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Vegan Strawberry Cake Recipe

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4.4 from 27 reviews

A deliciously moist and vibrant vegan strawberry cake made with fresh strawberries, vegan butter, and a creamy strawberry frosting. This dairy-free, egg-free dessert features a homemade reduced strawberry puree in the batter for natural fruit flavor and a beautiful pink tint. Perfect for celebrations or any day you want a sweet, fruity treat with plant-based ingredients.

Ingredients

Strawberry Cake

  • 1 pound fresh strawberries (1/2 cup reduced, see instructions)
  • 1 1/4 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup vegan butter, softened to room temperature
  • 1/2 cup canola oil (or other neutral flavored oil)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pink food coloring (optional)
  • 3 cups cake flour (or all purpose flour, but cake flour is best)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Strawberry Frosting

  • 1 cup freeze dried strawberries
  • 1 cup vegan butter, softened to room temperature
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons soy milk, as needed

Instructions

  1. Prepare Reduced Strawberry Puree: Rinse and hull the strawberries, then puree them using a food processor or blender. Pour the puree into a small pot and simmer gently for 25-30 minutes, stirring occasionally, until it reduces to about 1/2 cup. Allow to cool for several minutes before using.
  2. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper circles and spray with oil to prevent sticking.
  3. Make Vegan Buttermilk: Combine the soy milk with apple cider vinegar in a small bowl, stir briefly, and set aside to curdle slightly, forming vegan buttermilk.
  4. Cream Fats and Sugar: Using an electric hand mixer or stand mixer, beat the softened vegan butter, canola oil, and granulated sugar together until creamy and well combined. Add in the vanilla extract and optional pink food coloring, mixing to blend evenly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt until well mixed.
  6. Add Dry and Wet Ingredients Alternately: With the mixer on low speed, gradually add the dry ingredient mixture alternately with the vegan buttermilk to the creamed butter-oil mixture. Mix just until combined after each addition to avoid overmixing.
  7. Incorporate Reduced Strawberry Puree: Mix in the cooled reduced strawberry puree on low speed, scraping the bowl as needed, until fully integrated into the batter.
  8. Bake the Cake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for 30-35 minutes, or until the cake edges are golden brown, the surface is set, and a toothpick inserted near the center comes out mostly clean with no wet batter.
  9. Cool Cakes: Allow the cakes to cool in the pans for 15 minutes, then invert them onto wire racks and cool completely before frosting.
  10. Prepare Strawberry Powder: Place freeze dried strawberries in a food processor or blender and grind them into a fine powder. Set aside for frosting.
  11. Make Frosting Base: Beat softened vegan butter with a mixer until creamy. Gradually add powdered sugar, about 1/2 cup at a time, mixing thoroughly after each addition until fully combined and fluffy.
  12. Add Strawberry Powder and Vanilla: Mix the strawberry powder into the frosting, then add the vanilla extract. Blend on low speed.
  13. Adjust Frosting Consistency: Add 2-3 tablespoons soy milk slowly to thin the frosting to your desired consistency. If the frosting becomes too thin, add more powdered sugar; if too thick, add more milk until just right.
  14. Assemble and Decorate: Once the cakes are completely cooled, spread the strawberry frosting evenly over one layer, top with the second layer, and cover the entire cake with the remaining frosting. Decorate with fresh strawberries as desired.
  15. Storage: Store the cake covered at room temperature for up to 4 days, covering any cut parts to prevent drying. The whole cake or individual slices can also be frozen for longer storage.

Notes

  • The reduced strawberry puree adds concentrated fresh flavor to the cake and can also be used as a topping for ice cream or waffles.
  • For best texture, use cake flour instead of all-purpose flour, but either will work.
  • Pink food coloring is optional and used only for enhancing the strawberry color.
  • Freeze dried strawberries for the frosting give a natural strawberry flavor and color without adding moisture.
  • Make sure the cakes are completely cooled before frosting to prevent melting the frosting.
  • The cake freezes well; wrap tightly and thaw at room temperature before serving.

Find it online: https://recipethrive.com/vegan-strawberry-cake-recipe/