vegan strawberry cake

A fluffy but moist vegan strawberry cake, made with fresh strawberries infused into the batter, strawberry jam sandwiched between the layers, and strawberry frosting. Makes two 9-inch layers.I recommend preparing the strawberry reduction in advance. Prep time does not include time for decorating and frosting the cake!

Vegan Strawberry Cake

fresh strawberries ((16 oz.) stems removed)

aquafaba (room temperature (6 tbsp) (see note))

tsp cream of tartar

tsp white vinegar

tsp clear imitation vanilla extract

tsp clear imitation butter flavor

liquid

cake flour ((all-purpose flour does not work))

potato starch

white sugar

tsp baking powder

salt

tsp baking soda

vegetable oil oil

vegetable shortening

strawberry jam

freeze-dried strawberries ((1.2 oz.))

After removing the strawberry stems, add them to a food processor or blender and puree until smooth. Optional but recommended: strain the puree through a sieve to remove the seeds.

Add the strained strawberry puree to a saucepan over medium heat. Once bubbling, reduce the heat to low, and continue to cook, stirring occasionally, until reduced significantly and thickened, about 20 minutes. You should end up with about 2/3 cup of the mixture, weighing approximately 115 grams; this doesn&#039;t need to be exact.

Set the strawberry reduction aside to cool. It should cool completely to room temperature before using it in the recipe.

For the strawberry reduction:

Before starting, make sure all of your ingredients for this vegan strawberry cake are at room temperature, otherwise your cake will bake up weirdly. Trust me!

Preheat the oven to 350 degrees Fahrenheit (make sure you are not using convection mode; this will cause the cake to bake unevenly). Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans.

In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks (you can if you want to though), just get it foamy.

Measure the volume of the strawberry reduction, and add enough soy milk so that the total volume of the strawberry reduction and soy milk is 2 cups. So, if your strawberry reduction is 2/3 cup, you should use 1 and 1/3 cup of soy milk.

Stir together the strawberry reduction soy milk, 2 tsp vinegar, vanilla and butter flavors, and set aside. The soy milk will curdle a little bit; this is normal. If using food coloring, stir it into this mixture too, using an amount according to package directions.

Sift all of the dry ingredients (including the sugar) into a mixing bowl and stir well, sifting a second time if the mixture still appears lumpy. Don't skip this step - sifting is important!

Add the vegetable oil and shortening into the bowl. Use a strong fork to break up the shortening and then mix everything together well. The mixture will first turn crumbly like a shortbread dough and then as you continue to mix, will start to resemble wet sand (see photos in blog post). This will take some elbow grease. Make sure to scrape around the bottom of your mixing bowl to get any flour pockets hiding out there. Don&#039;t continue until the mixture is fully smooth.

Add 1/3 of the wet ingredients to the bowl and mix until combined. Add another 2/3 and repeat. Finally, add the remaining 1/3 and mix until the batter is very smooth and runny, which will take a minute or two (see photos in blog post).

Give the aquafaba mixture another whisk to get it foamy again, as it may have deflated a bit while you were mixing the rest of the cake. If it's still partially liquidy, take only the foamy part and not the part that is liquid. Then, whisk it into the cake batter until mixed in evenly (if you only fold it in, you might get streaks or a gummy layer - mix well if needed). Divide the cake batter between your two cake pans.

Bake the vegan strawberry cake layers for approximately 24-28 minutes, or until a toothpick inserted into the center comes out clean and dry. Be sure not to open the oven until it has been at least 15 minutes (preferably longer), otherwise you will risk your cakes deflating when you open the oven door.

Let the cakes cool in their pans on top of a cooling rack for about 10 minutes. You can then run a sharp knife around the edges of the pans before very gently inverting the cakes to cool completely. I recommend lightly flouring or spraying your cooling rack before flipping the cakes onto it; they are very moist and have a tendency to stick. After flipping them over, gently peel off the parchment paper.

These cakes can be layered and frosted once completely cooled (and the layers can be gently evened out if needed, although they tend to bake pretty flat). Take care in handling them; they are rather delicate. Leftover cake can be stored covered in the fridge for a couple of days. If your layer cake is fully frosted it can also be stored covered at room temperature. If stored in the fridge, it&#039;s recommended to bring it to room temperature before slicing, to reduce crumbliness.

For the vegan strawberry cake:

To make the strawberry frosting, add the freeze-dried strawberries to a food processor and pulverize into a fine powder. Stir into the white frosting until evenly combined.

On the bottom layer of the cake, add a thin coating of frosting to the top, then add a slightly taller ring of frosting, about 1/2 inch wide, around the outside (this is to hold in the jam). Spread strawberry jam evenly onto the top of the cake layer, excluding the thicker frosting on the outside.

Carefully place the second layer of cake onto the first one, and then frost the top and outsides with the remaining strawberry frosting. I don&#039;t recommend decorating this cake with fresh strawberries; they are watery and will ruin your frosting. Royal icing strawberries would be a great touch if you&#039;re more ambitious than I am!

To use my suggested filling and frosting:

This is the best Vegan Strawberry Cake ever! Made from scratch and bursting with fresh strawberry flavor. The frosting is to die for!

strawberries (1/2 cup reduced, see instructions)

soy milk

apple cider vinegar

vegan butter

canola oil

sugar

vanilla extract

all purpose flour

baking powder

strawberries

vegan butter, softened

vegan shortening

soy milk, as needed

Make the reduced strawberry puree: Rinse and hull the strawberries. Using a food processor or blender, puree them. Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces to about 1/2 cup. You might have a little more than that; save for topping ice cream or waffles. Allow it to cool for a few minutes before adding to cake batter.

Preheat the oven to 350 degrees F and prepare 2 8-inch round cake pans by lining the bottom with a circle of parchment paper and spraying with oil.

Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.

Using an electric hand mixer or a stand mixer, cream together the softened butter, canola oil and sugar until creamy. Mix in the vanilla.

In a separate bowl, whisk together the flour, baking powder and salt.

Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk to the bowl with the butter/oil/sugar mixture, mixing until just combined each time. Now add in the reduced strawberry puree with the mixer on low.

Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set and a toothpick inserted comes out mostly clean with no wet batter.

Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting. You can place them in the refrigerator to speed the cooling process along if you need to.

For the Strawberry Cake:

Using a food processor or blender, blend the freeze dried strawberries into a powder. Set aside.

Using your hand mixer or stand mixer, beat the vegan butter and shortening together until creamy. Gradually add the powdered sugar, 1/2 cup at a time, until all the powdered sugar is mixed in.

Now add in the strawberry powder and mix in. With the mixer on low speed, add in the vanilla and 2-3 tablespoons of soy milk as needed to thin the frosting to a desirable consistency. If it gets too thin, add more powdered sugar. If it&#x27;s too thick, add more milk until it&#x27;s just right.

Once the cakes are completely cooled, frost and enjoy!

For the Strawberry Frosting:

<em>This Strawberry Upside-Down Cake is fluffy, hearty, and topped with the juiciest strawberry compote. A wholesome warm-weather dessert that’s gluten &amp; oil-free.</em>

Vegan Strawberry Upside Down Cake

full-fat coconut milk

(39 g) coconut sugar*

tapioca flour/starch*

(200 g) oats, ground into flour

(55 g) tapioca starch/flour

baking soda

(315 ml) full-fat coconut milk

(100 g) coconut sugar

apple cider vinegar or lemon juice

Prep

Preheat the oven to 350F. Grease or spray a 9&#8243; nonstick cake pan. Cut a sheet of parchment paper to fit the bottom of your pan, then spray or grease again; set aside.

Strawberry Layer

Add the coconut milk, sugar, tapioca flour, vanilla, and a pinch of salt to a medium bowl; whisk until the tapioca flour has dissolved. Fold the sliced strawberries into the sugar mixture, then spread this evenly over the base of the cake pan.

Cake Layer

Whisk the oat flour, tapioca starch, baking powder, baking soda, and salt together in a large bowl. In a separate, smaller, bowl, mix the coconut milk, sugar, vinegar, and vanilla together until smooth. Add the wet ingredients to the dry, then gently mix the two together, until no lumps remain. Pour the cake mixture over the strawberries, using a spatula to smooth out the top, if necessary. &#8220;Drop&#8221; the cake pan onto the counter a few times, to remove any bubbles that may have been trapped in the batter.

Bake

place the cake in the middle rack of the oven and bake for 32-35 minutes, until the top is golden brown and a toothpick comes out cleanly. Remove the cake from the oven and run a butter knife along the edge of the cake. Place the entire cake pant on top of a baking rack and let cool for 10 minutes. Then, carefully flip the cake onto a plate or serving dish; let the cake sit for an additional 5 minutes before removing the pan, to allow the sauce to absorb into the cake. Carefully remove the cake pan from the cake; if you greased the tin well there shouldn&#8217;t be any sticking, but if any caramel or strawberries do stick to the top, use a spoon to remove them from the pan and place them back on the cake.

Serve

slightly warm, or wait until the cake cools to slice and serve as desired. This cake is best enjoyed the day it is baked, as it will become soggy over time.

Really delicious, not too sweet. Extra yum with a little vegan yogurt (or coconut whip is you have it!). I actually used potato starch instead of tapioca because I didn't have any and it turned out great. If using potato starch, use only 1tbsp in the strawberry layer, and 25g in the cake layer. You'll want to up your oats to 230g so you get the full 255g combined!

Oh my gosh! This looks delicious. My Uncle Waluigi has such a sweet tooth. I’m going to make this for him!

Summertime + strawberry season = YES. PLEASE. I masked up and made a special trip to the grocery store to buy some full-fat coconut milk (I only keep light in my pantry!) and oh my goodness was it worth the wait time. (Don't you miss just being able to run into a store, just grab one thing, and jet right out of there? UGH. Me. Too.) I'm eating a warm second-day slice of this right now with some coconut whipped cream and BLISS. Total bliss. I'm already thinking about when I'm going to bake this again! ????

Turned out delicious! How do the strawberries keep their redness for you? Mine lost a lot of colour while baking.. /Julia

This pretty pink vegan strawberry cake is light and fluffy and topped with a gorgeous vegan strawberry buttercream frosting.

All Purpose Flour ((250 grams))

White Granulated Sugar ((200 grams))

tsp Baking Soda

Salt

Strawberry Purée ((232 grams))

Canola Oil ((120 milliliters) or Vegetable Oil)

Tbsp Distilled White Vinegar (or Apple Cider Vinegar)

tsp Strawberry Extract

Red Gel Food Color

Powdered Sugar ((480 grams))

Vegan Butter ((112 grams))

2-3 Tbsp Strawberry Purée

Preheat the oven to 350°F (180°C). Spray three 6-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside. 

Prepare your strawberry purée by adding fresh strawberries (washed, stems cut off) to your food processor and puréeing until smooth. In order to get enough purée for both the cake recipe and the frosting use 10.5 ounces (300g) fresh whole strawberries. 

Sift the all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together. 

Add strawberry purée, oil, vinegar, strawberry extract and red gel food coloring to the mixing bowl and mix into a batter. Don't overmix. 

Divide the batter evenly between the three prepared 6-inch cake pans and smooth down. 

Bake for 20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. 

Let the cakes cool for a few minutes before removing them from the cake pans and placing them on a wire cooling rack to cool completely. 

Add the powdered sugar, vegan butter, 2 tablespoons of strawberry purée and strawberry extract to the bowl of your stand mixer and starting at slow speed, gradually increase speed until your frosting is thick and smooth. If it's too thick, add more strawberry purée. 

When the cakes are cooled, frost with the strawberry buttercream frosting. 

When the cake is frosted, it's ideal to let the frosted cake set in the fridge for one hour before serving. 

Thanks for the recipe Alison. It turned out great. just a quick note: the recipe ends up being about 820 grams of batter,  so I had to half it and make it again to get 400 grams of batter in each 6" pan. I baked it for 30 min and it was the perfect size for my customer.

Wow, this was amazing! No one could believe it was vegan.  I doubled the recipe to make a triple layered 8" cake and used 2 cups of pureed fresh local strawberries.  Other than cutting the sugar by a quarter, I followed the cake recipe to a T, and it was perfect.  I did combine ideas for the frosting and used freeze dried strawberries instead of fresh, and it worked out really well. 
Thank you so much for your incredible work :)

I have been doing this cake for the past 3 years for everyone’s birthday at home, it’s perfect every single time. Thank you for this beautiful recipe!!!

This by far is the best cake recipe I have found! I use it as a base and have swapped the strawberries for apples and it is perfect. Gonna try swapping with pumpkin for fall..

FINALLY!!  I have tried a handful of strawberry cake recipes and wasn't a fan of any!  This was perfect!! I think what made it was no extra liquid besides the oil/strawberry puree.  I only got 2 layers out of it though--but maybe i like thicker layers.  Either way!  SO good!!! Thanks!

This is one of the best vegan strawberry recipes out there.  I love the delicate crumb and how the strawberry flavor really comes through.  No one would suspect that this is vegan.  I can't wait to try the gluten free version of this!

This is the best Vegan Strawberry Cake ever! Made with plenty of fresh strawberries, it&#39;s simply bursting with flavor. The pretty pink frosting is to die for!

vegan butter, softened to room temperature

pink food coloring (optional)

cake flour flour

freeze dried strawberries*

Prepare the reduced strawberry puree: Rinse and hull the strawberries. Using a food processor or blender, puree them. Pour the puree into a small pot and simmer for 25-30 minutes, stirring occasionally, until it reduces to about 1/2 cup. You might have a little more than that; save for topping ice cream or waffles. Allow it to cool for several minutes before adding to cake batter.

Make the vegan buttermilk: Combine the soy milk and apple cider vinegar. Stir a little, then set aside.

In a large bowl with an electric hand mixer or the bowl of a stand mixer with the whisk attachment, cream together the softened butter, oil and sugar until creamy. Mix in the vanilla and pink food coloring, if using.

In a separate medium sized bowl, whisk together the flour, baking powder and salt.

With the mixer on low speed, alternate adding the flour mixture and vegan buttermilk to the bowl with the butter/oil/sugar mixture, mixing until just combined each time.

Now add in the reduced strawberry puree with the mixer on low and mix until combined, scraping the sides and bottom of the bowl as needed.

Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.

Make the Strawberry Cake

Using your hand mixer or stand mixer with the paddle attachment, beat the softened vegan butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, until all the powdered sugar is mixed in.

Once the cakes are completely cooled, frost, decorate with more strawberries and enjoy!

The cake will keep at room temperature for up to 4 days. Make sure to cover the cut part to keep it from drying out. The whole cake or individual pieces also freeze well.

Prepare the Strawberry Frosting

This is an amazing moist beautiful cake!! Made it Mostly GF used 1/2 c cake flour. It is beautiful and my soon to be 4 year old granddaughter requested a PINK cake - Pink everything and sparkles!! We are going to make the most pink cake ever! 
I made it in 3  - 6 " layers. I sliced a rounded top off one - it is out of this world. It will so much fun to decorate the cake . Thanks for this delicious cake recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673299812/iPWefDth9.mp4

This is the best Vegan Strawberry Cake ever! Made with plenty of fresh strawberries, it’s simply bursting with flavor.

This vegan strawberry sheet cake consists of a fluffy cake layer, a vanilla custard filling, and fresh strawberries. The recipe is egg-free, dairy-free, gluten-free, refined sugar-free, and made with simple pantry ingredients.

Vegan Strawberry Sheet Cake With Custard

oat flour ((gluten-free if needed))

granulated sweetener (of choice (see notes))

rice flour ((or use all-purpose flour))

plant-based milk ((see notes))

banana ((see notes))

tbsp oil

lemon juice (or lime juice)

tsp vanilla extract

cornstarch (or arrowroot flour)

plant-based milk

tbsp granulated sweetener (of choice)

turmeric ((to make it slightly yellow))

strawberries (sliced)

granulated sweetener (of choice)

water

I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.

Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a rectangular baking pan with parchment paper. Mine measures 10x6x1.5 inches resp. 26x16x4 cm (inside measurements). If your pan is much bigger you should probably double the recipe.

Mix all dry cake ingredients in a bowl with a whisk.

Process the wet ingredients in a blender or food processor and pour the mixture into the bowl of dry ingredients.

Mix with a whisk until just combined. Let the batter rest for about 5 minutes.

Pour the batter into the lined pan and bake in the oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool completely. Wash and slice strawberries.

Make the custard: Add all custard ingredients to a saucepan and mix with a whisk until there are no lumps.

Bring the mixture to a boil while stirring constantly. Let boil for 30 seconds and turn off the heat.

Pour the custard over the cake and spread it evenly.

Add the strawberries on top.

For the glaze (this step is optional!): Add water, cornstarch, and sweetener to a saucepan and whisk until there are no lumps.

Bring the mixture to a boil while stirring constantly. The mixture will be cloudy at first but gets clear once it boils. Let boil for 30 seconds and turn off the heat.

Spoon the mixture on top of the strawberries.

Transfer the cake to the fridge for at least 60 minutes (better longer) to set.

Slice and serve alone or with whipped coconut cream. Enjoy!

Love strawberry cake so much ? the perfect Summer Dessert!

The strawberry and custard reminds me of a pie my dad used to make! Love it Ela &lt;3

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The most viewed vegan strawberry cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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