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This small-batch vegan strawberry cake brings the perfect touch of sweetness to intimate gatherings without the leftovers of a full-sized dessert. Featuring two tender 6-inch layers filled with berry preserves and topped with a luscious strawberry frosting, it's the ideal celebration cake when you're serving just a few people.
I developed this recipe after countless requests for a scaled-down version of my popular full-sized strawberry cake. The first time I served it at a small dinner party, my guests couldn't believe it was vegan, and now it's my go-to whenever I need something special without excessive leftovers.
Ingredients
- All purpose flour: Provides the perfect structure for this tender cake, be sure to measure using the spoon and level method for best results
- Granulated sugar: Sweetens the cake without overpowering the delicate strawberry flavor
- Baking powder: Gives a nice rise, we use a bit more than standard cakes to compensate for the lack of eggs
- Fresh or frozen strawberries: Create an authentic berry flavor throughout the cake and frosting
- Neutral oil: Keeps the cake moist for days longer than butter-based cakes
- Apple cider vinegar: Reacts with the baking powder to create lift and tenderness
- Pink food coloring: Enhances the natural pink from strawberries, but can be omitted if preferred
- Strawberry preserves: Create a delightful jammy filling between the layers
Step-by-Step Instructions
- Prepare strawberry puree:
- Place fresh or frozen strawberries in a food processor and blend until completely smooth. This fresh puree creates the foundation of real strawberry flavor throughout the cake.
- Mix dry ingredients:
- Combine flour, sugar, baking powder, and salt in a large bowl, whisking thoroughly to evenly distribute the leavening agents. This ensures your cake will rise evenly without bitter spots from concentrated baking powder.
- Combine wet ingredients:
- Add strawberry puree, oil, milk, vinegar, vanilla, and food coloring to the dry mixture. Stir just until combined, being careful not to overmix. The batter may look slightly lumpy which is perfectly fine, as long as no large pockets of flour remain.
- Bake the layers:
- Divide the batter between two prepared 6-inch cake pans, smoothing the tops gently. Bake in your preheated oven for approximately 20 to 23 minutes until a toothpick inserted in the center comes out clean.
- Cool completely:
- Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack. The cooling process is crucial for proper frosting application, as warm cakes will cause the frosting to melt.
- Assemble and frost:
- Level the cooled cakes by cutting off any domed tops. Place one layer on your serving plate, pipe a frosting dam around the edge, and fill with preserves. Top with the second layer and frost the entire cake with the remaining strawberry frosting.
- Decorate:
- Finish with fresh strawberries or other berries on top for a beautiful presentation that hints at the flavors inside.
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This recipe holds a special place in my heart because it was the first cake I successfully veganized that my non-vegan family raved about. The strawberry puree is truly the magic ingredient, infusing the cake with genuine fruit flavor rather than relying on artificial extracts.
Storing Your Cake
This vegan strawberry cake maintains its moisture beautifully when stored properly. Keep it in an airtight container at room temperature on serving day. For longer storage, refrigerate for up to 3 days, but always allow it to come to room temperature for 1-2 hours before serving for the best texture and flavor experience. The cold dulls both the sweetness and the strawberry notes, so patience during warming time is worthwhile.
Ingredient Substitutions
If strawberries aren't available or in season, this recipe works wonderfully with raspberries or a mixed berry blend instead. For gluten-free needs, substitute the all-purpose flour with a 1:1 gluten-free baking blend, but note the texture may be slightly different. The neutral oil can be replaced with melted coconut oil for a subtle coconut undertone that pairs beautifully with the strawberry flavor.
Frosting Variations
While the strawberry frosting creates a cohesive berry experience, this cake pairs beautifully with several alternatives. A vegan cream cheese frosting adds tanginess that balances the sweet cake, while lemon buttercream creates a lovely strawberry-lemonade flavor profile. For chocolate lovers, a dark chocolate ganache makes for an unexpected but delicious strawberry-chocolate combination reminiscent of chocolate-dipped berries.
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Frequently Asked Questions
- → Can I use frozen strawberries for this cake?
Yes, you can use frozen strawberries. Just make sure they are fully thawed and at room temperature before blending into a puree.
- → What type of frosting works best?
The vegan strawberry frosting is ideal, but you can also try strawberry cream cheese frosting or lemon buttercream for variations.
- → How should I measure the flour?
Use the spoon and level method to measure flour properly. This ensures the cake doesn't turn out dry or dense.
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container. Assemble and frost the cake just before serving for freshness.
- → What alternatives are there for food coloring?
If you'd prefer not to use food coloring, you can skip it. The cake will still have a light natural strawberry hue.
- → How should I store leftovers?
Store leftover cake in an airtight container in the fridge for 2-3 days. Let it come to room temperature before serving for the best flavor.