Description
This Small-batch Vegan Strawberry Cake is a delightful treat made with fresh strawberry puree, vegan-friendly ingredients, and a luscious strawberry frosting. Perfect for a small celebration or an intimate dessert, this cake combines the natural sweetness and vibrant flavor of strawberries with a moist, fluffy texture. It’s easy to make, uses simple pantry staples, and features a bright pink hue for a stunning presentation.
Ingredients
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, spoon 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 1/2 scant teaspoon of liquid food coloring
To Decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (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 and the puree is smooth. Set aside for use in the cake batter.
- Preheat and prepare cake 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.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute all dry components.
- Combine wet ingredients and strawberry puree: Add the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and pink food coloring to the dry ingredients. Gently stir the mixture until just combined. Avoid overmixing; small lumps are acceptable as long as there are no flour pockets.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the surface with the back of a spoon or spatula. Bake for approximately 20–23 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely to room temperature.
- Prepare to assemble: Once cooled, level the cakes by slicing off the domed tops so they sit flat.
- Assemble the cake: Place one cake layer on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting evenly on top. If using preserves, create a frosting dam around the edges, spoon the preserves into the center, then place the second cake layer on top.
- Decorate: Spread or pipe the remaining frosting on the sides and top of the cake. Garnish with fresh strawberries or other fresh berries as desired for a beautiful and flavorful finish.
- Store properly: Keep the cake in an airtight container at room temperature until serving. Leftovers should be stored in the refrigerator for 2–3 days. Before serving leftover cake, allow it to come to room temperature for 1–2 hours for the best texture and flavor.
Notes
- Measure flour accurately using the spoon and level method: fluff the flour, spoon it into your measuring cup, and level it off with a knife to avoid a dry and dense cake. Using a kitchen scale for gram measurements is highly recommended.
- Alternative frostings such as strawberry cream cheese frosting or lemon buttercream can be used to decorate instead of the vegan strawberry frosting. You may have some frosting leftover depending on the amount used.
- To make a quick homemade jam for the filling or decoration, cook 3/4 cup (95g) fresh or frozen strawberries or raspberries with 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer for 10 minutes, mashing the berries to your preferred consistency. Adjust water for thickness and let cool completely before using.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
