Strawberry Vegan Cake Recipe
The Strawberry Vegan Cake Recipe offers a delicious, plant-based dessert with fresh strawberries and a moist, tender crumb. Made with almond milk, coconut oil, and flaxseed, it’s perfect for vegans and those with allergies. Topped with a strawberry glaze, it’s sure to impress!
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- 9-inch round cake pan
- Spatula
- Cooling rack
- Piping bag (optional, for frosting)
- Sifter (for powdered sugar)
- Knife or cake slicer
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups soy milk or any plant-based milk
- ½ cup vegan butter softened to room temperature
- ½ cup canola oil or other neutral-flavored oil
- ½ teaspoon pink food coloring optional
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
For the Strawberry Frosting:
- 1 cup vegan butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons soy milk or any plant-based milk
- 1 cup freeze-dried strawberries crushed
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Prepare the Wet Ingredients:
- In a large bowl, mix together the plant-based milk, vegan butter, canola oil, pink food coloring (optional), apple cider vinegar, and vanilla extract. Stir until everything is well combined.
Combine the Dry Ingredients:
- In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture. Mix until the batter is smooth, but do not over-mix.
Bake the Cake:
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake onto a cooling rack to cool completely.
Make the Strawberry Frosting:
- While the cake is cooling, prepare the frosting. In a large bowl, beat the softened vegan butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing until fluffy. Add the vanilla extract, soy milk, and crushed freeze-dried strawberries, continuing to mix until smooth and creamy.
Frost the Cake:
- Once the cake has cooled completely, spread the strawberry frosting evenly over the cake. If you wish, you can pipe the frosting into decorative patterns or add additional freeze-dried strawberry pieces for garnish.
Serve and Enjoy:
- Slice the cake into 8-10 pieces and serve! This cake is perfect for a special occasion or simply as a delicious vegan treat.
Notes
❖ Strawberry Puree: For the frosting, I recommend using fresh strawberries to make your own puree. Just blend fresh strawberries in a blender or food processor until smooth.
❖ Sugar Substitution: If you’re looking for a healthier alternative to coconut sugar, you can use maple syrup or agave nectar. However, you might need to adjust the dry ingredients accordingly since liquid sweeteners add moisture.
❖ Freezing: You can freeze the cake (without frosting) for up to a month. Just make sure to wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag.