Homemade Vegan Strawberry Cake

Homemade vegan strawberry cake with cream cheese frosting is pure magic. Made with a strawberry reduction that intensifies the strawberry flavor. This cake is a family favorite!

Cake with strawberries on top.

Sinful Kitchen has passed a significant milestone: 100 posts with this post! 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. Every bite tastes like a burst of fresh strawberries!

Why You Will Love This Cake


  • Bold Strawberry 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.
  • Soft Fluffy Texture- Some strawberry cakes can become heavy because of more liquid or structural variables. However, this vegan strawberry cake is fluffy.
  • Easy to Make– Blend the strawberries, pour wet and dry ingredients into a large bowl, and mix. Then put it in the oven to bake. See, it’s super easy!
  • I love to go super fruity and serve this cake in the summer with mango iced tea!

Ingredients

Ingredients used in making the cake.
  • FlourYou can use cake or all-purpose flour. I prefer cake flour for an extra bit of softness. Add baking powder and salt to create your flour mixture, known as the dry ingredients.
  • Fresh Strawberries – You would need one pound of fresh strawberries, reduced in a rich sauce.  
  • 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 Butter – Use plant-based butter at room temperature for the frosting.
  • Vegan Buttermilk – Combine plant-based milk with apple cider vinegar to create vegan buttermilk. To learn more about vegan buttermilk,
  • 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.
  • Other Ingredients – Vanilla extract, salt, baking powder, and food coloring (optional).

Instructions

Slice of cake with fresh strawberries.

Step One: Prepare the Strawberry Puree

Simmering strawberry sauce.

Wash, dry, and hull the strawberries. Place strawberries into a food processor. Pulse until the strawberries form a smooth liquid. 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 1/2 cup.

Step Two: Prep

Cake batter in two pans.

Preheat 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.

Step Three: Mix

Strawberry Cake Battr

In a large 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 1/3 of the dry ingredients, then 1/3 of the wet ingredients (vegan buttermilk). Add 1/2 cup of 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.

Step Four: Bake

Cake batter in two pans.

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.

Step Five: Vegan Cream Cheese Frosting

Vegan Strawberry Cake Butter

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 increments until the desired consistency is reached. If adding food coloring, add it at the very end.

Step Six: Assemble and frost

Cake with strawberries on top.

Place the bottom cake layer on a stand or plate. Evenly spread the frosting on top of the first layer. Place the second layer on top and frost the rest of the cake (top and sides.) Place extra strawberries on top for decoration.

Credit:  Strawberry cake was adapted into vegan from Sally’s Baking Addiction.

Expert Tips

  • Room-temperature butter and cream cheese are necessary for perfect blending. If the butter is too cold, there will be chunks; if the butter is melted, the batter will not hold together. I like to leave out my “dairy” products overnight for the best result.
  • 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 to combine all ingredients.
  • 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!
  • Save leftover cake scrapes to make cakesicles!

Frequently Asked Questions

Refrigerator: Let the cake come to room temperature and store it in an airtight container for up to three days.
Freezer: Let the cake cool to room temperature. Tightly wrap the cake in plastic wrap and store it in the freezer for up to one month. Thaw in the refrigerator overnight before serving.

No, sorry, you cannot. 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 an unexpected taste, and not in a good way. 

Frosted cake awaiting decorating.
Slice of cake with strawberries on top.

Vegan Strawberry Cake with Cream Cheese Frosting

Homemade vegan strawberry cake with cream cheese frosting is pure magic. Made with a strawberry reduction that intensifies the strawberry flavor. This cake is a family favorite!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Vegan
Diet: Vegan
Servings: 12 slices
Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour 45 minutes

Equipment

  • 1 small mixing bowl
  • 1 medium mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Spatula
  • 2- 9 inch cake pans

Ingredients

Vegan Strawberry Cake

  • 1 pound (454g) fresh or frozen strawberries Reduce to 1/2 a cup of liquid
  • 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 (109g) neutral oil ex. grape seed, canola or vegetable
  • 1 tablespoon (13g) vanilla extract
  • 2 – 4 drops pink gel food coloring optional

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

Instructions

Vegan Strawberry Cake

  • Strawberry Puree: Wash, dry, and hull the strawberries. Place strawberries into a food processor. Pulse until the strawberries form a smooth liquid. 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 1/2 cup.
  • 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.
  • 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 1/3 of the dry ingredients, then 1/3 of the wet ingredients (vegan buttermilk). Add 1/2 cup of 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.
  • 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: 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.
  • Assemble and frost: Place the bottom cake layer on a stand or plate. Evenly spread the frosting on top of the first layer. Place the second layer on top and frost the rest of the cake (top and sides.) Place extra strawberries on top for decoration.

Notes

Storing
Countertop: You can store the Vegan Strawberry Cake at room temperature for approximately four days. However, you must cover the cut parts properly so that the cake doesn’t dry out.
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.
Using a Different-Sized Cake Pan: I wrote this recipe using two 9-inch cake pans.  You can use a different size and adjust the baking time accordingly.  Also, keep a close on the cake as the baking times will differ.
Credit:  Cake was adapted into vegan from Sally’s Baking Addiction.  

Nutrition

Calories: 505kcal | Carbohydrates: 87g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 407mg | Potassium: 116mg | Fiber: 3g | Sugar: 30g | Vitamin A: 76IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 1mg
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Ruth holding a whisk to her chin.

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2 Comments

  1. 5 stars
    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.

5 from 2 votes (1 rating without comment)

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