Delightful Small-Batch Vegan Strawberry Cake Recipe

The aroma of freshly baked Small-batch Vegan Strawberry Cake wafts through the air, promising sweet delight with every bite. mini berry dutch babies This cake is not just a dessert; it’s an experience that transports you to sunny picnics and joyful gatherings. sweet breakfast option.

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Imagine the soft, moist texture of sponge cake paired with bursts of juicy strawberries, all while being completely vegan. Whether it’s a birthday celebration, a cozy afternoon tea, or simply a sweet treat for yourself, this cake is perfect for any occasion.

I once made this cake for a friend’s birthday, and their reaction was priceless. They were shocked to learn it was vegan and proclaimed it their new favorite dessert.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Use unbleached flour for a more natural taste and better texture.

• Baking Powder: This helps the cake rise beautifully without eggs.

• Granulated Sugar: Sweetens perfectly; you can substitute with coconut sugar for a healthier option.

• Almond Milk: Any plant-based milk works well; I prefer almond for its subtle nuttiness.

• Apple Cider Vinegar: Adds acidity, mimicking buttermilk and enhancing the cake’s fluffiness.

• Fresh Strawberries: Choose ripe strawberries for maximum sweetness and flavor; they make the cake vibrant.

• Coconut Oil: Melted coconut oil adds moisture; feel free to substitute with vegetable oil if preferred.

• Vanilla Extract: A splash of pure vanilla elevates the flavor profile significantly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper for easy removal later.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined; this ensures your cake rises uniformly.

Create the Wet Mixture: In another bowl, combine almond milk and apple cider vinegar. Let it sit for five minutes until it thickens slightly—this step mimics buttermilk!

Add Flavor: Stir melted coconut oil and vanilla extract into your wet mixture until well blended. The aroma of vanilla will be irresistible at this point.

Combine Mixtures: Gradually pour the wet ingredients into the dry ones. Gently fold them together until just combined—overmixing can lead to dense cake!

Add Strawberries: Fold in fresh strawberries carefully so they are evenly distributed throughout the batter. You want those lovely pieces peeking out when baked!

Bake Away: Pour the batter into your prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean—the kitchen should smell heavenly!

Allow your Small-batch Vegan Strawberry Cake to cool in the pan for about 10 minutes before transferring it onto a wire rack. delicious blueberry cheese danish Once cooled completely, you can dust it lightly with powdered sugar or serve it plain—both options are delicious!

This scrumptious cake stands out not only because it’s vegan but also due to its bright strawberry flavor that dances on your palate. Enjoy each slice guilt-free!

Perfecting the Cooking Process

To achieve that fluffy texture, start by mixing dry ingredients first, then slowly add wet ones. This method ensures an even distribution of flavors and a light cake.

Add Your Touch

Feel free to swap strawberries with other berries or add a splash of lemon juice for brightness. Personalize this cake to suit your palate and celebrate seasonal fruits!

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. If needed, gently reheat it in the microwave for 10-15 seconds before serving.

Sometimes I bake this small-batch vegan strawberry cake when I’m feeling nostalgic; it reminds me of summer picnics with friends, where laughter and deliciousness coexist beautifully. nostalgic s’mores sliders.

FAQ

What makes this cake vegan?

This cake replaces eggs with aquafaba, ensuring a light and fluffy texture without animal products.

Can I use frozen strawberries instead?

While fresh is best, you can use thawed frozen strawberries if needed; just adjust moisture levels.

How long does the cake last?

The small-batch vegan strawberry cake stays fresh at room temperature for about three days in an airtight container. For more inspiration, check out this Strawberry Delight Cake Roll recipe.

Print

Small-Batch Vegan Strawberry Cake

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• Author: Teprod
• Total Time: 45 minutes
• Yield: Serves 8

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Description

Indulge in the delightful flavors of this Small-batch Vegan Strawberry Cake, where moist sponge meets juicy strawberries for a perfect dessert experience. Ideal for any occasion, this cake is quick to prepare and will impress both vegans and non-vegans alike. Enjoy it plain or topped with vegan whipped cream for an extra treat!

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup granulated sugar (or coconut sugar)
• 1/2 cup almond milk
• 1 tsp apple cider vinegar
• 1/4 cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and sugar.
3. In another bowl, combine almond milk and apple cider vinegar; let sit for 5 minutes to thicken.
4. Stir in melted coconut oil and vanilla to the wet mixture.
5. Gradually combine wet and dry ingredients until just mixed; fold in chopped strawberries.
6. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 150
• Sugar: 8g
• Sodium: 120mg
• Fat: 6g
• Saturated Fat: 5g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: For added flavor, consider incorporating lemon zest or swapping strawberries with your favorite berries. Store leftovers in an airtight container at room temperature for up to three days.