I still remember the first time I decided to bake a cake just for myself—a whimsical afternoon when all I craved was a slice of something sweet and fresh. As I wandered through the farmers' market, the bright, luscious strawberries caught my eye, their sweet aroma wafting through the air. It sparked an idea that turned into my beloved Small-Batch Vegan Strawberry Cake. This recipe is perfect for those moments when you want a delightful treat without the commitment of a whole cake—ideal for small gatherings or quiet evenings at home. And it’s special because it’s entirely plant-based, yet bursting with the vibrant flavor of fresh strawberries, complemented by a luscious frosting that makes each bite melt in your mouth. Plus, it's so versatile—you can play with different frostings or fillings, depending on what you have on hand. Trust me, this cake isn’t just for vegans; it’s a buttery, berry-infused dream that everyone will enjoy!
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Why is Small-Batch Vegan Strawberry Cake so popular?
Imagine this: a fluffy, moist cake that perfectly balances sweetness with the natural tang of strawberries. The appeal of this Small-Batch Vegan Strawberry Cake lies in its effortless charm and the fact that it caters to both vegan diets and those who love a good dessert. It’s a cake that’s ideal for cozy family dinners or casual brunches with friends, where you want a treat but don’t want leftovers hanging around for days. The vibrant color and delightful toppings make it a showstopper on any table. Plus, with variations like lemon buttercream frosting or raspberry-filled layers, the creative possibilities are endless! For a delightful touch, serve it with a side of fresh fruit or plant-based ice cream.
Small-batch Vegan Strawberry Cake Ingredients
Here’s everything you need to create your delightful Small-batch Vegan Strawberry Cake!
For the Cake
• Strawberries – Fresh or frozen, blended into a puree to provide moisture and flavor.
• All-purpose plain flour – Use the spoon and level method for accurate measuring to avoid a dry cake.
• Granulated sugar – Sweetens the cake beautifully without overpowering the strawberries.
• Baking powder – Acts as a leavening agent to give the cake its fluffy texture.
• Salt – Enhances the cake's flavor and balances the sweetness.
• Neutral flavored oil – Adds moisture and tenderness to your cake.
• Dairy-free milk – Helps combine dry ingredients; use room temperature for best results.
• Apple cider vinegar or lemon juice – Reacts with the baking powder to promote leavening.
• Vanilla extract – Offers a lovely warmth and flavor to the cake.
• Pink gel food coloring – To enhance the cake’s vibrant pink hue; use sparingly!
For the Frosting
• Vegan Strawberry Frosting – This luscious frosting adds a decadent touch to your cake.
For the Filling
• Strawberry or raspberry preserves – For an optional filling that adds a layer of fruitiness; should be thick, not runny.
For Garnishing
• Fresh strawberries or other fresh berries – Use these for a beautiful and appetizing finish to your cake.
Step-by-Step Instructions for Small-Batch Vegan Strawberry Cake
- Prepare the Strawberry Puree Blend fresh or frozen strawberries until smooth, ensuring you have about 1 cup of puree. This step is crucial because the strawberry puree not only imparts wonderful flavor but also provides moisture, making the cake delightfully tender. Set the puree aside while you move on to the next steps.
- Preheat the Oven Preheat your oven to 350°F (180°C). Grease and line two 6-inch round cake pans with parchment paper to prevent sticking. Proper preheating ensures even baking and helps the cake rise beautifully, giving it that perfectly fluffy texture we all adore.
- Mix Dry Ingredients In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt until combined. This step allows the ingredients to mix evenly, providing a consistent structure. Remember to measure the flour using the spoon and level method to avoid a dry cake!
- Combine Wet Ingredients Add the strawberry puree along with ½ cup of neutral flavored oil, 1 cup of dairy-free milk (at room temperature), 1 tablespoon of apple cider vinegar or lemon juice, and 1 teaspoon of vanilla extract to the bowl. Stir until just combined, being careful not to overmix. Overmixing can create a dense cake, so gentle stirring is your best friend here!
- Bake the Cakes Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Place them in the preheated oven and bake for about 20-23 minutes. The cakes are done when a toothpick inserted in the center comes out clean, and the tops are lightly golden. This step is essential for achieving that beautiful rise and fluffiness.
- Cool the Cakes Once baked, remove the pans from the oven and let them cool in the pans for 10 minutes. After that, carefully transfer the cakes to a wire rack to cool completely. Cooling in the pans first helps the cake set, making it easier to remove without crumbling later.
- Level and Fill the Cake Once cooled, trim the tops of the cakes to level them if necessary. Place one cake layer on a plate, spread a layer of frosting on top, and add your choice of strawberry or raspberry preserves if using. Creating a dam of frosting around the edge will keep the filling from spilling out when you add the second layer.
- Frost and Garnish Place the second cake layer on top and frost the entire cake with the remaining vegan strawberry frosting. For an artistic touch, garnish with fresh strawberries or other berries on top. This not only enhances the cake's visual appeal but also adds an extra layer of flavor and freshness.
- Store Properly Keep the cake in an airtight container at room temperature until serving. If you have leftovers, refrigerate them for 2-3 days. Always allow the cake to come to room temperature for 1-2 hours before serving to fully enjoy its soft, moist texture. This makes each slice taste just as delightful as the first!
Turn It Into A Party!
Imagine serving a delightful Small-Batch Vegan Strawberry Cake at your next gathering! Its vibrant colors and heavenly strawberry flavors will charm your guests, making it a true crowd-pleaser! Perfect for sharing, this cake pairs beautifully with a selection of chips or crispy crackers to balance the sweetness. I can’t wait for you to experience the joy it brings! 😉 A few tips if serving for a crowd:
- Make it ahead: Prepare the cake a day in advance and store it in an airtight container to let the flavors meld! (Just remember to let it come to room temperature before serving for the best texture!)
- Set up a cake station: Offer different frosting options, like lemon buttercream or raspberry jam, so guests can personalize their slices! (It adds fun and interaction to the dessert table!)
- Keep it warm: If possible, maintain room temperature for serving; a cozy warm cake always feels more inviting! (If you're serving outside, ensure it's protected from the sun and keep the frosting from melting!)
I can't wait to see how you elevate your next celebration with this gorgeous cake! 🎉
Tips for making the most flavorful Small-Batch Vegan Strawberry Cake
- Strawberry Puree: Use fresh if possible: Fresh strawberries give a vibrant flavor and moisture that's hard to replicate with frozen ones. If you opt for frozen, make sure they’re completely thawed and drained to avoid excess water in your batter.
- Flour Measurement: Don’t skip the spoon and level method: Accurate measuring of flour is crucial for achieving a light and airy cake. This method prevents you from packing the flour down and using too much, which can lead to a dense texture.
- Mix Gently: Avoid overmixing the batter: Overmixing can develop gluten, resulting in a dry, bread-like cake. Stir until just combined—aim for a few lumps to keep that delicate crumb.
- Room Temperature Ingredients: Room temperature is best: Using ingredients like dairy-free milk and strawberry puree at room temperature helps the batter come together smoothly and ensures even baking, resulting in a moist cake.
- Use Cake Strips: Prevent doming with cake strips: If you have cake strips, use them! They help maintain even temperatures around the pan, resulting in a flatter bake without unsightly domes or over-browned edges.
- Frosting Variations: Get creative with frostings: My favorite twist is using strawberry cream cheese frosting or a zingy lemon buttercream for a refreshing contrast to the sweetness of the cake. Don't be afraid to experiment with flavors!
What to Serve with Small-Batch Vegan Strawberry Cake?
Indulging in a slice of this decadent cake is just the beginning; let’s transform it into a delightful meal experience.
- Fresh Fruit Salad: A light and refreshing mix of seasonal fruits complements the sweet strawberry flavor beautifully and adds a burst of color to the table.
- Coconut Whipped Cream: This airy topping adds a creamy richness that enhances each bite, making your cake feel even more indulgent and luxurious.
- Lemon Sorbet: The tartness of lemon sorbet contrasts perfectly with the sweet cake, providing a bright, palate-cleansing balance that’s simply delightful.
- Herbal Iced Tea: A refreshing herbal tea like hibiscus or mint pairs wonderfully with the dessert, elevating the fruitiness and adding a refreshing note.
- Chocolate Drizzle: A simple drizzle of vegan chocolate ganache can elevate your cake to a whole new level of decadence, making it irresistible.
- Vegan Ice Cream: Serve a scoop of your favorite dairy-free ice cream alongside for a cool, creamy contrast that takes this sweet treat to the next level.
- Roasted Nuts: Crunchy roasted almonds or walnuts can add texture and an earthy depth to your dessert spread, enhancing the cake’s flavors beautifully.
- Almond Milk Latte: A warm and creamy almond milk latte mirrors the cake's nutty undertones, creating a cozy pairing that feels like a café experience at home.
Substitutions
Can't find a few of these ingredients? No problem! They can easily be replaced with the suggestions below:
- Strawberries: Replace with ¼ cup freeze-dried strawberry powder. This gives a concentrated flavor without the moisture of fresh strawberries.
- All-purpose plain flour: Replace with 1 ½ cups almond flour (for a gluten-free option). Note that the cake may be denser, so consider adding an extra ¼ teaspoon of baking powder.
- Granulated sugar: Replace with ½ cup coconut sugar. This will add a subtle caramel flavor that pairs wonderfully with strawberries.
- Dairy-free milk: Replace with ¾ cup unsweetened almond milk or oat milk. Both options will keep the cake moist and delicious.
- Apple cider vinegar or lemon juice: Replace with 1 tablespoon white vinegar. This will also work perfectly with the baking powder to achieve that light texture.
How to Store and Freeze Small-batch Vegan Strawberry Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 1 day before serving to maintain freshness.
Fridge: If you have leftovers, refrigerate the cake for 2-3 days in an airtight container. Allow the cake to come to room temperature for 1-2 hours before serving for the best flavor.
Freezer: To freeze, wrap the cooled cake layers individually in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: If you prefer warm cake, simply microwave individual slices for 10-15 seconds, just until warmed through, for a delightful treat!
Small-batch Vegan Strawberry Cake Recipe FAQs
How do I select the best strawberries for this cake?
Absolutely! When choosing strawberries, look for berries that are vibrant in color with a glossy sheen. Avoid any that have dark spots or are overly soft. Fresh strawberries will yield the best flavor and moisture; if using frozen, ensure they are fully thawed and well-drained to prevent excess water in your batter.
How should I store the Small-batch Vegan Strawberry Cake?
To maintain freshness, store the cake in an airtight container at room temperature for up to 1 day before serving. If you have leftovers, it's best to refrigerate them for 2-3 days. Just let the cake sit at room temperature for 1-2 hours before serving to bring back that delightful softness.
Can I freeze the Small-batch Vegan Strawberry Cake?
Yes, you can! To freeze, wrap the cooled cake layers individually in plastic wrap followed by aluminum foil. This will help prevent freezer burn. The cake can be stored this way for up to 2 months. When you're ready to enjoy it, thaw in the refrigerator overnight before serving for the best texture.
What if my cake flops and doesn’t rise properly?
Oh no! If your cake doesn’t rise, it could be due to improperly measured flour or expired baking powder. Remember to use the spoon and level method for measuring flour and check the expiration date on your baking powder! If your cake comes out dense, it likely was overmixed. Mix just until combined for a fluffy cake.
Can this recipe accommodate dietary restrictions or allergies?
Definitely! This Small-batch Vegan Strawberry Cake is already dairy-free, but if you or someone has nut allergies, be sure to choose a nut-free dairy alternative for the milk. As for eggs, this recipe is naturally egg-free since it’s vegan. Enjoy this lovely treat without worry!
Irresistibly Easy Small-Batch Vegan Strawberry Cake Recipe
Ingredients
- 1 cup fresh or frozen strawberries pureed
- 1 ½ cups all-purpose plain flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup neutral flavored oil
- 1 cup dairy-free milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
- pink gel food coloring to taste
- Vegan Strawberry Frosting for topping
- Strawberry or raspberry preserves optional filling
- Fresh strawberries or other berries for garnish
Instructions
- Blend fresh or frozen strawberries until smooth, ensuring you have about 1 cup of puree. Set aside.
- Preheat your oven to 350°F (180°C). Grease and line two 6-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the strawberry puree, oil, dairy-free milk, vinegar, and vanilla extract. Stir gently until just combined.
- Divide the batter between prepared pans and bake for 20-23 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Level the cakes if needed, add frosting and optional preserves between layers, then place the second layer on top.
- Frost the top and sides with remaining frosting and garnish with fresh berries.
- Store in an airtight container at room temperature until serving.
Notes
- Use fresh strawberries for the best flavor.
- Accurate measurement of flour is crucial.
- Avoid overmixing the batter.
- Use room temperature ingredients for better mixing.
- If available, use cake strips for even baking.
- Experiment with different frosting flavors.
