Vegan Strawberry Cake

This vegan strawberry cake starts with a vanilla cake batter, with fresh chunky strawberries throughout, topped with a coconut whipped cream frosting, and fresh strawberries. It’s light, decadent, and irresistible!

Sometimes you’re just in the mood for cake, am I right? Now, mostly I go for anything and everything chocolate.

However, it’s strawberry season, and I couldn’t let that pass by without an absolutely irresistible strawberry plant-based dessert!

This cake is based on my vegan blueberry cake recipe. However this recipe is topped with fresh coconut whipped cream and fresh strawberries, with chunks of strawberries running throughout the cake.

This recipe is simple to make. No fancy technique or ingredients. It’s one layer with a simple frosting (more like a whipped topping) and fresh strawberries for decoration.

I think of it as somewhat a cross between a cake and a shortcake. A vegan strawberry shortcake is made with a fluffy white biscuit, whipped cream, and sliced strawberries.

This cake is different in that it has a vanilla base, dotted with fresh strawberries throughout. But like a shortcake it is topped with a whipped coconut cream topping and fresh strawberries.

While most of my recipes contain only whole food ingredients, I have found that sometimes when it comes to vegan baking it’s a challenge to make a cake that’s moist and fluffy with only whole food ingredients.

Therefore this recipe is somewhat of a compromise between the two. It uses regular all purpose flour, coconut oil, and organic cane sugar.

When you make too many substitutions you can end up with a dense flat cake. So enjoy a slice and share with your family.

We all deserve a little something sweet and special every once and awhile!

If you’re looking for a whole food plant-based strawberry recipe try my chia strawberry jam, vegan vanilla pudding with fresh berries, or vegan chocolate covered strawberries!

Why you’ll love this vegan strawberry cake…

• Light and fluffy vanilla cake
• Simple coconut whipped cream frosting
• Intense strawberry flavor
• A cross between a cake and a shortcake
• Only 15 minutes of prep and 25 minutes to bake
• An easy recipe for first time bakers

Ingredients You Need

Cake

• All Purpose Flour-Using an all purpose flour is lighter than a whole wheat or white whole wheat flour. This results in a lighter cake texture. You could also use cake flour for an even fluffier texture.
• Soy Milk-Use unsweetened soy milk. You could also use another type of plant-milk, however I’ve found that soy milk works best for this recipe.
• Apple Cider Vinegar-Using apple cider vinegar coupled with the soy milk creates a vegan buttermilk. The vinegar also helps the cake leaven.
• Baking Powder and Baking Soda-Using a combination of baking powder and baking soda helps the cake rise.
• Organic Cane Sugar-Alternative sugars cause the cake to have a darker brown appearance which is why I opted for organic cane sugar.
• Vegetable or Canola Oil-Using oil in this recipe gives the cake needed moisture. You could also use a fractionated coconut oil.
• Vanilla Extract-The vanilla extract gives this recipe it’s vanilla flavor. You can add vanilla powder for an even more intense vanilla flavor.
• Fresh Strawberries-Chop the fresh strawberries into a small chunks. Reserve 6-10 strawberries for decoration.

Whipped Topping

• Coconut Cream-In order to make this whipped topping you’ll need to do a little preparation the night before. Place your can of coconut cream in the back of your refrigerator for at least 24 hours. This helps the cream rise to the top of the can. You’ll then remove only the cream, leaving the water in the can.
• Powdered Sugar-Use more or less than the recipe calls for depending on how sweet you want it. I used a ¼ cup.

Tools and Equipment You Need

• Mixing Bowls
• Measuring Cups and Spoons
• 9 inch Cake Pan
• Hand or Stand Mixer

How to Make Vegan Strawberry Cake

Prepare the cake:

Step 1: Preheat oven to 350 F. Combine soy milk with apple cider vinegar. Set aside for 10 minutes.

Step 2: Chop 1 cup of diced strawberries.

Step 3: Sift flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.

Step 4: In a medium mixing bowl combine, soy milk and apple cider vinegar, with vanilla, sugar, and coconut oil. Whisk together until sugar is dissolved.

Step 5: Pour wet ingredients into bowl with dry ingredients. Carefully fold until combined. Careful not to over mix. Fold strawberries into batter.

Step 6: Line baking pan with parchment paper. Grease sides of pan. Add batter to pan. Shake or drop pan on the counter a few times to evenly distribute batter.

Step 7: Bake for 20-25 minutes or until toothpick inserted into the center comes out clean.

Prepare whipped topping:

Step 1: Chill mixing bowl in the freezer for at least 10 minutes.

Step 2: Remove cream that has risen to the top of the can, careful not to add any of the coconut water to the bowl. It should harden and become solid.

Step 3: Using a hand or stand mixer whip cream for 30 seconds. Add powdered sugar and whip for an additional minute.

What if my coconut cream didn’t harden?

Different brands of coconut cream can have different consistencies. In an ideal world you want your cream to harden and become solid. Sometimes you’ll get a can that doesn’t harden. The one I used didn’t harden the way I wanted it to. However, you can still salvage your coconut cream by whipping a bit longer and adding a touch of tapioca flour to it. I got some tips for making coconut whipped cream from The Minimalist Baker.

Top Tips for Making the Best Vegan Strawberry Cake

• The best type of oil to use is vegetable or canola oil. You could also use coconut oil, but be sure that it is melted and cooled.
• Don’t over mix the batter. It will cause a dense cake texture.
• You could add strawberry flavoring into the cake batter to infuse more strawberry flavor.
• Be sure to check the cake at 20 minutes and check that the cake has fully cooked all the way through by inserting a toothpick.
• Make sure to line your cake pan with parchment paper and grease the sides so that it releases easily.
• Before topping the cake with the whipped topping be sure that it has cooled completely. A warm cake will melt the whipped topping.
• Store whipped topping in the refrigerator until you’re ready to frost the cake.
• Reserve 6-10 strawberries to decorate the top of the cake.

How to Make into Cupcakes

Line cupcake tins with cupcake liners. Fill cupcakes liners ¾ of the way full. Bake at 350 F for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean. This batter should make about 12 cupcakes.

How to Store and Keep

Cover and store leftovers in the refrigerator. Since this cake has a whipped topping you’ll want to keep it refrigerated. The cake will keep for up to 5 days.

Want more irresistible vegan cake recipes?

• Vegan Coffee Cake
• Chocolate Vegan Cupcakes
• Vegan Mug Cakes
• Pumpkin Spice Mug Cake
• Vegan Funfetti Cake by Loving it Vegan

Recipe