As the sun begins to peek through the clouds on a bright spring morning, I find myself reminded of the sweet joy that fresh strawberries bring. There's something about biting into a plump, juicy berry that instantly elevates your mood. This small-batch vegan strawberry cake captures that essence beautifully, making it the perfect treat for intimate gatherings of friends or family. With its light, fluffy texture and a luscious strawberry frosting that melts in your mouth, this cake is not only a feast for the eyes but a delight for the taste buds as well.
When I first set out to create a vegan cake that wouldn't compromise on flavor, inspiration struck from the sight of strawberries overflowing at the farmer's market. In just a few easy steps, you’ll have a delightful dessert that incorporates homemade quick jam and offers various frosting options to suit your palate. Trust me, it’s an experience worth savoring! So, let’s roll up our sleeves and dive into this simple yet impressive recipe together!
Why is Small-batch Vegan Strawberry Cake so special?
Delightful simplicity: Making this cake is a breeze, with just a few straightforward steps that even beginner bakers can master.
Bursting with flavor: The fresh strawberries infuse the cake with a sweet, fruity taste that’s simply irresistible.
Perfect size: Ideal for small gatherings, it serves 4-6, meaning you can indulge without the risk of leftovers.
Versatile options: Customize it with a homemade quick jam or explore different frosting variations for extra flair—try something like a lemon buttercream!
Visual appeal: The vibrant color and fresh berries make this cake a stunning centerpiece at any table, sure to impress your guests.
Whether you're celebrating a special occasion or just treating yourself, this cake is the perfect addition to your dessert repertoire!
Small-batch Vegan Strawberry Cake Ingredients
• All you need to create a delightful cake bursting with strawberry goodness.
For the Cake
• Strawberry Puree – creates the main flavor; use about 2 cups (240g) of fresh or frozen strawberries at room temperature for best results.
• All-purpose Plain Flour – provides structure; 1 ½ cups (190g) should be spooned and leveled for accuracy.
• Granulated Sugar – adds sweetness; aim for ⅔ cup (135g) to balance flavors perfectly.
• Baking Powder – allows the cake to rise; 2 ½ teaspoons are needed for lightness.
• Salt – enhances flavor; just a pinch at ⅛ teaspoon is all you need.
• Neutral Flavored Oil – keeps the cake moist; use ¼ cup (65g) for the right texture.
• Dairy-Free Milk – adds moisture; use 2 ½ tablespoons (30g) at room temperature for blending.
• Apple Cider Vinegar/Lemon Juice – helps activate baking powder; include 2 teaspoons for the perfect lift.
• Vanilla Extract – adds depth of flavor; don’t skip the 1 teaspoon for warmth.
• Pink Gel Food Coloring – achieves a beautiful hue; use around ¼ scant teaspoon to brighten your cake.
For the Filling
• Strawberry or Raspberry Preserves – creates a delightful jammy layer; use ⅓ cup (110g) with a thick consistency for best results.
For the Frosting
• Vegan Strawberry Frosting – adds a lovely finish; whip up your favorite recipe or use store-bought for convenience.
For Garnish
• Fresh Strawberries/Other Fresh Berries – enhances the presentation; decorate as generously as your heart desires.
For Quick Jam (optional)
• Fresh or Frozen Strawberries/Raspberries – start with a cup for freshness; combine with sugar, cornstarch, and water for a homemade delight.
Full measurements are in the recipe card below.
How to Make Small-batch Vegan Strawberry Cake
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Blend Strawberry Puree: Start by blending your strawberries until you achieve a smooth consistency. This fruity base will be the heart of your cake, so set it aside once done.
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Preheat Oven: Preheat your oven to 180°C (350°F). While it warms up, grease and/or line two 6-inch cake pans with parchment paper to ensure an easy release after baking.
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Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined. This step helps distribute the leavening evenly throughout the batter.
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Combine Ingredients: Gradually add the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar, and vanilla extract. Mix gently until you see no dry flour—remember, avoid overmixing to keep your cake light!
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Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for approximately 20-23 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the Cakes: After baking, let the cakes cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
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Level & Assemble: Once cooled, level the tops of your cakes if necessary for a flat surface. Place one cake layer on a serving plate and spread your desired jam filling on top.
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Frost the Cake: Generously frost the top of the filled layer with your vegan strawberry frosting. Place the second layer on top and frost the top and sides until beautifully coated.
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Decorate & Serve: Finish off your cake by garnishing it with fresh strawberries or other berries. This not only adds a pop of color but also a delightful freshness as you serve.
Optional: Add a sprinkle of crushed nuts for an extra texture contrast on top!
Exact quantities are listed in the recipe card below.
What to Serve with Small-batch Vegan Strawberry Cake?
Treat yourself to the perfect finale with delightful accompaniments that bring out the cake's vibrant flavors!
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Fresh Whipped Coconut Cream: This light and airy topping provides a creamy contrast, enhancing the cake's fruity notes while keeping it dairy-free.
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Vegan Vanilla Ice Cream: A cold, sweet scoop offers a delightful textural balance. The classic vanilla flavor complements the strawberry beautifully, creating a dreamy combination.
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Minty Fruit Salad: Bright, fresh fruit salad with mint elevates the dining experience, offering a refreshing burst of flavor that pairs wonderfully with the cake's sweetness.
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Homemade Berry Compote: Drizzle a warm berry compote, made from mixed berries, for an extra fragrant sweet-tart layer that enhances every bite of the strawberry cake.
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Iced Herbal Tea: Opt for a mint or hibiscus iced herbal tea for a vibrant drink pairing that cleanses the palate and brings a refreshing note to the dessert.
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Lemonade Spritzers: A bubbly lemonade spritzer, with a hint of mint or basil, offers a sweet and fizzy counterpoint, making every slice feel like a celebration.
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Chocolate-Dipped Strawberries: These delectable treats not only enhance the cake's strawberry theme but also add a rich chocolate contrast that will excite your taste buds.
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Chilled Prosecco: For a light and bubbly wine option, chilled Prosecco complements the sweetness of the cake perfectly, creating an elegant pairing.
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Chocolate Mousse Cups: Rich yet light, chocolate mousse in mini cups can be a delightful surprise alongside the vegan strawberry cake, catering to chocolate lovers!
How to Store and Freeze Small-batch Vegan Strawberry Cake
Room Temperature: Store the cake in an airtight container for up to 2 days to maintain its freshness. Keep it away from direct sunlight to prevent drying out.
Fridge: For longer storage, refrigerate the cake in an airtight container for up to 3 days. Allow it to come to room temperature for 1-2 hours before serving to enhance the flavor.
Freezer: If you want to keep it longer, wrap slices or whole layers tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before indulging.
Reheating: To enjoy warm slices later, place them in the microwave for 10-15 seconds. This small-batch vegan strawberry cake stays delightful and delicious, even after being stored!
Small-batch Vegan Strawberry Cake Variations
Feel free to get creative and tailor this delightful cake to your taste preferences and dietary needs!
- Gluten-Free: Substitute with a blend of almond flour and oat flour for a nutty texture; just be cautious not to overmix.
- Lemon Zest: Add a teaspoon of lemon zest for a zesty twist that beautifully complements the strawberries.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans for an added crunch that delivers a delightful surprise.
- Coconut Cream Frosting: Swap the strawberry frosting with whipped coconut cream for a light, tropical flavor that screams summer.
- Mixed Berry Jam: Replace strawberry preserves with a homemade mix of blueberries and blackberries for a tangy yet sweet filling.
- Chili Infusion: Want a kick? Add a pinch of cayenne pepper to the cake batter for a subtly spicy finish—an unexpected treat!
- Choco-Chip Delight: Stir in ½ cup of dairy-free chocolate chips for a rich, indulgent twist that chocolate lovers will adore.
- Herb-Infused: Add finely chopped fresh basil or mint to the frosting for an aromatic surprise that elevates the whole cake.
Embrace the process and let your taste buds lead the way!
Expert Tips for Small-batch Vegan Strawberry Cake
Proper Measurements: Use the spoon and leveled method when measuring flour to avoid a dry and dense cake. Accuracy is key!
Mix Carefully: Avoid overmixing the batter after adding wet ingredients; this ensures your cake remains light and fluffy, giving you the best small-batch vegan strawberry cake possible.
Frozen Strawberries: If using frozen strawberries, let them completely thaw to room temperature before blending. This helps maintain the right consistency in your cake.
Bake Evenly: Consider using cake strips to minimize browning on the edges and create an even rise. While not mandatory, they help achieve a lovely look!
Homemade Jam Tip: For homemade quick jam, remember to mix strawberries or raspberries with sugar, cornstarch, and a dash of water—this elevates your filling to perfection!
Cooling Properly: Allow the cakes to cool completely on a wire rack before frosting. This prevents the frosting from melting and ensures a beautiful finish!
Small-batch Vegan Strawberry Cake Recipe FAQs
Can I use frozen strawberries for my small-batch vegan strawberry cake?
Absolutely! You can use frozen strawberries, but be sure to let them thaw completely to room temperature before blending them into a puree. This ensures a smoother texture and avoids excess moisture in your cake.
How should I store the small-batch vegan strawberry cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 3 days. Remember to let it come to room temperature for 1-2 hours before serving to enhance the flavors.
Can I freeze the small-batch vegan strawberry cake?
Yes! To freeze, wrap slices or whole layers tightly in plastic wrap followed by foil, then place in the freezer for up to 2 months. When you're ready to enjoy it, simply thaw it overnight in the fridge.
What can I use instead of eggs in the small-batch vegan strawberry cake?
In vegan baking, you don’t need eggs! For this recipe, the combination of baking powder and apple cider vinegar acts as a leavening agent. For added moisture, you can incorporate ingredients like ground flaxseed mixed with water or chia seeds soaked in water, which work great as egg substitutes too.
How can I ensure my small-batch vegan strawberry cake is fluffy?
To achieve a light and fluffy texture, it's crucial not to overmix the batter after adding the wet ingredients. Mix just until no dry flour remains and ensure you’re using the spoon-and-level method for measuring flour, as correct measurements prevent a dense cake.
Is this small-batch cake suitable for people with allergies?
This recipe is vegan, making it dairy-free and egg-free. However, always double-check the labels of your ingredients to ensure they meet your dietary needs, especially if you're concerned about allergens like gluten (in flour) or specific brands of dairy-free milk.
Deliciously Easy Small-Batch Vegan Strawberry Cake Recipe
Ingredients
Method
- Blend Strawberry Puree: Start by blending your strawberries until you achieve a smooth consistency. This fruity base will be the heart of your cake, so set it aside once done.
- Preheat Oven: Preheat your oven to 180°C (350°F). While it warms up, grease and/or line two 6-inch cake pans with parchment paper to ensure an easy release after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until combined. This step helps distribute the leavening evenly throughout the batter.
- Combine Ingredients: Gradually add the strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar, and vanilla extract. Mix gently until you see no dry flour—remember, avoid overmixing to keep your cake light!
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for approximately 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: After baking, let the cakes cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Level & Assemble: Once cooled, level the tops of your cakes if necessary for a flat surface. Place one cake layer on a serving plate and spread your desired jam filling on top.
- Frost the Cake: Generously frost the top of the filled layer with your vegan strawberry frosting. Place the second layer on top and frost the top and sides until beautifully coated.
- Decorate & Serve: Finish off your cake by garnishing it with fresh strawberries or other berries. This not only adds a pop of color but also a delightful freshness as you serve.
Nutrition
Notes
- Proper Measurements: Use the spoon and leveled method when measuring flour to avoid a dry and dense cake. Accuracy is key!
- Mix Carefully: Avoid overmixing the batter after adding wet ingredients; this ensures your cake remains light and fluffy, giving you the best small-batch vegan strawberry cake possible.
- Frozen Strawberries: If using frozen strawberries, let them completely thaw to room temperature before blending. This helps maintain the right consistency in your cake.
- Bake Evenly: Consider using cake strips to minimize browning on the edges and create an even rise.
- Homemade Jam Tip: For homemade quick jam, mix strawberries or raspberries with sugar, cornstarch, and a dash of water.
- Cooling Properly: Allow the cakes to cool completely on a wire rack before frosting.
