The Best Vegan Strawberry Cake

4.91 from 10 votes

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

Cook Time30

Total Time45

Course: Dessert

Cuisine: vegan

Diet: Vegan

Servings: slices

Calories: 347kcal

Preheat oven to 350ºF. Grease two 9" cake pans with cooking spray.
Slice away the strawberry stem and slice each strawberry in half. Add to a food processor with a standard blade attachment and process until pureed. This should yield 1 ¾ cups strawberry puree. Reserve ¼ cup for the strawberry frosting.
In a small bowl, make the flax eggs by combining 3 tablespoons ground flaxseed with 9 tablespoons water (½ cup + 1 tablespoon). Let sit for 5 minutes before using.
In a large mixing bowl stir together dry ingredients: flour, sugar, baking soda, salt. Using a hand mixer or whisk, slowly mix in the flax eggs, strawberry puree, oil, non-dairy milk, and almond extract into the dry ingredients. Mix until well combined.
Evenly divide cake batter into two well greased 9" cake pans. Bake at 350ºF for 25-30 minutes, or until the edges are golden and pulling away from the pan and a toothpick inserted in the center of the cake comes out clean. Let the cakes rest in the pans for five minutes, then turn out onto a cooling rack.

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, until the frosting is spreadable, but not runny. Stir in the almond extract.
Let the cake cool completely before frosting. Enjoy!

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