Go Back
–+ servings
Small-batch Vegan Strawberry Cake
Lina maywgor

Deliciously Easy Small-Batch Vegan Strawberry Cake Recipe

Delightful small-batch Vegan Strawberry Cake capturing the essence of fresh strawberries, perfect for intimate gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 4 -6 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups strawberry puree
  • 1 ½ cups all-purpose plain flour
  • ⅔ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup neutral flavored oil
  • 2 ½ tablespoons dairy-free milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • ¼ scant teaspoon pink gel food coloring
  • ⅓ cup strawberry or raspberry preserves
  • vegan strawberry frosting
  • fresh strawberries or other fresh berries
  • 1 cup fresh or frozen strawberries or raspberries for quick jam

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 15g

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.

Tried this recipe?

Let us know how it was!