Go Back
+ servings
A slice of layered strawberry cake on a plate with fresh strawberries behind it.
Print

20 Vegan Strawberry Recipes + Vegan Strawberry Cake

You'll love all these vegan strawberry recipes during the summer and all year long. You can serve strawberries for dessert, snacks, and even breakfast. One of our favorites is this Vegan Strawberry Cake which I love to serve for birthdays! Get this recipe and more from my cookbook, The Everything Vegan Meal Prep Cookbook.
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 9x13 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 9x13 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 9x13" 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.

Nutrition

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