Description
This Small-batch Vegan Strawberry Cake is a delightful, moist cake bursting with fresh strawberry flavor. Perfect for a cozy gathering, it’s made with fresh or frozen strawberries blended into the batter, vegan-friendly ingredients, and topped with a luscious vegan strawberry frosting. The cake layers are tender and perfectly balanced with a touch of sweetness and just the right hint of fruity freshness.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries (room temperature and measured without stems)
Cake Batter
- 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)
Assembly
- 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 strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set aside for use in the cake batter.
- 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 prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all dry ingredients.
- Combine wet ingredients with puree: To the dry mixture, add the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar, vanilla extract, and pink food coloring. Stir gently until just combined; do not overmix. Some lumps are acceptable as long as there are no pockets of flour.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans and smooth the surface with a spatula. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes cool in pans for about 10 minutes.
- Cool completely: Remove the cakes from the pans and transfer them onto a wire rack to cool completely before assembling.
- Level the cakes: Once cooled, slice off the domed tops of both cakes to create flat surfaces, which will make layering easier and more stable.
- Assemble the cake: Place one cake layer on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting on top. If using, create a frosting dam around the edge and spoon the strawberry or raspberry preserves into the center as a fruit filling. Place the second cake layer on top.
- Frost and decorate: Spread or pipe the remaining frosting evenly over the top and around the sides of the cake. Garnish with fresh strawberries or berries as desired.
- Store properly: Store the assembled cake in an airtight container at room temperature until serving. Any leftovers should be refrigerated and consumed within 2-3 days. Before serving leftover cake, allow it to come to room temperature for 1-2 hours for the best texture and flavor.
Notes
- You can use either fresh or frozen strawberries; make sure frozen strawberries are fully thawed and drained before blending.
- Do not overmix the batter to keep the cake tender and light.
- The preserves are optional but add a delightful fruity layer to the cake.
- This recipe is ideal for two 6-inch round cake pans; adjust baking time if using different sizes.
- Let refrigerated leftovers warm to room temperature before serving to enjoy the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan strawberry cake, small batch cake, vegan dessert, strawberry frosting, dairy-free cake, plant-based cake, quick strawberry cake
