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Vegan Strawberry Cake

A light and refreshing dessert bursting with the natural sweetness of strawberries, perfect for any occasion. Dairy-free and egg-free, it's a treat for everyone to enjoy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup strawberries (blended and pureed) Use ripe strawberries for best flavor.
  • 1 1/2 cups all-purpose flour Use gluten-free flour if needed.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup confectioners’ sugar For the cake batter.
  • 1/2 cup canola oil Or any oil of your choice.
  • 1/2 cup dairy-free yogurt Use plain or vanilla yogurt.
Frosting Ingredients
  • 8 ounces vegan cream cheese At room temperature.
  • 1/2 cup vegan butter At room temperature.
  • 4 cups confectioners’ sugar For frosting.
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon red food coloring Optional, for color.

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line two 8-inch cake pans. Use parchment paper for easy lining.
  2. Blend strawberries until smooth in a high-speed blender or food processor.
Mixing Dry Ingredients
  1. In a large mixing bowl, combine flour, baking powder, and baking soda. Mix well.
Mixing Wet Ingredients
  1. In another bowl, mix confectioners’ sugar, oil, yogurt, and strawberry puree until creamy and smooth.
Combine Mixtures
  1. Gently fold the dry mixture into the wet mixture until just combined; do not overmix.
  2. Divide the batter equally between prepared pans.
Baking
  1. Bake in the oven for 20-25 minutes, or until a skewer inserted in the center comes out clean.
  2. Let the cakes cool completely in the pans before removing.
Frosting
  1. 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.
  2. Stir in food coloring if desired.

Notes

Store the cake in an airtight container in the refrigerator for 3-5 days. It can also be frozen for up to a month. Consider adding a splash of lemon juice for a hint of tanginess!