Vegan Strawberry Cake

This vegan strawberry cake recipe uses fresh strawberries to make a light, fluffy, refreshing cake enveloped in strawberry frosting. I love how simply it comes together! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 143kcal

Author Arman Liew

Ingredients

1 cup strawberries blended and pureed
1 1/2 cups all purpose flour use gluten free, if needed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup confectioners sugar
1/2 cup canola oil or any oil of choice
1/2 cup dairy free yogurt can use any plain or vanilla yogurt

Frosting

8 ounces vegan cream cheese
1/2 cup vegan butter
4 cups confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon red food coloring optional

Instructions

Preheat oven to 180C/350F. Line 2 8-inch pans with cooking spray and set aside.
Using a high speed blender or food processor, blend your strawberries until a pureed texture.
In a large mixing bowl, combine your flour, baking soda, and baking powder and mix well.
In a separate bowl, mix together the powdered sugar, oil, yogurt, and strawberries, and mix until combined and creamy. Gently fold through your dry mixture, and mix until just combined.
Distribute the cake batter amongst the two cake pans. Bake the cakes for 20-25 minutes, until a skewer comes out just clean. Remove from the oven and allow to cool in the pans completely. Once cool, remove from the pans and frost, if desired.
To make the frosting, combine the vegan cream cheese and vegan butter and beat until fluffy. Add half the confectioners sugar and continue beating. Add the vanilla and the remaining confectioners' sugar and beat until smooth. If using food coloring, stir that through at the end.

Video

Notes

TO STORE: Leftover strawberry cake should be stored in an airtight container at room temperature for 2-3 days. To keep it fresher for longer, keep it in the fridge for up to 2 weeks.

TO FREEZE: Wrap leftover cake slices in parchment paper and store them in a freezer-safe container for up to 6 months.

Nutrition