This luscious vegan strawberry cake is rich, moist and perfectly sweet. Layered with a strawberry preserve-infused dairy-free buttercream frosting and topped with juicy, fresh strawberries, this gluten-free cake is perfect for any occasion.
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I'm a big fan of using fruit in baked goods.
Take my buckwheat banana bread, pear crisp or blueberry muffins, for example.
And of course, now this indulgent strawberry cake too. If veggies are your thing, you must make this vegan carrot cake.
With strawberries being high up on my list of favorite fruits, I couldn't resist adding them to a cake.
Let's get baking!
Ingredients you'll need
For the cake
- Gluten-Free All Purpose Flour
- Xanthan Gum (omit if your flour blend already contains)
- Unsweetened Almond Milk (can substitute another plant-based milk)
- Organic Cane Sugar
- Vegetable or Canola Oil (for soy-free, use canola)
- Vanilla Extract
- Apple Cider Vinegar
- Flax Egg (flaxseed and water combined)
- Fresh Hulled Strawberries
- Baking Soda
- Baking Powder
- Kosher Salt
For the frosting
To make the frosting, I added strawberry preserves to our vegan buttercream recipe of plant-based butter, vanilla, and organic powdered sugar. You could also add this frosting to these Easy Vegan Cupcakes!
How to make this gluten-free vegan strawberry cake - step by step
For the cake
Preheat the oven to 350° F and grease and line two 8” round cake pans.
Puree the strawberries in a food processor or blender.
In a large mixing bowl, whisk together the sugar and oil.
Add the flax egg, vanilla extract, strawberry puree, almond milk and apple cider vinegar.
Whisk everything together until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, xanthan gum and salt.
Sift the flour mixture into the bowl wet ingredients.
Stir or whisk until combined and no lumps of flour remain.
Distribute the batter evenly between the two cake pans and bake for 30-35 minutes.
For the frosting
Using an electric hand mixer, beat the butter and vanilla extract in a mixing bowl until just smooth.
Gradually sift in the powdered sugar, ½ cup at a time, using the electric hand mixer to whip between each addition, scraping down the sides as needed and continuing to mix until smooth and creamy.
Add the strawberry preserves and whip again to combine.
Assembling the cake
Place the first layer on a plate or cake stand.
Spoon a generous layer of frosting onto the cake and spread it out evenly.
Place the second layer on top and continue to frost the top and sides, smoothing it out.
Top with additional fresh strawberries for decoration, if desired.
Enjoy!
Tips
- To make this recipe nut-free, use a nut-free plant-based milk such as soy or oat as well as a nut-free vegan butter.
- Be sure to use the spoon and level method to measure the flour. Spoon the flour into the measuring cup, filling it all the way to the top and allowing it to overflow. Then, use the back of a knife to level the top off.
- To test for doneness, insert a toothpick into the center of each cake. The cakes are done when the toothpick comes out clean or with just a few moist crumbs.
- Allow the cakes to sit in the cake pans for about 10 minutes. Then, carefully turn them upside down and flip them out onto a wire rack to continue to cool. Allow the cakes to cool completely before icing.
- For the frosting, use vegan butter in stick form, not the spreadable kind in the tub and be sure to bring it to room temperature. It will be hard to mix if the butter is too cold and will not whip up properly if the butter is melted. It can also curdle easily if it is not the right temperature.
- If needed, refrigerate the frosting for 15-30 minutes before icing the cake.
- For optimum flavor and texture, the cake is best enjoyed on the same day it is made. However, it can be stored in an airtight container in the refrigerator for 3-4 days. Note that the texture will change and the cake will begin to dry out during refrigeration.
- Try out this Vegan Lemon Cake or this Homemade Chocolate Vegan Cake for another favorite recipe!
More recipes you might enjoy
Vegan Strawberry Cake
Ingredients
FOR THE CAKE
- 1 tablespoon flaxseed
- 1 tablespoon water
- 1 lb fresh strawberries, washed and hulled (plus more for decoration, if desired)
- 1 ¼ cups organic cane sugar
- ⅔ cup vegetable or canola oil
- 1 ½ teaspoon pure vanilla extract
- 1 ¼ cups unsweetened, plain almond milk (substitute soy or oat for nut-free)
- 1 ½ tsp apple cider vinegar
- 3 cups gluten-free all-purpose flour
- 1 ¼ teaspoon baking soda
- 2 ½ teaspoon baking powder
- ½ teaspoon xanthan gum (omit if your flour mixture already contains)
- ¼ teaspoon kosher salt
FOR THE FROSTING
- 1 cup vegan butter, softened to room temperature
- 1 ½ teaspoon pure vanilla extract
- 4 cups organic powdered sugar
- ½ cup strawberry preserves
Instructions
FOR THE CAKE
- In a small bowl, use a fork to whisk together the flaxseed and water to make a flax egg. Set aside for 10 minutes.
- Preheat the oven to 350° F and grease and line two 8” round cake pans.
- Puree the strawberries in a food processor or blender. Set aside.
- In a large mixing bowl, whisk together the sugar and oil.
- Add the flax egg, vanilla extract, strawberry puree, almond milk and apple cider vinegar. Whisk everything together until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, xanthan gum and salt.
- Sift the flour mixture into the bowl wet ingredients. Stir or whisk until combined and no lumps of flour remain.
- Distribute the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
- Leave the cakes in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
FOR THE FROSTING
- Using an electric hand mixer, beat the butter and vanilla extract in a mixing bowl until just smooth, but do not overbeat.
- Gradually sift in the powdered sugar, 1 cup at a time, using the electric hand mixer to whip between each addition, scraping down the sides as needed and continuing to mix until smooth and creamy.
- Add the strawberry preserves and whip again to combine.
FOR ICING THE CAKE
- Ensure the two cake layers are completely cool before icing. Place the first layer on a plate or cake stand. Spoon a generous layer of frosting onto the cake and spread it out evenly using an icing knife.
- Place the second layer on top and continue to frost the top and sides, smoothing it out with the icing knife.
- Top with fresh strawberries, if desired.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
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