Vegan Strawberry Cake Recipe

If you’re looking for a show-stopping dessert that’s bursting with flavor and totally plant-based, you’re going to adore this Vegan Strawberry Cake Recipe. I absolutely love how fresh strawberry puree gives this cake such a vibrant color and natural sweetness, making it a perfect treat for spring, summer, or any time you’re craving something light and fruity. Stick with me—I’ll walk you through every step to make sure your cake turns out moist, fluffy, and delicious every time.

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Ingredients You’ll Need

One thing I love about this Vegan Strawberry Cake Recipe is how simple and accessible the ingredients are, yet they come together to create something truly special. Grab fresh or frozen strawberries for that juicy punch, and keep your pantry stocked with staple baking ingredients that you probably already have on hand.

• Fresh or Frozen Strawberries: Make sure they’re ripe for the best flavor; frozen works wonderfully too, just thaw and measure without stems.
• All-Purpose Flour: Use the spoon-and-level method or weigh it for accuracy to keep your cake light.
• Granulated Sugar: Sweetens the cake while helping with moisture—is unrefined sugar a better choice for you? That works too!
• Baking Powder: This is the leavening agent that makes your cake rise beautifully.
• Salt: Just a pinch to enhance the other flavors.
• Neutral Flavored Oil: I prefer something like sunflower or canola oil so the strawberry flavor shines through.
• Dairy-Free Milk: Almond, oat, or soy milk all work equally well here.
• Apple Cider Vinegar or Lemon Juice: This reacts with the baking powder for that extra fluffiness.
• Vanilla Extract: Adds warmth and depth to the flavor profile.
• Pink Gel or Liquid Food Coloring (optional): For a pretty pink hue, though your cake will already have a lovely blush from the strawberries.
• Vegan Strawberry Frosting: You’ll want this luscious frosting to complete the cake.
• Strawberry or Raspberry Preserves (optional): A thick, not runny, jam adds a nice fruity layer inside the cake.
• Fresh Strawberries or Other Berries: For garnish and that wow factor.

Variations

I love how flexible this Vegan Strawberry Cake Recipe can be—you can tweak it to suit your taste buds or the occasion. Whether you want to make it extra special or keep it simple, here are a few ways I’ve personalized this recipe over the years.

• Use Different Frostings: Sometimes I switch out the strawberry frosting for my vegan cream cheese frosting or a zesty lemon buttercream to mix things up.
• Add Nuts: A sprinkle of toasted almonds or pistachios on top adds crunch and a nutty flavor that pairs beautifully with strawberries.
• Try Seasonal Berries: Swap out strawberries for raspberries or blueberries if you want a different berry twist.
• Make it Gluten-Free: I’ve had success exchanging the all-purpose flour with a gluten-free blend—just be sure it has xanthan gum included.

How to Make Vegan Strawberry Cake Recipe

Step 1: Puree Those Strawberries

Start by blending your strawberries until they’re smooth—no big chunks here. I like to use a food processor but a blender works perfectly fine. Set that luscious red puree aside while you prep the dry ingredients. The puree is going to infuse your cake with fresh strawberry flavor and beautiful color, so don’t skimp on this step!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This keeps the dry ingredients evenly distributed so your cake rises uniformly. Speaking from experience, measuring your flour properly is a game-changer—I always fluff mine up, spoon it in, and level it off with a knife to avoid a dense cake.

Step 3: Combine Wet Ingredients and Strawberry Puree

Pour the strawberry puree, oil, dairy-free milk, vinegar, vanilla extract, and food coloring into the dry mix. Stir gently until just combined—it’s okay if the batter looks a little lumpy. Overmixing can make the cake tough, and trust me, I learned that the hard way. A few lumps are better than a dense cake!

Step 4: Bake to Perfection

Evenly divide the batter into two greased or parchment-lined 6-inch round cake pans. Smooth the tops with a spatula and bake at 350°F (180°C) for about 20-23 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack. Patience here pays off, since cutting or frosting warm cake can get messy!

Step 5: Assemble and Frost

Once completely cool, level the domed tops by slicing them off—a little trick to make your layered cake extra stable and professional-looking. Place one layer on your serving plate, spread or pipe about ¾ cup of vegan strawberry frosting over it. If you’re using preserves, make a frosting dam to hold it in place and spoon some jam inside. Top with the second layer, then coat the entire cake with the remaining frosting.

Finish by decorating with fresh strawberries or berries of your choice. It’s such a joy to see how the bright berries pop against the pinkish frosting—it really feels like a celebration in every bite!

How to Serve Vegan Strawberry Cake Recipe

Garnishes

I love garnishing this cake with fresh, sliced strawberries or a mix of berries—blueberries and raspberries add a pop of color and tart contrast. Sometimes I dust a little powdered sugar or add edible flowers for extra charm, especially when serving to guests. You’ll enjoy how the fresh fruit pairs with the creamy frosting every single time!

Side Dishes

Serve your vegan strawberry cake alongside a scoop of dairy-free vanilla ice cream or coconut whipped cream to elevate the dessert experience. A fresh fruit salad or mint tea also make delightful complements without overpowering the cake’s sweetness.

Creative Ways to Present

For birthdays or special celebrations, try assembling the cake as individual mini layers in clear glass cups for a beautiful strawberry trifle effect. I’ve also experimented with decorating the cake in a rustic “naked” style—just a thin layer of frosting showing through—to great reviews from friends craving something less sweet and more natural.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake in an airtight container in the fridge—my family likes it chilled and slightly firmer. Just be sure to bring it back to room temperature for about 1-2 hours before serving to let that moist cake and frosting shine again.

Freezing

Freezing this cake works well, especially if you cut it into slices and wrap each piece tightly in plastic wrap and foil. When you want to enjoy some later, thaw it overnight in the fridge and bring to room temp before serving. It holds up beautifully without losing any of its charm.

Reheating

To warm up leftover cake slices, I gently microwave them for 15-20 seconds or pop them in a low oven (around 275°F) for 5-7 minutes. Just enough warmth to bring back that softness without melting the frosting.

FAQs

Final Thoughts

This Vegan Strawberry Cake Recipe holds a special place in my kitchen because it proves that plant-based desserts can be just as decadent and joyful as any traditional cake. I hope you’ll try making it for your next get-together or even a treat-yourself day—you’ll be rewarded with moist layers and a rich strawberry flavor that’s fresh, not artificial. Baking for friends or family with this cake always brings smiles and a few “wow”s, and I’m excited for you to experience that too!

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