Name: Vegan Strawberry Cake Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: Vegan
Ingredients: ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems; 1 ½ cups (190g) all-purpose plain flour, spoon and leveled; ⅔ cup (135g) granulated sugar; 2 ½ teaspoons baking powder; ⅛ teaspoon salt; 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 1/2 scant teaspoon of liquid food coloring; 1 batch Vegan Strawberry Frosting; ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional); fresh strawberries, or other fresh berries

If you’re craving a light, fruity dessert that everyone can enjoy, you’re in for a treat with this Vegan Strawberry Cake Recipe. I’ve made this small-batch cake more times than I can count, and honestly, it never fails to impress both vegans and non-vegans alike. It’s fresh, subtly sweet, and packed with real strawberry flavor that feels like summer in every bite. Stick around, and I’ll share all my tips to help you bake this beautiful cake right in your own kitchen.

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Why You’ll Love This Recipe

Fresh Strawberry Flavor: The strawberry puree really shines through, giving a natural sweetness and vibrant color.
Simple Ingredients: You won’t need any fancy vegan substitutes—just pantry basics and fresh fruit.
Small Batch Perfection: Makes just enough for 2 small 6-inch layers, perfect for cozy gatherings or treating yourself without leftovers.
Versatile Decorating Options: Customize with frosting, fruit preserves, or fresh berries to suit your mood.

The image shows a thick slice of pink cake with three layers visible: the bottom and top layers are soft, moist, and pink, while the middle layer is a dark red jam spread between the cake layers. The cake is frosted with a smooth, light pink icing on the sides and top. The slice sits on a small textured beige plate. There are some fresh strawberries and another piece of the same cake on a scalloped white plate with gold trim in the background. The whole scene is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Cake, vegan strawberry dessert, plant-based strawberry cake, healthy vegan cake, fresh strawberry dessert

Ingredients You’ll Need

Each ingredient in this Vegan Strawberry Cake Recipe works together to create a moist, tender crumb with that lovely hint of strawberry juiciness. You’ll want to measure carefully, especially the flour, to get just the right texture.

Flat lay of fresh whole strawberries with green leaves, a small mound of plain all-purpose flour on a white ceramic plate, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl containing light neutral oil, a small white ceramic bowl with dairy-free milk, a small white ceramic bowl holding apple cider vinegar, a small white ceramic bowl with vanilla extract, a small white ceramic bowl with pink gel food coloring, a pinch of fine salt on the white surface, a small heap of baking powder on the white surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Strawberry Cake, vegan strawberry dessert, plant-based strawberry cake, healthy vegan cake, fresh strawberry dessert

Fresh or frozen strawberries: Make sure they’re at room temperature and hulled before measuring to ensure the puree blends smoothly.
All-purpose flour: Spoon and level to avoid packing too much flour in—this nugget saved my cakes from being dry more than once!
Granulated sugar: Adds balance to the natural tang from strawberries without overwhelming sweetness.
Baking powder: Your cake’s rise hero; double-check it’s fresh for best fluffiness.
Salt: It enhances the flavor layers, even in sweet recipes like this one.
Neutral oil: I use sunflower or canola for their lightness and subtlety.
Dairy-free milk: Almond, oat, or soy works great—just make sure it’s room temp so the cake doesn’t seize.
Apple cider vinegar or lemon juice: Reacts with the baking powder to give extra lift and tenderness.
Vanilla extract: A must for warmth and depth in flavor.
Pink gel or liquid food coloring (optional): This is just for a pretty pop of color; the strawberries add natural hue too.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this Vegan Strawberry Cake Recipe depending on the season or who I’m baking for. Feel free to adapt and make it your own — you’ll be surprised how versatile it is!

Chocolate Strawberry Cake: Adding a tablespoon or two of cocoa powder to the dry ingredients gives the cake a subtle chocolatey twist; my kids love this combo!
Citrus Boost: Zesting a lemon or orange into the batter adds a fresh zing that brightens the strawberry notes.
Gluten-Free Option: Substitute with a one-to-one gluten-free blend, but expect a slightly denser texture.
Seasonal Berries Mix: Swap in raspberries or blueberries in the puree to mix things up.

How to Make Vegan Strawberry Cake Recipe

Step 1: Make Your Strawberry Puree

Start by blending your fresh or thawed frozen strawberries in a food processor until smooth, no big chunks left. This puree is the star of the show, so you want it silky but not watery. Set it aside while you prepare the cake batter.

Step 2: Mix Dry Ingredients With Care

Preheat your oven to 180°C (350°F). Grease and line two 6-inch round cake pans with parchment paper — the smaller size keeps this a manageable small batch. Next, whisk together flour, sugar, baking powder, and salt in a big bowl. A good stir ensures everything’s evenly distributed for a consistent rise.

Step 3: Combine Wet and Dry

In the same bowl, add your strawberry puree along with oil, dairy-free milk, vinegar, vanilla, and food coloring if you’re using it. Gently mix everything until just combined — don’t overmix! Some lumps are totally okay. Over-mixing can lead to a denser cake, and I’ve learned that the hard way.

Step 4: Bake Your Cakes

Divide the batter evenly between the pans and smooth the tops. Pop them in the oven for about 20 to 23 minutes. Keep an eye out and test doneness with a toothpick — it should come out clean or with just a few moist crumbs. Let the cakes cool in the pans for around 10 minutes before transferring them to a wire rack to cool completely.

Step 5: Assemble and Decorate

Once cool, slice off the cake domes so your layers are flat and stack nicely. Spread about ¾ cup of vegan strawberry frosting on the bottom layer. If you’re feeling fancy, make a frosting dam and spoon some thick strawberry or raspberry preserves in the center for an extra berry burst. Top with the remaining cake, then frost all over. Garnish with fresh strawberries or other berries for that picture-perfect finish.

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Pro Tips for Making Vegan Strawberry Cake Recipe

Spooning and Leveling Flour: I can’t stress this enough—flour packed too densely is the biggest culprit behind dry cake. Fluff it up and spoon into your measuring cup instead of scooping.
Don’t Skip Room Temperature: Let your strawberries and nondairy milk come to room temp so the batter blends smoothly, avoiding clumps.
Watch Your Bake Time: Oven temperatures vary, so start checking the cake a few minutes early to avoid overbaking, which dries out the crumb.
Frosting Flexibility: Try piping your frosting for a neat finish or a rustic spread — I alternate depending on time and occasion.

How to Serve Vegan Strawberry Cake Recipe

A round, single-layer pink strawberry cake sits on a white marbled surface. The cake's smooth pink frosting covers the top fully, decorated with whole and halved fresh strawberries placed around the edge in a circular pattern. Small white cream dollops are piped between the strawberries, with tiny pieces of freeze-dried strawberries sprinkled lightly as garnish. Several loose whole and halved strawberries are scattered around the cake on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Strawberry Cake, vegan strawberry dessert, plant-based strawberry cake, healthy vegan cake, fresh strawberry dessert

Garnishes

I usually top the cake with fresh sliced strawberries because they echo the puree inside and add a natural juicy sweetness. Sometimes I toss in a few mint leaves or edible flowers for a pretty presentation — especially if guests are coming.

Side Dishes

I love pairing this strawberry cake with a scoop of dairy-free vanilla ice cream or a simple fresh fruit salad. For brunch, a cup of herbal tea or a strawberry smoothie balances the sweet perfectly.

Creative Ways to Present

For birthdays, I’ve arranged the cake on a pretty plate with strawberries dipped in dark chocolate around the edges — it’s a crowd-pleaser. Mini versions of this cake also make adorable party favors that people rave about!

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the fridge to keep it fresh for 2-3 days. Make sure to bring it to room temperature before serving — this makes the frosting soft and the cake moist again.

Freezing

I’ve frozen this cake (layered and frosted) wrapped tightly in plastic wrap and foil, and it freezes beautifully for up to 2 months. When ready to enjoy, thaw overnight in the fridge, then bring to room temp before serving.

Reheating

If you prefer, you can microwave a slice for about 15-20 seconds to warm it up slightly — just be careful not to overheat or the frosting can melt too much.

FAQs

Can I use frozen strawberries for this Vegan Strawberry Cake Recipe?

Absolutely! Just make sure to thaw them completely and bring them to room temperature before pureeing. Using frozen strawberries year-round means you won’t miss out on fresh strawberry flavor even when berries aren’t in season.
What dairy-free milk works best in this cake?

I’ve had great results with almond, oat, or soy milk. The key is to use an unsweetened, neutral-flavored milk that’s at room temperature to avoid affecting the batter’s consistency.
Do I have to add food coloring?

Nope! The strawberries provide a lovely natural pink tone. The food coloring is purely optional if you want a more vibrant pink cake for special occasions.
How can I make the cake fluffier?

The trick is to make sure your baking powder is fresh and not to overmix the batter. Also, folding the wet and dry ingredients gently keeps more air in the batter, making it nice and light.

Final Thoughts

This Vegan Strawberry Cake Recipe holds a special place in my kitchen rotation because it delivers exactly what a strawberry cake should be—fresh, moist, and cheerfully simple. Whether you’re celebrating a small occasion or just want to brighten a regular day, this cake always lifts spirits. Give it a go, and I promise it’ll become one of your go-to vegan desserts too. Can’t wait to hear how yours turns out!