This vegan strawberry cake recipe makes a moist delicious cake loaded with strawberry flavor. The perfect 2-layer vegan cake for enjoying on special occasions, such as Valentine's day or make it as a Birthday cake! It would also be cute for a baby shower or reveal since the pink is under frosting.
How to Make Vegan Strawberry Cake
Let's make this delightful moist cake. Follow along here or jump down to the printable recipe card.
The layer cake recipe yields about 10 servings.
Prep time: 15 mins Bake time: 43-45 mins Cool time: 10 mins Icing: 10 mins
Total time: 1 hour 30 minutes
Equipment
- Hand mixer or Stand mixer
- 2-6 inch cake pans (2 inches tall) cake pans
- Cake board and turntable
- Angled spatula angled spatula
Ingredients
Here is everything you need for this homemade vegan strawberry cake.
Vegan Strawberry Cake Batter Ingredients
- 2 ½ cups unbleached cake flour (all-purpose flour will do, if that is what you have on-hand)
- 1 ⅔ cups white sugar
- 1 ½ sticks vegan butter or ¾ cups of refined coconut oil (virgin would add coconut flavor which may overpower the strawberry taste), vegetable oil or any other tasteless oil could also be used as budget choices
- 3 tablespoons ground flaxseed (½ cup water)
- 1 cup soy milk, almond milk, coconut milk or other non-dairy milk of choice
- ½ tablespoon strawberry extract (the one used was tinted, if yours isn't then add a couple drops of red food color)
- 2 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup fresh strawberries chopped and dusted with flour
Vegan frosting ingredients
- 2 cups (16 ounces) organic powdered sugar powder sugar
- 6 sticks (1 ½ pounds) vegan butter plant based butter
- ½ tablespoons vanilla extract vanilla extract
- 2 tablespoons non-dairy milk
Vegan Strawberry Frosting: If you want to make a vegan strawberry buttercream frosting I recommend adding freeze dried strawberry powder to the recipe above until you reach intensity of strawberry flavor you desire and preferred shade of pink frosting. The powder can be purchased ready to use or you can pulse freeze dried strawberries in a blender until they are powdered.
Instructions
Preheat oven to 350 degrees. Lightly grease cake pans. Line the pans with parchment paper circles if you like, for even better cake release.
In a bowl combine the ground flaxseed and water and allow to sit for 5 minutes.
In a separate large mixing bowl, cream the sugar and butter together until smooth. Add the flaxseed and mix.
Whisk together the salt, flour and baking powder then add ½ the sugar mixture to the dry ingredients. Combine, then add half of the milk. Add the strawberry extract along with the remaining flour and milk.
Stir while scraping down the sides of the bowl. For a fluffy cake, do not overmix. It should not take more than 2 minutes to mix.
Fold in the flour covered strawberries until evenly distributed.
Pour equal amounts into 2- 6 inch round cake pans. Bake at 350 degrees F for approximately 43 mins. Check the cakes with a toothpick inserted in the center of each. It should come out clean, if not, bake an additional 2 mins.
Allow the cakes to cool in their pans wire rack for 10 minutes before removing on the wire rack. When the cakes cool completely they are ready to frost.
Prepare the frosting:
Combine all the ingredients into 1 mixing bowl, fold several times to prevent the powdered sugar from flying out the bowl. Mix with the hand mixer until creamy and smooth.
Apply the frosting to fully cooled cake. Decorate with fresh strawberries.
Variations on the Recipe
Here are a few simple changes that you may prefer when making your own cake.
- Add some thickened strawberry puree or strawberry jam sandwiched between the cake layers.
- You can make this cake gluten-free by simply swapping a measure for measure gluten-free flour when making the cake batter.
Storing
Store the cake in the refrigerator before serving. Leftover cake should be well covered with plastic wrap or an airtight container. The strawberry cake will last for 3-5 days in the fridge if promptly stored.
The cake can also be frozen for up to 3 months.
While you could, it is better to stick with fresh, they are less watery and have better texture.
Vegan Strawberry Cake
Equipment
- Hand mixer or Stand mixer
- 2-6 inch cake pans (2 inches tall) cake pans
- Cake board and turntable
- Angled spatula angled spatula
Ingredients
Vegan Strawberry Cake Batter Ingredients
- 2 ½ cups unbleached cake flour all-purpose flour will do, if that is what you have on-hand
- 1 ⅔ cups granulated sugar
- 1 ½ sticks vegan butter or ¾ cups of refined coconut oil virgin would add coconut flavor which may overpower the strawberry taste
- 3 tablespoons ground flaxseed ½ cup water
- 1 cup soy milk almond milk, coconut milk or other non-dairy milk of choice
- ½ tablespoon strawberry extract
- 2 ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup fresh strawberries chopped and dusted with flour if you don't have fresh berries, thawed frozen strawberries will do
Vegan frosting ingredients
- 2 cups 16 ounces organic powdered sugar powder sugar
- 1 ½ pounds vegan butter plant based butter 6 sticks
- ½ tablespoons vanilla extract vanilla extract
- 2 tablespoons non-dairy milk
Instructions
- Preheat oven to 350 degrees F. Lightly grease cake pans.
- In a bowl combine the ground flaxseed and water and allow to sit for 5 minutes.
- In a separate large mixing bowl, mix the sugar and butter together until creamy. Add the flaxseed and mix. Whisk together the salt, flour and baking powder then add ½ the sugar mixture. Mix to combine, the add other half of the milk. Add the strawberry extract the remaining flour and milk.
- Mix while scraping down the sides of the bowl, until well combined. Do not overmix. Don't spend more 2 minutes mixing if you want a fluffy cake.
- Fold in the floured strawberries until covered.
- Pour equal amounts into 2- 6 inch round cake pans. Bake at 350 degrees for approximately 43 mins. Check the cakes with a toothpick. It should come out clean, if not, bake an additional 2 mins.
- Place the pans on a wire cooling rack for 10 minutes before removing the cakes and placing on the wire rack to cool completely.
- Prepare the frosting:
- Combine all the ingredients into 1 mixing bowl, fold several times to prevent the powdered sugar from flying out the bowl. Mix with the hand mixer until creamy and smooth.
- Apply the frosting to fully cooled cake.
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