Vegan Strawberry Cake

This best vegan strawberry cake recipe is a celebration of deliciousness! This cake boasts tender, delicate strawberries in every bite. You’ll love the rich, dense, and oh-so-delicious moist cake topped with a vegan strawberry frosting made with fresh strawberries. More proof that you can be vegan and eat cake too!

If you love vegan cakes as much as I do, this vegan coconut cake should be on your list.

A layered vegan strawberry cake sits on a plate. There are strawberries behind it and the rest of the cake.

I’ve fine-tuned this recipe over the years and am pleased to present you with the best vegan strawberry cake recipe. There isn’t a better flavor in the world than strawberry so making that the hero ingredient of a vegan cake is simply divine.

Wouldn’t this make an amazing vegan birthday cake? It’s so festive…especially with sprinkles!

How to Make Vegan Strawberry Cake

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.

Beyond the strawberry reduction, this cake is pretty simple to prepare. In fact, you don’t even need to get out your mixer. We won’t be using it!

  1. Prepare the Strawberry Reduction — we’ll take a pound of fresh strawberries and cook it down to 1/2 cup for an intense strawberry flavor.
    A red sauce is in the bottom of a food processor. There's a knife on a cutting board with freshly cut strawberry bits on the cutting board.
  2. Mix Dry Ingredients — whisk together four, baking soda, sugar, and salt
  3. Combine Wet Ingredients — combine water, vegetable oil, apple cider vinegar, extract, and the strawberry reduction
  4. Make the batter — pour the strawberry mixture in with the dry flour ingredients and stir until you don’t see any clumps of flour in the batter.
    A red liquid is being poured into a glass bowl with a flour mixture. This to make batter for a strawberry cake.
  5. Pour and Bake — Pour the batter into prepared pans (or pan) and bake.
    A pink cake batter is being poured into a round baking pan.
  6. Frost and Serve — Let the cakes cool completely and then top with strawberry frosting.

Key Ingredients

Here are some of the ingredients you’ll need for this vegan strawberry cake:

  • Flour — A simple all-purpose flour works great, but you can substitute whole wheat pastry flour or 1:1 gluten-free baking flour.
  • Fresh strawberries
  • Strawberry extract — substitute vanilla if you can’t find strawberry.

I used organic food coloring to give it a slight pink hue. You can find natural food coloring or you can add a teaspoon or two of my favorite beet puree. It adds color to vegan recipes.

Looking down on a bowl of fresh strawberries in a bowl.

What Strawberries are Best for Strawberry Cake?

Fresh strawberries should be bright red up to the cap and they should be firm (not mushy). They should have a healthy green cap and they should be fragrant (an indication they are ripe). Bigger strawberries may look nice, but they’re often spongy and soggy. Choose smaller strawberries for better flavor and texture.

Marly’s Tips

To measure flour, use a whisk to stir the flour in the canister before measuring it because it often packs down as it sits. Then spoon the flour into a measuring cup. Use the flat edge of a butter knife to level off the cup.

Why This Recipe is a Winner

  • Fresh strawberries are simmered and cooked down until it’s a thick sauce, adding strawberry deliciousness to every bite
  • This cake recipe is based on my successful wacky cake, which means it’s easy to make
  • A vegan strawberry frosting is made with fresh strawberries and adds the perfect touch of pink on top of this cake.
  • A perfect vegan cake requires a thick batter, which is why I call for 3 cups of all-purpose flour. Using water, sugar, and flour in the quantities described in this vegan strawberry cake recipe results in a perfectly tender cake with a moist crumb.

Baking Options

Here are four baking options for this easy vegan strawberry cake:

  • Sheet Cake: Pour the batter into a 9×13 cake pan — bake for 45–50 minutes
  • Strawberry Layer Cake — pour the batter into 9″ round cake pans and bake for 30–35 minutes
  • Strawberry Cupcakes — pour the batter into muffin pan compartments lined with papers and bake for 18–24 minutes.
  • Vegan Strawberry Cake Pops — Use this cake recipe and follow my Vegan Cake Pops recipe as a guide. It’s perfect for birthday parties!
A layered slice of strawberry cake is sitting on a plate with a fork holding a bite. There are fresh strawberries and the rest of the cake behind it.

Vegan Strawberry Frosting

You want the best, creamy strawberry icing for your cake! Here’s how to make it:

  1. Whip the butter — place the vegan butter in a mixing bowl and use either a hand-held or stand mixer and mix on medium speed until it’s fluffy.
  2. Add Sugar — Then add the powdered sugar, one cup at a time and mix on medium speed until it’s all combined. This mix will be crumbly.
  3. Make it Spreadable — Add a freshly mashed strawberry to the frosting. Mix it on medium speed and the juice from the berries should thin the frosting out. You should have a delightful frosting to spread across your cake! If it’s not spreadable, simply mash another strawberry and mix on medium speed until it’s combined.

I love adding some chopped dried strawberries to my frosting. It adds even more strawberry flavor to the frosting, which I love.

A spatula is spreading strawberry frosting on a round cake.
Looking down on a slice of layered strawberry cake with a bite sitting on a fork next to it. There are three fresh strawberries sitting next to it.

What Does a Vegan Cake Mean?

A vegan cake is made without animal products, including cow’s milk and eggs. If you’ve only baked cakes with these products in the past, it may seem impossible to make a delicious cake without them. However, it’s not only possible, it’s actually easy too!

Can You Make a Vegan Gluten-free Strawberry Cake?

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

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:

  1. Tester — Insert a tester in the middle of the cake, it should come out clean
  2. Press — You can gently press the center of the cake and it should spring back
  3. 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.

Looking down on a strawberry cake with a slice cut out of it. There are two fresh strawberries on top.

Reader Reviews

★★★★★
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!

Somer

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:

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.

The strawberry reduction in this recipe was inspired by the strawberry cake from Sally’s Baking Addiction.

A slice of layered strawberry cake on a plate with fresh strawberries behind it.

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 8 votes
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 40 minutes
Servings: 16
Calories: 391kcal

Ingredients

  • 1 pound fresh strawberries
  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 cups water
  • cup vegetable oil
  • 2 teaspoons strawberry extract
  • 3 teaspoons apple cider vinegar
  • 2 drops natural food coloring (pink or red)

Strawberry Frosting:

Instructions

  • Preheat oven to 350°F/175°C. If using a 9×13 baking pan, grease and flour the bottom and sides of the pan. If using two 9-inch cake pans, grease bottoms and sides of the pan and cut rounds out of parchment paper to place in the bottom of the pans. Then grease the parchment too.
  • Prepare Strawberry Reduction: Wash strawberries and cut off the stems. Place them in a food processor and pulse in short bursts until the strawberries are broken down in a thick slurry, with some strawberry chunks. Pour this into a saucepan over medium heat until it simmers. Turn heat down to low and cook for 30 to 40 minutes, until this mixture reduces to approximately ½ cup. Transfer to a bowl and refrigerate while you prepare the rest of the cake.
  • Whisk together the flour, sugar, baking soda, and salt in a large bowl.
  • In a separate bowl combine the water, vegetable oil, extract, apple cider vinegar, cooled strawberry mixture, and natural food coloring (if using). Stir to combine. You might need to mash the strawberry reduction to get it to separate a bit.
  • Add the strawberry mixture to the dry ingredients and stir until there are no visible clumps of flour in the batter.
  • Pour the cake batter into the prepared pan(s). For the 9×13 pan, bake for 45 to 50 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 mix together. The mixture will be clumpy. Add the extract and one mashed strawberry. Mix again to combine and add a second strawberry if necessary to get a spreadable consistency. You can also add a drop of red or pink food coloring if you desire more color. Add optional chopped dried strawberries for more strawberry pop.
  • 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.

(The products above contain sponsored links to products we use and recommend)

Calories: 391kcal | Carbohydrates: 65g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Sodium: 258mg | Potassium: 71mg | Fiber: 1g | Sugar: 46g | Vitamin A: 273IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 1mg

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.

34 Responses to Vegan Strawberry Cake

  1. Avatar thumbnail image for MarlyRoxana Reply

    Ohhh love that there is frosting for this too!

    • Avatar thumbnail image for MarlyMarly

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

  2. Avatar thumbnail image for MarlyJax Reply

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

  3. Avatar thumbnail image for MarlyJulia Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  4. Avatar thumbnail image for MarlyGrace Reply

    5 stars
    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.

    • Avatar thumbnail image for MarlyMarly

      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.

  5. Avatar thumbnail image for MarlyJeanne Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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. Avatar thumbnail image for MarlyReeni Reply

    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.

    • Avatar thumbnail image for MarlyMarly

      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!

  7. Avatar thumbnail image for MarlyStella Reply

    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?

    • Avatar thumbnail image for MarlyMarly

      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.

  8. Avatar thumbnail image for MarlyMonet Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  9. Avatar thumbnail image for MarlySMITH BITES Reply

    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!

    • Avatar thumbnail image for MarlyMarly

      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!

  10. Avatar thumbnail image for MarlyLazaro Reply

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

    Cheers!

Rate / Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.