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    Home » Recipes » Sweets

    Vegan Strawberry Cake [GF]

    Published: May 21, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing cake on a white cake stand with text overlay

    This luscious vegan strawberry cake is rich, moist and perfectly sweet. Layered with a strawberry preserve-infused dairy-free buttercream frosting and topped with juicy, fresh strawberries, this gluten-free cake is perfect for any occasion.

    Jump to Recipe
    front view of cake on a white cake stand topped with fresh strawberries

    I'm a big fan of using fruit in baked goods.

    Take my buckwheat banana bread, pear crisp or blueberry muffins, for example.

    And of course, now this indulgent strawberry cake too.

    slice of cake on a white plate with the rest of the cake on the cake stand behind it

    With strawberries being high up on my list of favorite fruits, I couldn't resist adding them to a cake.

    slice of cake on a white plate with the rest of the cake on the cake stand behind it

    Can I get a woop woop yum yum! 😉

    OK, now let's get to it...

    close-up of left side of cake on white cake stand with strawberries on top

    Ingredients you'll need

    For the cake

    • Gluten-Free All Purpose Flour
    • Xanthan Gum (omit if your flour blend already contains)
    • Unsweetened Almond Milk (can substitute another plant-based milk)
    • Organic Cane Sugar
    • Vegetable or Canola Oil (for soy-free, use canola)
    • Vanilla Extract
    • Apple Cider Vinegar
    • Flax Egg (flaxseed and water combined)
    • Fresh Hulled Strawberries
    • Baking Soda
    • Baking Powder
    • Kosher Salt
    overhead of ingredients for cake in white bowls with text labels

    For the frosting

    To make the frosting, I added strawberry preserves to our vegan buttercream recipe of plant-based butter, vanilla and organic powdered sugar.

    overhead of ingredients for frosting in white bowls with text labels

    How to make this gluten-free vegan strawberry cake - step by step

    For the cake

    Preheat the oven to 350° F and grease and line two 8” round cake pans.

    Puree the strawberries in a food processor or blender.

    In a large mixing bowl, whisk together the sugar and oil.

    Add the flax egg, vanilla extract, strawberry puree, almond milk and apple cider vinegar.

    Whisk everything together until combined.

    • strawberries in food processor before being pureed
    • pureed strawberries in food processor
    • sugar and oil in mixing bowl with whisk behind it
    • sugar and oil in mixing bowl after being whisked
    • flax egg, vanilla extract, strawberry puree, almond milk and apple cider vinegar added to oil and sugar in mixing bowl
    • wet ingredients whisked together in mixing bowl with whisk

    In a separate bowl, whisk together the flour, baking soda, baking powder, xanthan gum and salt.

    Sift the flour mixture into the bowl wet ingredients.

    Stir or whisk until combined and no lumps of flour remain.

    • flour, baking soda, baking powder, xanthan gum and salt in a mixing bowl
    • dry ingredients mixed together in a mixing bowl with a whisk in it
    • sifting dry ingredients into the wet ingredients
    • sifted dry ingredients in mixing bowl with wet ingredients
    • dry and wet ingredients combined in a mixing bowl with a wooden spoon

    Distribute the batter evenly between the two cake pans and bake for 30-35 minutes.

    cake batter in round cake pans that were greased and lined with parchment paper

    For the frosting

    Using an electric hand mixer, beat the butter and vanilla extract in a mixing bowl until just smooth.

    • vegan butter and vanilla in a mixing bowl
    • whipping the butter and vanilla with an electric hand mixer

    Gradually sift in the powdered sugar, ½ cup at a time, using the electric hand mixer to whip between each addition, scraping down the sides as needed and continuing to mix until smooth and creamy.

    • sifting the powdered sugar into the butter mixture
    • whipping powdered sugar with the butter mixture
    • powdered sugar whipped into the butter mixture

    Add the strawberry preserves and whip again to combine.

    • strawberry preserves added to the frosting in the mixing bowl
    • whipping strawberry preserves into the frosting
    • strawberry preserves whipped into the frosting in the mixing bowl
    • finished frosting in mixing bowl with electric hand mixer behind it

    Assembling the cake

    Place the first layer on a plate or cake stand.

    Spoon a generous layer of frosting onto the cake and spread it out evenly.

    Place the second layer on top and continue to frost the top and sides, smoothing it out.

    • adding frosting to the first cake layer
    • icing the top and sides of the cake

    Top with additional fresh strawberries for decoration, if desired.

    hand placing a strawberry on top of the cake

    Enjoy!

    removing a slice of cake with a cake server

    Tips

    • To make this recipe nut-free, use a nut-free plant-based milk such as soy or oat as well as a nut-free vegan butter.
    • Be sure to use the spoon and level method to measure the flour. Spoon the flour into the measuring cup, filling it all the way to the top and allowing it to overflow. Then, use the back of a knife to level the top off.
    • To test for doneness, insert a toothpick into the center of each cake. The cakes are done when the toothpick comes out clean or with just a few moist crumbs.
    • Allow the cakes to sit in the cake pans for about 10 minutes. Then, carefully turn them upside down and flip them out onto a wire rack to continue to cool. Allow the cakes to cool completely before icing.
    • For the frosting, use vegan butter in stick form, not the spreadable kind in the tub and be sure to bring it to room temperature. It will be hard to mix if the butter is too cold and will not whip up properly if the butter is melted. It can also curdle easily if it is not the right temperature.
    • If needed, refrigerate the frosting for 15-30 minutes before icing the cake.
    • For optimum flavor and texture, the cake is best enjoyed on the same day it is made. However, it can be stored in an airtight container in the refrigerator for 3-4 days. Note that the texture will change and the cake will begin to dry out during refrigeration.
    close-up of slice of cake on a white plate with fork behind it

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    close-up front view of vegan strawberry cake on a white cake stand
    Print Recipe Save RecipeSaved!
    5 from 2 votes

    Vegan Strawberry Cake

    This luscious vegan strawberry cake is rich, moist and perfectly sweet. Layered with a strawberry preserve-infused dairy-free buttercream frosting and topped with juicy, fresh strawberries, this gluten-free cake is perfect for any occasion.
    Course Dessert
    Cuisine Gluten-Free, Vegan
    Keyword dairy-free, egg free, gluten free, strawberries, strawberry, vegan
    Prep Time 20 minutes
    Cook Time 30 minutes
    Cooling Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 12 -14 slices
    Author Sherri Hall

    Ingredients

    FOR THE CAKE

    • 1 tablespoon flaxseed
    • 1 tablespoon water
    • 1 lb fresh strawberries, washed and hulled (plus more for decoration, if desired)
    • 1 ¼ cups organic cane sugar
    • ⅔ cup vegetable or canola oil
    • 1 ½ teaspoon pure vanilla extract
    • 1 ¼ cups unsweetened, plain almond milk (substitute soy or oat for nut-free)
    • 1 ½ tsp apple cider vinegar
    • 3 cups gluten-free all-purpose flour
    • 1 ¼ teaspoon baking soda
    • 2 ½ teaspoon baking powder
    • ½ teaspoon xanthan gum (omit if your flour mixture already contains)
    • ¼ teaspoon kosher salt

    FOR THE FROSTING

    • 1 cup vegan butter, softened to room temperature
    • 1 ½ teaspoon pure vanilla extract
    • 4 cups organic powdered sugar
    • ½ cup strawberry preserves

    Instructions

    FOR THE CAKE

    • In a small bowl, use a fork to whisk together the flaxseed and water to make a flax egg. Set aside for 10 minutes.
    • Preheat the oven to 350° F and grease and line two 8” round cake pans.
    • Puree the strawberries in a food processor or blender. Set aside.
    • In a large mixing bowl, whisk together the sugar and oil.
    • Add the flax egg, vanilla extract, strawberry puree, almond milk and apple cider vinegar. Whisk everything together until combined.
    • In a separate bowl, whisk together the flour, baking soda, baking powder, xanthan gum and salt.
    • Sift the flour mixture into the bowl wet ingredients. Stir or whisk until combined and no lumps of flour remain.
    • Distribute the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
    • Leave the cakes in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

    FOR THE FROSTING

    • Using an electric hand mixer, beat the butter and vanilla extract in a mixing bowl until just smooth, but do not overbeat.
    • Gradually sift in the powdered sugar, 1 cup at a time, using the electric hand mixer to whip between each addition, scraping down the sides as needed and continuing to mix until smooth and creamy.
    • Add the strawberry preserves and whip again to combine.

    FOR ICING THE CAKE

    • Ensure the two cake layers are completely cool before icing. Place the first layer on a plate or cake stand. Spoon a generous layer of frosting onto the cake and spread it out evenly using an icing knife.
    • Place the second layer on top and continue to frost the top and sides, smoothing it out with the icing knife.
    • Top with fresh strawberries, if desired.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Suggested Equipment/Tools

    Food Processor
    Electric Hand Mixer
    Icing Knife

    Notes

    If needed, refrigerate the frosting for 15-30 minutes before icing the cake.
    For optimum flavor and texture, the cake is best enjoyed on the same day it is made. However, it can be stored in an airtight container in the refrigerator for 3-4 days. Note that the texture will change and the cake will begin to dry out during refrigeration.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

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    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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