Vegan Strawberry Cake (Printable Version)

Yummy vegan strawberry cake packed with frosting and jam. Serves 4-6—great for any event.

# Ingredients:

→ Strawberry Mixture

01 - 240g strawberries, fresh or frozen, measured without the stems and brought to room temperature

→ Dry Mix

02 - 190g all-purpose flour, gently spooned into the cup and leveled off
03 - 135g white sugar
04 - 2 1/2 teaspoons baking powder
05 - A tiny pinch of salt (about 1/8 teaspoon)

→ Liquid Ingredients

06 - 65g of a neutral oil (like vegetable or canola)
07 - 30g plant-based milk at room temperature
08 - 2 teaspoons of lemon juice or apple cider vinegar
09 - 1 teaspoon of vanilla
10 - A small 1/4 teaspoon scoop of pink food gel or 1/2 teaspoon of liquid pink food coloring

→ Toppings

11 - Strawberry-flavored vegan frosting
12 - 110g raspberry or strawberry jam, thick and not watery
13 - Some fresh strawberries or your favorite berries

# Steps:

01 - Toss the strawberries into a blender or food processor. Blend until the mixture is completely smooth. Set it aside for now.
02 - Switch your oven to 180°C (350°F) to preheat. Get two 15 cm (6 inch) round cake tins ready by greasing or lining them with parchment. Grab a big bowl, toss in all the dry ingredients, mix well. Now, stir in the strawberry blend and the liquid ingredients until it all comes together. Don’t overmix—it's fine if there are tiny lumps, just make sure there’s no visible dry flour.
03 - Split the batter evenly into the two cake tins and smooth out the tops. Pop them in the oven to bake for 20-23 minutes. Poke the middle with a toothpick—it’s done if it comes out clean. Let the layers cool in their tins for about 10 minutes, then move them onto a rack to cool fully.
04 - Once completely cool, trim the domed tops off the layers. Lay one cake on a serving plate. Spread or pipe about 3/4 cup of frosting on it. If you're using jam, create a frosting edge to hold it in the middle. Top with the second cake layer and cover the whole thing with the rest of the frosting. Decorate with berries or whatever you like.
05 - Keep the finished cake in an airtight container at room temperature until it's time to serve. Afterward, refrigerate any extras for up to 2-3 days. Let the cake sit out for 1-2 hours to bring it back to room temp before eating.

# Notes:

01 - Make sure to measure the flour accurately by spooning it into your measuring cup and leveling it off. If you’ve got a kitchen scale, use that instead for the best turnout.
02 - Try swapping in strawberry cream cheese frosting or even a lemon buttercream for something different. Save any leftover frosting to use with other desserts.
03 - Need a quick jam? Simmer 95g strawberries or raspberries with 25g sugar, 8g cornstarch, and a splash of water for about 10 minutes. Adjust how thick it is by adding water or cooking longer. Cool the jam before using.

Back