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
