This Vegan Strawberry Cake is the most delicious, fluffy pink layer cake to celebrate any occasion.
Plus, it’s filled with the most delightful strawberry buttercream that brings out all the strawberry flavors from the cake.
When the strawberry season is in full swing, who doesn’t want to bake with strawberries?
If you’ve made my delicious vegan strawberry cupcakes, you’ll love this cake version.
A lovely two-layer cake filled with vegan strawberry buttercream and topped with more fresh strawberries.
Why You’ll Love This Cake
This pink vegan cake recipe is perfect for any birthday or holiday season if you are after a decadent cake loved by everyone. I guarantee that nobody will guess it has no eggs, butter, or dairy.
The taste and texture are as good as any classic bakery-style cake, except it’s vegan.
Let me show you how you can make a light, fluffy vegan cake with strawberries.
How To Make Vegan Strawberry Cake
There are many ways to use ripe strawberries in baking. Some recipes call for reduced strawberry puree, which consists of cooking the strawberries in water and sugar.
But I like easy vegan recipes, so I will share my easier way of adding strawberry flavor to cakes!
For the strawberry cake batter you will need.
- Ripe Strawberries – The vibrant red strawberries are the best because they deliver way more flavors than the fresh and still firm ones.
- Soy Milk or any dairy-free milk you like, including almond milk, oat milk, hemp milk, or coconut milk. I find soy milk a better fit for vegan cakes because it adds a moist texture to the cake crumb. This is because soy milk has more protein and is also creamier than almond milk.
- Apple Cider Vinegar or lemon juice. This brings the acidic element needed to make the cake batter rise.
- Baking Powder
- Baking Soda
- All-Purpose Flour
- Sugar or unrefined cane sugar
- Melted Coconut Oil or melted vegan butter or avocado oil. I recommend using a low-flavor oil with a pale light color, or it will impact the cake flavor and crumb color. For example, coconut oil adds a coconut flavor, except if you use refined coconut oil that has no flavor. This is an excellent choice in terms of color because it’s transparent and won’t interfere with the natural pink color of this cake. However, avocado oil has a light green color and can turn the crumb brownish. It’s a low-saturated fat choice. It’s, therefore, healthier, but watch out! The color won’t be the same.
- Freeze-Dried Strawberries
- Vanilla Extract
- Strawberry Extract – this is optional. If your strawberries are ripe and flavorsome, the cake will have a natural strawberry flavor.
Trim the strawberries, and add them into the jug of a high-speed blender or food processor with soy milk.
Blend using the high-speed setting to form a light strawberry milk.
Set the milk aside.
In a large mixing bowl, whisk all the dry ingredients together: all-purpose flour, sugar, baking powder, and baking soda.
Make a well in the center of the flour and add the melted coconut oil, vanilla extract, strawberry extract, and pink milk from the blender.
Use a silicone spatula or wooden spoon to combine the liquid ingredients into the dry ingredients.
Stir until all ingredients have come together. Stop stirring when you can’t see any lumps of flour in the batter.
Don’t over-mix the cake batter, or the cake will be packed and dense with a gummy texture.
Baking The Strawberry Cake Layers
This recipe is for a two-layer cake. Therefore, you need to grease two 8-inch springform pans with oil. Cover the bottom of each pan with parchment paper and oil them again.
Preheat the oven to 350°F (180°C).
Divide the batter evenly into the two round springform pans.
Bake the two cake layers in the preheated oven, one pan on the center rack, and one pan on the rack just below.
Halfway through baking, swap the pan levels and keep baking until a pick inserted in the center of the cake layers comes out clean and dry.
If crumbs remain on the toothpick, keep baking for another 5 minutes until it comes out clean.
Let the cake layers cool down on a wire rack immediately and wait for them to reach room temperature before frosting the cake.
Frosting The Cake
To frost the cake, prepare two batches of my vegan vanilla frosting and add the ingredients below to add the lovely strawberry flavors and color:
- Freeze-Dried Strawberry Powder – Place freeze-dried strawberries in a zip-lock bag and crush them into a fine powder.
- Pink Food Coloring
- Natural Strawberry Extract
Place the first cake layer on a turning table or a cake plate. Add a third of the frosting in the center and, using a spatula or flat tool, spread it all over the cake.
Then, place the second cake layer over the first, add a third more frosting on top of the cake, and repeat the same action.
Spread and turn the table as you press the frosting onto the cake to spread it evenly around the top.
Finally, add the remaining third of the frosting on the sides of the cake, and turn the table as you spread with the spatula to fill the cracks and holes between the layers.
Now that cake has been decorated with the vegan strawberry buttercream frosting, add a few fresh strawberries on top of the cake.
This large two-layer cake must be refrigerated in a cake box or airtight container. It will last 3-4 days in the fridge.
You can also freeze the cake whole or in slices for up to 3 months. Thaw the cake in the fridge the day before serving.
You can serve this cake immediately after it has been frosted or keep it for a few hours in the fridge for the frosting to set.
Serve the cake plain, or with vegan sprinkles, coconut whipped cream or more fresh strawberries.
Below are some allergy swap ideas if needed.
- Gluten-Free – I didn’t try with an all-purpose gluten-free flour blend in this recipe, but I suppose it will work pretty well if your blend is a 1:1 blend containing added xanthan gum. However, remember that gluten-free flour makes a cake’s texture denser, packed, or gummy.
- Nut-Free – Use nut-free, dairy-free milk like hemp, coconut, or oat milk.
- Coconut-Free – Swap the coconut oil for vegan butter or canola oil.
- Sugar-Free – Replace the sugar with the same amount of natural sugar-free crystal sweetener like erythritol. In the frosting, use powdered erythritol.
Frequently Asked Questions
Below are the answers to your most common questions about this vegan pink cake.
Can I Use Almond Flour Or Coconut Flour?
No, the cake won’t work with any low-carb flour. You must use all-purpose flour for this recipe.
What Can I Do If I Only Have One Pan?
There are two options. First, you can bake the entire recipe at once in one pan, which will take a bit longer to bake because the cake will be thicker. It would add about 10 minutes to bake thoroughly.
Then, let it cool down completely on a wire rack and, using a sharp knife or a cake string cutter, cut lengthwise into two layers of the same thickness.
Or, add half the batter to the pan and keep the remaining half in the bowl at room temperature. Bake the first layer on the center rack.
Release the cake on a wire rack, and clean, and dry the pan. Oil it again and line it with parchment paper before adding the remaining batter.
More Vegan Cake Recipes
Below are some more vegan cake recipes for you to try:
Did you tr this vegan strawberry cake recipe? Share a comment or review below to let me know how it goes.
Vegan Strawberry Cake
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- 1 cup Soy Milk - or non-dairy milk of your choice, at room temperature
- 7.5 oz Strawberries - hulled, about 9 large strawberries
- 2 teaspoons Apple Cider Vinegar - or lemon juice or white vinegar
- 2 ½ cups All-Purpose Flour - or white spelt flour
- 1 ½ cups White Sugar - or unrefined cane sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 tablespoon Freeze Dried Strawberry Powder - or 1/4 teaspoon vegan red food coloring
- 3 teaspoons Vanilla Extract
- ½ cup Melted Coconut Oil - or Melted Vegan Butter
- 1 teaspoon Strawberry Extract
- Preheat the oven to 350°F (180°C) and line two 8-inch round pans with parchment paper. Slightly oil the bottom and sides of the pans. Set aside.
- First, prepare the strawberry milk. Hull and weigh the strawberries, then place them in a food processor or blender with soy milk. Blend and pulse them into smooth strawberry milk.
- In a bowl, stir the strawberry milk and apple cider vinegar. Set aside for 5 minutes to curdle the milk.
- In another large mixing bowl, whisk the flour, freeze-dried strawberry powder, sugar, baking powder, and baking soda until evenly combined.
- Stir in the milk mixture, oil, strawberry extract, and vanilla extract.
- Stir with a spoon until just combined or until no more flour lumps can be seen. Don't over-mix, or the cake will be dense.
- Divide the batter evenly into the 2 pans.
- Bake at 350°F (180°C) with one pan on the center rack and one under the center rack of your oven for 20-23 minutes, switching pan levels halfway through baking. Insert a toothpick in the center of the cakes. If it comes out clean, it's ready to come out of the oven.
- Cool immediately on a wire. Wait for 1-2 hours or until it reaches room temperature before frosting with vegan strawberry buttercream frosting.
Strawberry Buttercream frosting
- Prepare two batches of vegan vanilla frosting and stir in the food coloring, strawberry powder, and flavor at the end.
- Place one cake layer on a turning table and add 1/3 of the frosting. Spread it evenly with a flat tool, then add a second cake layer. Top with 1/3 of the frosting batch and spread it again. Finally, use the last 1/3 amount of the frosting to frost the sides of the cake.
- Store the cake in the fridge in an airtight box for up to 4 days or freeze for up to 3 months in a sealed container, whole or per slice. Thaw in the refrigerator the day before.