Name: Small-batch Vegan Strawberry Cake Recipe
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Cuisine: Vegan
Ingredients: ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems; 1 ½ cups (190g) all-purpose plain flour, spoon and leveled; ⅔ cup (135g) granulated sugar; 2 ½ teaspoons baking powder; ⅛ teaspoon salt; 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 1/2 scant teaspoon of liquid food coloring; 1 batch Vegan Strawberry Frosting; ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional); Fresh strawberries or other fresh berries

Jump to Recipe· 3.9 from 90 reviews

If you’re craving a delightful and utterly charming dessert that’s both plant-based and perfectly sized for intimate gatherings, this Small-batch Vegan Strawberry Cake Recipe is about to become your new favorite. Bursting with the natural sweetness of fresh strawberries and frosted with luscious vegan icing, it’s the perfect way to satisfy your cake desires without the pressure of a giant cake. Whether you’re a seasoned baker or trying vegan treats for the first time, this recipe delivers moist, tender layers with a beautiful rosy hue that will make every bite feel like a celebration.

Ingredients You’ll Need

The image shows nine small white bowls arranged on a white marbled surface. The top left bowl contains fresh, whole strawberries that are bright red with green leafy tops. To the right is a bowl filled with white flour, showing a soft, powdery texture. Below the strawberries is a bowl with a pale yellow liquid oil, smooth and shiny. To the right of the oil is a bowl of white granulated sugar, with a crystalline texture and a round shape. Below the sugar, there is a pink scalloped bowl holding white baking powder that has a fine, powdery look. To the right of baking powder, there is a bowl with a pale beige liquid labeled dairy-free milk. Below the oil is a pink scalloped bowl that is empty. To the right is a small white bowl with a dark red, thick-looking pink food coloring liquid sitting in the center. The last bowl, placed bottom right, contains a dark brown liquid vanilla extract. The bowls and ingredients are neatly spaced in a simple and clean layout. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Small-batch Vegan Strawberry Cake Recipe lies in its simplicity, using just a handful of everyday ingredients that come together to create a stunning balance of flavor, texture, and color. Each component has a purpose, from the fluffy flour to the vibrant strawberry puree, making this cake both approachable and irresistible.

Fresh or frozen strawberries (about 2 cups/240g): These provide the star flavor and give the cake its distinctive pink tint.
All-purpose plain flour (1 ½ cups/190g): Use the spoon and level method for the fluffiest crumb – it’s the backbone of the cake’s light texture.
Granulated sugar (⅔ cup/135g): Sweetens the cake, balancing the natural tartness of the strawberries perfectly.
Baking powder (2 ½ teaspoons): Essential for that lovely rise and spongy softness.
Salt (⅛ teaspoon): Just a pinch brings out the sweetness and depth of flavor.
Neutral-flavored oil (¼ cup/65g): Keeps the cake moist and tender without overpowering the strawberry essence.
Dairy-free milk (2 ½ tablespoons/30g): Adds moisture and richness, helping to bind everything beautifully.
Apple cider vinegar or lemon juice (2 teaspoons): Reacts with baking powder for the perfect rise and brightens the overall flavor.
Vanilla extract (1 teaspoon): A little warmth and depth that elevate the strawberry notes.
Pink gel or liquid food coloring (a hint): Optional but helps enhance that irresistible strawberry-pink color.
Vegan strawberry frosting: Must-have for coating and filling; adds creamy sweetness and a beautiful finish.
Strawberry or raspberry preserves (⅓ cup): Optional, for an extra fruity punch hidden in the middle.
Fresh strawberries or berries: For a fresh, decorative touch that doubles as a tasty topping.

How to Make Small-batch Vegan Strawberry Cake Recipe

Step 1: Prepare the Strawberry Puree

Start by popping your fresh or thawed frozen strawberries into a food processor or blender. Blend until completely smooth without any lumps. This strawberry puree is the heart of the cake, infusing each bite with genuine fruit flavor and that lovely pink color.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution, which is key to getting consistent rise and texture throughout the cake layers.

Step 3: Combine Wet Ingredients

In a separate bowl, stir together your strawberry puree with the oil, dairy-free milk, vinegar, vanilla extract, and a touch of pink food coloring if you’re using it. The vinegar reacts with the baking powder, creating that beautiful lift while also helping balance the sweetness.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl of dry ones and gently fold until just combined. A few lumps are perfectly okay—overmixing can lead to a tough cake. The batter should be smooth but not runny, with a lovely pink hue shining through.

Step 5: Bake Your Cakes

Divide the batter evenly into two greased or parchment-lined 6-inch round cake pans. Bake in a preheated oven at 180°C (350°F) for 20-23 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them onto a wire rack to finish cooling completely.

Step 6: Assemble and Frost

Once cooled, level off the domes gently with a serrated knife. Spread or pipe about ¾ cup of vegan strawberry frosting on the bottom layer. If you want that extra fruity surprise, create a small frosting dam and spoon in some thick strawberry or raspberry preserves. Place the second layer on top, then cover the entire cake with the remaining frosting. Garnish with fresh strawberries or your favorite berries for a showstopping finish.

How to Serve Small-batch Vegan Strawberry Cake Recipe

A slice of pink layered cake on a textured tan and white plate sits on a white marbled surface. The cake has two thick, spongy pink layers with a darker red jam filling in the middle. Light pink frosting covers the top and sides of the slice. Some red strawberries with green leaves are placed around the cake slice on the plate. In the background, there is a white plate with a scalloped edge holding more pieces of the same cake and strawberries, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh berries are the perfect way to decorate this lovely pink cake, adding a juicy contrast and vibrant pop of color. You can also sprinkle some edible flowers or shaved vegan white chocolate for a delicate, elegant touch. These little enhancements take each slice from delicious to absolutely unforgettable.

Side Dishes

This strawberry cake pairs wonderfully with a light cup of herbal tea or fruity iced tea to complement the berry notes. For a more indulgent treat, serve alongside vegan vanilla ice cream or whipped coconut cream. These sides add creaminess and coolness, balancing the cake’s tender crumb and fresh strawberry flavor perfectly.

Creative Ways to Present

Try serving individual slices on pretty dessert plates topped with a drizzle of homemade quick strawberry jam or a spoonful of coconut yogurt mixed with a hint of maple syrup. For a party, stack mini versions as a layered trifle with diced strawberries and frosting, or cut the cake into cupcakes for a playful twist. Presentation can be as simple or fancy as you like, and this Small-batch Vegan Strawberry Cake Recipe shines every way.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to one day. For longer storage, keep it in the fridge where it will stay fresh for 2 to 3 days. Before serving, let the cake come back to room temperature for 1-2 hours to regain its light texture and vibrant flavors.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Thaw in the fridge overnight before frosting and assembling. If you’ve already frosted the cake, freezing is possible but may impact frosting texture slightly, so it’s best to freeze the layers separately for optimum freshness.

Reheating

Since the cake is best enjoyed at room temperature, avoid reheating in the microwave which can dry it out. Instead, simply unwrap and let it sit out for a couple of hours. If you’d like to serve it slightly warm, briefly warm slices individually in a low oven (about 150°C/300°F) for 5 minutes, but be careful not to overdo it.

FAQs

Is this Small-batch Vegan Strawberry Cake Recipe gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free as written. However, you can experiment with a gluten-free all-purpose blend, but results may vary in texture and moisture.

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw them completely and bring to room temperature before blending to avoid adding extra moisture to the batter.

What alternatives are there for the vegan frosting?

You can swap the strawberry frosting for vegan cream cheese frosting or a simple lemon buttercream to add a different flavor profile while keeping it dairy-free.

Can I double this recipe for a larger cake?

Yes, doubling the ingredients and using larger pans works well. Just adjust the baking time accordingly and keep an eye on the cakes as they bake.

How do I make the quick homemade jam mentioned in the notes?

Combine fresh or frozen berries with sugar, cornstarch, and a little water in a saucepan. Simmer while mashing for about 10 minutes until thickened. Cool completely before using as a delicious filling.

Final Thoughts

This Small-batch Vegan Strawberry Cake Recipe truly embodies the joy of baking something special without the fuss of a huge cake. It’s tender, fruity, and beautifully vibrant, always bringing smiles around the table. I can’t wait for you to make this for your next cozy celebration or just because you deserve a little piece of berry bliss today!