Description
This Small-batch Vegan Strawberry Cake is a delightful and moist dessert bursting with fresh strawberry flavor. Perfectly sized for a small gathering, this cake uses a vibrant strawberry puree and a tender crumb made from simple vegan ingredients. It is topped with creamy vegan strawberry frosting and can be enhanced with homemade fruit preserves and fresh berries for a beautiful and tasty presentation.
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 1/2 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 fresh strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set aside this vibrant puree for the cake batter.
- Make the strawberry cake: Preheat your 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 dry ingredients and stir well. Add the strawberry puree and the wet ingredients to the dry mix and stir gently until just combined. Avoid overmixing; some lumps are fine as long as there are no dry pockets of flour.
- Bake the cakes: Divide the batter evenly between the two prepared cake pans and smooth the surfaces. Bake for 20-23 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the cake: Once cakes have cooled, carefully slice off the domed tops to create even layers. Place one layer on a serving plate. Spread or pipe about 3/4 cup of vegan strawberry frosting over the top. If using preserves, create a frosting dam around the edge and spoon the preserves in the center for a luscious fruit filling. Place the second cake layer on top.
- Decorate and serve: Spread or pipe the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries or berries of your choice. Store the cake in an airtight container at room temperature until serving. Refrigerate leftovers for 2-3 days and bring to room temperature for 1-2 hours before serving for best texture and flavor.
Notes
- Measure your flour properly using the spoon and level method to avoid a dry, dense cake. Use a kitchen scale for best accuracy.
- You can alternatively decorate the cake with strawberry cream cheese frosting or lemon buttercream; note this may leave you with extra frosting.
- To make a quick homemade jam, simmer ¾ cup (95g) fresh or frozen strawberries/raspberries with 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water for 10 minutes while mashing berries. Adjust thickness by adding water or cooking longer. Cool completely before using in the cake.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
