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