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This petite vegan strawberry cake adds just enough sweetness for small get-togethers without tons of leftover dessert. With two soft 6-inch layers, berry jam filling, and creamy strawberry topping, it's just right when you're only feeding a handful of folks.
I came up with this after many folks asked me to shrink down my bigger strawberry cake recipe. The first time I brought it to a small dinner with friends, nobody could tell it was vegan, and now I make it whenever I want something fancy without dealing with leftovers for days.
Ingredients
- All purpose flour: Gives the right structure for this soft cake, make sure you spoon and level when measuring for best outcome
- Granulated sugar: Adds sweetness that won't overpower the gentle strawberry taste
- Baking powder: Creates good height, we add extra since there aren't any eggs
- Fresh or frozen strawberries: Deliver real berry flavor throughout every bite
- Neutral oil: Makes the cake stay juicy way longer than if you used butter
- Apple cider vinegar: Works with baking powder to make the cake fluffy and light
- Pink food coloring: Boosts the natural pinkness from strawberries, but you can skip it
- Strawberry preserves: Make a yummy jammy middle between cake layers
Step-by-Step Instructions
- Prepare strawberry puree:
- Throw fresh or frozen strawberries into your food processor and mix until totally smooth. This fresh mix brings real strawberry flavor to every part of the cake.
- Mix dry ingredients:
- Put flour, sugar, baking powder, and salt in a big bowl and stir really well to spread out all the rising agents. This way your cake will puff up nicely without any bitter spots where baking powder clumped.
- Combine wet ingredients:
- Pour strawberry puree, oil, milk, vinegar, vanilla, and food coloring into your dry stuff. Mix just enough to combine everything, but don't go crazy. A few small lumps are fine as long as you can't see big patches of flour.
- Bake the layers:
- Split the batter between two greased 6-inch cake pans and smooth the tops. Bake in your hot oven for about 20 to 23 minutes until you can stick a toothpick in and it comes out clean.
- Cool completely:
- Let the cakes sit in their pans for 10 minutes then move them to a cooling rack. This cooling step really matters since warm cakes will turn your frosting into a runny mess.
- Assemble and frost:
- Cut off any rounded tops to make the cakes flat. Put one layer on your plate, make a frosting ring around the edge, and fill the middle with preserves. Add the second layer on top and cover everything with your remaining strawberry frosting.
- Decorate:
- Top it with some fresh strawberries or other berries to make it look pretty and show what flavors are inside.
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This cake means a lot to me because it was the first vegan cake my non-vegan family absolutely loved. The strawberry puree really works magic here, giving real fruit flavor instead of just using fake strawberry extracts.
Storing Your Cake
This vegan strawberry cake stays nice and moist when stored right. Keep it in a sealed container at room temp on the day you'll serve it. If you need to keep it longer, stick it in the fridge for up to 3 days, but always let it sit out for 1-2 hours before eating. Cold cake doesn't taste as sweet or strawberry-like, so that warming time really pays off.
Ingredient Substitutions
When you can't find strawberries, this cake works great with raspberries or mixed berries too. If you need a gluten-free version, swap in a 1:1 gluten-free flour mix, though the cake might feel a bit different. You can also use melted coconut oil instead of regular oil if you want a hint of coconut flavor that goes really well with strawberry.
Frosting Variations
The strawberry frosting makes everything match up flavor-wise, but this cake tastes amazing with other toppings too. A vegan cream cheese frosting adds some tang that works well with the sweet cake, while lemon buttercream makes it taste like strawberry lemonade. Chocolate fans might love a dark chocolate topping that reminds you of chocolate-covered strawberries.
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Recipe FAQs
- → Can frozen strawberries be swapped in?
Sure, frozen strawberries work fine. Just thaw them fully and let them hit room temperature before making a puree.
- → Which frosting pairs well?
The vegan strawberry frosting is a perfect match, but other flavors like lemon buttercream or strawberry cream cheese can add a nice twist.
- → What's the best way to measure flour?
Scoop the flour softly with a spoon, then level it off for the right texture. This keeps the cake from being too dry or too compact.
- → Can I bake this in advance?
Yep, bake the layers ahead and keep them sealed tightly. Throw on the frosting and assemble the cake when you're ready to serve.
- → Is food coloring necessary?
You don’t have to use food coloring. The cake will still have a light pinkish strawberry tint naturally.
- → What’s the best way to store extras?
Pop leftover slices into an airtight container and refrigerate them for 2-3 days. Let them warm up at room temp before serving for better flavor.