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Vegan strawberry cake on plate with slice of cake lifted out revealing fluffy pink texture.
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4.97 from 57 votes

Vegan Strawberry Cake

Easy vegan strawberry cake packed with flavor and fresh strawberries! This eggless cake uses just 7 key ingredients (plus the frosting) and can be prepared in 1 bowl. It's perfect for Valentine's Day.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Cuisine: American, Vegan
Servings: 16 people
Author: Anthea

Ingredients

Strawberry Puree

  • ~4 cups (480g) fresh or frozen strawberries, weighed without stems

Dry cake ingredients

Wet cake ingredients

To decorate (or as desired, note 2 for suggestions)

Instructions

  • Note: For the best results, I recommend using grams to measure the ingredients, especially the flour and strawberries. Alternatively, use the spoon and level method to measure the flour. Use a spoon to add flour to a measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in a dense cake.

Prepare the fresh strawberry puree:

  • Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.

Make the strawberry cake:

  • Preheat the oven to 180°C (350°F). Grease or line 2 x 8 inch (20 cm) round cake pans with parchment paper.
  • Add all the dry cake ingredients to a large 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 overmix 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. They're ready when you can insert a toothpick in the middle and it comes out clean. Let the cakes cool in their pans for around 10 minutes then remove them to cool on a wire rack.

To assemble the cake:

  • When the cakes have completely cooled, slice off the dome of one cake. 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 frosting on the cake and place the remaining cake on top.
  • Spread or pipe the remaining frosting on top. Garnish 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.

Notes

  1. 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!
  2. For the most consistent and reliable results, I'd recommend pink/red food coloring. When using food dye, the color of your cake batter will be similar to the color of the baked cake. Alternatively, beetroot powder doesn't always bake well (this depends on the brand and how old is the powder). Cake batter that is colored with beetroot powder may be a lovely pink but the baked cake could be anywhere from vibrant pink to orange/brown in color.

Nutrition

Serving: 1slice without frosting | Calories: 222kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Sodium: 155mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!