Vegan Strawberry Cake Recipe

If you’re anything like me and have a soft spot for desserts that feel indulgent yet fresh, you’re going to adore this Vegan Strawberry Cake Recipe. I absolutely love how this cake is packed with real strawberry goodness, making each bite bursting with natural sweetness and vibrant color. Whether you’re vegan, allergic to dairy, or just want something a bit lighter, this strawberry cake has become my go-to whenever I want a showstopper without the fuss.

this …

Ingredients You’ll Need

The beauty of this Vegan Strawberry Cake Recipe lies in its simple, accessible ingredients that come together to create a perfectly balanced, moist cake. When you shop, try to pick ripe, juicy strawberries for the best flavor infusion.

• Fresh or Frozen Strawberries: Fresh is best for puree, but frozen works well if thawed; make sure they’re ripe for maximum sweetness.
• All-purpose Flour: Measure carefully with a spoon and level for a tender crumb (seriously, it makes a difference!).
• Granulated Sugar: Sweetens the cake while helping create a light texture.
• Baking Powder: This is your cake’s lift—fresh is key for a fluffy texture.
• Salt: A small pinch boosts all the flavors.
• Neutral Flavored Oil: Like canola or sunflower oil; keeps the cake moist without overpowering flavors.
• Dairy-Free Milk: I use almond or oat milk, room temperature works best to combine smoothly.
• Apple Cider Vinegar (or Lemon Juice): Reacts with baking powder to help the cake rise beautifully.
• Vanilla Extract: Adds warmth and depth to the strawberry notes.
• Pink Gel or Liquid Food Coloring (Optional): For that gorgeous pink hue if your strawberries aren’t quite vibrant enough.

Variations

I love customizing this cake depending on the season and mood. You can tweak the frosting, swap berries, or even try a gluten-free twist to suit your needs and keep things interesting every time you bake it.

• Gluten-Free Version: I swapped all-purpose flour for a gluten-free blend once and was so happy with how tender the cake turned out.
• Frosting Alternatives: My family goes crazy for vegan cream cheese frosting on this cake, which adds a tangy twist.
• Berry Mix: Sometimes I mix raspberries and strawberries in the puree for a richer berry flavor.
• Filling Options: Using homemade quick berry jam inside the layers adds an extra burst of fruity fun.

How to Make Vegan Strawberry Cake Recipe

Step 1: Blend the Strawberries into Puree

Start by adding your fresh or thawed frozen strawberries to a blender or food processor. I discovered this trick when I realized chunky bits in the batter can unevenly bake. Blend until smooth—this puree is what delivers so much natural strawberry flavor, so don’t rush it. Set it aside while you prep the rest.

Step 2: Prep Your Cake Pans and Mix Dry Ingredients

Preheat your oven to 180°C (350°F). Grease or line two 6-inch round cake pans with parchment paper; this helps the cakes release easily without crumbling. In a large bowl, whisk together the flour, sugar, baking powder, and salt. I used to just toss everything in, but stirring the dry ingredients really makes mixing easier later and ensures your baking powder is evenly distributed.

Step 3: Combine Wet Ingredients with Strawberry Puree

In another bowl, combine the strawberry puree, oil, dairy-free milk, apple cider vinegar, vanilla extract, and optional food coloring. Adding food coloring is totally optional, but I like how it makes the cake a beautiful pink, especially when the strawberries aren’t as bright as I want. Pour the wet mix into the dry ingredients, then gently stir until just combined. Don’t overmix here! A few lumps are perfectly fine—overmixing can lead to a dense cake, which is the last thing you want.

Step 4: Bake and Cool Your Cakes

Divide the batter evenly between your prepared pans and smooth the surface with a spatula. Pop them in the oven for about 20–23 minutes. You’ll know they’re ready when a toothpick inserted comes out clean or with just a few moist crumbs. Let the cakes cool in the pans for 10 minutes—this gives them a chance to firm up—then transfer to a wire rack to cool completely. Trust me, I learned the hard way: frosting hot cakes equals a melted mess!

Step 5: Assemble and Decorate

Once the cakes are completely cool, slice off the domes to create level layers. Spread or pipe about ¾ cup of your vegan strawberry frosting on the first layer. If you’re feeling fancy, spoon some thick strawberry or raspberry preserves into the center, creating a dam of frosting around it to keep the jam from oozing out. Place the second cake layer on top, then spread the remaining frosting over the whole cake. To finish, I love sprinkling fresh strawberries or mixed berries on top for that extra pop of freshness and beauty.

How to Serve Vegan Strawberry Cake Recipe

Garnishes

I usually keep it simple and fresh—just a handful of sliced strawberries on top. Sometimes I drizzle a little melted vegan dark chocolate or dust with powdered sugar for that extra flair. I love how the fresh berries add a nice texture contrast and keep the cake feeling light and seasonal.

Side Dishes

This strawberry cake shines on its own, but it’s lovely paired with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream. For brunch, I like serving it alongside a fresh fruit salad or a simple green tea to balance the sweetness.

Creative Ways to Present

For birthdays or special dinners, I’ve crafted mini versions in cupcake liners topped with tiny strawberry slices and edible flowers—it always feels so festive! You can also create a ‘naked cake’ look by smoothing only a thin layer of frosting around the sides to show off that gorgeous pink cake color.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan strawberry cake covered in an airtight container in the fridge for 2-3 days. When it’s time to enjoy again, I always pull it out 1-2 hours beforehand to let it come to room temperature—it really revives the cake’s softness and flavor, which can dull when cold.

Freezing

If you want to freeze the cake, I recommend wrapping individual layers tightly in plastic wrap and then placing them in a freezer-safe bag or container. When ready to eat, thaw overnight in the fridge, then bring to room temperature before assembling and frosting for best results.

Reheating

While I don’t recommend reheating once frosted, if you have unfrosted slices, a quick zap in the microwave for 10–15 seconds will bring back some softness. Letting the cake warm a bit naturally at room temp is always my favorite method.

FAQs

Final Thoughts

This Vegan Strawberry Cake Recipe has truly become one of my favorites for its simple ingredients, beautiful color, and irresistible flavor. Whenever I bake it, I feel like I’m sharing a little slice of summer happiness with everyone who tastes it. I hope you enjoy making and eating this cake as much as I do—and don’t forget to have fun customizing it to your own taste and style. It’s your kitchen, your cake, your celebration!

Print