Name: Vegan Strawberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: ~4 cups (480g) fresh or frozen strawberries, weighed without stems; 3 cups (375g) all-purpose plain flour (see note 1 for gluten free option); 1 cup (200g) granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; Pinch of salt; ⅓ cup (85g) dairy-free milk; ½ cup (125g) neutral flavored oil; 1 tablespoon apple cider vinegar or lemon juice; 1 teaspoon liquid pink food color or 1-2 tablespoons beetroot powder (add powder with dry ingredients, see note 2); 1 teaspoon vanilla extract (optional); 1 – 1 ½ batches Vegan Strawberry Frosting OR; 1 batch Vegan Strawberry Cream Cheese Frosting; 1 cup (120g) fresh strawberries or other fresh berries

Jump to Recipe· 4.3 from 54 reviews

If you’re craving something irresistibly fresh, fruity, and utterly delightful, this Vegan Strawberry Cake Recipe is your new best friend in the kitchen. Bursting with vibrant strawberry puree and topped with luscious frosting, this cake not only dazzles the eyes with its lovely pink hue but also delights the palate with its light, moist crumb. It’s a wonderfully simple yet impressive dessert that anyone—vegan or not—will adore. Whether you’re celebrating a special occasion or just wanting to treat yourself, this Vegan Strawberry Cake Recipe is a sweet hug in cake form that you’ll want to make again and again.

Ingredients You’ll Need

The image shows seven small white bowls arranged on a white marbled surface, each containing a different ingredient for baking. The largest bowl is filled with light beige flour that has a soft, powdery texture, placed near the top right. To its left is a smaller bowl filled with bright red fresh or frozen strawberries, sliced and textured with frost. Below the strawberries is a white bowl filled with fine white sugar crystals. Next to the sugar bowl are two tiny white bowls, one with white baking agents like baking powder and soda, and the other filled with deep magenta beetroot powder or food coloring. To the right of these is a small transparent green bowl containing clear yellow oil. Finally, there is a small white bowl holding a light beige creamy dairy-free milk. Everything is neatly arranged with clear labeling, set on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role. From the fresh strawberries that bring natural sweetness and stunning color, to the simple dry and wet cake essentials that create a fluffy texture, you’ll love how each component comes together effortlessly for perfect results every time.

Fresh or frozen strawberries (~4 cups/480g): The heart of the cake, providing juicy, vibrant strawberry flavor and color when pureed.
All-purpose plain flour (3 cups/375g): Creates structure and lightness; note, gluten-free substitutions are tricky here.
Granulated sugar (1 cup/200g): Sweetens the cake just right without overpowering the natural fruit.
Baking powder (1 tbsp): Gives the cake a lift, making it delightfully fluffy.
Baking soda (1 tsp): Works with the vinegar for gentle rising and tender crumb.
Pinch of salt: Enhances overall flavor and balances sweetness.
Dairy-free milk (⅓ cup/85g): Adds moisture and keeps the cake soft.
Neutral flavored oil (½ cup/125g): Provides fat essential for moistness without adding competing flavors.
Apple cider vinegar (1 tbsp): Reacts with the baking soda to ensure a perfect rise.
Liquid pink food color (1 tsp) or beetroot powder (1-2 tbsp): For that iconic, cheerful strawberry-pink tone in your cake.
Vanilla extract (1 tsp, optional): Adds a warm, sweet aroma that complements the strawberries beautifully.
Vegan Strawberry Frosting or Vegan Strawberry Cream Cheese Frosting: To decorate and add a luscious finish.
Fresh strawberries (1 cup/120g): For an inviting garnish that makes the cake look as good as it tastes.

How to Make Vegan Strawberry Cake Recipe

Step 1: Prepare the Strawberry Puree

Begin by blending your fresh or frozen strawberries in a food processor or blender until completely smooth. This luscious puree brings the natural berry goodness straight into the batter, infusing every bite with fruity brightness. Set it aside while you get to the next step.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and if using, beetroot powder for color. This combination of dry ingredients ensures your cake will rise beautifully and have the perfect texture.

Step 3: Add Wet Ingredients to the Dry Mix

Pour in the strawberry puree along with the dairy-free milk, neutral oil, apple cider vinegar, vanilla extract, and liquid pink food coloring if you’re using it instead of beetroot powder. Gently fold everything together just until combined – a few lumps are okay! Overmixing can make your cake dense, and we want light, tender layers bursting with strawberry charm.

Step 4: Bake Your Cakes

Divide the batter evenly between two greased or parchment-lined 8-inch round cake pans. Bake in a preheated oven at 180°C (350°F) for 25 to 30 minutes, or until a toothpick inserted right in the center comes out clean. After baking, let the cakes cool for about 10 minutes in the pans before transferring them to a wire rack to cool completely.

Step 5: Assemble the Vegan Strawberry Cake

Once cooled, trim the dome off one cake layer for a flat surface. Place it on your serving plate and spread about one cup of your chosen vegan strawberry frosting evenly across the top. Gently place the second cake layer on top, then use the remaining frosting to cover the top and sides. You’re almost there—just add a stunning garnish to finish!

How to Serve Vegan Strawberry Cake Recipe

The image shows a two-layer round cake on a white plate. The cake layers are brown with a smooth texture. Between the layers and on top is a thick layer of pink frosting with a slightly whipped look. On the top layer, there are fresh red strawberries, some cut in half, with green tops. Small white round sprinkles are scattered over the strawberries and frosting. The cake is placed on a white marbled surface, with some strawberries and a jar with red berries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries sliced or whole are classic and unbeatable for a reason—they add vibrant color and a juicy bite that perfectly complements the creamy frosting. You can also mix in fresh raspberries or blueberries for a berry medley that’s just as beautiful as it is tasty.

Side Dishes

This cake pairs wonderfully with a scoop of vegan vanilla ice cream or a refreshing berry sorbet to elevate your dessert experience. For a simple touch, serve alongside a cup of fresh herbal tea or sparkling lemonade to balance the sweetness with citrusy brightness.

Creative Ways to Present

Try piping decorative swirls of frosting with a star tip or building mini layers in clear dessert glasses for an elegant strawberry parfait vibe. Adding edible flowers or a light dusting of powdered sugar can also turn your Vegan Strawberry Cake Recipe into a stunning centerpiece that wows your guests.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake fresh by storing it in an airtight container in the refrigerator. The layers will stay moist, and the flavors will deepen after resting overnight. Just remember to take it out about half an hour before serving to let it come back to room temperature.

Freezing

If you want to enjoy your Vegan Strawberry Cake Recipe later, freeze it without the fresh strawberry garnish to avoid sogginess. Wrap each cake layer tightly in plastic wrap, followed by foil, and freeze for up to one month. Thaw in the refrigerator before assembling and frosting.

Reheating

For the best texture, avoid reheating this cake. Instead, let it thaw slowly at room temperature or in the fridge. The cake is at its most delicious when served cool or at room temperature, letting that fresh strawberry flavor shine through.

FAQs

Can I use frozen strawberries instead of fresh ones?

Absolutely! Frozen strawberries work perfectly for the puree. Just thaw them first and drain any excess liquid if needed to avoid a too-wet batter.

Is this Vegan Strawberry Cake Recipe gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free. If you need a gluten-free version, I recommend trying my special gluten-free strawberry cake recipe tailored for that.

Do I have to use food coloring in the cake?

Food coloring isn’t essential, but it enhances the strawberry pink color beautifully. Beetroot powder is a natural alternative but can sometimes affect the final cake’s color unpredictably.

Can I substitute the oil for something else?

Neutral oils like sunflower or canola work best. You could try melted coconut oil, but it may impart a slight coconut flavor to your cake.

How long does this cake stay fresh?

When stored properly in the fridge, your Vegan Strawberry Cake Recipe will stay fresh for up to five days. Just be mindful of the fresh strawberry topping, which is best eaten within a day or two.

Final Thoughts

This Vegan Strawberry Cake Recipe is such a joyful treat to make and share. Its balance of fresh strawberries, moist crumb, and creamy frosting is pure magic. I can’t wait for you to try this recipe and experience the cheerful, homemade sweetness that makes every occasion a little brighter. Happy baking!