Description
This Small-batch Vegan Strawberry Cake is a delightful, moist, and tender cake perfect for strawberry lovers craving a light and fresh dessert. Featuring a vibrant strawberry puree folded into a simple, fluffy batter and topped with creamy vegan strawberry frosting, this recipe is designed for two 6-inch layers and decorated with fresh berries and optional preserves. It is easy to prepare and bake, making it a great choice for intimate gatherings or whenever you want a delicious homemade treat without too many leftovers.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry ingredients
- 1 ½ cups (190g) all-purpose plain flour, spoon and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet ingredients
- ¼ cup (65g) neutral flavored oil
- 2 ½ tablespoons (30g) dairy-free milk, room temperature
- 2 teaspoons apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- ¼ scant teaspoon pink gel food coloring or around ½ scant teaspoon of liquid food coloring
To decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
- fresh strawberries or other fresh berries
Instructions
- Prepare the strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no more chunks remaining. Set the puree aside for use in the cake 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 mixing bowl, combine all the dry ingredients and stir well. Add the strawberry puree and all wet ingredients, then stir gently until just combined. Avoid overmixing the batter; some lumps are fine as long as there are no dry flour pockets.
- Bake the cakes: Divide the batter evenly between the prepared cake pans and smooth the surfaces. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- Assemble the cake: Once the cakes are fully cooled, slice off the domed tops to level them. Place one cake layer on a serving plate. Spread or pipe about ¾ cup of vegan strawberry frosting on top. If using fruit preserves as filling, create a frosting dam and spoon the preserves in the middle before placing the second cake layer on top.
- Frost and decorate: Spread or pipe the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries or other fresh berries as desired.
- Storage: Store the assembled cake in an airtight container at room temperature until serving. Leftovers can be refrigerated for 2-3 days. Allow the cake to come to room temperature for 1-2 hours before serving for best texture and flavor.
Notes
- Measure flour properly using the spoon and level method to avoid a dry, dense cake. Fluff the flour, spoon it into the cup, and level it off with a knife rather than scooping directly with the cup. Using gram measurements with a kitchen scale is ideal for accuracy.
- Alternatives for decorating include strawberry cream cheese frosting or lemon buttercream. There may be some leftover frosting with these options.
- To make quick homemade jam: combine ¾ cup (95g) fresh or frozen strawberries or raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer for 10 minutes while mashing the berries, adding more water for thinner jam or cooking longer for thicker jam. Let cool completely before using in the cake.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
