Name: Small-batch Vegan Strawberry Cake Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 52 min
Cuisine: Vegan
Ingredients: ~2 cups (240g) fresh or frozen strawberries (room temperature and measured without stems); 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled); 2/3 cup (135g) granulated sugar; 2 1/2 teaspoons baking powder; 1/8 teaspoon salt; 1/4 cup (65g) neutral flavored oil; 2 1/2 tablespoons (30g) dairy-free milk (room temperature); 2 teaspoons apple cider vinegar (or lemon juice); 1 teaspoon vanilla extract; 1/4 scant teaspoon pink gel food coloring (or around 1/2 scant teaspoon of liquid food coloring); 1 batch Vegan Strawberry Frosting; 1/3 cup (110g) strawberry or raspberry preserves (thick, not runny, optional); Fresh strawberries or other fresh berries (for garnish)

Ingredients

~2 cups (240g) fresh or frozen strawberries (room temperature and measured without stems)

1 1/2 cups (190g) all-purpose plain flour (spoon and leveled)

2/3 cup (135g) granulated sugar

2 1/2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup (65g) neutral flavored oil

2 1/2 tablespoons (30g) dairy-free milk (room temperature)

2 teaspoons apple cider vinegar (or lemon juice)

1 teaspoon vanilla extract

1/4 scant teaspoon pink gel food coloring (or around 1/2 scant teaspoon of liquid food coloring)

1 batch Vegan Strawberry Frosting

1/3 cup (110g) strawberry or raspberry preserves (thick, not runny; optional)

Fresh strawberries (or other fresh berries) for garnish

Instructions

Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks. Set aside.

Preheat the oven and prepare pans: Preheat oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper.

Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well.

Add wet ingredients: Add the strawberry puree, oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring to the dry ingredients. Stir gently until just combined. Some lumps are fine; avoid overmixing.

Divide and bake: Pour the batter evenly into the two prepared pans and smooth the surface. Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Assemble the cake: Once cooled, slice off the domed tops of both cakes. Place one layer on a serving plate.

Add frosting and preserves: Spread or pipe about 3/4 cup of vegan strawberry frosting over the first layer. If using preserves, create a frosting dam and spoon the preserves in the center. Place the second cake layer on top.

Finish frosting and decorate: Spread or pipe the remaining frosting evenly over the top and sides of the cake. Garnish with fresh strawberries or other berries as desired.

Serve or store: Serve immediately or store as directed below.

Tips & Variations

Use ripe, fragrant strawberries for the best flavor, whether fresh or thawed frozen.

If you don’t have pink food coloring, the natural color from strawberries will give a lovely pale hue.

For a fruitier filling, substitute preserves with fresh berry compote or homemade quick jam.

Try adding a teaspoon of lemon zest to the batter for a hint of citrus brightness.

Use a dairy-free yogurt instead of dairy-free milk for a slightly denser, moister cake.

FAQs

Can I use frozen strawberries for this cake?

Yes, frozen strawberries work well as long as they are fully thawed and at room temperature before blending. This ensures the puree mixes smoothly into the batter.

Is this cake gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free all-purpose blend and check that your baking powder is gluten-free.