Irresistible Small-Batch Vegan Strawberry Cake Recipe

The sun shines bright, and the scent of fresh strawberries dances through the air like a joyful jig. Imagine sinking your fork into a fluffy slice of small-batch vegan strawberry cake, where each bite bursts with sweet, juicy berries and a hint of vanilla that makes your taste buds sing. The cake is as light as a cloud and moist enough to make you feel like you’re floating on strawberry-flavored happiness.

This delightful creation isn’t just for fancy occasions; it’s perfect for breakfast, an afternoon snack, or an impromptu celebration because who needs an excuse for cake? Plus, it’s vegan! Which means you can indulge guilt-free while impressing friends who think they can’t live without eggs or butter. Trust me; once you taste this small-batch vegan strawberry cake, you’ll be counting down the days until you can make it again.

I remember the first time I baked this cake for my friends; their eyes lit up, and they couldn’t believe it was vegan. It became an instant favorite at our brunch gatherings.

Essential Ingredients

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

• All-Purpose Flour: A standard choice that gives the cake its tender texture; weigh it for accuracy.

• Fresh Strawberries: Use ripe strawberries for natural sweetness; look for ones that are bright red.

• Coconut Oil: This adds moisture and richness; melt it gently before using.

• Aquafaba: The magic liquid from canned chickpeas serves as an excellent egg substitute.

• Maple Syrup: A natural sweetener that provides depth of flavor without overpowering the berries.

• Baking Powder: Ensure it’s fresh for that perfect rise in your cake.

• Vanilla Extract: A splash adds warmth and complements the strawberries beautifully.

• Salt: Just a pinch enhances all the flavors in your cake.

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

Let’s Make it Together

Preheat & Prepare Your Oven: Preheat your oven to 350°F (175°C). Grease a small round cake pan with coconut oil or line it with parchment paper for easy removal.

Mix Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil, aquafaba, maple syrup, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.

Sift in Dry Ingredients: Gently sift in all-purpose flour, baking powder, and salt into the wet mix. Stir carefully until just combined—no one likes a tough cake!

Add Strawberries & Fold Gently: Chop half of the strawberries and fold them into the batter delicately. Be gentle here to keep that airy texture intact.

Pour & Spread Evenly: Pour the batter into your prepared cake pan. Spread evenly using a spatula so every slice gets equal love from those luscious strawberries.

Bake to Perfection: Slide your pan into the preheated oven and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell like paradise!

Enjoy making this small-batch vegan strawberry cake that not only satisfies your sweet tooth but also brings smiles all around!

Perfecting the Cooking Process

Start by preheating your oven while you mix the ingredients, ensuring even baking. Prepare your cake pans with parchment paper to prevent sticking. Then, fold in the strawberries gently to maintain their shape and flavor.

Add Your Touch

Feel free to swap in different fruits like blueberries or raspberries for variety. You can also add a pinch of lemon zest to enhance the cake’s freshness. Experimenting with spices such as cinnamon can also elevate the flavor profile.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it and warm individual slices in the microwave before serving for a fresh taste.

I remember baking this small-batch vegan strawberry cake for my friends during a sunny picnic. Their smiles and compliments made my day—there’s nothing like sharing homemade treats with loved ones!

FAQ

Can I use frozen strawberries in this small-batch vegan strawberry cake?

Yes, but thaw and drain them first to avoid excess moisture.

How can I make this cake gluten-free?

Use a gluten-free flour blend as a substitute for all-purpose flour.

What frosting pairs well with this small-batch vegan strawberry cake?

A simple coconut whipped cream or vegan cream cheese frosting complements it beautifully.

Print

Small-Batch Vegan Strawberry Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clara Rosewood
• Total Time: 40 minutes
• Yield: Serves 8 slices 1x

Print Recipe

Pin Recipe

Description

Indulge in a delightful small-batch vegan strawberry cake that’s as light and fluffy as a cloud! Each slice is bursting with fresh strawberries and a hint of vanilla, making it perfect for breakfast, snacks, or celebrations. This easy-to-make cake offers a guilt-free treat that will impress both vegans and non-vegans alike. Let the sweet aroma fill your kitchen and enjoy this scrumptious dessert that’s sure to bring smiles all around.

---

Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup fresh strawberries, chopped
• 1/3 cup coconut oil, melted
• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 cup maple syrup
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C) and grease a small round cake pan with coconut oil or line it with parchment paper.
2. In a large bowl, whisk together melted coconut oil, aquafaba, maple syrup, and vanilla extract until smooth and slightly frothy.
3. Gently sift in flour, baking powder, and salt. Stir until just combined to avoid toughness.
4. Fold in chopped strawberries carefully to maintain their shape.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 8g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 6g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg