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.

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 combining it in a 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).

(I had to include this picture as well because not only is the plate precariously balanced on the bench, but it cracked me up that I got my foot in the shot too. What a goof. I do love that plate though!)

Vegan Strawberry Cake

Ingredients:

3 cups flour (I’ll make at least 1 cup of that whole wheat flour)
1 ½ cups sugar
1 package strawberry vegetarian jello, (here’s the kind I use)
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 banana, mashed
1 can Coconut milk
1 ½ teaspoons vanilla
1 tablespoon apple cider vinegar
1 cup strawberries, chopped (I used fresh, but frozen can be substituted)

Icing:
½ cup non-dairy margarine, softened (I use Fleischmann’s unsalted)
3 ½ cups powdered sugar
2 tablespoons Strawberry preserves

Heat oven to 350. Grease and flour either a 13 X 5 or 2 9-inch cake pans.

Mix dry ingredients together.

Add the banana and coconut milk in a blender or food processor and blend for about 30 seconds until the mixture is fairly smooth. Add remaining wet ingredients. Combine with dry. If you’d like a fluffy cake, you can beat the batter at medium speed for 3 to 4 minutes. I don’t usually do this and the cake turns out just fine.

Add the cup of sliced strawberries.

Bake for 50 – 55 minutes for the 13 X 9″ pan or 35 – 40 minutes for the cake pans.

Icing:
Mix and beat ingredients together until smooth. If the icing is too thick, I sometimes add soy milk 1 teaspoon at a time until I reach the desired consistency.

Ice cooled cake between each layer and on top.

Topping:
Add sliced strawberries to each serving for that special touch.

Posted 5 years ago by Marly on Wednesday, May 26th, 2010 · Permalink

16 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?