Vegan Strawberry Cake
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This vegan strawberry cake is pure magic. Made with a strawberry reduction that intensifies the strawberry flavor. This cake is a family favorite!
This vegan strawberry cake is easy to make and bursting with fresh strawberry flavor! The secret is reducing one pound of fresh strawberries to half a cup. That reduction creates an intense flavor! Much like my blackberry sage refresher, this cake will be an instant party hit!
I use food coloring to amp up the pink. You can, and I have made this cake without food coloring. It tastes the same, but it’s not as pink. You can also make this in one bowl if you prefer.
If you want a vegan strawberry cake 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!
Why You Will Love This Cake
- Bold Strawberry Flavor: I made this cake with a strawberry reduction, which gives it a fresh strawberry flavor!
- Easy to Make: Blend and reduce the strawberries, then mix the wet and dry ingredients, just like most cake recipes.
- Food Coloring is Optional: My photographs were of cakes I made with food coloring. You can leave it out for a natural pink.
Ingredients
Flour
Use cake or all-purpose flour. I prefer cake flour for extra softness.
Fresh Strawberries
You’ll need 1 pound of fresh strawberries, reduced to half a cup. This reduction makes this cake unique and loaded with FRESH strawberry flavor!
Non-Dairy Milk
I used oat milk when I created this recipe. You can swap that out for any other non-dairy milk.
Oil
Use a neutral oil such as grapeseed, canola, or vegetable oil to add moisture without changing the flavor.
Powdered SugarÂ
Look 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.
- Blend in a food processor 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, alternating in thirds. Start with the dry mix, then add 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
- Divide the batter evenly between the two greased pans.
- Bake in the center of the oven for 28 to 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, beating 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.
- Spread the frosting evenly over the first layer.
- Place the second layer on top, then frost the top and sides.
- Repeat as needed.
- For an extra touch, top the cake with fresh strawberries.
Credit:Â This vegan strawberry cake was adapted from Sally’s Baking Addiction.
Expert Tips
- Room-temperature butter is necessary for perfect blending. If the butter is too cold, it will leave chunks; if it’s melted, the batter will not hold together. I like to leave out my “dairy” products overnight for the best result.
- Cool the puree to room temperature before adding it to the batter. If you are short on time, put it in the fridge or freezer for a few minutes.
- Let the cakes cool before frosting, if the cake is still warm, the frosting will melt right off!
- Have fun decorating! As you can see, I have made this cake with sprinkles for my grandkid’s birthday and with flowers for Mother’s Day. It is a beautiful cake that works for just about any occasion!
- Save leftover cake scraps to make Starbucks cake pops!
More Vegan Dessert Recipes
How Did It Go?
I hope you loved this vegan strawberry cake as much as I do! Before you go, please leave me a rating and a comment letting me know how it went.
The cake is extremely moist!! Delicious. I subbed white vinegar for apple cider vinegar which worked fine. I also used 1 lb frozen strawberries and found that I could only get it to reduce to 1 cup, so I halved the amount of puree to use only 1/2 cup. I’ll just have some for next time 🙂
I found the icing and cake to be very sweet, so I may use less sugar next time.
Hi Anna, I am so happy you liked it. Thank you for leaving your modifications. That always helps me and other readers. Ruth xoxo
I had the immense pleasure of tasting this cake, and WHOA!! it not only looks absolutely beautiful – it tastes INCREDIBLE!
A keeper recipe for sure to shock my non-vrgan friends. You’ll never miss the eggs or dairy in this recipe.
Awe, thank you! I am so happy you liked it and enjoyed being my test kitchen.