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Small-Batch Vegan Strawberry Cake – Fresh Flavor, No Dairy Needed

Small-batch vegan strawberry cake topped with fresh strawberries
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This cute small-batch vegan strawberry cake is perfect for smaller gatherings and serves 4 to 6 people. It’s topped with a luscious strawberry frosting and filled with berry jam.

Ingredients

Scale
  • ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
  • 1 ½ cups (190g) all-purpose plain flour, spoon and leveled
  • ⅔ cup (135g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 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
  • 1 batch Vegan Strawberry Frosting
  • ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
  • fresh strawberries, or other fresh berries

Instructions

1. Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.

2. Preheat oven to 180°C (350°F). Grease or line 2 x 6 inch (15 cm) round cake pans with parchment paper.

3. Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until just combined. Be careful to not overmix the batter.

4. Divide the batter between your 2 cake pans and smooth the surface.

5. Bake the cakes for around 20-23 minutes. They’re ready when you can insert a toothpick in the middle and it comes out clean. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.

6. When the cakes have completely cooled, slice off the dome of both cakes. Place one on a serving plate.

7. Spread or pipe around 3/4 cup of frosting on the cake. If using fruit preserves, create a dam of frosting and spoon the preserves in the middle. Place the remaining cake on top.

8. Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or as desired.

9. Store the cake in an airtight container at room temperature until serving. Store leftovers in the fridge for 2-3 days. Let the cake come to room temperature for 1-2 hours before serving.

Notes

Measure flour using the spoon and level method to avoid a dry or dense cake. Fluff the flour, spoon it into a cup, and level off with a knife. For best results, use grams and a kitchen scale.

You can decorate the cake with strawberry cream cheese frosting or lemon buttercream instead. You may have leftover frosting.

To make a quick homemade jam: Add 3/4 cup (95g) fresh or frozen strawberries/raspberries, 1 1/2 tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water to a saucepan. Simmer for 10 minutes while mashing berries. Adjust consistency with water or cook longer to thicken. Let cool before using.

Nutrition

Find it online: https://paulakitchen.com/small-batch-vegan-strawberry-cake/