Vegan Strawberry Cake

Vegan Strawberry Cake

This vegan strawberry cake is made with coconut sugar, fresh strawberries, and is very easy to make!

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Can you put strawberries in a cake? Yes, of course you can! Vegan strawberry cake is a delicious dessert that you can enjoy all summer, or all yearlong. Use fresh or frozen strawberries for this tasty vegan cake–it’s up to you! Either way, you’ll end up with a delicious vegan strawberry cake that is moist, low-sugar, and deliciously dairy free.

Making strawberry cake from scratch is no different than making any vegan cake from scratch, except you will need to add a pureed strawberry reduction to this cake so you get that tasty strawberry flavor. Making this pureed strawberry reduction is easy–all you have to do is blend up 1 lb of strawberries, and then cook the puree on the stove for a few minutes to take out some of the moisture.

You’ll also want to set some of this reduction aside for your vegan strawberry frosting! The recipe for the strawberry reduction and the strawberry frosting are below.

What size cake does this make?

This recipe is for a small 6” cake pan, but you can certainly make this in an 8” cake pan as well–just adjust the baking time to about 25-30 minutes.

What frosting should you use for strawberry cake?

Personally, I think strawberry cake goes best with strawberry frosting! The recipe for easy homemade strawberry buttercream frosting is below. You can also use the strawberry frosting as a filling for this strawberry cake.

Can you make strawberry cake with frozen strawberries?

Yes, you can certainly make this strawberry cake with frozen or fresh strawberries! If you are using frozen strawberries, just be sure to thaw them first before you start making the strawberry reduction.

How long do strawberries last on a cake?

If you choose to decorate your cake with fresh strawberries, they will stay fresh on the cake for 1-2 days. Because this cake does not contain any dairy or eggs, it can be stored on the counter and stay fresh for about 3-4 days without refrigeration. I recommend removing the strawberries from the cake and storing them in the fridge separately from the cake if you choose to add fresh strawberries as decoration.

How do you make the strawberry reduction?

To make the strawberry reduction, add 1 lb of fresh or frozen (but thawed) strawberries to a food processor and blend until it forms a puree. Add this to a small pot and cook over medium heat for about 10-15 minutes, until the puree is reduced by about half. Remove from the heat and allow to cool completely before using.

Can this strawberry cake be left out?

Because this vegan strawberry cake does not contain any dairy or eggs, it can be stored on the counter and stay fresh for about 3-4 days without refrigeration. If you choose to add fresh strawberries as decoration, I recommend removing the strawberries from the cake and storing them in the fridge separately from the cake.

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Vegan Strawberry Cake

Prep time: 25 MinCook time: 45 MinInactive time: 8 HourTotal time: 9 H & 10 M

This vegan strawberry cake is made with coconut sugar, fresh strawberries, and is very easy to make!

Ingredients

Strawberry Cake

• 4 tbsp vegan butter, softened
• 2 tsp vanilla
• 1/2 c coconut sugar
• 1/4 c strawberry reduction* (see notes)
• 1/3 c unsweetened applesauce
• 1/3 c non-dairy milk
• 1 tsp apple cider vinegar
• 1 3/4 c all-purpose flour
• 2 tsp baking powder
• 3/4 tsp baking soda

Strawberry Buttercream

• 1/2 c vegan butter, softened
• 1-2 tbsp strawberry reduction* (see notes)
• 2-3 c powdered sugar, sifted
• pinch of salt

Instructions

Strawberry Cake

1. Mix the non-dairy milk and the apple cider vinegar together to make vegan buttermilk. Set aside.
2. Preheat oven to 350F. Grease a 6″ cake pan.**
3. In the bowl of a stand mixer, cream the vegan butter and coconut sugar for 2 mins, until fluffy.
4. Add in the applesauce, strawberry reduction, and vanilla. Mix until combined.
5. Add in the dry ingredients, and then the vegan buttermilk, and mix until there are no more dry streaks. Don't overmix!
6. Pour batter into the cake pan and bake for about 45-50 mins, or until the toothpick inserted in the middle comes out clean.
7. Remove cake from the oven and allow to cool completely before frosting.

Strawberry Frosting

1. Add the softened butter to the stand mixer and beat until light and fluffy, about 3 minutes.
2. Add in the strawberry reduction, vanilla, and a pinch of salt.
3. Add in the powdered sugar and beat until just combined, starting with the lesser amount. Add a bit more powdered sugar if the consistency is too thin.
4. Turn up the power and beat on medium-high speed for another 2-3 minutes, until frosting is nice and fluffy.

Assembly

1. Slice the cooled cake in half, and generously frost the middle and top of the cake.
2. Decorate with fresh strawberries!

Notes

*To make the strawberry reduction, add 1 lb of fresh or frozen (but thawed) strawberries to a food processor and blend until it forms a puree. Add this to a small pot and cook over medium heat for about 10-15 minutes, until the puree is reduced by about half. Remove from the heat and allow to cool completely before using.

**I use a 6"x3" cake pan for this recipe, however you can also bake this in an 8" cake pan, just reduce the baking time to about 25-30 minutes.

Inspired by: The Banana Diaries

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