Vegan Strawberry Cake Recipe

If you’re on the hunt for a delightful treat that’s bursting with freshness, moistness, and absolutely no animal products, then you’re in the right place—this Vegan Strawberry Cake Recipe is fan-freaking-tastic. I absolutely love how bright and naturally sweet it turns out, thanks to the fresh strawberry puree right in the batter. Whether you’re new to vegan baking or a seasoned pro, this cake is simple but delivers all the joy of a classic strawberry dessert. Stick with me, and I’ll share some of my favorite tips and tricks to make sure your cake comes out perfect every single time.

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Ingredients You’ll Need

The harmony of ingredients here is what makes this vegan strawberry cake so special. Your fresh strawberries bring the star flavor and natural sweetness, while the dry and wet ingredients work together to create a tender, fluffy crumb. A few key notes on shopping: choose ripe, juicy strawberries for the puree, and be sure to measure your flour properly for the best texture.

• Fresh or Frozen Strawberries: Fresh is best if in season, but frozen works great too—just make sure they’re thawed to room temperature for blending.
• All-Purpose Plain Flour: Spoon and level for accuracy to avoid a dense cake; I recommend using a kitchen scale if you can.
• Granulated Sugar: Standard white sugar adds sweetness and helps with moistness.
• Baking Powder: The leavening agent that gives your cake lift and lightness.
• Salt: Enhances flavor and balances the sweetness nicely.
• Neutral Flavored Oil: I use sunflower or canola oil for tenderness and moisture.
• Dairy-Free Milk: Any plant milk you prefer; I usually go with oat or almond milk at room temperature.
• Apple Cider Vinegar (or Lemon Juice): Reacts with baking powder to activate lift; it also helps balance flavors.
• Vanilla Extract: Brings warmth and depth to the cake’s flavor.
• Pink Food Coloring: Optional, but I like the pretty pastel hue it adds; you can skip or use natural options as well.
• Vegan Strawberry Frosting: For decorating and layering—details below on options!
• Strawberry or Raspberry Preserves: Optional, but I love how it adds a fruity surprise inside the cake.
• Fresh Strawberries or Other Berries: For garnish and an extra pop of freshness.

Variations

I love that this Vegan Strawberry Cake Recipe is such a versatile base—you can easily tweak it to suit your taste or dietary needs. Over the years, I’ve tried a few fun variations that really elevate it or give it a slightly different vibe. Don’t hesitate to make it your own!

• Use a Different Fruit Puree: Swap strawberries with raspberries or cherries for a unique twist; I’ve found raspberry puree adds a nice tart contrast.
• Frosting Switch-Up: Instead of strawberry frosting, try a vegan lemon buttercream or strawberry cream cheese frosting; they pair beautifully with the cake.
• Nutty Addition: Stir in some finely chopped toasted almonds or pistachios into the batter or sprinkle on top—my family goes crazy for the extra crunch.
• Gluten-Free Version: Substitute all-purpose flour with a 1-to-1 gluten-free baking mix; just be cautious with baking times as GF flours vary.

How to Make Vegan Strawberry Cake Recipe

Step 1: Blend Your Fresh Strawberry Puree

Start by washing and hulling your strawberries, then toss them into a food processor or blender. Blitz until smooth with no chunks remaining. This puree is the heart of your cake—bringing juicy brightness and natural sweetness. I like to set it aside so it can be ready to incorporate when you start mixing the batter.

Step 2: Prepare Your Dry Ingredients

Preheat your oven to 180°C (350°F). Grease or line two 6-inch round cake pans with parchment paper for easy removal later. In a large mixing bowl, stir together your flour, sugar, baking powder, and salt. Make sure everything is well combined—this prevents pockets of leavening and helps your cake rise evenly.

Step 3: Mix Wet Ingredients and Combine

In a separate bowl, whisk together the oil, plant milk, apple cider vinegar, vanilla extract, and your pink food coloring if using. Now, pour the wet ingredients and the strawberry puree into your dry mixture. Stir gently until just combined. A little lumpiness is perfectly fine here—overmixing can give you a tough cake, and nobody wants that!

Step 4: Bake Your Cake

Divide the batter evenly between your pans, smoothing out the tops gently. Slide them into the oven and bake for 20-23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.

Step 5: Assemble and Decorate

Once your cakes are totally cool, slice off the domed tops to level them. Place one cake layer on your serving plate and spread or pipe about ¾ cup of your vegan strawberry frosting evenly on top. If you’re adding preserves, create a frosting “dam” around the edges, spoon the preserves into the middle, then top with the second cake layer. Finish by frosting the outside and garnishing with fresh berries. I love how the fresh strawberries add both texture and a gorgeous look to the final cake.

How to Serve Vegan Strawberry Cake Recipe

Garnishes

I’m a sucker for fresh seasonal fruits, so I always pile on freshly sliced strawberries and sometimes mix in blueberries or raspberries for color contrast. A light dusting of powdered sugar or edible flowers can add an elegant touch if you’re serving this for a special occasion.

Side Dishes

This cake pairs beautifully with a dollop of vegan whipped cream or coconut yogurt on the side. If you want to keep it simple and refreshing, serve it alongside a crisp green salad or a fruity sorbet to balance the sweetness.

Creative Ways to Present

For birthdays or celebrations, I’ve piped delicate rosettes of strawberry frosting around the edges, added fresh mint leaves, and even topped with tiny heart-shaped strawberry slices to jazz up the presentation. Layering it in a clear glass trifle bowl as a strawberry cake trifle also looks stunning and is fun for dessert buffets!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly in an airtight container in the fridge. It keeps well for 2 to 3 days. Before serving, I bring it back to room temperature for at least an hour because cold frosting can dull the strawberry flavor slightly.

Freezing

If you want to save cake for longer, slice it into portions and freeze in an airtight container or wrapped tightly in plastic wrap and then foil. Thaw in the fridge overnight and bring to room temperature before enjoying. I’ve found freezing slightly softens the crumb, but the flavor stays rich and fresh.

Reheating

For day-old cake that’s a bit dry or cold, I warm a slice gently in the microwave for about 10-15 seconds. This subtle warmth seems to revive moisture and enhance the strawberry aroma without melting the frosting.

FAQs

Final Thoughts

This Vegan Strawberry Cake Recipe holds a special place in my heart—it’s simple, fresh, and has that “wow” factor every time I make it. I remember the first time I served it at a family gathering, and everyone kept asking for seconds! If you love vibrant fruit flavors and a light, tender crumb, you’ll enjoy making and sharing this cake as much as I do. Give it a try and watch your kitchen fill with irresistible strawberry sweetness.

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