Made with fresh strawberries, this fluffy vegan strawberry cake is pure magic. Packed with strawberry flavor and topped with vegan cream cheese frosting, this cake is so delicious that you will lick it off the plate!
With this post, Sinful Kitchen has passed a significant milestone, 100 posts! That is right, Sinful Kitchen has been on a roll, and I am so proud to make it 100 posts and counting.
I have been saving my best vegan strawberry cake to celebrate. This dairy-free strawberry cake is fluffy and moist, leaving you asking for more. The vibrant strawberry flavors add sweetness to the cake. Every bite will be a burst of flavor, especially during strawberry season!
This eggless cake is easy to make, and there is no way you can go wrong with this easy vegan strawberry cake. It is perfect for any occasion, especially a milestone! You can always amp up the pink with extra food coloring, which is perfect for pink lovers like myself!
You can always take it up a notch and make it into a vegan strawberry crunch cake using these vegan strawberry crumbles. Make sure the crumbles are small, pack them into the frosting, and have a vegan strawberry crunch cake!
Why You Will Love This Cake
- Crowd Pleaser- Taking the first bite of this moist cake will take you back to your childhood. It is just the kind of cake we used to see at birthday parties with delicious frosting.
- Flavor – The cake mix utilizes four cups of REAL strawberries, which gives it a fresh taste. Even for the frosting, you will not have to use artificial flavorings or strawberry extract if you do not want to.
- Impeccable Texture- Some strawberry cakes can become heavy because of a higher quantity of liquid or structural variables. However, this vegan strawberry cake is fluffy and not dense.
- Easy to make- Even if you are not much of a baker, this vegan cake is easy to make from scratch. Just blend the strawberries, pour wet and dry ingredients into a large bowl, and mix. Put it in the oven to bake. See, super easy!
To make this dairy-free strawberry cake, you will need the following ingredients:
- Flour – The best part of making this cake is that you can use cake or all-purpose flour. I prefer cake flour to give the cake an extra bit of softness. Add baking powder and salt to create your flour mixture, also referred to as the dry ingredients.
- Fresh Strawberries – You would need at least 2 pounds of fresh strawberries. One pound will go into the cake batter, whereas the other half will be used for decoration and layering. If you crave Vegan strawberry cake in the off-season, you can use frozen strawberries for the batter. However, you cannot use it for decoration.
- Vegan Buttermilk – For this recipe, we will use oat milk as it is a great vegan option. You can use almond milk, coconut milk, or soy milk as well. The milk will be combined with apple cider vinegar to create vegan buttermilk. To learn more about vegan buttermilk, check out my post dedicated to it and its uses.
- Oil – Grapeseed oil is the perfect choice for this recipe because it enhances the flavor without overpowering natural flavors. Moreover, it has a clean taste and works well for cakes. Oil also aids in keeping the cake moist and fluffy. You can also use canola or vegetable oil as long as the oil is light and flavorless.
- Other Ingredients – Vanilla extract, salt, baking powder, and food coloring (optional).
- Vegan Butter – Use plant-based butter that is at room temperature for the frosting.
- Vegan Cream Cheese - I use the Mykonos brand I bought at Sprouts. I have also found this brand at Target. If you do not like the flavor of vegan cream cheese, you can omit it. Using the other ingredients will create a classic buttercream frosting.
- Powdered Sugar – Looking for organic options to ensure the sugar is vegan. w
- Oat Milk - A splash of oat or other non-dairy milk is perfect for this batter
- Freeze-Dried Strawberries – optional - Bring pure strawberry flavor to the frosting without adding moisture. You can order them online or get them from your nearest store. You can omit the vegan cream cheese and you have a perfect vegan strawberry frosting.
- Food Coloring - optional - I use food coloring because I like a vibrant color. However, this ingredient is optional. If you use food coloring, only use gel food coloring. The gel will provide color without adding too much moisture to the recipe.
How to Make this Cake
1. Prepare the Strawberry Reduction
Use either fresh or frozen strawberries. Rinse the strawberries and add them to a food processor. Pulse until the strawberries are liquid and no chunks are remaining. Transfer the liquid to a small saucepan and simmer until it reduces by half, measuring ½ cup. This takes between 10 - 15 minutes.
2. Prepare the Batter
Start by preheating your oven to 350 (176 C) degrees and greasing two 9-inch cake pans. Next, mix the wet ingredients: non-dairy milk, and apple cider vinegar. Set aside. Mix your dry ingredients, cake flour (or all-purpose flour), baking powder, and salt. Set aside. In a large mixing bowl, using either a hand mixer or a stand mixer, cream together room-temperature butter, sugar, and oil. You cannot overdo this step. It is critical to ensure the two are thoroughly combined and smooth.
Next, add the wet and dry ingredients. The ingredients are often over-mixed during this step, resulting in a dense cake. As a result, I recommend doing this step by hand. Mix in ⅓ of the dry ingredients, then ⅓ of the wet ingredients (vegan buttermilk). Repeat until the mixture is mostly smooth and there are no large flour pockets. Add the strawberry puree, followed by the pink gel food coloring (optional).
Divide the batter into two greased pans. Place the cake pans in the center of the oven and bake for 28 to 32 minutes. Test if the cake is done by inserting a toothpick in the center. If the toothpick comes out clean, your cakes are done baking. If the toothpick has some cake on it, continue to cook until it comes out clean.
3. Prepare the Frosting
To prepare the frosting, use a handheld mixer and a medium-sized bowl. Place room-temperature vegan cream cheese in a medium bowl and blend until smooth and fluffy. Add in vegan butter and beat until thoroughly combined, about 2 minutes. The goal is to create a smooth consistency where the cream cheese and butter are thoroughly blended.
Next, I like to add vanilla extract and powdered sugar.I find that adding powdered sugar in one-cup increments works the best. Remember, when mixing, always start at the lowest speed and slowly increase the speed. Starting at too high of a speed will send the contents flying, sometimes outside the bowl. Use your spatula and scrape down the contents as necessary.
Add non-dairy milk in one tablespoon at a time as needed until the desired consistency is reached. For bright pink frosting, add food coloring at the very end.
Now you might have noticed that I left out strawberries. That is because I love cream cheese frosting. To amp up the strawberry flavor, blend one cup of freeze-dried strawberries into a powder. Add the powder when adding in the powdered sugar. This will create vegan strawberry cream cheese frosting.
This dairy-free strawberry cake can have several different toppings. I like the top of the cake to have lots of fresh strawberries. Here are a few other ideas.
- Vegan strawberry cream cheese frosting
- Vanilla cream cheese frosting is another delicious flavor combination
- Vanilla or strawberry buttercream frosting
- You can use dairy-free whipping cream if the cake has a single layer.
- Are you a chocolate lover? Decorate it with vegan chocolate ganache.
- Fresh strawberries or other fruits make great toppings.
- Want to keep it simple? Dust some powdered sugar.
Specific steps can make a difference between a good and an excellent cake. If you want to make a moist and fluffy cake, follow these expert tips:
- Room Temperature Butter and Cream Cheese - always use room temperature "dairy" products to ensure a consistent and smooth blend.
- Mixing Ingredients - When using a handheld or stand mixer, always start at a low speed. As the ingredients become blended, you can increase the speed. Scrape down the bowl and paddle as needed so that all ingredients are combined.
- Use Vegan Butter and Oil – Using both ingredients will make your cake super fluffy. Moreover, the vegan cake will have a buttery flavor. Also, always use room-temperature butter.
- Cool the Puree – Before adding the puree to the batter, let it cool to room temperature. If you are in a rush, pop the puree into the fridge or freezer.
- Cool the Cakes Before Frosting – Want to avoid a melty mess? Do not miss this step. Ensure that your cakes are completely cool before applying the frosting. Otherwise, the frosting will melt and slide right off your cake!
Frequently Asked Questions
Countertop: You can store the Vegan Strawberry Cake at room temperature for approximately four days. However, you will need to cover the cut parts properly so the cake does not dry.
Refrigerator: If you place the cake in the fridge, it will be slightly dry and crumbly. You can serve it straight from the refrigerator, but it’s better to let it sit at room temperature for 30 minutes to warm up.
Freezer: If frosted, freeze the cake for 1 - 2 hours. Then tightly wrap the cake in plastic wrap and freeze it for up to one month. Thaw in the refrigerator overnight before serving. If the cake is unfrosted, wrap it tightly in plastic wrap and store it for up to one month. Thaw in the fridge overnight before decorating and serving.
There is too much liquid in beetroot juice. The overall result will throw off the wet/dry ingredient ratio. For color, you can add beetroot powder. Some people also try adding color by using pink pitaya powder. Even though it gives great color, the cake can have a rancid smell and taste.
Great British Baking Show Bake
Season 9, Episode 7, Showstopper- Vegan Celebratory Cake
This is part of my personal challenge to bake my way through the Great British Baking Show.
Count: 34 down, 246 to go!
Did you make this? Let me know how it turned out by leaving a comment below or taking a picture and tagging me on Instagram.
Vegan Strawberry Cake
Vegan Strawberry Cake
- 1 pound (454g) fresh or frozen strawberries
- 1 and ¼ cups (284g) plant based milk
- 2 teaspoons (10g) apple cider vinegar
- 3 cups (375) flour - cake, or all-purpose
- 1 tablespoon (12g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (114g) plant-based butter, room temperature
- 1 and ½ cups (300g) vegan sugar
- ½ cup (19g) neutral oil (grape seed, canola or vegetable)
- 1 tablespoon (13g) vanilla extract
- 2 - 4 drops pink gel food coloring
Vegan Cream Cheese Frosting
- 8 ounces (227g) vegan cream cheese, room temperature
- ½ cup (114g) vegan butter, room temperature
- 1 tablespoon (13g) vanilla extract
- 3 cups (260g) organic powdered sugar
- 1 - 3 tablespoons (60g) non-dairy milk
- 2 - 4 drops pink gel food coloring (optional)
Vegan Strawberry Cake
- Strawberry Puree: Wash, dry, and hull the strawberries. Place strawberries into a food processor. Pulse until the strawberries are liquid and no chunks are remaining. Transfer the liquid to a small saucepan over low to medium heat. Bring to a soft boil and then reduce to low heat. Simmer for 10 - 15 minutes until the liquid reduces by half, measuring ½ cup.1 pound (454g) fresh or frozen strawberries
- Prep: Pre-heat the oven to 350 (176 C) degrees. Grease two 9-inch cake pans, and set aside. Mix wet ingredients, non-dairy milk, and apple cider vinegar. Set aside. Mix your dry ingredients, flour, baking powder, and salt. Set aside.1 and ¼ cups (284g) plant based milk, 2 teaspoons (10g) apple cider vinegar, 3 cups (375) flour - cake, or all-purpose, 1 tablespoon (12g) baking powder, ½ teaspoon (3g) salt
- Mix: In a large-sized bowl, using either a hand mixer or a stand mixer, cream together room-temperature butter, sugar, vanilla extract, and oil until smooth. Next, add the wet and dry ingredients alternating by thirds. Mix in ⅓ of the dry ingredients, then ⅓ of the wet ingredients (vegan buttermilk). Add strawberry puree and the pink gel food coloring (optional). Note - Barley mix in the flour. Overmixing will result in a flat and dense cake. I recommend doing this step by hand.½ cup (114g) plant-based butter, room temperature, ½ cup (19g) neutral oil (grape seed, canola or vegetable), 1 and ½ cups (300g) vegan sugar, 2 - 4 drops pink gel food coloring, 1 tablespoon (13g) vanilla extract
- Bake: Divide the batter into two greased pans. Place the cake pans in the center of the oven and bake for 28 to 32 minutes. The cake is done when it passes the toothpick test. Place on a cooling rack and fully cool before icing.Toothpick Test - Insert a toothpick. If the toothpick comes out clean the cake is done. If there is cake on the toothpick cook a little longer.
Vegan Cream Cheese Frosting
- Cream: Using a hand mixer, beat the cream cheese for two minutes. Add the butter and beat until fully combined, about 2 minutes. Add all of the vanilla extract. In one cup increments, add the powdered sugar. Add non-dairy milk in one tablespoon at a time as needed until the desired consistency is reached. If adding food coloring, add it at the very end.8 ounces (227g) vegan cream cheese, room temperature, ½ cup (114g) vegan butter, room temperature, 3 cups (260g) organic powdered sugar, 1 - 3 tablespoons (60g) non-dairy milk, 2 - 4 drops pink gel food coloring (optional), 1 tablespoon (13g) vanilla extract
- Picture Steps
- Picture Steps
- Picture Steps
Refrigerator: If you place the cake in the refrigerator, it will be slightly dry and crumbly. You can serve it straight from the fridge, but it’s better to let it sit at room temperature for 30 minutes to warm up.
Freezer: If frosted, freeze the cake for 1 - 2 hours. Then tightly wrap the cake in plastic wrap and freeze it for up to one month. Thaw in the refrigerator overnight before serving. If the cake is unfrosted, wrap it tightly in plastic wrap and store it for up to one month. Thaw in the refrigerator overnight before decorating and serving. Different Sized Cake Pan I wrote this recipe using two 9-inch cake pans. You can use a different size, you would need to adjust the baking time accordingly. Also, keep a close on the cake as the baking times will differ. For more information about vegan buttermilk, check out my vegan buttermilk + uses post.