Description
This Small-batch Vegan Strawberry Cake is a delightful and moist holiday treat made with fresh or frozen strawberries, naturally dairy-free and egg-free, perfect for those seeking a vegan dessert. Its tender crumb is enhanced by a luscious strawberry frosting and optional homemade quick jam filling, making it a fresh seasonal favorite.
Ingredients
Cake 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 tablespoons (30g) dairy-free milk (room temperature)
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla paste
- 1/4 scant teaspoon pink gel food coloring (or around 1/2 scant teaspoon of liquid food coloring)
Frosting and Topping
- 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
- Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender and blend until there are no more chunks, creating a smooth puree. Set aside for use in the batter.
- Make the strawberry cake batter: Preheat the oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper. In a large bowl, mix all dry ingredients well. Then add the strawberry puree, neutral oil, dairy-free milk, apple cider vinegar, vanilla paste, and pink food coloring. Stir gently until just combined, ensuring not to overmix; some lumps are fine.
- Bake the cakes: Divide the batter evenly into the prepared pans and smooth the surfaces. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
- Assemble the cake: Once cooled, trim off the domed tops of both cakes for even layering. Place one cake on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting evenly over it. If using preserves, create a frosting dam around the edge and spoon the preserves inside it. Place the second cake layer on top.
- Frost and garnish: Cover the top and sides of the assembled cake with the remaining frosting. Decorate with fresh strawberries or other fresh berries as desired.
- Storage: Store the cake in an airtight container at room temperature until serving. Refrigerate any leftovers for 2-3 days and bring them back to room temperature for 1-2 hours before serving for best texture and flavor.
Notes
- Ensure the strawberries used for puree are at room temperature to avoid curdling or affecting the batter.
- Use a neutral flavored oil such as vegetable, canola, or avocado oil for best results.
- If making homemade quick fruit jam, use thick preserves to avoid the cake becoming soggy.
- Do not overmix the batter; over-mixing can lead to a dense or tough cake texture.
- If you don’t have vanilla paste, pure vanilla extract can be used as a substitute.
- The pink food coloring is optional but enhances the cake’s visual appeal.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
