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Vegan Strawberry Cake With Cream Cheese Frosting

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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!

Baked and decorated cake.

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

  • 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 Texture- Some strawberry cakes can become heavy because of more 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. Blend the strawberries, pour wet and dry ingredients into a large bowl, and mix. Put it in the oven to bake. See, it’s super easy!

Ingredients

Ingredients used in making the cake.
Cake
  • Flour – You can use cake or all-purpose flour. I prefer cake flour to give 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, which will be reduced in a rich sauce.  
  • Vegan Buttermilk – Combine plant-based milk with apple cider vinegar to create vegan buttermilk. To learn more about vegan buttermilk,
  • Oil – Use a neutral oil such as grapeseed, canola, or vegetable to add moisture without changing the flavor.
  • Other Ingredients – Vanilla extract, salt, baking powder, and food coloring (optional).
Frosting
  • 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.
  • Oat Milk – A splash of oat or other non-dairy milk is perfect for this batter 
  • Food Coloring – optional – I use food coloring because I like vibrant colors. 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.

Instructions

Slice of cake with fresh strawberries.

Step One: 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 a smooth liquid. Transfer the liquid to a small saucepan and simmer until it reduces by half, measuring 1/2 cup. This takes between 10 – 15 minutes.

Picture steps used in making cakes.

Step Two: 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, cream together room-temperature butter, sugar, and oil using either a hand or stand mixer. 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 1/3 of the dry ingredients, then 1/3 of the wet ingredients (vegan buttermilk). Repeat until the mixture is mostly smooth and there are no large flour pockets. Add the strawberry puree and 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 made by inserting a toothpick in the center. If the toothpick comes out clean, your cakes are done baking. If the toothpick has some cake, continue to cook until it comes out clean. Picture steps used in making cakes.

Step Three: 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 with thoroughly blended cream cheese and butter.

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 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 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. Blend one cup of freeze-dried strawberries into a powder to amp up the strawberry flavor. Blend the strawberry powder when adding in the powdered sugar.

Picture steps used in making cakes.

Expert Tips

  • Always use room temperature butter and cream cheese – Room temperature is 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 – Always start at a low speed when using a handheld or stand mixer. 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 – 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 – If the cake is still warm, the frosting will melt right off!
Cup of quartered strawberries.

Frequently Asked Questions

How Do I Store Strawberry Cake?

Refrigerator: Store in an airtight container for up to three days. Let the cake come to room temperature, this will take about 30 minutes, for the best flavor.

Freezer: 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.

Can I use Beetroot Juice For Color? 

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.

Did you make this? Let me know how it turned out by commenting below or tagging me on Instagram.

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
Keyword: Cake, 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.
    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 1/4 cups (284g) plant based milk, 2 teaspoons (10g) apple cider vinegar, 3 cups (375) flour, 1 tablespoon (12g) baking powder, 1/2 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 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.
    1/2 cup (114g) plant-based butter, 1/2 cup (109g) neutral oil, 1 and 1/2 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: 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, 1/2 cup (114g) vegan butter, 3 cups (260g) organic powdered sugar, 1 – 3 tablespoons (60g) non-dairy milk, 2 – 4 drops pink gel food coloring, 1 tablespoon (13g) vanilla extract
  • 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.
  • Picture Steps
    Picture steps used in making cakes.
  • Picture Steps
    Picture steps used in making cakes.
  • Picture Steps
    Picture steps used in making cakes.

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.
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.

Nutrition

Nutrition Facts
Vegan Strawberry Cake with Cream Cheese Frosting
Amount Per Serving
Calories 505 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g31%
Trans Fat 3g
Polyunsaturated Fat 11g
Monounsaturated Fat 8g
Sodium 407mg18%
Potassium 116mg3%
Carbohydrates 87g29%
Fiber 3g13%
Sugar 30g33%
Protein 6g12%
Vitamin A 76IU2%
Vitamin C 23mg28%
Calcium 126mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

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