vegan strawberry desserts

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

Vegan Strawberry Cake

strawberries (1/2 cup reduced, see instructions)

soy milk

apple cider vinegar

vegan butter

canola oil

sugar

vanilla extract

all purpose flour

baking powder

salt

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:

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.

Top 2 vegan strawberry desserts recipes from across the web

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

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Vegan Strawberry Cake

Vegan Strawberry Cake

Top 2 vegan strawberry desserts recipes from across the web

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

Top Tags

Vegan Strawberry Cake

Vegan Strawberry Cake

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