Irresistible Small-batch Vegan Strawberry Cake Recipe

Imagine sinking your fork into a slice of Small-batch Vegan Strawberry Cake, where the sweet scent of ripe strawberries dances through the air. The moist layers promise a melt-in-your-mouth experience that will make your taste buds sing! In every bite, you’ll find a delightful balance of fruity freshness and fluffy cake, making it the perfect treat for any occasion.

This recipe brings back fond memories of summer picnics with friends, where laughter echoed around the blanket as we indulged in this scrumptious dessert. It’s ideal for birthdays, garden parties, or just because you deserve a sweet pick-me-up. Get ready to experience an explosion of flavors that will leave you dreaming about this cake long after the last crumb is gone!

Baking this cake always invites joy and excitement from my friends who can’t resist its tempting aroma wafting through the kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose bright red berries for the best flavor; they should be firm but not too hard.

• All-purpose Flour: Standard flour works well, but you can substitute gluten-free flour if needed.

• Coconut Sugar: I prefer coconut sugar for its caramel-like sweetness and lower glycemic index.

• Baking Powder: Check that it’s fresh for optimal rising; expired baking powder can lead to sad, flat cakes.

• Almond Milk: Unsweetened almond milk adds moisture without overpowering flavors; feel free to use your favorite plant-based milk.

• Apple Cider Vinegar: It reacts with baking soda for fluffiness; don’t skip this ingredient!

• Vegetable Oil: Use a neutral oil like canola or grapeseed oil; it helps keep the cake moist.

• Vanilla Extract: Real vanilla extract adds depth and enhances overall flavor; it’s worth splurging on quality here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans with vegan butter or cooking spray to help prevent sticking. Line the bottoms with parchment paper for extra assurance.

In a mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and a pinch of salt until combined. The mixture should look airy and inviting—just like your future cake!

In another bowl, combine almond milk and apple cider vinegar. Allow it to sit for about 5 minutes until it curdles slightly—this mimics buttermilk’s tanginess and contributes to a tender crumb.

Add vegetable oil and vanilla extract to the milk mixture. Stir gently until well blended. Gradually add this wet mixture into your dry ingredients while folding carefully until just combined—don’t overmix! We want fluffy layers here.

Now gently fold in your chopped fresh strawberries. The batter should be speckled with berry goodness! Pour equal portions into each prepared cake pan and smooth the tops with a spatula.

Bake in your preheated oven for 25-30 minutes or until golden brown. A toothpick inserted in the center should come out clean—resist the urge to peek too early!

Once baked, remove from the oven and let them cool in pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting—patience is key here!

Prepare your favorite vegan frosting while waiting (or snag some from the store if you’re feeling lazy). Once cooled, spread frosting generously between layers and on top of your cake. Top with additional strawberries if desired for ultimate presentation!

Slice yourself a piece of this Small-batch Vegan Strawberry Cake and enjoy every bite while basking in the compliments from family and friends—it’s bound to be a hit!

Perfecting the Cooking Process

Start by preheating your oven and prepping your ingredients. Mix the wet ingredients first, then gradually add the dry ones for a smooth batter. This sequence ensures even mixing and a fluffier cake.

Add Your Touch

Consider swapping in almond milk for an added nutty flavor or using coconut oil instead of vegetable oil for richness. You can even fold in some chopped nuts or chocolate chips for an extra surprise.

Storing & Reheating

Keep your small-batch vegan strawberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it and reheat slices briefly in the microwave before serving.

Baking this cake reminds me of summer picnics with friends, where laughter and sweet treats mingled under sunny skies. Everyone adored this strawberry delight!

FAQ

Can I use frozen strawberries in this small-batch vegan strawberry cake?

Yes, but fresh strawberries yield better texture and flavor.

Is this recipe gluten-free?

No, but you can substitute all-purpose flour with gluten-free blends.

How do I make the frosting creamy?

Use vegan butter and beat it well with powdered sugar until smooth and fluffy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Small-batch Vegan Strawberry Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Small-batch Vegan Strawberry Cake is a delightful treat that captures the essence of summer with its moist layers and fresh strawberry flavor. Perfect for birthdays, picnics, or just because, this easy-to-make cake is sure to impress friends and family alike. With a balance of fruity sweetness and fluffy texture, every bite is a celebration of flavors that will have you reaching for seconds!

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped

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Instructions

1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together flour, coconut sugar, baking powder, and salt.
3. In another bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes. Add oil and vanilla, then mix well.
4. Gradually combine wet ingredients with dry ingredients until just mixed. Gently fold in strawberries.
5. Divide batter into prepared pans and smooth tops. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
6. Cool in pans for 10 minutes before transferring to wire racks to cool completely before frosting.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 160
• Sugar: 9g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg