The Best Vegan Strawberry Cake Ever!

My mom makes the best strawberry cake. When I became vegetarian (and then later vegan) I regretted not being able to eat that cake anymore because its ingredients included strawberry jello which (believe it or not) falls into the category of surprising foods that are not vegetarian. However, I recently found a veg-friendly version of jello and my quest for replicating my mom’s cake began. Now I’m sharing with you today the Best Vegan Strawberry Cake…ever!

The Best Vegan Strawberry Cake ever! You'll want to make this dessert recipe time and time again!

We’ve gone through several versions of this cake and all of them have been good (except for the inedible one where I forgot a crucial ingredient), but this last one finally hit the mark.

I don’t know if there is a better flavor in the world than strawberry so making that the hero ingredient of a vegan cake is simply divine. And I read recently that strawberries are one of those nutritionally-dense wonder foods so be sure to have some fresh strawberry slices as a topping (so you can fool yourself into thinking you’re eating something healthy).

Best Vegan Strawberry Cake ever!

How to Make the Best Vegan Strawberry Cake

You may ask me, how can I get my hands on some vegetarian strawberry jello? It’s a good question and one that could be considered crucial for making this cake. However, I have tried this recipe with and without the vegetarian jello, and it’s great either way!

However, if you want to include some vegetarian jello, Simply Delish makes a vegetarian strawberry jello. I’ve also been able to find strawberry or raspberry vegetarian jello in the health food section of my grocery store.

Beyond the vegetarian jello, this cake is pretty easy to prepare. Simply mix the dry ingredients together and combine the wet ingredients in a food processor and pulse until smooth. After that you combine everything together and pour it into a prepared pan and bake for 50-55 minutes. It’s really a sweet, tasty dessert with fruit baked right in!

The Best Ever Vegan Strawberry Cake made with fresh strawberries and lots of other healthy, delicious ingredients!

We hope you love this recipe for the Best Ever Vegan Strawberry Cake. If you decide to make this vegan recipe, snap a photo and share it using #namelymarly on Instagram. We love seeing your photos!

Vegan Strawberry Cake

Vegan Strawberry Cake

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 12

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1½ cups granulated sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 small package vegetarian jello (optional)
  • 1 cup vegetable oil
  • 2 tablespoons ground flax seeds
  • 1½ cup plant-based milk
  • 1½ teaspoons vanilla
  • 1 tablespoon apple cider vinegar
  • 1 pint fresh strawberries (I used fresh, but frozen can be substituted)
  • Natural Food coloring: Stir in a few pieces of minced fresh beets. They have powerful color!
  • Store-bought food coloring. If you don't have beets, you can stir in 3-4 drops red food coloring to make the cake pink
Strawberry Frosting:
  • ½ cup non-dairy margarine, softened
  • 3 ½ cups powdered sugar
  • 2-3 strawberries, stems removed, chopped and mashed

Instructions

  1. Heat oven to 350. Grease and flour either a 13 X 5 or 2 9-inch cake pans.
  2. Mix the flours, sugar, baking soda, baking powder, and salt in a large bowl. Add the vegetarian strawberry jello, if using. Stir to combine.
  3. In a separate bowl combine the vegetable oil, flax seed meal, cornstarch, plant-based milk, vanilla, and apple cider vinegar. Stir to combine. Set aside.
  4. Remove the stems and chop the strawberries until you have 1½ cups chopped strawberries. Pour the chopped strawberries into the flour mixture. Stir to combine.
  5. Add the milk mixture to the dry ingredients. Stir to combine.
  6. Add either the natural or store-bought food coloring. Stir to combine.
  7. Pour the cake batter in your prepared pan. Bake for 50-55 minutes for the 13X9" pan or 35-40 minutes for the round cake pans. You should be able to insert a toothpick or piece of spaghetti in the middle of the cake and have it come out clean.
For the Strawberry Frosting: Mix the margarine with the powdered sugar until smooth. Add the mashed strawberries and stir until a smooth consistency is reached. If necessary, add 1 - 3 teaspoons plant-based milk to reach a more spreadable consistency. If using a 13X9" pan: Allow the cake to cool completely before applying a generous layer of frosting over the top. If using round cake pans: Allow the cakes to cool about 10 minutes. Use a butter knife to score around the edge of the pan, then invert cakes onto separate plates. Set aside to cool completely. Place a layer of frosting on top of one of the cakes, top with the second cake and then do one of the following 1) add more frosting on the top (creaking a "naked" cake with frosting between the the layers and on the top), or 2) frost the top and sides of the cake. Topping: Add freshly sliced strawberries to each serving for that special touch.

If you’d like to check out some other Vegan Strawberry Cake Recipes, here are a few of my faves:

Whatever cake you’re noshing on…enjoy!

Posted 2 weeks ago by Marly on Wednesday, April 20th, 2016 · Permalink

20 Responses to The Best Vegan Strawberry Cake Ever!

  1. Fantastic strawberry cake. Persistence pays, you have created a masterpiece. And it’s vegan!

    Cheers!

  2. Such a fan of strawberry cake and kuddos to you for adding the whole wheat flour! I try to sneak WW Pastry flour in whenever I can just so I can feel somewhat good about eating something sweet! My strawberries are just coming in to season, so might have to try this recipe out!

    • I saw your tweet today about harvesting your strawberries. I’m heading up to home depot tomorrow to see if they’ve got some plants. Like you say, even if they don’t produce fruit this year, there’s still next year! We actually have a lot of wild strawberries that grow in amongst our grass. I love it! They’re not edible, but they’re beautiful. These little miniature red strawberries growing throughout the yard. Hope you like the recipe!

  3. What a beautiful cake! I also love to add WW flour to my baked goods…it makes me feel a little bit better about eating cakes or cookies. I’m in NYC this week, and I’ve been seeing lots of vegan bakeries, which makes me think of you. I love how pretty the cake sits on those yellow and blue plates. I am excited to give this a try, and I know my vegan friends will be thrilled!

    • NYC is a mecca of vegan (and raw) foods! I’m jealous ( in a very happy sort of way). I bet you’re having a great time and I can’t wait to read about your interesting travels!

  4. Hi Again! This sounds so wonderful, Marly. You make very rich vegan cakes-I might make this version for my Mom when she’s here in a couple of weeks. She’s trying to vegan right now. Oh, and she reads your blog. She just isn’t good about leaving comments. She doesn’t leave that many on mine.
    By the way, I got your e-mail. I’m kind of thinking about it. I’ll try to write you back before the day is over… Otay?

    • I think she’ll love this cake. We zipped through this one way too fast (it was really good though)! I’m honored to know your mom stops by my blog. Hi Stella’s mom!

      I’ll look forward to hearing from you soon.

  5. This cake sounds rich and lovely! The coconut milk is what seals the deal for me. I have been doing the same thing with whole wheat. I discovered White Whole Wheat from King Arthur and today I successful swapped out all the white flour in a chocolate bread. And jell-o has always had a certain ‘ick’ factor for me – before I even knew what it was made of. How neat there is a vegan version now.

    • I like white whole wheat too. I went through a phase where I was using it all the time. I especially like it in pizza dough. It has a texture to it that I really like. Chocolate bread…sounds delish!

  6. I love that last photo! I use whole wheat, and white whole wheat flour a lot too. I like the flavor it gives, though I’ve never dared to use a lot of it in a cake. The coconut milk is intriguing to me – does it give the cake a coconut flavor?

    • I was worried about the same thing too – that it would add too much of a coconut flavor. I love coconut, but didn’t want this cake to taste like that. I couldn’t detect a coconut flavor at all. I also worry about the banana, but I used only one and it seemed fine.

  7. Strawberries are my absolute favourite berry of all time. When I was pregnant with Matt and Liana I had a strawberry sundae with hot fudge sauce every day, and late a night it was always a bowl of fresh strawberries and whip cream. There was many a night that Moe was out at the local grocery store hunting down strawberries for me. I’ve never had strawberry cake, will have to try it especially now that strawberry season is approaching.

    • I used to have a friend named Sundae. Her mom named her that because she had a sundae every day she was pregnant. You’re not the only one!!! I love strawberries. I planted some over the weekend, but I might go out to a berry picking farm this year and get a whole bunch. They’re so good when they’re picked fresh.

  8. I know this post is kind of old but I was wondering if you could tell me how long to bake them as cupcakes. Thanks!

    • I usually bake cupcakes about 20 to 25 minutes. These are kind of dense so I would probably lean toward 25 minutes with these. Hope you enjoy!

  9. Just to be clear, you want to use the 3oz Jello package not the 6oz?

  10. Ohhh love that there is frosting for this too!

    • Thanks Roxana! I know it’s all about the cake, but you know…the frosting makes things so special!

  11. Do you mix the Strawberry Jel Dessert Mix with the dry ingredients?

    • Yes, add the vegetarian jello with the dry ingredients. Thanks for your comment Narsc!

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