Get ready to impress everyone with this delectable Vegan Strawberry Cake. So perfectly fruity, moist, and sweet!
Treats and desserts, in my opinion, are a VERY important part of life! We only have one life to live, and I believe desserts NEED to be a part of it! Imagine how dull meals would be without something sweet and delicious to round them off. I’m not saying I indulge in desserts every day, but I do love creating tempting treats that fit my readers’ dietary preferences and needs. To celebrate my vegan followers, I created this delightful, pretty-in-pink strawberry cake.
If you’re looking for an adorable spring or summer dessert, look no further. This vegan strawberry cake is light, bursting with strawberry goodness, and it’s calling your name! Make it for a birthday or just because, and you’ll be so glad you did!
Is This Vegan Strawberry Cake Healthy?
Yes, it calls for healthy and vibrant strawberries, but no, we can’t really call it healthy. It’s cake, and we don’t really eat cake for the sake of our health, do we? If you’re intent on making it a tad more wholesome, you could replace the all-purpose flour with white whole-wheat flour, which is similar to all-purpose flour while retaining the nutritional benefits of whole grains. I wouldn’t tamper with the rest of the ingredients, though. Savor a slice without guilt occasionally, and you’ll be fine.
A Picture-Perfect Cake
A simple garnish of fresh strawberries is all this pretty cake needs, but there are ways to make it look like it came straight out of the fanciest bakery. Crystalized rose petals elegantly strewn over the top of the cake will turn it into quite the stunner. Another great idea is to use a piping bag to decorate the cake with attractive rosettes, alternating between strawberry frosting and plain (sweetened) whipped cream. You can place a strawberry sliver between each rosette for a beautiful accent.
FAQs & Tips
If stored in an airtight container in the fridge, the cake will stay good for up to 5 days. This cake freezes really well. Simply store it (sliced or unsliced) in an airtight, freezer-safe container for up to 3 months.
While it might be tempting to mix each time you add a new ingredient to the cake batter, resist the urge! Overmixing causes cakes to become dense and lose their light, fluffy crumb. Also, although reducing the strawberries takes a while and may seem unnecessary, it is SO important. Reducing them removes a lot of the water content, bringing out the actual strawberry flavor! I should point out as well that your cake may sink a tiny bit in the center. This is normal and not at all noticeable once frosted.
What a great idea! You most certainly can. Simply replace half the butter in the frosting with softened cream cheese and add the strawberry reduction as directed.
Serving Suggestions
Is strawberry fever making you hungry to try other delectably fruity recipes? This Strawberry Cobbler can easily be made vegan and is a real treat when served warm with a scoop of cinnamon ice cream. Come spring, there’s no better way to celebrate the season than with these Strawberry-Rhubarb Vegan Overnight Oats to kickstart your day. And if you want another great cake decorating idea, try these beautiful Oven-Dried Strawberries, which are amazing over a bowl of oats, too!
Recipe
Ingredients
For the Strawberry Reduction:
- 1 1/4 pounds hulled strawberries divided
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup avocado oil (or any neutral-flavored oil)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 3/4 cup water
- Sliced strawberries for garnish (optional)
For the Frosting:
- 1 cup dairy-free butter softened to room temperature
- 3 cups powdered sugar
Instructions
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Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the sides with oil.
Make the reduction
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Slice the strawberries and process in a blender until they are smooth.
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Transfer to a large pot and bring to a boil on high heat. Once boiling, reduce to medium and simmer, stirring very frequently, until it is reduced by half. You should have just under 1 1/4 cups of purée after reducing. This takes 15 to 25 minutes, depending on how big your pot is.
Make the cake:
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In a large bowl, whisk the flour, sugar, baking powder, soda, and salt. Push the mixture to the side of the bowl and spoon in just under 1 cup of the strawberry purée, but don’t mix it.
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Make three wells in the flour. In one, pour the vanilla, in one the vinegar, and in one the oil. Don’t mix.
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Pour the water all over the ingredients and then mix together well with a fork.
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Divide between the pans and bake until a toothpick inserted in the center comes out clean, about 33 to 36 mins. Allow to cool completely.
Frosting:
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Beat the butter in a large bowl until fluffy. Slowly add the powdered sugar a little at a time until well mixed.
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Add the remaining strawberry reduction and beat until well mixed.
Assemble:
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Place one of the cake layers on a cake stand, bottom side up and spread 3/4 cup of the frosting on top.
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Place the other cake on top. Spread a very thin layer of frosting over the cake to seal in the crumbs, then chill for 30 minutes.
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Once chilled, frost the rest of the cake and garnish with strawberries, if desired. Then slice and serve.
Video
Nutrition
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