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
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a small round cake pan with coconut oil or line it with parchment paper.
- In a large bowl, whisk together melted coconut oil, aquafaba, maple syrup, and vanilla extract until smooth and slightly frothy.
- Gently sift in flour, baking powder, and salt. Stir until just combined to avoid toughness.
- Fold in chopped strawberries carefully to maintain their shape.
- Pour the batter into the prepared pan and spread evenly.
- 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