Vegan Strawberry Cake
This easy vegan strawberry cake uses plant-based jello and fresh berries for a nostalgic, moist dessert that’s perfect for any occasion.
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There’s something undeniably comforting about a slice of strawberry cake, especially when it brings back memories of family gatherings and summer picnics. This vegan strawberry cake captures that classic charm, using plant-based strawberry jello to infuse the batter with a burst of berry flavor. It’s a delightful blend of tradition and good ol’ plant-based innovation.
Reader Reviews
★★★★★
Somer
This is the best thing I have ever tasted….ever! My 5 year old son said it’s the best cake he ever ate and said it’s all he wants to eat for the rest of his life! Best recipe I have ever tried. I will cherish this recipe forever and be known as the strawberry cake lady! Thank you! And it was so easy!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- All-Purpose Flour: Provides structure. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: Sweetens the cake. Ensure it’s organic to guarantee it’s vegan-friendly.
- Baking Soda & Baking Powder: Leavening agents that help the cake rise.
- Salt: Enhances flavor.
- Vegan Strawberry Jello: Adds concentrated strawberry flavor and color. Look for brands like Simply Delish or Bakol.
- Vegetable Oil: Keeps the cake moist. Can substitute with melted coconut oil or canola oil.
- Water: Adds moisture.
- Vanilla Extract: Adds depth of flavor.
- Apple Cider Vinegar: Reacting with baking soda, it helps the cake rise.
- Fresh Strawberries: Provide natural sweetness and texture.
- Vegan Butter: Base for the frosting. Brands like Earth Balance work well.
- Powdered Sugar: Sweetens and thickens the frosting.
- Plant-Based Milk: Optional, to adjust frosting consistency
How to Make Vegan Strawberry Jello Cake
This is one of my favorite cakes to make because it yields lots of strawberry flavor with minimal effort. This is a vintage recipe passed down from my mom, and it was so easy to veganize. It’s basically a wacky cake with vegetarian jello and fresh-cut strawberries. So good!
Don’t want to use Jell-O in your cake? Try this Roasted Strawberry Reduction Cake. It’s stunning!
Step One: Prepare Strawberries
I have a favorite tip for adding lots of colorful strawberry bits to your cake. Cut out and discard the center white part of the strawberries. This yields brighter bits of strawberries throughout the cake.
Then chop the remaining berries until they measure 1 ½ cups.
Step Two: Prepare the Batter
This batter is so easy. It begins by whisking together the dry ingredients, including the vegan strawberry Jell-O powder. Go ahead and add the chopped strawberries and toss to combine.
Note: I have tried this with both sugar-free and regular veggie jello, and both work just fine.
I prepare the wet ingredients in a separate bowl, but you can create a well in the middle of the flour and add the wet ingredients there.
Either way, stir the batter until no large lumps of flour remain. I do this gently so I don’t mash the strawberries too much more.
Step Three: Let’s Bake
Pour the batter into the prepared pan(s) and bake until a toothpick inserted into the center comes out clean.
Step Four: Prepare the Frosting
This frosting is so easy! All you have to do is beat the butter until light and fluffy. I’d say around 1-2 minutes. Then gradually add powdered sugar, beating until smooth. Add chopped strawberries and beat until well incorporated.
If you want that frosting to be extra smooth and spreadable, beat in around a tablespoon of plant-based milk.
Once the cake is completely cooled, spread the frosting evenly over the top (and sides, if desired).
Storage Tips
Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days.
Freezer: Wrap unfrosted cake layers tightly in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before frosting.
How to Tell When Vegan Cake is Done
I look for three clues to let me know when my cake is done, meaning the crumb has set:
- Tester — Insert a tester in the middle of the cake; it should come out clean
- Press — You can gently press the center of the cake, and it should spring back
- Edges — The edges of the cake should be pulling away from the pan slightly.
These cues indicate the cake is done. If not, you’ll want to bake it for a few more minutes.
And if you’re into moist vegan cake recipes, everyone loves my Vegan Banana Cake.
The strawberry reduction in this recipe was inspired by the strawberry cake from Sally’s Baking Addiction.
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Nostalgic Vegan Strawberry Cake
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- .7 oz pacakge vegetarian strawberry jello
- ½ teaspoon salt
- 1 ½ cups water
- ⅔ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 1 pint fresh strawberries
Strawberry Frosting:
- ½ cup vegan butter , softened
- 3 cups powdered sugar
- 2 to 3 strawberries , stems removed, chopped and mashed
- 1 tablespoon plant-based milk (optional)
Instructions
For the Strawberry Cake:
- Prepartion: Preheat oven to 350°F/175°C. 9×13 pan: spray the pan with vegetable cooking spray. Two 9-inch cake pans: spray bottoms and sides of pans. Cut parchment paper rounds and place in the bottom of the pans then a second spray with vegetable cooking spray.
- Mix Dry Ingredients: Mix the flour, sugar, baking soda, baking powder, jello, and salt in a large bowl. Stir to combine.
- Prepare Strawberries: 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.
- Mix Wet Ingredients: In a separate bowl combine the water, vegetable oil, vanilla, and vinegar. Stir to combine.
- Make the Batter: Combine wet and dry ingredients and stir until combined (no large lumps of flour). Pour the cake batter into the prepared pan(s). For the 9×13 pan, bake for 35 to 40 minutes. For the two round cake pans, bake for 30 to 35 minutes. A tester inserted in the middle of the cake should come out mostly clean and the edges of the cake should pull away slightly from the pan.
For the Strawberry Frosting
- User a mixer to whip the vegan butter until light. Add the powdered sugar, one cup at a time, and beat until combined. The mixture will be crumbly. Add the mashed strawberry. Mix again to get a spreadable consistency. For a spreadable consistnecy, beat in a tablespoon of plant-based milk.
- If using a 9×13" 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 for 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 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.
Storage Instructions
- Store your cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze individual slices tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Vegan Strawberry Recipes
If you’ve made it this far, it’s proof you’re a fan of the vegan strawberry cake! If so, be sure to check out these amazing strawberry vegan dessert recipes:
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
36 Responses to Vegan Strawberry Cake
Rate / Comment
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Hi, I cooked my strawberries down for over 50 minutes and there’s still much more than just 1/2 cup left. It’s more like 1 cup. Should I just use 1/2 cup of the reduction?
Hi Sehar. I think in your situation I would use the full cup of strawberries and reduce the water by 1/2 cup. That way you’ll get the full strawberry flavor. I’ll add this as a note to the recipe card in case others experience this same situation.
Hi there! Would cake flour work with this recipe?
Hi Leah. I have not tried cake flour with this recipe, but usually when substituting cake flour for all-purpose flour, you’ll want to add an additional tablespoon or two of cake flour for every cup of all-purpose flour. So for this recipe, you’d want to add 3 to 6 additional tablespoons of cake flour.
Can you freeze this cake/ cupcakes frosted?
Hi Janice. Yes, absolutely! When I make the cake I cut the slices and freeze individual slices or maybe half the cake (because I don’t have room in my freezer to freeze the whole cake!).
How should u store this cake? In fridge?
Hi Angie! If you’re going to eat it within a couple of days, it can be left at room temperature. But we store it in the fridge with a lidded cake pan to keep it fresh longer. Hope this helps!
This cake looks delicious! I’m more of a chocolate person but I”d love to give this a try, thank you!
You know, you can put chocolate frosting on this strawberry cake and have the best of both worlds! 🙂
Hi Marly,
This sounds wonderful! Do I have to use the vegan gel dessert? There is none to be found in my town. I’ll have to order online. Is there a substitute?
Thanks,
Edna
This is the best thing I have ever tasted….ever!!!!!! My 5 year old son said it’s the best cake he ever ate and said it’s all he wants to eat for the rest of his life!!!! Best recipe I have ever tried. I will cherish this recipe forever and be known as the strawberry cake lady!!!! Thank you!!! And it was so easy!!!!
Hi Somer! Your comment made my day! I’m so glad you loved this cake. It’s one of our favorites too and I often make it for Shawn’s Birthday. And your son’s comment. Gah! So adorable! I think being known as the Strawberry Cake Lady is lovely!
Oh my goodness, this cake looks amazing! That frosting!!!
Thanks for the shout out to my Strawberry Cupcakes! 🙂
You’re welcome Jenn. ❤️
Marly, thank you so much for sharing this amazing recipe! I made this for my friends birthday and it is the best cake I’ve ever eaten! Better than any store bought, crummy supermarket, bakery cake, or even traditional homemade recipes with eggs and milk! Hands down, THE best! And I didn’t feel awful after eating it, I felt great :). I used the vegan strawberry jello pkt, and I used frozen, then thawed strawberries. It came out so moist and delicious, I wanted to eat almost half the cake in one sitting! (And I don’t really like cake, just icing, usually) I controlled myself, to just 1 piece and left the rest for my friend. But this is a gem recipe! And you are a gem for sharing it! XO
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!
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!
Just to be clear, you want to use the 3oz Jello package not the 6oz?
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!
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.
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.
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!
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.
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!
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!
Fantastic strawberry cake. Persistence pays, you have created a masterpiece. And it’s vegan!
Cheers!