This Vegan Strawberry Cake is a delightful dessert that showcases the fresh, vibrant flavor of strawberries. Moist and fluffy, this cake is perfect for celebrations or simply as a sweet treat to enjoy any day. Here’s how to make it!

Ingredients

For the Cake:

• 4 cups (480g) fresh strawberries, hulled and pureed
• 3 cups (375g) all-purpose flour (or gluten-free 1:1 baking flour)
• 1 cup (200g) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup (85g) dairy-free milk (such as almond or soy)
• ½ cup (125g) neutral-flavored oil (like canola or vegetable)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

For the Strawberry Frosting:

• 1 cup (225g) vegan butter, softened
• 4 cups (480g) powdered sugar
• 1 cup freeze-dried strawberries, ground into powder
• 2 teaspoons vanilla extract
• 2–3 tablespoons non-dairy milk (as needed for consistency)

Instructions

1. Prepare the Strawberries: Start by blending the fresh strawberries in a blender or food processor until smooth. You can strain the puree if you prefer a smoother texture.
2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
4. Combine Wet Ingredients: In another bowl, mix together the strawberry puree, dairy-free milk, oil, apple cider vinegar, and vanilla extract until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; lumps are okay as long as there are no dry pockets of flour.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add powdered sugar and strawberry powder while mixing on low speed until combined.
   • Add vanilla extract and enough non-dairy milk to achieve your desired frosting consistency.
9. Assemble the Cake: Once cooled, place one layer of cake on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
10. Decorate: Optionally, decorate with fresh strawberries or additional strawberry powder for a beautiful presentation.
11. Serve and Enjoy: Your Vegan Strawberry Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
• Customization: Feel free to add other fruits like blueberries or raspberries for added flavor.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Strawberry Cake is sure to be a hit at any gathering with its bright flavor and beautiful appearance! Enjoy your baking!