Our Bright and Sweet Vegan Strawberry Cake Recipe

Strawberry cake is the ultimate spring and summer dessert. It’s light, fruity, and full of natural sweetness. 

This vegan version is soft, moist, and bursting with fresh strawberry flavor, made without any dairy or eggs. 

Whether you’re celebrating a birthday, hosting a picnic, or simply craving something sweet and refreshing, this strawberry cake is a delightful treat that’s as beautiful as it is delicious.

Using fresh strawberries and simple pantry ingredients, this cake is easy to make and pairs perfectly with a creamy dairy-free frosting. 

Its vibrant pink hue and sweet flavor make it a show-stopping dessert for any occasion.

Why This Vegan Strawberry Cake Is a Must-Try

This cake captures the essence of fresh strawberries while keeping the texture light and fluffy. It’s a recipe you’ll want to bake on repeat.

Here’s why it stands out:

• Naturally sweet and fruity with real strawberries
• Soft, fluffy texture that’s completely dairy and egg-free
• Easy to prepare with common ingredients
• Pairs perfectly with vegan strawberry or vanilla frosting
• Beautiful pink color without artificial dyes (using strawberry puree or powder)
• Great for birthdays, picnics, or summer gatherings

Ingredients You’ll Need for Vegan Strawberry Cake

This recipe highlights fresh strawberries for a rich, natural flavor.

For the Cake:

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup organic cane sugar
• ½ cup neutral oil (such as sunflower or canola)
• 1 cup unsweetened plant milk (almond, soy, or oat)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• ½ cup fresh strawberry puree (blended and strained if needed)

For the Frosting:

• ½ cup vegan butter, softened
• 2½ cups powdered sugar
• 2 tablespoons strawberry puree or 1 teaspoon freeze-dried strawberry powder
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons plant milk (as needed for consistency)

Step-by-Step Instructions to Make Vegan Strawberry Cake

Making this cake is simple and only takes a few easy steps. Here’s how to do it:

1. Preheat the oven
   Set your oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan with parchment paper.
   
2. Prepare the strawberry puree
   Blend fresh strawberries until smooth. If the puree is too watery, simmer it on low heat for 5 to 7 minutes to reduce and concentrate the flavor. Let it cool.
   
3. Mix the dry ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
   
4. Combine wet ingredients
   In another bowl, whisk together the sugar, oil, plant milk, vinegar, vanilla, and strawberry puree until smooth.
   
5. Make the batter
   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing.
   
6. Bake
   Divide the batter evenly between the cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
   
7. Cool the cakes
   Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
   
8. Make the frosting
   Beat the vegan butter until smooth. Gradually add powdered sugar, strawberry puree (or powder), and vanilla. Add plant milk as needed until the frosting is fluffy and spreadable.
   
9. Assemble the cake
   Place one cake layer on a plate, spread with frosting, and add the second layer. Frost the top and sides, and decorate with fresh strawberries if desired for the finishing touch. 

Serving Ideas for Vegan Strawberry Cake

This cake is a showpiece on its own, but you can make it even more special with these ideas:

• Top with fresh strawberry slices or whole berries
• Add a drizzle of melted vegan white chocolate
• Garnish with edible flowers for a summery look
• Serve with a scoop of dairy-free vanilla ice cream
• Dust with powdered sugar for a simple finish

How To Make This Vegan Strawberry Cake Uniquely Yours

This cake is versatile and can be adapted to different flavors and textures:

• Add ½ cup shredded coconut to the batter for a tropical twist
• Swap vanilla extract for almond extract for a nutty undertone
• Turn it into cupcakes and bake for 18 to 20 minutes
• Mix in a handful of chopped strawberries for added texture
• Use a lemon glaze instead of frosting for a lighter topping

How to Store Vegan Strawberry Cake

This cake stays moist and flavorful for days. Store it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days (especially if frosted). 

For longer storage, freeze the unfrosted cake layers for up to 2 months, then thaw and frost before serving.

Final Thoughts

This bright and sweet vegan strawberry cake is the perfect dessert for any occasion. With its fresh fruit flavor, soft crumb, and creamy frosting, it’s both beautiful and satisfying. 

Whether you serve it at a party or enjoy a slice with your afternoon tea, this cake is guaranteed to bring a touch of sunshine to your table.

Our Bright and Sweet Vegan Strawberry Cake Recipe

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 cups all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup organic cane sugar

• ½ cup neutral oil (such as sunflower or canola)

• 1 cup unsweetened plant milk (almond, soy, or oat)

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• ½ cup fresh strawberry puree (blended and strained if needed)

• ½ cup vegan butter, softened

• 2½ cups powdered sugar

• 2 tablespoons strawberry puree or 1 teaspoon freeze-dried strawberry powder

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons plant milk (as needed for consistency)

Directions

• Preheat the oven
• Prepare the strawberry puree
• Mix the dry ingredients
• Combine wet ingredients
• Make the batter
• Bake
• Cool the cakes
• Make the frosting
• Assemble the cake