• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts

    The Best Vegan Strawberry Cake

    Published: Jan 29, 2018 · Modified: Mar 17, 2022 by Cassidy Reeser · This post may contain affiliate links.

    3.8K shares
    • 20
    jump to recipe

    This vegan strawberry vegan cake is deliciously sweet, moist, and dripping with a vegan strawberry frosting. It's easy to make for birthdays and celebrations!

    Side view of slice of double layered strawberry cake with pink frosting.

    This fuss-free strawberry cake is perfect for birthdays, celebrations, or when you just want something a little sweet. It uses traditional cake ingredients with a few easy swaps to make it dairy-free, egg-free, and vegan.

    I've never been a huge fan of cake (gasp!), but I do adore strawberry cake and this is actually my favorite cake recipe. It's just hard to beat tender olive-oiled-based strawberry cake topped with strawberry frosting, right?

    Table of Contents hide
    1 Recipe features
    2 Ingredients
    3 Step by step instructions
    4 Tips for the best cake
    5 Storage and freezing
    6 Recipe FAQ
    7 Looking for more vegan desserts?
    8 The Best Vegan Strawberry Cake

    Recipe features

    • Dietary-features: vegan, vegetarian and nut-free/soy-free optional (just choose a nut/soy-free non-dairy milk)
    • Texture and flavor: The cake crumb is soft, moist and tender from olive oil and flax eggs. This cake has strawberry flavor in every single bite thanks to pureed strawberries, which also turns the cake a lovely subtle pink shade without the need for food coloring!
    • Versatile: This strawberry cake can be made into a layer cake, sheet cake, or cupcakes.
    • Double the strawberry flavor: Made with a dairy-free, smooth and spreadable strawberry frosting.

    Ingredients

    Labeled ingredients used to make strawberry cake.

    Like many of my popular vegan baking recipes (I'm thinking vegan gingerbread loaf and zucchini bread) this recipe uses mostly traditional ingredients. This isn't a healthy vegan cake, just a strawberry cake made without eggs and dairy.

    • Fresh strawberries are pureed and used in the cake and frosting. See below for tips on using frozen strawberries.
    • Flax eggs are used in place of eggs. The ground flax seeds combine with water to add moisture and act as a binding agent. You can also use chia seeds but the chia seeds will affect how the cake looks.
    • Non-dairy milk: I usually go for soy milk but you can also use almond milk, oat milk or coconut milk beverage (not canned coconut milk). Choose an unsweetened, unflavored milk.
    • Canola oil or olive oil is used as the fat in this cake recipe. This yields a dense and ultra-moist cake.
    • Vegan butter is used for the strawberry buttercream-style frosting. I love Miyoko's or Country Crock vegan butter, but Earth Balance sticks are also a good option.

    Step by step instructions

    How to make the cake

    Step 1 to make strawberry puree.

    1. Make the strawberry puree. About 3 cups of sliced strawberries will yield 1 and ½ cups of strawberry puree. Process the sliced strawberries in a blender or food processor until completely pureed.

    Steps 2 through 5 to make strawberry cake.

    2. Stir together the dry ingredients. We'll use all-purpose flour, salt, baking soda, and organic white sugar.

    3. Mix in the wet ingredients. Using a stand or hand mixer, slowly mix the wet ingredients into the dry ingredients. Beat this mixture until a uniform cake batter forms.

    4. Divide the cake batter between two lightly oiled 9" cake rounds.

    5. Bake in the oven for 25-30 minutes at 350 F. The strawberry cake is ready when a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely before frosting.

    How to make the frosting

    The vegan strawberry frosting is made by mixing together room temperature vegan butter with powdered sugar, pureed strawberries, and almond extract. This frosting is a cross between thinner icing and buttercream frosting.

    Start by mixing together the room temperature vegan butter and powdered sugar with a hand or stand mixer. Add the strawberry puree just one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency.

    Tips for the best cake

    Making a vegan strawberry cake from scratch is actually pretty easy, but I do want to share a few tips to make sure that you have the best outcome every time that you bake this recipe.

    • Always spoon and level flour into a measuring cup for the most accurate measurements. To do this, spoon flour into the measuring cup until overflowing. Use the back of a knife to wipe off excess flour. Don’t shake or pat flour down.
    • Don't add all of the wet ingredients to the dry ingredients at once. Instead, slowly mix in the wet ingredients, about ⅓ of the mixture at a time. This will make sure that the dry ingredients are fully incorporated into the cake batter.
    • Always preheat the oven and bake the cake on the middle oven rack. I recommend using an over thermometer to confirm the oven temp.
    • Don't frost the cake until it is completely room temperature. Frosting a warm cake causes the frosting to liquify and run off the cake.

    Storage and freezing

    • Refrigerating: For best quality, keep strawberry cake refrigerated in a closed container for up to 5 days. Because this is a very moist cake, it won't dry out too much in the fridge as long as it's well-covered.
    • Storing at room temp: You can also cover the cake and store it at room temp for 1-2 days.
    • Freezing: This cake freezes well. Place slices of cake or the entire strawberry cake in an airtight container (either the whole cake or sliced) and freeze for up to 3 months. Let thaw overnight in the fridge or heat up individual slices in the microwave until thawed.

    Recipe FAQ

    Can I use frozen strawberries?

    Fresh or frozen strawberries will work in this cake. If using frozen strawberries, first thaw them to room temperature in the fridge or in the microwave. This will ensure that the cold strawberries don't affect the baking time.

    Can I make cupcakes?

    Yes! Two round 9" inch cake pans make about 24 cupcakes. Fill each tin about ⅘ full with batter. Bake cupcakes at 350 degrees F for about 15 minutes or until a toothpick inserted in the center comes out clean.

    Can I make a sheet cake instead?

    Yes! Two 9 inch cake rounds of cake batter should fill one 9x13 inch sheet cake. You may need to adjust the bake time by a few minutes. Check the center of the cake for doneness before removing it from the oven to cool.

    Can I use gluten-free flour?

    You can try using a 1:1 substitution of all-purpose gluten-free flour blend for white wheat flour, but do note that I have not tested this method.

    Close up of inside crumb of strawberry cake.

    Looking for more vegan desserts?

    • Vegan Gingerbread Loaf with Cranberry Glaze
    • No Bake Strawberry Almond Energy Balls
    • Vegan Hummingbird Cake
    • Vegan Strawberry and Lemon Muffins

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Side view of slice of double layered strawberry cake with pink frosting.
    Print Recipe
    5 from 9 votes

    The Best Vegan Strawberry Cake

    This vegan cake is dense, moist, and full of fresh strawberry flavor. Spreadable vegan frosting is made from vegan butter and pureed strawberries.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Servings: 16 slices
    Author: Cassidy Reeser, MS, RD

    Ingredients

    Vegan Strawberry Cake

    • 1 and ½ cups strawberry puree from 3 cups sliced strawberries (see note #1)
    • 3 cups all-purpose flour
    • 1 cup organic white sugar
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • ¾ cup canola or olive oil
    • ½ cup non-dairy milk such as soy or almond milk
    • 2 teaspoon almond extract
    • 3 flax eggs 1 egg= 1 tablespoon ground flaxseed + 3 tablespoons water

    Vegan Strawberry Frosting

    • 3 cups powdered sugar
    • 2 tablespoons vegan butter room temperature
    • 3-4 tablespoons strawberry puree from ½ cup sliced strawberries
    • ¼ teaspoon almond extract

    Instructions

    Vegan Strawberry Cake

    • Preheat oven to 350ºF. Grease two 9" cake pans with cooking spray. 
    • In a small bowl, make your flax eggs by combining 3 tablespoons ground flaxseed with 9 tablespoons water (½ cup + 1 tablespoon). Let sit for 5 minutes before using.
    • Use a food processor or blender to blend 3 and ½ cups sliced strawberries (stems removed) into a liquid. This should yield 1 and ¾ cups strawberry puree. Reserve ¼ cup for the strawberry frosting.
    • In a large mixing bowl stir together dry ingredients: flour, sugar, baking soda, salt.
    • Use a handheld or stand mixer to slowly mix in the flax eggs, strawberry puree, oil, non-dairy milk and almond extract into the dry ingredients. Mix until a uniform cake batter forms.
    • Evenly divide cake batter into two well greased 9" cake pans. Bake at 350ºF for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let rest in pans for five minutes, then remove from pans and place on a cooling rack.

    Vegan Strawberry Frosting

    • Using a hand or stand mixer, mix together room temperature vegan butter and powdered sugar. When the mixture is too thick to mix further, add in strawberry puree one tablespoon at a time. Add in the almond extract. Mix until the frosting is spreadable, but not too runny. 
    • Let the cake cool completely before frosting. 

    Notes

    1. Strawberries: One pound (16 ounces) of strawberries is enough to make the strawberry puree for the cake and icing. Strawberries: Fresh or frozen strawberries will work in this recipe. If using frozen, first thaw them to room temperature in the fridge or in the microwave.
    2. Gluten-free: You can try using a 1:1 substitution of all-purpose gluten free flour blend for white wheat flour, but do note that I have not tested this method.
    3. Sheet cake instructions: Two 9 inch cake rounds of cake batter should fill one 9x13 inch sheet cake. You may need to adjust the bake time by a few minutes. Check the center of the cake for doneness before removing from the oven to cool.
    4. Cupcake instructions: Yes! Two round 9" inch cake pans make about 24 cupcakes. Fill each tin about ⅘ full with batter. Bake cupcakes at 350 degrees F for about 15 minutes or until a toothpick inserted in the center comes out clean.
    5. Storage/freezing: For best quality, keep cake refrigerated in a closed container for up to 5 days. You can also cover and store at room temp for 1-2 days. To freeze, place in an airtight container (either the whole cake or sliced) and freeze for up to 3 months. Let thaw overnight in the fridge or heat up individual slices in the microwave until thawed.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Calories: 347kcalCarbohydrates: 56gProtein: 3gFat: 13gSaturated Fat: 1gSodium: 299mgPotassium: 88mgFiber: 2gSugar: 36gVitamin A: 96IUVitamin C: 15mgCalcium: 22mgIron: 1mg

    More Vegetarian Dessert Recipes

    • Vegan Pumpkin Chocolate Chip Cookies
    • Blueberry Peach Puff Pastry Tart
    • Mixed Berry Galette
    • The Best Zucchini Bread
    3.8K shares
    • 20

    Reader Interactions

    Comments

    1. Paolo Presta

      June 16, 2020 at 1:47 pm

      Hi There! If I want to use a regular dairy egg instead of the 3 flaxseedegg, would I just use one large egg?

      Reply
      • Cassidy Reeser, RDN, LD

        June 16, 2020 at 5:35 pm

        Yes, I think using just one egg would work!

        Reply
        • Paolo Presta

          June 22, 2020 at 9:18 am

          This cake is so AMAZING!!!! I made it for my Italian family and they loved it! My mom can't have dairy so this cake was perfect!!! Thank you so sharing this YUMMY and delicious recipe!!! 🙂

          Reply
          • Cassidy Reeser, RDN, LD

            June 22, 2020 at 10:10 pm

            That’s awesome! Thanks for making it 🙂

            Reply
      • Paolo Presta

        June 19, 2020 at 1:03 pm

        Thank you! If I make the cake the night before do I need to refrigerate it or can I leave it out and covered. 🙂

        Reply
        • Cassidy Reeser, RDN, LD

          June 20, 2020 at 10:52 am

          Hi Paolo, I usually refrigerate it so it keeps longer but it should be fine to leave it out and covered overnight. Enjoy!

          Reply
    2. Cindy

      October 11, 2019 at 11:16 pm

      Absolutely delicious! I made this for my daughter’s birthday and will definitely make it again!

      Reply
      • Cassidy Reeser, RDN, LD

        October 13, 2019 at 5:49 am

        That’s great to hear, thank you!

        Reply
    3. Dolores

      October 11, 2019 at 8:23 am

      Made this cake it was amazing! Thank you! Quick question can I make this as cupcakes?

      Reply
      • Cassidy Reeser, RDN, LD

        October 11, 2019 at 10:15 am

        Thank you for the comment! I haven’t tried making it into cupcakes but imagine that it would work. You will need to bake the cupcakes 5-10 minutes less.

        Reply
    4. Kitty

      August 17, 2019 at 12:42 am

      This looks delicious! Could i use something other than flax seed as a substitute for the eggs. Unfortunately my son is allergic to eggs and flax seed. Thanks 🙂

      Reply
      • Cassidy Reeser, RDN, LD

        August 17, 2019 at 8:21 am

        I think you should be able to replace flaxseed with the same amount chia seeds. I haven’t tested it out myself but chia seeds gel in the same way as flax.

        Reply
    5. EmilyKim

      July 05, 2019 at 5:02 pm

      This turned out.... AMAZING!! It’s the best cake I’ve ever made - I was worried about the batter consistency especially since I had halved the recipe and I wasn’t so exact, but it cooked perfectly in my oven toaster and came out of the pan easily. The frosting came out nice. When we started cutting through the cake was when I realized how PERFECT it had turned out - soft fluffy flavorful healthy and wholesome! Thank you!!

      Reply
      • Cassidy Reeser, RDN, LD

        July 05, 2019 at 10:36 pm

        So great to hear how it turned out! Thanks for sharing 🙂

        Reply
    6. Anjali

      May 16, 2019 at 8:11 am

      Can I make it single layered.

      Reply
      • Cassidy

        May 16, 2019 at 7:55 pm

        Yes you can, you will just want to use a 9x12 inch or similarly sized dish. Keep an eye on it as it bakes as it may take more or less time to bake.

        Reply
    7. Faith Bugay

      May 09, 2019 at 3:15 pm

      Can you sub gluten free flour?

      Reply
      • Cassidy

        May 12, 2019 at 9:05 am

        Hi Faith, I don't have any experience baking with gluten free flour. I'm not sure if it would work with this cake, but let me know if you try!

        Reply
    8. Karmen Morales

      April 04, 2019 at 4:51 pm

      Can you use frozen strawberries for this?!

      Reply
      • Cassidy

        April 04, 2019 at 6:55 pm

        Yes, frozen strawberries will work!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Peanut Stir Fry Sauce

    Spring meals

    • One Pot Pesto Orzo with Mushrooms
    • Vegan Pesto Lasagna with Tofu Ricotta
    • Veggie Pasta Salad with Lemon Vinaigrette
    • Mediterranean Pearl Couscous Salad
    • Vegetarian Lentil Salad with Honey Mustard Vinaigrette
    • Tahini White Bean Salad

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.