Vegan Strawberry Cake! Oh, how this simple phrase brings back a flood of memories. Picture this: a warm summer afternoon, the smell of freshly baked treats wafting from Nonna Maria’s kitchen, and the sweet, tart taste of strawberries dancing on your tongue. This Vegan Strawberry Cake recipe is more than just a dessert; it’s a slice of our childhood, made with love and shared with you. We’ve tweaked our classic recipe to be completely vegan, without sacrificing any of that delicious, nostalgic flavor. We think you’ll love this Vegan Strawberry Cake!
Table of Contents
Why You Will Love This Vegan Strawberry Cake Recipe
This vegan strawberry cake recipe is truly special. First, it captures that nostalgic flavor of fresh strawberry cake we all grew up with. We've made this recipe countless times for our families, and they always ask for more. Its simple ingredients mean you can enjoy it with a minimum amount of effort.
It's not only perfect for family gatherings, but also for cozy nights in when you are in the mood for a comforting dessert. Whether you're new to vegan baking or have been doing it for years, you'll find it easy and rewarding.
We made a delicious Strawberry Cheesecake Dump Cake if you want to try some thing that is not vegan!
Ingredients Needed for This Vegan Strawberry Cake Recipe
Here’s what you'll need to bring this delightful cake to life. We've divided the ingredients into categories to keep things simple.
For the Cake:
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup plant based milk (almond, soy, or oat)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed
For the Frosting:
- 1 cup vegan butter, softened
- 4 cups powdered sugar
- ½ cup plant based milk
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, pureed
How to Make This Vegan Strawberry Cake Recipe
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. We prepare our pans ahead of time.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Ensure there are no clumps.
- In a separate bowl, combine the applesauce, plant based milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the pureed strawberries. The batter should be a lovely pink color.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a large bowl, beat the vegan butter until smooth and creamy.
- Gradually add the powdered sugar, alternating with the plant based milk, until the frosting is smooth and fluffy.
- Stir in the vanilla extract and pureed strawberries.
- Once the cake is completely cool, frost it generously with the strawberry frosting.
- We have a great recipe for Vegan Pumpkin Spice Cake if you would like to try this in the fall!
How to Serve This Vegan Strawberry Cake Recipe
This Vegan Strawberry Cake is delightful on its own, but here are a few ideas to elevate your serving experience:
- Garnish with fresh sliced strawberries for a pop of color and added flavor.
- Add a dollop of vegan whipped cream or coconut cream for extra indulgence.
- Serve with a scoop of vegan vanilla ice cream on a warm day.
- Dust with a light coating of powdered sugar for an elegant finish.
How to Store This Vegan Strawberry Cake Recipe
Proper storage will keep your Vegan Strawberry Cake fresh and delicious for days:
- Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: No need to reheat! This cake is best served cold. You can leave a slice at room temperature for 15-20 minutes before enjoying for a softer texture.
- Shelf Life: Unfrosted cake can be stored at room temperature for up to 2 days, but frosting needs refrigeration.
Tips to Make This Vegan Strawberry Cake Recipe
Here are some tips to ensure your Vegan Strawberry Cake turns out perfectly every time:
- Ingredient Swaps: If you don't have applesauce, you can use mashed banana as a substitute.
- Success Tips: Make sure your vegan butter is at room temperature for the frosting to achieve the best consistency.
- Common Mistakes to Avoid: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Pro Tips for Best Results: Use high-quality vanilla extract to enhance the flavor. Consider using a blend of different types of plant based milk, such as almond and coconut, for a richer flavor.
Helpful Notes for This Vegan Strawberry Cake Recipe
A few extra details to ensure success:
- Strawberry Details: Using fresh, ripe strawberries is key. If using frozen strawberries, thaw them completely and drain any excess liquid before pureeing.
- Equipment Recommendations: A good quality mixer will make the frosting process much easier.
- Flour Details: Spoon your flour into your measuring cup – don't scoop it – or weigh it for the most accurate measurement.
- Consider making a Chocolate Covered Strawberry Cake, you might like it better!
Variation of This Vegan Strawberry Cake Recipe
Here are a few ways to put your own spin on this Vegan Strawberry Cake :
- Seasonal Twists: Add blueberries or raspberries in the summer for a mixed berry cake. In the fall, consider adding a hint of cinnamon or nutmeg.
- Optional Versions: For a chocolate strawberry cake, add 1/4 cup of cocoa powder to the dry ingredients.
- Creative Modifications: Try making individual cupcakes instead of a whole cake. Adjust baking time accordingly.
Frequently Asked Questions
What ingredients do I need to make a Vegan Strawberry Cake?
You’ll need flour, sugar, vegan butter or oil, plant-based milk, strawberries, baking powder, and vanilla extract. The specific amounts will vary depending on the recipe used.
How do I store a Vegan Strawberry Cake?
Store your Vegan Strawberry Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Make sure to keep it away from direct sunlight or heat.
Can I use frozen strawberries in this Vegan Strawberry Cake recipe?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before adding them to the batter. This will prevent the cake from becoming too soggy.
Is this Vegan Strawberry Cake gluten-free?
This particular recipe is not gluten-free unless you substitute the regular flour with a gluten-free flour blend specifically designed for baking. Be sure to check your other ingredients for gluten as well.
Vegan Strawberry Cake: The BEST Easy Recipe EVER
A moist and delicious vegan strawberry cake recipe perfect for any occasion. Made with fresh strawberries and a light, fluffy cake, it’s a treat everyone will love.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Cuisine: American
Diet: Vegan
Nutrition:
Protein: 3g
Carbs: 50g
Fat: 15g
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened applesauce
- 1 cup plant based milk (almond, soy, or oat)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed
- *Frosting*
- 1 cup vegan butter, softened
- 4 cups powdered sugar
- ½ cup plant based milk
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, pureed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the applesauce, plant based milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the pureed strawberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- While the cake is cooling, prepare the frosting. Beat vegan butter until smooth.
- Gradually add the powdered sugar, alternating with the plant based milk, until smooth.
- Stir in the vanilla extract and pureed strawberries.
- Once the cake is completely cool, frost it generously.
Notes
- For best results, use fresh, ripe strawberries. If using frozen, thaw and drain well. Store leftover cake in an airtight container in the refrigerator.
- Apple Cider Coffee Cake Recipe The Most Easy Reduced Apple Cider Cream Cheese Swirl Brown Sugar Streusel Individual Fall Brunch Cake - September 29, 2026
- Apple Cider Coffee Cake The Most Easy Moist Reduced Apple Cider Sour Cream Butter Brown Sugar Streusel Cider Glaze Individual Fall Cake - September 28, 2026
- Apple Cider Cake Recipe The Most Easy Moist Bundt Reduced Apple Cider Oil Brown Sugar Cinnamon Nutmeg Apple Cider Glaze Fall Cake - September 28, 2026
