Description
This Small-batch Vegan Strawberry Cake is a delightful and moist dessert made with fresh strawberry puree and a blend of simple, plant-based ingredients. It features a naturally pink hue enhanced with a touch of food coloring and is layered with creamy vegan strawberry frosting and optional strawberry preserves for an extra burst of flavor. Perfect for a small gathering or intimate celebration, this cake is easy to prepare and uses accessible ingredients to create a vibrant and tasty treat that everyone can enjoy.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry Ingredients
- 1 ½ cups (190g) all-purpose plain flour, spoon and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ¼ cup (65g) neutral flavored oil
- 2 ½ tablespoons (30g) dairy-free milk, room temperature
- 2 teaspoons apple cider vinegar, or lemon juice
- 1 teaspoon vanilla extract
- ¼ scant teaspoon pink gel food coloring, or around 1/2 scant teaspoon of liquid food coloring
To Decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
- Fresh strawberries, or other fresh berries
Instructions
- Prepare the strawberry puree: Add the fresh or thawed strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set this strawberry puree aside for incorporation into the cake batter.
- Preheat and prepare pans: Preheat your oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to ensure all dry ingredients are evenly distributed.
- Add wet ingredients and puree: To the dry mixture, add the reserved strawberry puree, neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring. Stir gently just until combined; avoid overmixing to maintain a light texture. Some lumps are acceptable as long as there are no dry flour pockets.
- Divide and smooth batter: Evenly distribute the batter between the two prepared cake pans. Smooth the surface of each with a spatula for even baking.
- Bake the cakes: Place the pans in the preheated oven and bake for approximately 20-23 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Remove the pans and allow the cakes to cool for about 10 minutes before transferring them onto wire racks to cool completely.
- Assemble the cake: Once the cakes are fully cooled, level the domes off both cakes by slicing the tops to create flat layers. Place one cake layer on a serving plate.
- Frost and fill: Spread or pipe about 3/4 cup of the vegan strawberry frosting evenly over the top. If using strawberry or raspberry preserves, create a frosting dam around the edge and spoon the preserves in the center of the layer before placing the second cake layer on top.
- Frost the exterior: Use the remaining frosting to coat the exterior of the stacked cake evenly. Decorate with fresh strawberries or berries of your choice to add a fresh and colorful finish.
- Storage: Store the cake in an airtight container at room temperature until serving. If there are leftovers, keep the cake refrigerated for 2-3 days. Before serving, allow the cake to come to room temperature for 1-2 hours to achieve the best flavor and texture.
Notes
- Measure flour accurately using the spoon and level method or by weighing in grams to avoid a dense and dry cake. Fluff the flour, spoon it into your measuring cup, and level it off with a knife rather than scooping from the container.
- If you prefer, decorate the cake with strawberry cream cheese frosting or lemon buttercream for a different flavor profile. Note that you may have extra frosting left over.
- To make a quick homemade jam: combine 3/4 cup (95g) fresh or frozen strawberries or raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a small dash of water in a saucepan. Simmer for 10 minutes while mashing the berries to your desired consistency. Adjust water for thinner jam or cook longer for thicker jam. Let cool completely before using.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
