Go Back
+ servings

Vegan Strawberry Cake

Be ready to impress with this Vegan Strawberry Cake! So perfectly fruity, moist and sweet! An egg and dairy free spring/summer delight!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Chilling 30 minutes
Total Time 45 minutes
Servings 16 People
Calories 376kcal
Author Taylor Kiser


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!



*Please weigh your flour to ensure results
NOTE: your cake may sink a TINY bit in the center. this is normal. I tested a few different ways and this tasted the best and was not noticable at all with frosting


Calories: 376kcal | Carbohydrates: 62.7g | Protein: 2g | Fat: 13.1g | Saturated Fat: 3g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 6.5g | Sodium: 344mg | Potassium: 62mg | Fiber: 1.1g | Sugar: 48g | Vitamin A: 10IU | Vitamin C: 20mg | Calcium: 2mg | Iron: 4mg