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–+ servings
Dessert

Vegan Strawberry Cake

This vegan strawberry cake is made with coconut sugar, fresh strawberries, and is very easy to make!
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Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Yield8 slices

Equipment

INGREDIENTS

Strawberry Cake
  • 4 tbsp vegan butter (softened)
  • 2 tsp vanilla
  • 1/2 c coconut sugar
  • 1/4 c strawberry reduction* (see notes)
  • 1/3 c unsweetened applesauce
  • 1/3 c non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 3/4 c all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
Strawberry Buttercream
  • 1/2 c vegan butter (softened)
  • 1-2 tbsp strawberry reduction* (see notes)
  • 2-3 c powdered sugar (sifted)
  • pinch of salt

INSTRUCTIONS

Strawberry Cake
  • Mix the non-dairy milk and the apple cider vinegar together to make vegan buttermilk. Set aside.
  • Preheat oven to 350F. Grease a 6″ cake pan.**
  • In the bowl of a stand mixer, cream the vegan butter and coconut sugar for 2 mins, until fluffy.
  • Add in the applesauce, strawberry reduction, and vanilla. Mix until combined.
  • Add in the dry ingredients, and then the vegan buttermilk, and mix until there are no more dry streaks. Don't overmix!
  • Pour batter into the cake pan and bake for about 45-50 mins, or until the toothpick inserted in the middle comes out clean.
  • Remove cake from the oven and allow to cool completely before frosting.
Strawberry Frosting
  • Add the softened butter to the stand mixer and beat until light and fluffy, about 3 minutes.
  • Add in the strawberry reduction, vanilla, and a pinch of salt.
  • Add in the powdered sugar and beat until just combined, starting with the lesser amount. Add a bit more powdered sugar if the consistency is too thin.
  • Turn up the power and beat on medium-high speed for another 2-3 minutes, until frosting is nice and fluffy.
Assembly
  • Slice the cooled cake in half, and generously frost the middle and top of the cake.
  • Decorate with fresh strawberries!

Notes

*To make the strawberry reduction, add 1 lb of fresh or frozen (but thawed) strawberries to a food processor and blend until it forms a puree. Add this to a small pot and cook over medium heat for about 10-15 minutes, until the puree is reduced by about half. Remove from the heat and allow to cool completely before using.
**I use a 6"x3" cake pan for this recipe, however you can also bake this in an 8" cake pan, just reduce the baking time to about 25-30 minutes.
Inspired by: The Banana Diaries