Vegan Strawberry Cake

Vegan strawberry cake is an easy-to-make cake bursting full of fresh strawberry flavor! The secret to making this cake is to reduce one pound of fresh strawberries to half a cup. That reduction creates an intense flavor!

I make this cake using food coloring to amp up the pink color and two bowls. But neither of those are hard and fast rules. You can, and I have made this cake without food coloring. It tastes just as great, but it’s not as pink. You can also make this in one bowl if you prefer.

If you want a vegan strawberry cake but in a different form, try using this recipe to make Starbucks’ Birthday Cake Pops or cake popsicles. I can attest it tastes great as cake pops and popsicles!

• Flour—You can use cake or all-purpose flour. I prefer cake flour for an extra bit of softness.
• Fresh Strawberries – You would need one pound of fresh strawberries reduced to half a cup. This reduction makes this cake unique and loaded with FRESH strawberry flavor!
• Oat Milk – A splash of oat or other non-dairy milk is perfect for this batter 
• Oil – Use a neutral oil such as grapeseed, canola, or vegetable to add moisture without changing the flavor.
• Powdered Sugar – Looking for organic options to ensure the sugar is vegan.
• Vegan Buttermilk – Combine plant-based milk with apple cider vinegar to make vegan buttermilk.

See the recipe card for a complete list of ingredients and measurements.

Instructions

Step One: Strawberry Puree

• Wash, dry, and hull the strawberries.
• In a food processor, blend until smooth.
• Pour the purée into a small saucepan over low-medium heat, bring to a soft boil, then reduce heat to low.
• Simmer for 10-15 minutes until the liquid reduces to ½ cup.
• Set aside to cool.

Step Two: Prep

• Preheat your oven to 350°F (176°C). Grease cake pans and set aside.*
• In a small bowl, make the vegan buttermilk by mixing the plant-based milk with apple cider vinegar. Set it aside to curdle for a few minutes.
• In another bowl, whisk together the flour, baking powder, and salt. Set aside.
• Note: You can use any size cake pan, but the time might vary.

Step Three: Mix

• In a large mixing bowl, use a hand or stand mixer to cream the room-temperature butter, sugar, vanilla extract, and oil until smooth.
• Gradually add the dry ingredients and the vegan buttermilk in thirds, starting with the dry mix, followed by the buttermilk. Repeat until everything is just combined.
• Gently fold in the strawberry purée and pink gel food coloring (if using).
• Tip: Be careful not to overmix the batter, or the cake will become dense.

Step Four: Bake

• Evenly divide the batter between the two greased pans.
• Bake in the center of the oven for 28-32 minutes or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Step Five: Vegan Buttercream Frosting

• Using a hand mixer, beat the vegan butter on medium speed for about one minute, until light and fluffy.
• Gradually add the vanilla extract and sifted powdered sugar, continuing to beat until the buttercream is smooth and creamy.
• If the frosting is too thick, add non-dairy milk, one tablespoon at a time, until you reach your desired consistency.

Step Six: Assemble and frost

• Place one cake layer on a plate or cake stand.
• Evenly spread the frosting on top of the first layer.
• Place the second layer on top, then frost the top and sides of the cake.
• Repeat as needed.
• For an extra touch, top the cake with fresh strawberries as decoration.

Credit:  This vegan strawberry cake was adapted from Sally’s Baking Addiction.