Small-batch Vegan Strawberry Cake Recipe

Introduction

This small-batch vegan strawberry cake is perfect for when you want a fresh, fruity dessert without making a large cake. Made with real strawberries and dairy-free ingredients, it’s light, flavorful, and easy to prepare.

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 1/2 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)
• 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

1. Step 1: Prepare the fresh strawberry puree by adding the strawberries to a food processor or blender. Blend until smooth with no chunks left. Set aside.
2. Step 2: Preheat the oven to 180°C (350°F). Grease or line two 6 inch (15 cm) round cake pans with parchment paper.
3. Step 3: In a large mixing bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. Stir well.
4. Step 4: Add the strawberry puree along with the oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring to the dry ingredients. Stir gently until just combined. Avoid overmixing; it’s okay if the batter is a bit lumpy as long as there are no flour pockets.
5. Step 5: Divide the batter evenly between the two prepared pans and smooth the surfaces.
6. Step 6: Bake for 20-23 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
7. Step 7: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Step 8: Once cooled, trim the domed tops of both cakes. Place one cake on a serving plate.
9. Step 9: Spread or pipe about 3/4 cup of vegan strawberry frosting over the first cake layer. Optionally, create a frosting dam and spoon strawberry or raspberry preserves inside.
10. Step 10: Place the second cake on top, then spread or pipe the remaining frosting around the sides and top of the cake.
11. Step 11: Garnish with fresh strawberries or your choice of fresh berries before serving.

Tips & Variations

• Use room temperature ingredients to help the batter mix evenly and rise well.
• For extra strawberry flavor, gently fold chopped strawberries into the batter before baking.
• Substitute neutral oil with melted coconut oil for a subtle hint of coconut.
• If you don’t have gel food coloring, natural fruit powders like beetroot powder can add color without artificial dyes.
• Make your own quick fruit jam by simmering equal parts chopped strawberries and sugar until thickened, to use as preserves.

Storage

Store the assembled cake in an airtight container at room temperature until ready to serve. Leftovers can be refrigerated for 2-3 days. Before serving, bring the cake to room temperature for 1-2 hours to restore its softness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Make sure to thaw them completely and drain any excess liquid before measuring and pureeing to avoid making the batter too wet.

Can I make this cake nut-free?

Absolutely. This recipe does not require nuts, so it is already suitable for nut-free diets. Just be sure your dairy-free milk and frosting are also nut-free if needed.

Small-batch Vegan Strawberry Cake Recipe

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★★★★★

4.8 from 78 reviews

This Small-batch Vegan Strawberry Cake is a delightful and moist cake perfect for intimate gatherings or small celebrations. Made with fresh or frozen strawberries blended into the batter, this cake is naturally pink and bursting with fruity flavor. The recipe uses simple pantry staples and dairy-free milk to keep it completely vegan. Finished with a luscious vegan strawberry frosting and optional strawberry preserves for extra sweetness, this cake is a naturally vibrant, tender treat that’s sure to impress.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Strawberry Cake

• ~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 1/2 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)

Additional Ingredients

• 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

1. Prepare the strawberry puree: Add the fresh or frozen strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set the puree aside for use in the cake batter.
2. 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 prevent sticking.
3. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure the ingredients are fully combined for an even rise.
4. Add wet ingredients: Pour in the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring. Stir gently until just combined. Do not overmix; a few lumps are fine to ensure a tender crumb.
5. Divide batter and bake: Evenly distribute the batter between the two prepared pans and smooth the tops. Bake for 20-23 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
6. Trim cake domes: Once cooled, slice off the domed top of each cake layer with a serrated knife so the layers stack evenly.
7. Assemble the cake: Place one cake layer on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting on top. If using preserves, create a frosting dam around the edge to hold the preserves and spoon them in the center. Top with the second cake layer.
8. Frost the cake: Spread or pipe the remaining frosting evenly over the top and sides of the cake. Garnish with fresh strawberries or other berries as desired.
9. Storage: Store the finished cake in an airtight container at room temperature until serving. Leftover cake should be refrigerated for 2-3 days and brought back to room temperature for 1-2 hours before serving for the best texture and flavor.

Notes

• Use room temperature strawberries for easier blending and best texture.
• Do not overmix the batter to prevent a dense cake; lumps are normal.
• If you don’t have pink food coloring, the cake will still be delicious but less vibrant in color.
• The vegan strawberry frosting is essential for the best strawberry flavor and moisture; you can find various vegan frosting recipes online.
• The preserves are optional but add a lovely fruity filling; use thick preserves for better results.
• Allow the cake to come to room temperature before serving if refrigerated to restore softness and flavor.

Keywords: vegan strawberry cake, small batch cake, strawberry dessert, vegan dessert, dairy-free cake, easy vegan cake, strawberry frosting, quick vegan cake