Small-Batch Vegan Strawberry Cake

There’s something magical about a Small-Batch Vegan Strawberry Cake that fills the air with the sweet aroma of fresh strawberries. Imagine slicing into a soft, fluffy cake, its vibrant pink hue glistening under the light, inviting you to take a bite. salted honey pistachio cookies The first forkful reveals layers of moist goodness, perfectly balanced with just the right amount of sweetness and tanginess from the strawberries.

Picture this: you’re hosting a cozy gathering, friends laughing around the table, and suddenly you serve up this delightful creation. Everyone’s faces light up as they savor each bite, memories being made over a slice of bliss. It’s moments like these that make baking worthwhile—sharing joy through food.

I remember the first time I made this cake; my friends couldn’t believe it was vegan! They were hooked after just one bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Opt for ripe strawberries for the best flavor; they should smell sweet and have a bright red color.
• All-Purpose Flour: This forms the cake’s base; sift it for a lighter texture.
• Coconut Sugar: A healthier alternative to white sugar adds depth and caramel notes to the cake.
• Almond Milk: Use unsweetened almond milk for a subtle nutty flavor without overpowering the strawberries.
• Apple Cider Vinegar: This adds acidity for better rise and texture in vegan baking.
• Baking Powder: Essential for helping your cake rise beautifully; check expiration dates for best results.
• Vanilla Extract: Pure vanilla extract enhances all flavors; avoid imitation if possible.
• Vegetable Oil: Light oil keeps the cake moist; can substitute with melted coconut oil if preferred.
• Powdered Sugar (for frosting): This creates a smooth, creamy frosting that perfectly complements the cake’s flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Gather Your Ingredients: Start by collecting all your ingredients on the counter. This ensures you have everything at hand and ready to go.

Prepare Your Strawberries: Wash and hull about 1 cup of fresh strawberries before slicing them into quarters. Set aside half for folding into the batter and reserve some for decoration.

Make Your Batter: Preheat your oven to 350°F (175°C) while combining flour, coconut sugar, baking powder, and salt in a mixing bowl. In another bowl, whisk together almond milk, oil, vanilla extract, and apple cider vinegar until well combined.

Combine Wet and Dry Ingredients: Pour the wet mixture into dry ingredients gently, stirring just until combined. Be careful not to overmix; this keeps your cake light and fluffy.

Add Strawberries & Bake!: Fold in half of your sliced strawberries delicately into the batter. no bake cheesecake cups Pour it into a greased 6-inch round cake pan and bake for 25-30 minutes or until golden brown.

Create Your Frosting & Assemble : While your cake cools, whip together powdered sugar with almond milk until smooth. Once cooled completely, spread frosting generously on top of your cake and decorate with remaining strawberry slices! For more inspiration, check out this Slice of Heaven Cake recipe.

Enjoy your delicious Small-Batch Vegan Strawberry Cake! delicious berry cheese crostini.

Now that you’ve gone through this fun journey of baking together, I hope you feel inspired to share this delightful creation with friends or keep it all to yourself—you deserve it!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Mix dry ingredients first, then add wet ones gradually. This order helps achieve a smooth batter without lumps.

Add Your Touch

Feel free to swap strawberries for other berries like blueberries or raspberries. Adding lemon zest can enhance the flavor and freshness of your cake, making it uniquely yours. For more inspiration, check out this Lemon Blueberry Sourdough Bread recipe.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate and reheat slices briefly in the microwave before serving.

Baking this small-batch vegan strawberry cake reminded me of my first attempt at baking during a family gathering. pumpkin chocolate chip muffins Everyone loved it, and I realized how much joy homemade treats can bring.

FAQ

Can I make this small-batch vegan strawberry cake gluten-free?

Yes! Use gluten-free flour to achieve a delicious gluten-free version without sacrificing taste.

How many servings does this recipe yield?

This recipe yields about four to six servings, perfect for a small gathering or dessert craving.

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw them and drain excess moisture before adding them to the batter for best results.