Easy vegan strawberry cake packed with fresh strawberries and lots of flavor! This eggless cake uses just 7 key ingredients (plus the frosting) and can be prepared in 1 bowl.
Why you'll love this cake
DIFFICULTY RATING: Easy! To make the strawberry cake, all you need to do is blend the strawberries, mix the dry and wet ingredients in one bowl then bake!
FLAVOR: Incredible strawberry flavor using 4 cups of REAL strawberries! You don't have to use strawberry extract or flavoring!
TEXTURE: Fluffy and not dense! Some strawberry cakes are stodgy due to too much liquid and structural factors. However, I added extra baking agents and minimized the amount of liquid so you get a light and fluffy cake. This cake stays moist for days!
Simple ingredients to make this cake
Even though this cake is eggless and dairy-free, you'll only need a few basic pantry ingredients to make this cake!
Strawberries, either fresh or frozen. I tested both types of strawberries and the final cakes were similar. If possible, choose a sweet and bright-colored variety of strawberries as this helps with the flavor and color.
Dairy-free milk. This recipe uses less milk than regular vegan cakes because we have so much moisture from the strawberry puree!
Oil helps the cake stay moist and fluffy, compared to butter which can make a cake feel dry if it's not at room temperature.
Baking powder and soda. We're using double baking agents to counteract the high amount of fruit, which tends to weigh down a cake!
Beetroot powder or pink/red food coloring (optional). Without the powder or food coloring, the cake is a dull and pale pink color.
Brands of beetroot powder varies incredibly. When baking with beetroot powder, your cake batter might be a lovely pink color and your baked cakes could be anywhere from vibrant pink to an orange/brown. Alternatively, pink/red food coloring provides more consistent results where the batter is almost the same color as the baked cakes.
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Making the strawberry puree
If you're using frozen strawberries, allow them to fully defrost.
Then simply add all the strawberries to a food processor or blender and blend until it forms a puree and there aren't any more chunks!
Preparing the strawberry cake batter
First, I'd recommend making the cake batter in a large mixing bowl rather than using a stand mixer. This reduces the chance of over mixing the batter!
In a large mixing bowl, add all your dry ingredients and mix until combined. If you're using beetroot powder, mix it in as well.
Then add all your wet ingredients (including food coloring, if you're using). Then mix the batter until just combined! Make sure your mixture has no pockets of flour but avoid over mixing it.
The final mixture should be quite thick. This helps create a fluffier vegan strawberry cake without dense spots! A runnier batter results in a stodgy cake.
Baking the cake
This vegan strawberry cake bakes in around 30 minutes, give or take 5-10 minutes.
The cake layers are ready when you insert a skewer in the middle and it completely comes out clean. The cakes are very moist so we need to make sure they are completely baked through!
If you used beetroot powder, the cakes may darken after baking - this is normal! The surface of the cake is normally darker so don't stress. The middle of the cake is lighter in color!
How to decorate the strawberry cake
This vegan strawberry cake can be topped with:
- Vegan strawberry buttercream frosting or vanilla buttercream
- Vegan strawberry cream cheese frosting or vanilla cream cheese frosting
- Whipped dairy free cream only if you're making one layer of the cake. Whipped cream will not hold between layers of cake.
- Chocolate ganache
- Dusting of powdered sugar
Possible decorations include:
- Strawberries, either fresh or freeze-dried. Or any complementary fruit!
- Strawberry jam
- Chocolate shavings or shards
Customizing the cake recipe
Honestly, I haven't had great success with using 1:1 gluten-free flour blends or a combination of gluten-free flours without completely changing the recipe (which will really confuse my readers). The cake was often too dry or dense or could only be eaten on the day it was baked.
Instead, I'd recommend my 6 ingredients gluten-free strawberry cake which is super easy to make!
I haven't tried it myself so can't vouch for results. However, if you do, I'd strongly recommend using the grams measurements for the ingredients to minimize the chance of the coconut sugar throwing off the recipe. Also, the cake will be very brown if made with coconut sugar!
I wouldn't recommend beetroot juice as it's much less intense than the powder. The amount of juice/liquid you'll need to add to color the cake is enough to completely change the cake's texture (it'll be dense and might not bake through).
Whilst pink pitaya powder is a lovely color, I haven't had great success baking with it. For me, the color completely faded and it gave the cake a slightly rancid taste and smell.
Other vegan strawberry desserts
Vegan Strawberry Cake
- ~4 cups (480g) fresh or frozen strawberries, weighed without stems
Dry cake ingredients
Wet cake ingredients
- Note: I'd recommend using grams for this recipe, except for the smaller tablespoon/teaspoon measurements. Like all my recipes, this cake was tested using grams so I can't vouch for results using the cups measurement.
Preparing the fresh strawberry puree:
- Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.
Making the strawberry cake:
- Preheat the oven to 180°C (350°F). Line or grease 2 x 8 inch (20 cm) round cake pans.
- Add all the dry cake ingredients to a large-size mixing bowl and mix until there are no lumps. Add the strawberry puree and wet cake ingredients (with food coloring if using) to the bowl and fold until just combined. Be careful to not over mix the batter. Lumps in the cake batter are fine, as long as there aren't pockets of flour.
- Divide and pour the cake batter between your 2 cake pans.
- Bake the cakes for around 25-30 minutes or until you can insert a skewer in the middle of the cakes and it comes out clean. Let the cakes cool in the cake pans for around 10 minutes then cool on a wire rack.
To assemble the cake:
- When the cakes have completely cooled, slice the dome off one of the cakes. Place that cake on a serving plate.
- If you chilled your frosting, stir it a few times to make sure it’s smooth and soft. Spread or pipe around 1 cup of buttercream on the cake and place the remaining cake on top.
- Spread or pipe the remaining frosting on top. Decorate with fresh strawberries or as desired.
- Store the cake in an airtight container in the fridge until serving. Allow the cake to come to room temperature 30 minutes - 1 hour before serving. Leftovers will keep in the fridge for 5 days or in the freezer (without fresh strawberries) for 1 month.
- I haven't had much success substituting the all-purpose flour with 1:1 gluten free flour blends or a combination of gluten free flours without completely changing the recipe. Instead, I'd recommend my 6 ingredient gluten free strawberry cake which is super easy to make!
- Depending on your brand of beetroot powder, 1-2 tablespoons is enough to create a light-pink colored cake. If your beetroot powder is old, you can add up to 3-4 tablespoons of powder. If you add more powder, I'd recommend adding extra milk (around 30 grams) as the powder is very absorbent.
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