Description
This Small-batch Vegan Strawberry Cake is a delightful, moist dessert perfect for any occasion. Made with fresh strawberry puree, it offers a fresh burst of berry flavor combined with a tender crumb thanks to the careful balance of wet and dry vegan ingredients. The cake is layered and decorated with luscious vegan strawberry frosting and fresh berries, making it both visually appealing and deliciously satisfying without any animal products.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry Ingredients
- 1 ½ cups (190g) all-purpose plain flour, spooned and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet Ingredients
- ¼ cup (65g) neutral flavored oil
- 2 ½ tablespoons (30g) dairy-free milk, room temperature
- 2 teaspoons apple cider vinegar, or lemon juice
- 1 teaspoon vanilla extract
- ¼ scant teaspoon pink gel food coloring, or around ½ scant teaspoon of liquid food coloring
To Decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick (optional)
- Fresh strawberries, or other fresh berries
Instructions
- Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set the puree aside for use in the batter.
- Make the strawberry cake batter: Preheat the oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper. In a large mixing bowl, stir together all the dry cake ingredients until well combined. Add the strawberry puree and the wet ingredients (oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring). Stir gently until the batter is just combined; a few lumps are okay, but ensure there are no dry flour pockets.
- Divide and bake the cake: Evenly divide the batter between the two prepared cake pans and smooth the top surfaces. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the cake: When completely cooled, trim off the domed tops of both cakes for even layering. Place one cake layer on a serving plate and spread or pipe about ¾ cup of vegan strawberry frosting on top. If using fruit preserves, create a frosting dam around the edge and spoon the preserves in the middle. Place the second cake layer on top.
- Decorate the cake: Spread or pipe the remaining frosting over the top and around the sides of the cake. Garnish with fresh strawberries or your preferred fresh berries for a beautiful finish.
- Storage: Store the assembled cake in an airtight container at room temperature until serving. Refrigerate any leftovers for up to 2-3 days, and bring the cake back to room temperature for 1-2 hours before serving to restore optimal texture and flavor.
Notes
- Use the spoon and level method when measuring flour to avoid a dry, dense cake. Fluff the flour in its container, spoon it into your measuring cup, and level it with a knife. Preferably, use grams and an electric kitchen scale for accuracy.
- You can alternatively decorate the cake with vegan strawberry cream cheese frosting or lemon buttercream; some frosting may remain.
- For homemade quick jam: Combine ¾ cup (95g) fresh or frozen strawberries/raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer while mashing berries for 10 minutes until thickened. Add water to thin or cook longer to thicken. Cool completely before using.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
