Small-Batch Vegan Strawberry Cake Recipe
Introduction
This small-batch vegan strawberry cake is perfect for intimate gatherings, serving 4 to 6 people. Filled with berry jam and topped with luscious strawberry frosting, it’s a delightful treat that’s both flavorful and plant-based. Adapted from a popular larger recipe, it’s easy to make and sure to impress.
Ingredients
- ~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 ½ scant teaspoon of liquid food coloring
- 1 batch Vegan Strawberry Frosting (see note below for alternatives)
- ⅓ cup (110g) strawberry or raspberry preserves, thick not runny (optional)
- fresh strawberries or other fresh berries for garnish
Instructions
- Step 1: Prepare the fresh strawberry puree by adding the strawberries to a food processor or blender. Blend until smooth with no chunks remaining. Set aside.
- Step 2: Preheat your oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper.
- Step 3: In a large mixing bowl, combine all the dry ingredients: flour, sugar, baking powder, and salt. Stir well.
- Step 4: Add the strawberry puree and wet ingredients—oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring—to the dry mix. Stir gently until just combined. Some lumps are fine, but avoid overmixing.
- Step 5: Divide the batter evenly between the two prepared pans and smooth the tops.
- Step 6: Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Step 7: Once cooled, trim the domed tops off both cakes and place one layer on your serving plate.
- Step 8: Spread or pipe about ¾ cup of frosting on the cake. If using preserves, create a frosting dam around the edge and spoon the preserves into the center.
- Step 9: Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Step 10: Garnish with fresh strawberries or berries of your choice. Your cake is ready to serve.
Tips & Variations
- Measure flour using the spoon and level method to avoid a dense cake—fluff the flour, spoon into a measuring cup, and level with a knife.
- For a different frosting, try strawberry cream cheese frosting or lemon buttercream.
- To make your own quick berry jam, simmer ¾ cup fresh or frozen berries with 1 ½ tablespoons sugar and 1 tablespoon cornstarch, adding a dash of water. Mash and cook for 10 minutes, then cool before use.
Storage
Store the cake in an airtight container at room temperature until serving. Leftovers keep well in the fridge for 2-3 days. Before serving, let the chilled cake come to room temperature for 1-2 hours for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for the puree?
Yes, frozen strawberries work well. Make sure they are fully thawed and at room temperature before blending for a smooth puree.
What if I don’t have vegan frosting ready?
You can use store-bought vegan frosting or try alternatives like strawberry cream cheese or lemon buttercream for a different flavor twist.
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Small-Batch Vegan Strawberry Cake Recipe
- Total Time: 52 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This small-batch vegan strawberry cake is perfect for intimate gatherings and serves 4 to 6 people. Featuring a moist strawberry-infused sponge filled with berry jam and topped with luscious vegan strawberry frosting, it offers a delightful fruity flavor in every bite. Adapted from a popular larger recipe, this cake is ideal for those looking to enjoy a vegan treat without leftovers.
Ingredients
Scale
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries, room temperature and measured without stems
Dry Ingredients
- 1 ½ cups (190g) all-purpose plain flour, spooned and leveled
- ⅔ cup (135g) granulated sugar
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
Wet Ingredients
- 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 ½ scant teaspoon of liquid food coloring
To Decorate
- 1 batch Vegan Strawberry Frosting
- ⅓ cup (110g) strawberry or raspberry preserves, thick and not runny (optional)
- Fresh strawberries or other fresh berries for garnish
Instructions
- Prepare the Strawberry Puree: Place the fresh or thawed strawberries into a food processor or blender. Blend until completely smooth with no chunks remaining. Set aside this fragrant puree for incorporation into the cake batter.
- Preheat and Prepare Pans: Preheat your oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine all dry ingredients — flour, sugar, baking powder, and salt. Stir well to distribute the leavening agent evenly throughout the flour.
- Combine Wet Ingredients and Strawberry Puree: Add the prepared strawberry puree along with the neutral oil, dairy-free milk, apple cider vinegar or lemon juice, vanilla extract, and pink food coloring to the dry ingredients. Stir gently until just combined without overmixing. A few lumps in the batter are acceptable but avoid flour pockets.
- Divide Batter and Bake: Evenly divide the batter between the two prepared pans, smoothing the tops with a spatula. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Trim Cake Domes and Assemble: Once completely cool, slice off the domed tops from both cakes for an even stack. Place one layer on your serving plate, then spread or pipe about ¾ cup of vegan strawberry frosting evenly over the surface.
- Add Jam Filling (Optional): If using preserves, create a frosting dam around the edge of the bottom cake layer and spoon the strawberry or raspberry preserves inside the dam. Then place the second cake layer on top.
- Frost and Decorate: Cover the entire cake with the remaining frosting using a palette knife or piping bag. Garnish the cake with fresh strawberries or other fresh berries as desired.
- Storage: Store the assembled cake in an airtight container at room temperature until serving. Leftovers can be refrigerated for 2-3 days but should be brought to room temperature for 1-2 hours before serving for best flavor and texture.
Notes
- Measure flour accurately using the spoon and level method with a kitchen scale for best results to avoid a dry, dense cake.
- Alternative frostings such as strawberry cream cheese frosting or lemon buttercream can be used instead. You may have leftover frosting.
- To make a quick homemade jam: combine ¾ cup (95g) fresh or frozen berries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch, and a dash of water in a small saucepan. Simmer for 10 minutes while mashing berries. Adjust water quantity for desired thickness. Cool completely before using in cake.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Cake
- Method: Baking
- Cuisine: Vegan
Keywords: vegan strawberry cake, small batch cake, strawberry frosting, vegan cake recipe, berry cake, dairy-free dessert
