Be ready to impress with this Vegan Strawberry Cake! So perfectly fruity, moist and sweet! An egg and dairy free spring/summer delight!
Oh hi hello there Spring-y cake with your pretty pink color and your fruity-sweetness. I kinda ❤️ you.
Ugh you guys. This strawberry cake might be one of my most prized recipes.
I mean, I was pretty proud of my vegan carrot cake but this is just that much better.
It’s kind of like a grown up version of a strawberry protein mug cake that will make your guests OHH and AHH unlike they would if you served them a mug cake.
Ain’t nobody gonna be impressed with that.
But this fruity little number? They’re gonna DIG (into) IT!
See what I did there? I crack myself up.
Why you will LOVE This Recipe
Treats and desserts are, in my opinion, a VERY important part of life! We’ve only got one life to live and I think desserts NEED to be a part of it! I love creating better-for-you desserts that also align with your dietary preferences and needs. If you eat vegan, do yourself a favor and blend yourself up a creamy vegan butternut squash pie or cook a pot of dairy free vegan caramel sauce to pour on ALL THE THINGS. If you’re in need of a super cute spring or summer dessert, look no further than THIS vegan strawberry cake recipe! It’s as light as my vegan lemon cake and full of strawberry goodness, and it’s calling your name! Make it for a birthday or just because, and you will be so so glad you did!
Baking up a vegan strawberry cake from scratch doesn’t have to be rocket science! This cake requires a handful of ingredients that you may be surprised to find are already hanging out in your fridge and pantry! Here’s what you’ll need to round up before we get started:
- Hulled Strawberries
- All Purpose Flour
- Baking Powder
- Baking Soda
- Avocado Oil
- Apple Cider Vinegar
- Dairy Free Butter
- Powdered Sugar
How to make a Vegan Strawberry Cake
Turn on the oven and allow it to preheat fully as you work. Line the bottoms of 2 round pans with parchment paper and spray the sides with cooking spray or rub with oil. Set aside.
Slice the strawberries and place them in a blender, blending until smooth. Transfer the pureed strawberries to a pot and bring them to a boil on high heat. Once boiling, reduce the heat and simmer the strawberries until reduced about halfway.
Add the flour, baking powder, sugar, soda and salt to a large bowl and whisk to combine. Spoon some of the strawberry puree into the bowl, but do not mix it yet.
In the flour mixture, create 3 wells. Into each separate well, add the vanilla, vinegar and oil. Don’t stir!
Pour the water over everything, then mix well with a fork, until everything is combined.
Divide the batter evenly between your 2 prepared pans and pop them in the oven. Bake the cakes until a toothpick inserted comes out clean. Let them cool completely in the pans!
Make the Frosting
In a large bowl, add the butter and beat until fluffy. Slowly add in the powdered sugar until it’s all incorporated. Next, add in the remaining strawberry reduction and beat once again, unil the frosting is smooth!
Assemble your cake, slice and serve. DEVOUR!
Now that you know that this is SUCH an easy vegan strawberry cake to make, I’ll show you a few ways you can mix things up to suit your preferences! If you’d like to make the cake more pink, you can add some red food dye to the batter. If you LOVE that strawberry flavor, you can add a drop or two of some strawberry extract to give that flavor a boost. Also, if you’re a fan of cream cheese frosting, whip some up instead of the frosting in this recipe. You could even use whipped cream or coconut whipped cream to ice the cake if you’d like!
Top Tips for making Vegan Strawberry Cake
- Don’t Overmix: While it might be tempting to mix each time you add a new ingredient to the cake batter, resist the urge! Overmixing causes cakes to be more dense and less light, fluffy and moist.
- Reduce Well: Although reducing the strawberries takes a while and may seem unnecessary, it is SO important. Reducing them removes a lot of the water content, bringing out the actual strawberry flavor!
Cake Storage Tips
To Store: I recommend storing this strawberry vegan cake in the fridge in an airtight container for up to 5 days. To Freeze: This cake freezes really well! Simply store it in an airtight, freezer safe container for up to 3 months! Thaw, slice and serve when you’re ready to enjoy it.
More vegan treats
- vegan gluten free banana bread
- gluten free vegan coffee cake with blackberry swirl
- dairy free vegan carrot muffins
For the strawberry reduction
- 1 1/4 Lbs Hulled strawberries, divided
For the cake:
- 2 1/2 Cups All purpose flour (312g)*
- 2 Cups Sugar
- 1 tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 Cup Avocado oil (or any neutral flavored oil)
- 2 Tbsp Apple cider vinegar
- 2 tsp Vanilla
- 3/4 Cup Water
- Sliced strawberries, for garnish (optional)
For the frosting:
- 1 Cup Dairy free butter, softened to room temperature
- 3 Cups Powdered sugar (360g)
- Heat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, spraying the sides with oil.
Make the reduction
- Slice the strawberries and place into a blender until they are smooth.
- Transfer a large pot and bring to a boil on high heat. Once boiling, reduce to medium and simmer, stirring very frequently, so it doesn't burn until it is reduced by half. You should have just under 1 1/4 cups puree after reducing. This takes 15-25 mins depending on how big your pot is.
Make the cake:
- In a large bowl, whisk the flour, sugar, baking powder, soda and salt. Push the mixture to the side of the pan and spoon just under 1 cup of the strawberry puree in, but don't mix it.
- Make 3 wells in the flour. In one, pour the vanilla, one the vinegar and one the oil. Don't mix.
- Pour the water all over the ingredients and then mix together well with a fork.
- divide between the pans and bake until a toothpick inserted in the center comes out clean, about 33-36 mins. let cool COMPLETELY
- Beat the butter in a large bowl until fluffy. Slowly add the powdered sugar a little at a time until well mixed.
- Add the remaining strawberry reduction and beat until mixed.
- Place one of the cake layers on a cake stand, bottom side up and spread 3/4 cup of the frosting on top.
- Place the other cake on top. Spread a VERY thin layer of frosting over the cake to seal in the crumbs, then chill 30 minutes.
- Once chilled, frost the rest of the cake and garnish with strawberries, if you want.
- Slice and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
For This Recipe, I recommend:
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