Irresistible Small-batch Vegan Strawberry Cake Recipe

Bite into a slice of Small-batch Vegan Strawberry Cake, and you’ll feel like you’ve stumbled into a sunlit strawberry patch on a lazy summer afternoon. The sweet aroma wafts through the air, teasing your taste buds with hints of fluffy vanilla and juicy strawberries. mini berry dutch babies Each bite is like a burst of sunshine, with soft cake crumbling gently under the weight of creamy frosting, leaving you yearning for just one more slice. sweet s’mores sliders.

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This delightful cake is perfect for any occasion—birthdays, picnics, or even a quiet evening at home when you need a little indulgence. The memories flood back as I recall baking this cake for my niece’s birthday party. The squeals of delight and sticky fingers grabbing at the frosting made it an unforgettable moment that I cherish every time I whip up this recipe. For more inspiration, check out this banana bread cookies recipe recipe.

Baking this cake has brought smiles to my family’s faces more times than I can count.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for better texture; it helps create that light and airy crumb we love.

• Granulated Sugar: Offers sweetness; feel free to adjust based on your taste preference.

• Baking Powder: This leavening agent gives the cake its fluffiness; always check its freshness before use.

• Unsweetened Applesauce: A fantastic egg substitute that keeps the cake moist while adding natural sweetness.

• Plant-Based Milk: Almond or soy milk works well here; choose your favorite for creaminess.

• Fresh Strawberries: Use ripe, juicy strawberries for the best flavor; chop them into small pieces for even distribution in the batter.

• Vegan Butter: Provides richness to the frosting; make sure it’s softened for easy spreading.

• Powdered Sugar: Essential for a smooth frosting; sift it to prevent lumps and ensure creaminess.

• Vanilla Extract: Adds depth of flavor; use pure extract if possible for the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Baking Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round baking pan with vegan butter or line it with parchment paper.

Create the Dry Mixture: In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt until evenly combined.

Add Wet Ingredients: Pour in unsweetened applesauce and plant-based milk. Mix until smooth—don’t overdo it! Gently fold in those luscious chopped strawberries.

Bake the Cake: Transfer your batter to the prepared pan. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Cool Down Before Frosting: Let the cake cool in the pan for about 10 minutes before transferring it onto a wire rack. Ensure it’s completely cooled before frosting.

Create the Frosting: In a mixing bowl, beat softened vegan butter until creamy. Gradually add powdered sugar and vanilla extract until smooth and fluffy—taste test along the way!

Strongly recommended: If you’re feeling adventurous, fold in some finely chopped strawberries into your icing for extra pizzazz!

Now you have everything you need to create your Small-batch Vegan Strawberry Cake! Enjoy every scrumptious bite as you indulge in this delightful treat that will surely become a favorite among friends and family. decadent chocolate eclairs.

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then combine with wet ingredients for uniformity. This method ensures that your cake rises beautifully and bakes evenly.

Add Your Touch

Feel free to swap out strawberries for other berries like blueberries or raspberries. You can also try different plant milks or add a splash of vanilla extract for extra flavor!

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If reheating, microwave slices for 10-15 seconds until warm but not hot.

It reminds me of the time I made this cake for my friend’s birthday. They loved it so much that they asked for the recipe, which led to a fun baking day together!

FAQ

Can I use frozen strawberries in this recipe?

Yes, but thaw and drain them first to avoid excess moisture.

Is this cake gluten-free?

You can make it gluten-free by using almond or coconut flour instead of all-purpose flour.

What frosting pairs well with this strawberry cake?

A vegan whipped coconut cream or dairy-free cream cheese frosting complements it beautifully. blueberry cheese danish.

Print

Small-batch Vegan Strawberry Cake

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• Author: homerecipeseasy
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Small-batch Vegan Strawberry Cake is the perfect indulgence for any occasion, bursting with the vibrant flavors of fresh strawberries and fluffy vanilla. This easy-to-make cake provides a delightful balance of sweetness and tartness, making it an ideal treat for birthdays, picnics, or a cozy night in. Enjoy each scrumptious slice topped with creamy frosting as you share joyful moments with loved ones.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 cup unsweetened applesauce
• 1/2 cup plant-based milk (almond or soy)
• 1 cup fresh strawberries, chopped
• 1/4 cup vegan butter, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan.
2. In a mixing bowl, whisk together flour, sugar, baking powder, and a pinch of salt.
3. Add applesauce and plant-based milk; mix until smooth. Gently fold in chopped strawberries.
4. Pour batter into the prepared pan and bake for 25-30 minutes or until golden brown.
5. Allow the cake to cool before preparing the frosting by beating vegan butter until creamy; gradually add powdered sugar and vanilla until smooth.
6. Frost the cooled cake and enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Swap strawberries with blueberries or raspberries for a fruity twist. Store leftover cake in an airtight container at room temperature for up to three days.