Vegan Strawberry Cake Recipe

The best Vegan Strawberry Cake Recipe ever celebrates deliciousness! Fresh Strawberry Cake From Scratch boasts tender, delicate strawberries in every bite. You’ll love the rich, dense and oh-so-delicious moist cake too. This Vegan Cake is topped with a vegan strawberry frosting recipe also made with fresh strawberries. More proof that you can be vegan and have your pink strawberry cakes too!

A slice of vegan strawberry cake on a plate with another slice and a bowl fresh strawberries behind it.

My mom makes the best strawberry cake recipes. When I became vegetarian (and then later vegan) I regretted not being able to eat that petty 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 dairy free strawberry cake recipe…ever!

We’ve gone through several versions of this eggless strawberry cake recipe and all of them have been good.

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 convince yourself you’re eating a healthy strawberry cake recipe from scratch).

A hand reaches in with a knife cutting a slice of strawberry cake.
This light strawberry cake vegan recipe is topped with strawberry pink cake frosting!

Some people ask if you can use a vegan strawberry cake mix to make strawberry flavor cake. My answer? Sure! Some store-bought cake mixes are accidentally vegan, such as many of Duncan Hines cake mixes.

Moist Strawberry Cake with Jello

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.

A bowl of freshly sliced strawberries.

I used fresh strawberries to make this beautiful vegetarian strawberry cake recipe even more delicious. I love this tip from Bon Appétit on how to cut fresh strawberries without wasting any fruit.

Wouldn’t this make an amazing vegan strawberry birthday cake recipe? So festive…especially with sprinkles!

How to Make Vegan Strawberry Cake

It’s easy to make this recipe for strawberry cake. Beyond the vegetarian jello, this sponge cake recipe is pretty easy to prepare. Vegan strawberry cake recipes should deliver a moist, sweet cake with lots of fresh strawberries. Are you ready? Let’s get started!

Step One: Mix the Dry Ingredients

Mix the flours, sugar, baking soda, baking powder, and salt in a large bowl. Add the vegetarian strawberry jello, if using. Stir this all together.

Step Two: Mix the Wet Ingredients

In a separate bowl combine the vegetable oil, flax seed meal, plant-based milk, vanilla, apple cider vinegar and natural food coloring. Stir this all together.

Step Three: Prepare and Add the 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.

If you’d rather have a strawberry puree cake, add the strawberries with the wet ingredients above and pulse it all together in a blender or food processor.

Step Four: Make the Cake Batter

Stir in the wet mixture to the dry ingredients. Stir until it’s all incorporated.

Step Five: Bake

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. Insert a tester in the middle of the cake and make sure it comes out clean.

It’s really a sweet, tasty easy strawberry cake recipe with real strawberries baked right in!

Strawberry Cake Ingredients

Here are some of the ingredients you’ll need for this homemade strawberry cake recipe from scratch:

  • flour (I use both all-purpose and whole wheat pastry flour)
  • sugar
  • baking soda & baking powder
  • vegetarian jello (see above)
  • vegetable oil
  • ground flax seeds
  • plant-based milk (like soy, almond, etc)
  • apple cider vinegar
  • strawberries

I used some food coloring to make the fresh strawberry cake recipe a slight pink tinge to it. You can find natural food coloring in stores or you can add a teaspoon or two of my favorite beet puree. It adds color and texture to vegan recipes!

Make this into a strawberry layer cake by baking it in two round cake pans and adding a layer of frosting in between the two cakes.

Making Vegan Strawberry Frosting

Prepare the vegan strawberry icing by combining vegan butter (I used Earth Balance) and powdered sugar. Stir until combined and then add mashed strawberries.

Can I make this cake gluten free?

You can make this into a gluten free strawberry cake by using gluten free baking flour in place of the flours in this recipe.

Love Vegan Strawberry Recipes?

If you’ve made it this far, it’s proof you’re a fan of the pretty strawberry cake! If so, be sure to check out these amazing strawberry vegan dessert recipes:

And if you’re into moist vegan cake recipes, everyone loves my Vegan Banana Cake!

A sliced strawberry sits on top of a 9X13 strawberry cake. A bowl of fresh strawberries is in the background.

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

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

Vegan Strawberry Cake

If you need a reason to celebrate, this Vegan Strawberry Cake will help. Lots of strawberry goodness in a rich, dense cake!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Vegan Strawberry Cake
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 447kcal
Author: Namely Marly

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • cups granulated sugar
  • teaspoons baking soda
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 package vegan strawberry jello
  • 1 cup vegetable oil
  • 2 tablespoons ground flax seeds
  • cup plant-based milk
  • teaspoons vanilla
  • 1 tablespoon apple cider vinegar
  • natural food coloring*
  • 1 pint fresh strawberries I used fresh, but frozen can be substituted

Strawberry Frosting:

  • ½ cup vegan butter , softened
  • 3 ½ cups powdered sugar
  • 2-3 strawberries , stems removed, chopped and mashed

Instructions

  • Heat oven to 350F. Grease and flour either a 13 X 5 or 2 9-inch cake pans.
  • Mix the flours, sugar, baking soda, baking powder, and salt in a large bowl. Add the vegetarian strawberry jello, if using. Stir to combine.
  • In a separate bowl combine the vegetable oil, flax seed meal, plant-based milk, vanilla, apple cider vinegar and natural food coloring. Stir to combine. Set aside.
  • 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.
  • Add the milk mixture to the dry ingredients. Stir to combine.
  • 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. Insert a tester in the middle of the cake and have it come out clean.

For the Strawberry Frosting

  • Mix vegan butter with 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.

Notes

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
Nutrition Facts
Vegan Strawberry Cake
Amount Per Serving
Calories 447 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Sodium 409mg17%
Potassium 219mg6%
Carbohydrates 87g29%
Fiber 2g8%
Sugar 62g69%
Protein 4g8%
Vitamin A 425IU9%
Vitamin C 24.3mg29%
Calcium 75mg8%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Whatever strawberry treat you’re noshing on…enjoy!

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32 Responses to Vegan Strawberry Cake Recipe

  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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 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!

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

  7. 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

  8. 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!

  9. 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

    • You know, you can put chocolate frosting on this strawberry cake and have the best of both worlds! 🙂

    • 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!

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