This Small-batch Vegan Strawberry Cake is a delightful treat that brings together the sweet essence of fresh strawberries in a tender, plant-based cake that’s perfect when you don’t need to feed a crowd. The pretty pink hue comes naturally from real strawberries, making this dessert as beautiful as it is delicious.
Whether you’re a dedicated vegan or simply looking to reduce dairy and eggs in your baking, this little cake delivers big on flavor without compromising texture. It’s the perfect size for a small gathering, date night, or when you just want something sweet without days of leftovers.
Why You’ll Love This
- Perfect small size – makes just 4 servings so nothing goes to waste
- Ready in about 45 minutes from start to finish
- Uses simple ingredients you likely already have in your pantry
- Naturally colored and flavored with real strawberries – no artificial additives
- Moist and tender crumb that rivals traditional non-vegan cakes
Ingredients
- 240g fresh or frozen strawberries, room temperature, measured without stems
- 190g all-purpose flour, spooned and leveled
- 135g granulated sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 65g neutral-flavored oil
- 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 1/2 scant teaspoon liquid food coloring
- Vegan strawberry frosting
- 110g strawberry or raspberry preserves, thick and not runny
- Fresh strawberries or other fresh berries
Instructions
- Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.
- Preheat oven to 180°C (350°F). Grease or line two 15 cm (6 inch) round cake pans with parchment paper. Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until combined. Avoid overmixing; small lumps are fine as long as there are no pockets of flour.
- Divide the batter between the two prepared cake pans and smooth the surface. Bake for 20-23 minutes. The cakes are ready when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- When the cakes are completely cooled, slice off the domed tops. Place one cake layer on a serving plate. Spread or pipe 3/4 cup of frosting on top. If using fruit preserves, create a frosting dam and spoon the preserves in the center. Place the second cake layer on top. Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or other desired decorations.
- Store the assembled cake in an airtight container at room temperature until serving. Refrigerate leftovers for 2-3 days. Bring the cake to room temperature for 1-2 hours before serving.
Tips & Variations
- For a gluten-free version, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Add 1/2 teaspoon of almond extract along with the vanilla for a more complex flavor profile.
- If fresh strawberries aren’t available, thawed frozen strawberries work just as well.
- For a more vibrant pink color, add 1-2 teaspoons of beetroot powder to the batter.
- Turn this into cupcakes by dividing the batter among 6-8 lined muffin cups and reducing the baking time to 18-20 minutes.
Serving Suggestions
This vegan strawberry cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. For an extra special touch, serve with a side of macerated strawberries tossed with a little sugar and lemon juice.
For a complete dessert experience, accompany with a cup of herbal tea or a small glass of champagne if you’re celebrating a special occasion.
Notes
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- The cake is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- For the best strawberry flavor, use ripe, in-season berries when possible.
FAQs
Can I double this recipe for a larger cake?
Yes! Double all ingredients and bake in an 8-inch round pan, adding 5-10 minutes to the baking time.
Why did my cake sink in the middle?
This typically happens when the cake is underbaked or the oven door was opened during baking. Make sure to fully bake and avoid opening the oven during the first 20 minutes.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day ahead and store it well-wrapped at room temperature, then frost before serving.
What can I use instead of vegan buttercream?
Coconut whipped cream or a simple glaze made with powdered sugar and a splash of plant milk makes a wonderful alternative topping.
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