Vegan Strawberry Cake Easy To Make

Craving more vegan cake recipes? Try my vegan chocolate cake, vegan lemon cake, vegan German chocolate cake, and vegan carrot cake next. When strawberry season approaches, I love coming up with new recipes to incorporate them. My fresh vegan strawberry cake recipe is one of my family’s favorites. Couple that with my gorgeous pink frosting, and it’s a showstopper!

Why I love this recipe

Simple baking staples. Aside from the strawberries, the remaining ingredients are basic vegan baking staples. Bursting with strawberry flavor. If you love fruit for dessert as much as I do, then this recipe will become a household staple. Perfect texture. Vegan cakes are notorious for falling apart, but this recipe uses the proper ratio of ingredients to yield a tender crumb. Baked in under 30 minutes. And the prep time is kept to a minimum, too.

Ingredients needed

All-purpose flour. I suggest sifting it first to remove any clumps. Use a gluten-free flour if needed. Baking powder and baking soda. Gives the cake some rise and keeps it from sinking in the middle. Powdered sugar. I tested regular sugar, too, but I loved the airy, fluffy texture you get from the powdered sugar. If you only have granulated sugar, blend until it reaches a powdered consistency. Oil. To add moisture without using eggs. Use a neutral-tasting oil, like canola oil or vegetable oil. I tested coconut oil, but in the end, I thought it made the cake too dry. Dairy-free yogurt. Coconut yogurt or soy yogurt works. I used plain, but vanilla is even better. Fresh strawberries. They’ll be blended into a puree. If you only have frozen strawberries, let them thaw overnight and drain the excess juice. Vegan frosting. I made my own and included instructions below, but you can buy vegan buttercream frosting at most grocery stores. Pink food coloring. Optional, but use a few drops if you’d like a pink cake.

How to make vegan strawberry cake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “This was delicious! I made the cream cheese icing with freeze-dried strawberries (ground into powder). Absolutely delicious! Thank you!” – Melanie Any frosting will work, but I made a vegan cream cheese frosting. Here’s how it’s done: If you want to make a vegan strawberry buttercream frosting, fold in freeze-dried strawberries. If you want to make a chocolate frosting, fold in ¼ cup of cocoa powder. Step 1- Prep. Preheat oven to 180C/350F and spray two 8-inch round cake pans with cooking spray. Step 2- Blend the strawberries. Using a high-speed blender or food processor, blend the strawberries to a puree. Step 3- Combine dry ingredients. In a large mixing bowl, combine the flour, baking powder, and baking soda. Step 4- Finish the cake batter. In a separate bowl, combine the powdered sugar, yogurt, strawberry puree, and food coloring (if using). Slowly whisk in the dry ingredients until combined. Step 5- Bake. Pour the batter into the cake pans. Bake the cakes for 20-25 minutes until a toothpick inserted comes out clean. Let the cakes cool in the pans completely, then remove from the pans and frost.

Arman’s recipe tips

Prepare the pans. Cut a circular piece of parchment paper to line the bottoms of the pans and grease them around the sides. If possible, use a springform pan for easier removal. Avoid overbaking the cakes. They’ll continue to cook as they cool, so pull them from the oven as soon as a toothpick comes out ‘just’ clean. Guarantee even-sized cake layers. Use a food scale to weigh the cake pans as you add the batter. Let the cakes cool completely before frosting. Otherwise, the frosting will melt, and the cake will begin to sink.

Storage instructions

To store: Leftover strawberry cake should be stored in an airtight container at room temperature for 2-3 days. If you want to keep it fresher for longer, keep it in the fridge for up to 2 weeks.

Add more strawberry flavor. Add one teaspoon of strawberry extract or fold in ¼ cup of strawberry jam for a texture change. Make a single-layered cake. Simply halve the ingredients. Or make vegan strawberry cupcakes! To make cupcakes, pour the batter into a cupcake tin with cupcake liners and bake for 12-15 minutes.

To freeze: Wrap leftover cake slices in parchment paper and store them in a freezer-safe container for up to 6 months.