Vegan Strawberry Cake

If you have toddlers, you may know that it is basically a legal requirement to always have strawberries in your house. Inflation be damned. But then those toddlers will go through phases (usually just after you stocked up on said berries) where they refuse to touch them and you are left with more strawberries than you, as a presumably reasonable adult, could eat in a week. And at the current cost of all fruit, we will NOT be letting these precious morsels go to waste.

This easy Vegan Strawberry Cake is the perfect recipe for when you have an extra pound of strawberries lying around. It makes for the perfect birthday or special occasion cake for the strawberry-fiend in your life.

This cake is delicious unfrosted or coated with my easy Vegan Cake Frosting. Smother it in Strawberry Compote and serve it with vegan Strawberry Shortcake Ice Cream Cups and you’ll have the dessert spread of a strawberry-lover’s dreams. 

For more delicious vegan cake recipes, try this Banana Walnut Cake, Carrot Cake, or Vegan Applesauce Cake.

Why You’ll Love This Vegan Strawberry Cake Recipe

• Simple ingredients – This cake is made with fresh strawberries and simple ingredients you can find in the grocery store.
• Soft and fluffy texture – This cake comes out perfectly moist yet light and fluffy every time. 
• Allergy-friendly – This vegan cake recipe uses simple plant-based swaps like oat milk and apple cider vinegar to create a rich, moist cake. Dairy-free, egg-free, and easy to make gluten-free (just swap 1:1 gluten-free baking flour), this cake is the perfect option when you need an allergy-friendly treat. 
• Perfect for any occasion – Make it as a layer cake for birthdays, a simple sheet cake for gatherings, or even vegan strawberry cupcakes for easy serving.

Ingredients for the Cake

• Strawberries – Fresh or frozen strawberries will work here. Just make sure to thaw the frozen strawberries in the refrigerator before pureeing them.
• All-purpose flour – You can swap 1:1 gluten-free baking flour for a vegan gluten-free strawberry cake. 
• Sugar* – I prefer cane sugar, but you can use white granulated sugar as well. Just make sure to select a vegan version (see notes).
• Baking essentials – Baking powder, baking soda, and salt combine to make the magic happen for this fluffy cake. 
• Oat milk – Any non-dairy milk will work here – soy milk, almond milk, you name it. Just make sure to select a variety that meets your dietary needs.
• Neutral oil – Any neutral-flavored oil like canola oil or avocado oil will work here. You can use melted coconut oil, but it may add a slight coconut taste to the cake. If you are okay with this, go for it!
• Apple cider vinegar – Swap for lemon juice if you don’t have it. 
• Strawberry extract – This does enhance the strawberry flavor, but if you don’t have this, you can swap for vanilla extract.

Vegan Buttercream Ingredients

• Vegan butter – Use a firm vegan butter like sticks or stick your spreadable vegan butter in the freezer for 10 minutes before mixing. 
• Strawberry extract – You can use any flavor you’d like for this frosting!
• Powdered sugar – Do not swap for regular granulated sugar here. It will make your frosting heavy and gritty.
• Oat milk – You can omit this if you want a thicker frosting.
• Vegan food coloring (optional) – Add 8-10 drops of vegan food coloring or other natural colorings to make this frosting any color you’d like. Or just leave it plain!

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

For the Cake

• Food processor or blender
• Large mixing bowl
• Two 9-inch Round cake pans or one 9×13-inch sheet cake pan
• Parchment paper (optional)

For the Frosting

• Stand mixer or hand mixer
• Plastic bags or piping bags
• Cake spatula or Butter knife

How to Make Vegan Strawberry Cake

​This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!

Strawberry Cake Batter

Preheat the oven to 350 degrees Fahrenheit. 

Start by pureeing fresh strawberries in a food processor or blender until smooth. Set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the strawberry puree and the remaining wet ingredients and gently fold until just combined, being careful not to overmix the cake batter.

Divide the batter evenly between two round cake pans lined with parchment paper (or oiled). 

Bake at 350°F for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Allow the cake layers to cool completely before frosting.

Making Vegan Frosting

To make the vegan strawberry frosting, whip room temperature vegan butter in a stand mixer with a small amount of oat milk until light and fluffy.

Slowly add powdered sugar, 1/4 cup at a time, mixing until smooth.

Add strawberry extract and a few drops of red food coloring if desired for a vibrant pink color. Continue mixing until the frosting is creamy and evenly colored.