Vegan Strawberry Cake

5 from 3 votes

Vegan strawberry cake is pure magic. Made with a strawberry reduction that intensifies the strawberry flavor. This cake is a family favorite!

Prep Time1 10

Cook Time35

Total Time1 45

Course: Dessert

Cuisine: Vegan

Diet: Vegan

Servings: slices

Calories: 505kcal

Author: Ruth Grindeland

Cost: $15

Equipment

1 small mixing bowl
1 medium mixing bowl
1 stand mixer or hand mixer
1 Spatula
2- cake pans Note: You can use any cake pan of any size, but the time might vary. When I made this cake using 6-inch and 9-inch pans, the baking time was the same

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 (375g) 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. grapeseed, canola or vegetable
1 tablespoon (13g) vanilla extract
2 - 4 drops pink gel food coloring optional

Vegan Buttercream Vamilla Frosting

1 cup plant-based butter room temperature
½ tablespoon vanilla extract room temperature
3 and ½ cups organic powdered sugar (confectioners sugar)
1 - 3 tablespoons (60g) non-dairy milk as needed

US Customary - Metric

Instructions

Make the Strawberry Purée:

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.

Prep the Cake:

Preheat your oven to 350°F (176°C). Grease two 9-inch cake pans and set them 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.

Mix the Batter:

In a large mixing bowl, use a hand or stand mixer to cream together 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, or the cake will turn out dense.

Bake the Cake:

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.

Make the Vegan Buttercream:

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.

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.
For an extra touch, top the cake with fresh strawberries as 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