought, whatever you prefer.
• Fresh berries: To top off your masterpiece with a fresh burst and beautiful presentation.

Variations

I love mixing things up and making this Vegan Strawberry Cake Recipe my own depending on the occasion or ingredients I have on hand. You can easily adjust the frosting, add some nuts, or play around with the berry fillings—this cake is like a blank canvas waiting for your personal touch.

• Strawberry Cream Cheese Frosting: I’ve swapped the traditional strawberry frosting for a vegan cream cheese version; it adds that silky tang I just adore.
• Lemon Buttercream Twist: Adding lemon zest and juice to your frosting brightens the cake perfectly, especially in spring.
• Jam Layer: When I have more time, I whip up a quick homemade strawberry jam to layer in the center, which takes the cake to another level.
• Gluten-Free Substitution: I’ve experimented with gluten-free flour blends and found it works well, just keep an eye on baking time.

How to Make Vegan Strawberry Cake Recipe

Step 1: Prepare Your Strawberry Puree

First things first, toss your fresh or thawed strawberries into a food processor or blender and pulse until smooth with no big chunks left behind. This puree is the heart of the cake’s flavor and moisture, so using ripe, juicy berries really makes a difference. Set it aside while you prepare the rest of your ingredients.

Step 2: Get Your Oven and Pans Ready

Preheat your oven to 180°C (350°F). I like to grease two 6-inch round cake pans and line the bases with parchment paper so the cakes come out cleanly. If you only have one pan, you can bake the layers one at a time, but I promise doubling up saves time!

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything is well combined. This step ensures your rising agent and sweetener are evenly distributed for an even crumb throughout your cake.

Step 4: Combine Wet Ingredients and Strawberry Puree

To the dry mix, add the strawberry puree along with oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and the pink food coloring if you’re using any. Stir gently just until the batter comes together. Don’t obsess about perfectly smooth batter—tiny lumps are fine, just no large pockets of dry flour. Overmixing can make your cake dense, which nobody wants.

Step 5: Bake and Cool the Cakes

Divide the batter evenly between your prepared pans, gently smoothing the tops. Bake for about 20-23 minutes, but start checking at 20. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. After removing from the oven, let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 6: Assemble Your Vegan Strawberry Cake

Once your cakes are completely cool, slice off the rounded tops to make stacking easier and neater. Place one layer on your serving plate, then spread about ¾ cup of vegan strawberry frosting over it. If you’re feeling extra fancy, pipe a frosting dam around the edge and spoon some strawberry or raspberry preserves inside for a sweet surprise. Top with the second cake layer and cover the whole cake with remaining frosting. Fresh strawberries or mixed berries on top add that final touch of freshness and beauty.

How to Serve Vegan Strawberry Cake Recipe

Garnishes

I always top mine with fresh sliced strawberries or a medley of fresh berries because they add a fresh, juicy pop that complements the sweetness of the cake and frosting. Sometimes I sprinkle a little powdered sugar or crushed pistachios for an elegant touch—your call!

Side Dishes

For serving, I love pairing this cake with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for extra indulgence. A fresh green tea or a fruity iced tea also complements the berry flavor wonderfully.

Creative Ways to Present

For birthdays or special occasions, I’ve piped delicate rosettes of frosting around the edges and dusted edible flower petals on top. Layering the cake in a trifle bowl with extra berries and vegan whipped cream is another crowd-pleaser that looks stunning and tastes decadent.

Make Ahead and Storage

Storing Leftovers

Store your leftover vegan strawberry cake in an airtight container at room temperature if serving within the day. For longer storage, pop it in the fridge where it stays fresh for up to 2-3 days. Just remember to bring it to room temp about an hour before serving to revive that soft texture and fresh flavor.

Freezing

I’m a big fan of freezing the cake layers wrapped tightly in plastic wrap and foil, without frosting. This way, you can bake in advance and assemble closer to your event. When ready, thaw overnight in the fridge, then frost and assemble as usual. This trick saved my sanity many times!

Reheating

If you want to revive a slice, I recommend letting it come to room temp naturally rather than microwaving to avoid drying it out. If you’re in a hurry, a quick 10-second zap in the microwave helps slightly melt the frosting for a fresh-from-the-oven feel.

FAQs

Final Thoughts

This Vegan Strawberry Cake Recipe has been a beloved go-to in my kitchen because it’s just so darn reliable and delicious every time. Whether you’re surprising someone special or treating yourself (because you deserve it!), this cake delivers that perfect balance of fresh fruit flavor and cozy, fluffy cake texture without any fuss or fancy ingredients. I can’t wait for you to make it, serve it, and hear all about how it becomes your new favorite. Here’s to joyful baking moments and sweet, strawberry-filled memories!

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