Description
This Small-batch Vegan Strawberry Cake is a delightful, moist, and fruity cake perfect for intimate gatherings. Made with fresh strawberry puree and dairy-free ingredients, it features a light texture and vibrant strawberry flavor. Topped with a creamy vegan strawberry frosting and fresh berries, it’s an ideal treat for vegan dessert lovers.
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 ½ 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 strawberries to a food processor or blender and blend until there are no chunks remaining. Set the puree aside for use in the cake batter.
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Grease and line two 6-inch (15 cm) round cake pans with parchment paper to ensure easy removal later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: Add the strawberry puree, neutral oil, dairy-free milk, apple cider vinegar, vanilla extract, and pink food coloring to the dry ingredients. Stir gently until just combined, being careful not to overmix; some lumps are acceptable but avoid pockets of dry flour.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth out the tops with a spatula. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for about 10 minutes. Afterwards, transfer them to a wire rack to cool completely.
- Prepare to Assemble: Once cooled, slice off the domed tops of each cake layer for an even stacking surface. Place one layer on a serving plate.
- Frost and Fill: Spread or pipe approximately ¾ cup of vegan strawberry frosting evenly over the first cake layer. If using preserves, pipe a frosting dam and spoon the preserves inside to prevent leakage.
- Stack and Frost: Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with fresh strawberries or other fresh berries as desired.
- Store: Keep the assembled cake in an airtight container at room temperature until serving. Leftovers should be refrigerated for 2-3 days and brought back to room temperature for 1-2 hours before eating for best texture and flavor.
Notes
- Measure flour using the spoon and level method for best results to avoid dry or dense cake. Fluff the flour, spoon into the measuring cup, and level with a knife. Using the gram measurements with a kitchen scale yields optimal texture.
- For decoration alternatives, you may use strawberry cream cheese frosting or lemon buttercream. Expect some leftover frosting when using these substitutes.
- To make a quick homemade jam: combine ¾ cup (95g) fresh or frozen strawberries/raspberries with 1½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer for 10 minutes while mashing berries. Add water for thinner jam or cook longer for thicker. Cool before use.
Nutrition
- Serving Size: 1 slice (of 6)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.0g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
