Home Vegan Baking Vegan strawberry cake with strawberry buttercream

Vegan strawberry cake with strawberry buttercream

Vegan strawberry cake with strawberry buttercream


At the moment’s recipe is a vegan strawberry cake that I’ve been which means to make for ages and I instantly realised, in a little bit of a panic, that strawberry season is nearly gone so I’d higher hurry up. This vegan strawberry cake doesn’t use any synthetic strawberry flavourings however actual, juicy and candy strawberries – in abundance!

It’s an ideal cake to make when you end up with a large strawberry haul for no matter purpose – you bought overly enthusiastic within the fruit & veg aisle for instance (that’s ALWAYS me!!) and particularly in case your strawberries aren’t perhaps image good anymore however are too good to throw away! This the place this vegan strawberry cake is available in.

This desserts ought to actually be known as triple strawberry cake as I employed these juicy flavour bombs in three alternative ways. I added a portion of strawberry discount to the batter, one other to the icing and I additionally topped the cake with extra contemporary strawberries. Is there such a factor as too many strawberries – I feel not…


STRAWBERRIES – this cake is all about strawberries so I used them in abundance. I used contemporary strawberries in each the cake and the icing however frozen strawberries ought to work simply as nicely. With a view to get the flavour with out undesirable moisture, you might want to scale back blended strawberries on the range till thick.

OIL – I used grapeseed oil to make this cake because it’s low-cost, handy (no have to soften it) and has a impartial flavour. You need to use any liquid oil you will have so long as it doesn’t have a powerful flavour. I might not use robust olive oil for that purpose, however a light selection, which is a mix of various olive oils, will work nicely.

SUGAR – I used a combination of caster (superfine) sugar and demerara cake to sweeten this cake, however coconut sugar will work simply as nicely when you desire to make use of that.

PLANT MILK – any plant milk will work nicely right here though I like utilizing soy milk in baked items.

AP FLOUR – I used white all goal flour right here, however I’ve additionally examined with a gluten-free flour combine this one and I discovered that gluten-free model wanted a pair much less minutes within the oven and that it benefited from the addition of xanthan gum (1½ tsp).

BAKING AGENTS – I take advantage of a mixture of baking powder and baking soda to offer this cake a pleasant rise. The latter comes right into a response with bitter strawberries and helps with aeration of this cake.

VEGAN BUTTER – I used vegan butter, the one which is available in a stable block quite than in a bathtub, to make a easy vegan strawberry buttercream icing. I used Violife and it really works completely.

ICING SUGAR – icing sugar is a key ingredient in a standard buttercream icing in order that’s what I used. Not solely does it sweeten the icing, nevertheless it additionally helps to stiffen it so don’t be tempted to scale back its quantity an excessive amount of because the icing shall be much less stiff. I’ve had some success with changing a few of the icing sugar with cornstarch (cornflour within the UK), however you may solely try this up to a degree (1 tbsp or so) till it turns into noticeable within the completed product.

vegan strawberry cake strawberry reduction

To flavour the cake and the frosting with strawberries, we have to make a strawberry discount – i.e. simmer blended strawberries on the range till the entire extra water evaporates and the ensuing pure will get darkish and thick, paste-like consistency (image on the fitting).

I began off with 900 g / 2 lb / 32 ozstrawberries and I cooked them down till I received 300 g / 10.6 ozof strawberry discount. Half of it went into the cake and the opposite half into the icing. When selecting strawberries for the discount, decide those which can be now not stunning to have a look at however nonetheless too good to waste and save the freshest ones for the ornament.

vegan strawberry cake wet ingredients

To make the cake, mix the entire moist elements in a big baking bowl, add sugar and blend nicely.

vegan strawberry cake batter

Sift mixed dry elements into the moist and blend gently to mix. Begin mixing by making small circles in the course of the bowl to minimise lumps forming. Combine solely till every little thing is nicely mixed and there aren’t any streaks of flour left – a number of flour lumps right here and there may be okay.



The frosting will be stored within the fridge, in an air-tight container for 4-5 days. It will also be frozen for as much as 2 months. Should you refrigerate the icing, be certain to deliver it to room temperature earlier than whipping once more and utilizing.


Positive you may. Divide each the buttercream and the cake elements in half and bake the cake in a sq. 20 cm / 8 inches tin as an alternative. Begin checking after 25 minutes.

vegan strawberry cake whipping butter

To make the icing, place vegan butter in a big bowl and permit it to melt. As soon as softened sufficient to whip, whip it till aerated and fluffy earlier than including a lot of the icing sugar in steadily.

vegan strawberry adding strawberry puree

As soon as a lot of the icing sugar has been added, add chilly strawberry discount tablespoon by tablespoon, lastly add the remainder of the icing sugar. Refrigerate till prepared to make use of.

vegan strawberry cake strawberry buttercream icing

vegan strawberry cake strawberry buttercream slice

vegan strawberry cake cut


  • 900 g (2 lb) / 32 ozdestemmed strawberries*, plus further to embellish


  • 150 g / 2/3 cup impartial oil, I used grapeseed
  • 300 g / 1½ cups caster sugar
  • 360 ml / 1½ cups plant milk, I used soy
  • 15 ml / 1 tbsp vanilla extract


  • 500 g / 4 cups all goal flour*
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda


  • 150 g / 5.3 oz (¾ cup) vegan butter, softened
  • 400 g / 14 oz (3¼ cups) icing / powdered sugar



  1. Seize a big stainless-steel pot, weigh it and write the load down.
  2. Mix the strawberries till easy, switch to the pot and weigh once more – write the load down.
  3. Set the pot on a low-medium flame and convey to a delicate simmer. Enable to simmer for about 45 minutes, keeping track of the pot because it likes to boil over and stirring frequently.
  4. Cease simmering when the puree decreased to a 3rd. My blended strawberries weighed 900 g / 32 ozand after discount the load was 300 g / 10.5 oz. Diminished puree ought to be thick, paste-like.
  5. Divide the decreased puree into two equal parts, refrigerate one half for the icing and maintain the opposite half at room temperature.


  1. Grease a 22 cm x 33 cm (9 inch x 13 inch) baking tray, place two extensive (and lengthy sufficient to stay out of the tin) strips of baking paper down first, then line the underside with a rectangle of baking paper.
  2. Preheat your oven to 175° C / 345° F (or 155° C / 310° F on a fan setting).
  3. Mix the entire moist elements in a big mixing bowl, add decreased strawberry puree and blend nicely.
  4. Mix dry elements in one other bowl.
  5. Place a high quality sieve over the bowl with moist elements and steadily sift dry elements by way of.
  6. Incorporate dry elements into the moist ones by making small circles with a spatula in the course of your mixing bowl first (to minimise lumps). Combine gently however completely till no dry pockets stay (a number of lumps is okay). Switch to the baking tin.
  7. Bake for about 35-40 minutes – till the perimeters draw back from the facet of the tin and toothpick inserted within the center comes out clear. Let it cool just a little then utilizing baking paper strips, rigorously take away out of the tin and place on a baking rack till cool.


  1. Place softened vegan butter in a big mixing bowl and whisk till pale and fluffy – about 3 minutes.
  2. Steadily whisk three quarters of the icing sugar.
  3. Add chilly strawberry puree, tablespoon by tablespoon whisking nicely after every addition and at last the remainder of icing sugar to stiffen.
  4. Retailer within the fridge (or freeze) till prepared to make use of. Convey to room temperature first, earlier than whipping once more.
  5. If utilizing contemporary strawberries to embellish, reduce them and blot them on a bit of paper towel first and don’t beautify the cake till simply earlier than serving – moisture from the strawberries will make the icing weep and look much less appetising.


*STRAWBERRIES: I used strawberry puree each within the icing and within the cake, if you wish to skip the strawberry puree within the cake, you’ll solely want 450 g / 1 lb strawberries for the icing. Be sure that so as to add an additional 120 ml / ½ cup of plant milk and 30 ml / 2 tbsp of lemon juice to the cake batter as an alternative.

*GLUTEN-FREE: to make this cake with out gluten, use a great GF flour combine that incorporates loads of starches as they assist with binding. Additionally it is good so as to add a small quantity of xanthan gum (about 1½ tsp) until you flour combine already incorporates it.

TIN SIZE: I used a 22 x 33 cm / 9 inch x 13 baking pan (this one). To make a smaller cake, use half of the batter and bake in an 20 cm x 20 cm (8 inch x 8 inch) sq. tin. Begin checking after 25 minutes.



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