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Small-batch Vegan Strawberry Cake Recipe

Small-batch Vegan Strawberry Cake Recipe

This Small-batch Vegan Strawberry Cake Recipe is perfect for satisfying your sweet tooth with a fruity twist.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Course Dessert
Cuisine vegan
Servings 2 cakes
Calories 250 kcal

Equipment

  • food processor
  • mixing bowl
  • cake pans
  • wire rack

Ingredients
  

Strawberry Cake

  • 2 cups fresh or frozen strawberries room temperature and measured without stems
  • 1.5 cups all-purpose plain flour spoon and leveled
  • ⅔ cup granulated sugar
  • 2.5 teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup neutral flavored oil
  • 2 tablespoons dairy-free milk room temperature
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink gel food coloring or around ½ scant teaspoon of liquid food coloring

Frosting and Topping

  • 1 batch Vegan Strawberry Frosting
  • ⅓ cup strawberry or raspberry preserves thick not runny (optional)
  • fresh strawberries or other fresh berries

Instructions
 

Instructions

  • Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.
  • Make the strawberry cake: Preheat oven to 180°C (350°F). Grease or line 2 x 6 inch (15 cm) round cake pans with parchment paper.
  • Mix dry and wet ingredients: Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until just combined.
  • Divide batter: Divide the batter between your 2 cake pans and smooth the surface.
  • Bake Cakes: Bake the cakes for around 20-23 minutes. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.
  • Assemble the cake: When the cakes have completely cooled, slice off the dome of both cakes. Place on a serving plate.
  • Frost and fill: Spread or pipe around ¾ cup of frosting on the cake. Create a dam of frosting and spoon the preserves in the middle. Place the remaining cake on top.
  • Finish frosting and garnish: Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or as desired.
  • Store Cake: Store the cake in an airtight container at room temperature until serving.

Notes

Lumps in the cake batter are fine, just ensure no pockets of flour. If using fruit preserves for filling, choose thick, not runny preserves or make a quick homemade jam. Allow the cake to come to room temperature for 1-2 hours before serving if refrigerated.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 200mgPotassium: 120mgFiber: 2gSugar: 15gVitamin C: 10mgCalcium: 2mgIron: 6mg
Keyword cake, Dessert, small-batch, strawberry cake, sweet, Vegan
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