You just can’t beat a homemade vegan strawberry cake. It’s my go-to flavour whenever I’m making someone a birthday cake, especially during the summer when a fresh strawberry flavour and a sunny day make the perfect pairing.
Strawberries are a delicious and versatile ingredient that can be used in a variety of desserts, and this vegan strawberry cake is the perfect way to showcase their sweet and fresh flavour. This strawberry cake is easy (just one bowl required), looks great, and tastes delicious.
This recipe is easy to make and can be customized to your taste. This cake has a moist and fluffy texture, and it is topped with a vegan strawberry buttercream that will make your taste buds dance! However, it’s also super easy to adjust – a rich chocolate buttercream also wouldn’t go amiss here.
The combination of the fresh strawberries and the vegan buttercream is a match made in heaven and will make this cake a hit at any party or gathering. This recipe is perfect for any occasion and is guaranteed to be a crowd-pleaser.
Making your strawberry cake
This is actually the first recipe I tried out in my new kitchen stand mixer, and it was an absolute dream to just have one bowl to wash up at the end! You could use a mixing bowl and a wooden spoon or a hand mixer if that’s all you have, though.
You’ll start by lining two cake tins with parchment paper and greasing the sides. I used 23cm tins, but you could use slightly smaller tins for smaller, thicker cakes – just be sure to check they’re cooked through by inserting a skewer and making sure it comes out clean.
Preheat your oven, and then mix your soy milk and apple cider vinegar (or lemon juice). Note, it will curdle! That’s supposed to happen.
After that, combine your sugar, oil, strawberry puree, and vanilla extract, then pour in the milk mixture. If you’re using red food colouring to make the cakes extra pink, add that in now. I actually wanted my cakes to be even pinker in the photos, so I’d recommend adding a little more than you think you need! Sift in your flour, baking powder, baking soda, and salt, and gently combine.
The cakes take about 20 minutes to bake, and then you can allow them to cool for around 10 minutes in the tins before turning them out onto a wire rack to cool completely to room temperature. Make sure the cakes are fully cooled before icing with your buttercream – I’d recommend placing your vegan strawberry cakes in the fridge for an hour or two, as this really helps the buttercream stick!
To make vegan strawberry buttercream, you will need vegan butter, icing sugar, strawberry puree, and vanilla extract. Start by placing the vegan butter in a large mixing bowl and beat it with an electric mixer on medium speed until it becomes creamy, this should take about 2-3 minutes.
Slowly add the icing sugar to the butter, one cup at a time, while mixing on low speed. Once all the icing sugar has been added, increase the mixer speed to medium-high and beat the buttercream for 2-3 minutes until it becomes light and fluffy.
The next step is to add the strawberry puree and vanilla extract to the buttercream and mix on low speed until well combined. The strawberry puree will give the buttercream a beautiful pink colour and a fresh strawberry flavour.
Taste the buttercream and add more sugar or strawberry puree as needed to achieve your desired sweetness and strawberry flavour. If you prefer, you can use frozen strawberries that have been thawed and pureed instead of fresh strawberries.
Once the desired consistency and flavour is reached, use the buttercream immediately or store it in an airtight container in the refrigerator for up to 1 week. Remember to bring the buttercream to room temperature and re-whip it before using it.
Tips for icing your cake
You may want to do a crumb coat before adding a final layer of buttercream to your cake. A crumb coat literally just coats the cake in buttercream, filling in any gaps, but you don’t need to be overly neat as you’ll put another layer over the top after refrigerating your cake for an hour or so.
This can really help the strawberry buttercream stick to your coat and create a super smooth, beautiful appearance.
This cake can also be turned into vegan strawberry cupcakes!
Yes, this cake is 100% vegan and does not contain any animal products.
We use all-purpose flour in this cake.
This cake can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend – it’s not something I’ve tried yet, however, so I’m not sure how it would affect the texture and taste of the cake.
This cake should be stored in an airtight container in the refrigerator for up to 3 days.
Yes, this cake can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and then in foil, and thaw it overnight in the refrigerator before serving.
Other cakes and treats you’ll love:
- Vegan Rhubarb And Strawberry Crumble
- Vegan Ginger Cake With A Sticky Treacle Glaze
- Vegan Blackberry Muffins
- Vegan Blueberry Cake
- Vegan Biscoff Cheesecake | No-Bake Recipe
- 450g fresh strawberries / 115g strawberry puree
- 300g plain flour
- 250g white granulate sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 125ml oil
- 80ml plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp pink or red food colouring
- 1 tsp vanilla extract
- Pinch of salt
- 120g vegan butter
- 1 tsp vanilla extract
- 450g icing sugar
- 4 tbsp strawberry puree
- Cut the ends off your strawberries and blend them. Add the strawberry puree to a saucepan and simmer for 20 minutes until it’s reduced (this gives you a more potent strawberry flavour and a less watery consistency). Set aside.
- Preheat your oven to 180 degrees C and grease and line two baking tins.
- Add your apple cider vinegar to your milk and set it to one side.
- Add the strawberry puree, oil, vanilla extract, red food colouring, sugar, and milk, and combine.
- Add in your sifted flour, baking powder, baking soda, and a pinch of salt, then gently combine the batter together.
- Pour the batter evenly into your two baking tins, and bake for 20 minutes or until a skewer comes out clean when inserted.
- Allow the cakes to cool in the tins for at least ten minutes after removing them from the oven, then transfer them to a wire rack to cool fully.
- Make sure the cakes are completely room temperature before icing - placing them in the fridge for a couple of hours is optimal for icing your cake, however.
To make the buttercream:
- In a large mixing bowl, beat vegan butter with an electric mixer on medium speed until creamy, about 2-3 minutes.
- Slowly add icing sugar to the butter, one cup at a time, while mixing on low speed.
- Once all the icing sugar has been added, increase the mixer speed to medium-high and beat the buttercream for 2-3 minutes until light and fluffy.
- Add the strawberry puree and vanilla extract to the buttercream and mix on low speed until well combined.
- Taste the buttercream and add more sugar or strawberry puree as needed to achieve your desired sweetness and strawberry flavour.
- Once the desired consistency and flavour is reached, use the buttercream immediately or store it in an airtight container in the refrigerator for up to 1 week. Remember to bring the buttercream to room temperature and re-whip it before using it.
This cake will keep in an airtight container at room temperature for 3 - 5 days. It will keep fine in the fridge but note this might dry out the buttercream. To freeze, wrap the cake in plastic wrap and then foil - defrost on the counter or in the fridge fully before eating!
You could also make the cakes ahead of time and freeze them, then decorate them just before serving.