Small-batch Vegan Strawberry Cake Recipe
This small-batch vegan strawberry cake is a delightful and moist treat made with fresh strawberry puree, simple pantry staples, and a luscious vegan strawberry frosting. Perfectly sized for two 6-inch pans, it’s an ideal recipe for a personal celebration or an intimate dessert. The cake features a tender crumb infused with natural strawberry flavor, complemented by a rich, creamy frosting and fresh berries for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Total Time: 43 minutes
- Yield: 2 x 6-inch cakes (serves 6-8)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
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 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 Strawberry Puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set aside.
- Preheat Oven and Prepare Pans: Heat the oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients including flour, sugar, baking powder, and salt. Stir well to evenly distribute.
- Add Wet Ingredients and Puree: Pour in the strawberry puree along with the oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring. Stir gently until just combined; avoid overmixing to maintain a tender crumb. Some lumps are acceptable as long as no pockets of flour remain.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow cakes to cool in their pans for about 10 minutes, then remove from pans and transfer to a wire rack to cool completely.
- Assemble the Cake: Once cooled, level the domed tops of the cakes by slicing off the rounded surface. Place one cake layer on a serving plate. Spread or pipe approximately ¾ cup of vegan strawberry frosting on top. If using preserves, create a frosting dam around the edge and spoon the preserves into the center. Top with the second cake layer.
- Frost and Decorate: Spread or pipe the remaining frosting over the top and sides of the cake. Garnish with fresh strawberries or other fresh berries as desired.
- Storage: Store the cake in an airtight container at room temperature until serving. Refrigerate leftovers for 2-3 days, and allow them to come to room temperature for 1-2 hours before serving.
Notes
- Measure flour using the spoon and level method for best results to avoid a dry, dense cake: fluff the flour, spoon into the measuring cup, then level with a knife; do not scoop directly with the measuring cup.
- You can decorate the cake alternatively with strawberry cream cheese frosting or lemon buttercream if desired; you may have extra frosting left over.
- To make a homemade quick jam: combine ¾ cup (95g) fresh or frozen strawberries/raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer and cook for 10 minutes while mashing the berries. Adjust water for desired consistency and cool completely before use.
