Irresistibly Easy Small-Batch Vegan Strawberry Cake Recipe
A delightful Small-batch Vegan Strawberry Cake that's perfect for small gatherings, featuring fresh strawberries and a luscious frosting.
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Servings: 8 servings
Calories: 200kcal
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.
Nutrition
Serving: 1slice | Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 150mg | Fiber: 2g | Sugar: 15g