Go Back
+ servings
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!
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


  • 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


  • 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.


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


Calories: 447kcal | Carbohydrates: 87g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Sodium: 409mg | Potassium: 219mg | Fiber: 2g | Sugar: 62g | Vitamin A: 425IU | Vitamin C: 24.3mg | Calcium: 75mg | Iron: 1.7mg