Small-batch Vegan Strawberry Cake Recipe
This small-batch vegan strawberry cake is a delightful and moist dessert featuring fresh strawberry puree blended into the batter for a natural fruity flavor. Perfect for a small gathering or a sweet treat, this recipe yields two 6-inch cakes layered with vegan strawberry frosting and optionally filled with strawberry or raspberry preserves. The cake is entirely plant-based, uses simple ingredients, and comes together in under an hour, making it accessible for both novice and experienced bakers.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 52 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cake 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 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)
Frosting and Toppings
- 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 remaining. Set aside the puree for use in the cake batter.
- Preheat 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 removal after baking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir thoroughly to distribute the ingredients evenly.
- Combine wet ingredients: Add the reserved strawberry puree, neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring to the dry ingredients. Stir gently until just combined. Be careful not to overmix; small 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 top surface. Bake for approximately 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Level the cakes: Once cooled, slice off the domed tops of both cakes to make them flat and easier to stack.
- Assemble the cake: Place one cake layer on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting evenly on top. If using, create a frosting dam around the edges and spoon the strawberry or raspberry preserves inside this border.
- Add the second layer and frost: Place the second cake layer on top of the frosted first layer. Spread or pipe the remaining frosting around the sides and top of the cake for a smooth or decorative finish.
- Garnish and store: Decorate the cake with fresh strawberries or other berries as desired. Store the assembled cake in an airtight container at room temperature until serving. Any leftovers should be refrigerated for 2-3 days. Allow refrigerated cake to come to room temperature for 1-2 hours before serving for optimal texture and flavor.
Notes
- The cake pans used are small (6-inch diameter) to create a small-batch cake ideal for 6 servings.
- Using room temperature ingredients helps with even mixing and better texture.
- Be cautious not to overmix the batter to maintain a tender crumb; lumps are okay.
- If strawberry or raspberry preserves are not available, you can make a quick jam by reducing fresh berries with sugar over low heat until thickened.
- The cake is vegan and free of dairy and eggs, suitable for those following a vegan diet.
- Allowing the cake to come to room temperature after refrigeration restores softness and flavor.
