Why Make This Recipe
If you’re looking for a delightful dessert that’s both light and refreshing, this Vegan Strawberry Cake is the perfect choice! It’s not only simple to whip up but also bursting with the natural sweetness of strawberries. Whether it’s for a birthday, a picnic, or just because, this cake brings a little sunshine to your day. Plus, it’s dairy-free and egg-free, making it a wonderful treat for everyone to enjoy!
How to Make Vegan Strawberry Cake
Ingredients:
- 1 cup strawberries (blended and pureed)
- 1 1/2 cups all-purpose flour (use gluten-free, if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup confectioners’ sugar
- 1/2 cup canola oil (or any oil of your choice)
- 1/2 cup dairy-free yogurt (use any plain or vanilla yogurt)
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter
- 4 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon red food coloring (optional)
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Directions:
- Preheat your oven to 180°C (350°F) and line two 8-inch cake pans. To make the lining easier, trace the bottom of the pans on parchment paper and cut out the circles.
- In a high-speed blender or food processor, blend your strawberries until they reach a smooth puree.
- In a large mixing bowl, combine the flour, baking powder, and baking soda. Mix them together well.
- In another bowl, mix together the confectioners’ sugar, oil, yogurt, and the strawberry puree until your mixture is creamy and smooth.
- Gently fold the dry mixture into the wet mixture. Stir until just combined; do not overmix.
- Divide the cake batter equally between the two prepared pans. Bake in the oven for 20-25 minutes, or until a skewer inserted in the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool completely in the pans. After they are cool, take them out of the pans and frost if you’d like.
- For the frosting, beat the vegan cream cheese and vegan butter together until fluffy. Gradually add half the confectioners’ sugar and continue to mix. Then, add the vanilla and the rest of the confectioners’ sugar, mixing until smooth. If you’d like to add a touch of color, stir in the food coloring at the end.
How to Serve Vegan Strawberry Cake
This cake is perfect on its own or served alongside a scoop of vegan ice cream. You can also decorate it with fresh strawberries or serve it with a drizzle of strawberry sauce for an extra treat!
How to Store Vegan Strawberry Cake
To keep your cake fresh, store it in an airtight container in the refrigerator. It will stay delicious for about 3-5 days. You can also freeze individual slices or the entire cake wrapped tightly in plastic wrap, where it will last for up to a month.
Tips to Make Vegan Strawberry Cake
- Always use ripe strawberries for the best flavor.
- Make sure your vegan butter and cream cheese are at room temperature for easier mixing.
- If you want to add a little twist, consider adding a splash of lemon juice to the batter for a hint of tanginess!
Variation
Feel free to swap out the strawberries for other fruits like raspberries or blueberries if you want to mix things up. You could even add some chopped nuts for a delightful crunch.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before blending.
Is there a gluten-free version of this recipe?
Absolutely! Just use gluten-free all-purpose flour instead of regular flour, and you’re good to go.
How can I make this cake more chocolatey?
To add a chocolate twist, you can replace half of the flour with cocoa powder to create a chocolate strawberry cake.
Vegan Strawberry Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line two 8-inch cake pans. Use parchment paper for easy lining.
- Blend strawberries until smooth in a high-speed blender or food processor.
- In a large mixing bowl, combine flour, baking powder, and baking soda. Mix well.
- In another bowl, mix confectioners’ sugar, oil, yogurt, and strawberry puree until creamy and smooth.
- Gently fold the dry mixture into the wet mixture until just combined; do not overmix.
- Divide the batter equally between prepared pans.
- Bake in the oven for 20-25 minutes, or until a skewer inserted in the center comes out clean.
- Let the cakes cool completely in the pans before removing.
- Beat vegan cream cheese and vegan butter together until fluffy. Gradually mix in half the confectioners’ sugar, then add vanilla and the rest of the sugar, mixing until smooth.
- Stir in food coloring if desired.