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close-up front view of vegan strawberry cake on a white cake stand
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Vegan Strawberry Cake

This luscious vegan strawberry cake is rich, moist and perfectly sweet. Layered with a strawberry preserve-infused 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

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
  • 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 teaspoon 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.

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.