Description
This Small-batch Vegan Strawberry Cake is a delightful, moist, and naturally pink dessert perfect for any occasion. Made with fresh strawberry puree combined with simple pantry staples, this cake blends tender crumb and fresh fruity flavors. It’s topped generously with vegan strawberry frosting and fresh berries, making it an irresistible treat that requires no dairy or eggs.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry Ingredients
- 1 ½ cups (190g) all-purpose plain flour, spoon and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ¼ cup (65g) neutral flavored oil
- 2 ½ tablespoons (30g) dairy-free milk, room temperature
- 2 teaspoons apple cider vinegar, or lemon juice
- 1 teaspoon vanilla extract
- ¼ scant teaspoon pink gel food coloring, or around 1/2 scant teaspoon of liquid food coloring
To Decorate (Optional)
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
- Fresh strawberries, or other fresh berries
Instructions
- Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks. Set the puree aside for later use.
- Preheat oven and prepare pans: Preheat your oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper to ensure easy cake removal.
- Mix dry ingredients: In a large mixing bowl, combine all dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute the leavening agent and salt.
- Add wet ingredients and puree: Pour in the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring. Stir gently until just combined; small lumps are acceptable as long as there are no flour pockets. Be careful not to overmix the batter to keep the cake tender.
- Divide batter and bake: Evenly divide the cake batter between the two prepared pans, smoothing the tops. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for about 10 minutes.
- Cool cakes: Remove the cakes from the pans and transfer them to a wire rack to cool completely before assembling. This prevents the frosting from melting.
- Assemble the cake: Once cooled, slice off the domed tops of both cakes for a flat surface. Place one cake layer on the serving plate. Spread or pipe approximately ¾ cup of vegan strawberry frosting over this layer. If using fruit preserves, create a frosting border (dam) and spoon the preserves inside the border to keep the filling contained. Place the second cake layer on top.
- Decorate the cake: Spread or pipe the remaining frosting evenly around the outside of the cake. Garnish with fresh strawberries or other fresh berries as desired for a beautiful finish.
- Storage: Store the assembled cake in an airtight container at room temperature until serving. Refrigerate leftovers for 2-3 days and allow the cake to come to room temperature for 1-2 hours before enjoying to restore softness and flavor.
Notes
- For best results, measure flour using the spoon and level method to avoid a dry or dense cake. Fluff the flour, spoon it into the measuring cup, then level off with a knife. Use a kitchen scale for precision if possible.
- You can also decorate this cake with strawberry cream cheese frosting or lemon buttercream as an alternative to the vegan strawberry frosting. You may have a small amount of frosting left over.
- To make a quick homemade jam: Combine ¾ cup (95g) fresh or frozen strawberries or raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer for 10 minutes while mashing the berries, adjusting water for desired thickness. Let cool completely before using in the cake.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
