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With the strawberry season upon us, there could be no better time to bake a quick vegan strawberry cake that is light, fluffy and oh so healthy, wrapped in a delightful rosy vegan frosting that looks AND tastes deliciously lip smacking.
1. Staple ingredients for just the kind of taste you are looking for
The recipe doesn’t require any fancy flours or exotic substitutes. Just all‑purpose flour, powdered sugar, oil, dairy‑free yogurt, and fresh seasonal strawberries, which makes it easy to bake for anyone, even for someone who is baking for the first time.
2. Full of real strawberry flavor.
Mouth-watering, right? The trick that works here ks it does not have or need artificial extracts or food colors because the batter is infused eith blended strawberries that gives the perfect real taste and a naturally pink hue.
3. Moist yet tender crumb.
Most people avoid making vegan cakes for fear that they may turn out to be too dense or crumbly. But this recipe offers just the right ratios to make it light, airy and easy to cut.
4. Quick and flavorful
The prep time here is all of five minutes! That’s perhaps the same time you’d take to finish reading this article. Overall, with a baking time of 25 minutes, you have a cake ready to devour in under half an hour.
These proportions are enough for a two-layer 8-inch cake.
While any vegan frosting works, the special one here is a vegan cream‑cheese buttercream.
1. Beat together 8 oz (225g) vegan cream cheese and ⅓ cup (75g) vegan butter until you see a smoother consistency.
2. Gradually add 2 cups powdered sugar, beat, then add another 2 cups, and beat until fluffy.
3. Add 1 teaspoon vanilla extract.
Bonus tip: For strawberry-flavored buttercream, you can add and stir in 1–2 tablespoons of powdered freeze‑dried strawberries or 2–3 tablespoons of strawberry jam. Love chocolate instead? Mix in ¼ cup cocoa powder at the end.
1. Prep your oven to 180 °C (350 °F). Grease (and parchment‑line) two 8‑inch round pans.
2. Blend the strawberries to make a smooth puree using a blender or food processor.
3. Mix the dry ingredients (flour, bake powder, bake soda) in one bowl.
4. Combine wet (powdered sugar, yogurt, oil, strawberry puree) in another bowl, and gently stir in dry mix until combined. Don’t overdo this mixing.
5. Bake for about 20‑25 minutes until a toothpick inserted into the cake comes out clean; let it cool fully in pans before frosting.
• Line your pans with parchment and grease the sides. This helps the layers come out clean.
• Pull cakes from the oven as soon as a skewer is just clean because they’ll continue to cook even off‑oven.
• Use a kitchen scale to portion batter evenly for consistent layers.
• Never frost a warm cake. Doing this will melt the frosting and mess up your layers
Strawberry Punch: Add about a teaspoon of strawberry extract or fold in ¼ cup of jam. For a cupcake version, bake in liners with 12‑15 minutes bake time.
Store in an airtight container for 2–3 days at room temperature.
If you put it in the fridge, it can stay up to two weeks. And if you wish to freeze slices, you can wrap it in parchment and freeze for up to 6 months .
And Voila! Your Strawberry Vegan Cake is ready to enjoy!