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There’s nothing quite like the first taste of spring, especially when it comes in the form of a small-batch vegan strawberry cake. As soon as I catch a whiff of ripe strawberries, I’m transported back to sun-soaked picnics and cheerful gatherings with friends. This delightful cake is not only a feast for the eyes with its vibrant pink hue, but also a celebration of the season’s freshness in every bite.

Perfectly sized for intimate occasions, this cake boasts a light, moist texture, layered with luscious strawberry frosting and a sweet strawberry jam filling. The beauty of this recipe lies in its simplicity—easy enough to whip up on a busy weekday while still being impressive enough for special moments. Whether you’re a seasoned chef or just looking to make homemade treats that leave fast food behind, this cake is sure to bring joy to your kitchen. Let’s dive into this deliciously easy recipe that captures the very essence of spring!

Why is Small-batch Vegan Strawberry Cake irresistible?

Freshness at Its Peak: Bursting with seasonal strawberries, this cake captures spring’s essence with every delicious bite.

Effortless Baking: Quick to prepare, this recipe is ideal for home bakers of all skill levels, so you can create memorable treats in no time.

Perfect Portions: Tailored for small gatherings, it provides just the right amount of cake without overwhelming leftovers—great for enjoying with loved ones!

Delightful Decorations: With its stunning pink hues and optional vegan frosting, your cake will certainly impress at any event.

Health-Conscious Indulgence: Enjoy a vegan dessert that satisfies your sweet tooth while being mindful of health, paving the way for guilt-free enjoyment.

Small-batch Vegan Strawberry Cake Ingredients

• Here’s everything you need for a delightful small-batch vegan strawberry cake that’s perfect for celebrating spring!

For the Cake

Strawberry Puree – 2 cups (240g) fresh or frozen strawberries; ensure they are ripe for the best flavor.
All-Purpose Flour – 1 ½ cups (190g); use the spoon and leveled method for accurate measurement.
Granulated Sugar – ⅔ cup (135g); enhances the sweetness and complements the strawberries.
Baking Powder – 2 ½ teaspoons; acts as a leavening agent to ensure your cake rises properly.
Salt – ⅛ teaspoon; balances the sweetness for a well-rounded flavor.
Neutral Flavored Oil – ¼ cup (65g); adds moisture; you can substitute with melted coconut oil if preferred.
Dairy-Free Milk – 2 ½ tablespoons (30g), room temperature; helps create a smooth batter; any plant-based milk works well.
Apple Cider Vinegar – 2 teaspoons; activates the baking soda for a perfect rise; lemon juice is an acceptable substitute.
Vanilla Extract – 1 teaspoon; enriches the overall flavor profile of the cake.
Pink Gel Food Coloring – ¼ scant teaspoon; optional for a vibrant look; liquid food coloring can also be used.

For the Vegan Strawberry Frosting

Vegan Butter – ½ cup (113g); ensures a creamy consistency in the frosting.
Powdered Sugar – 2 cups (240g); sweetens the frosting, yielding that delightful sweetness.
Strawberry Puree – ¼ cup (60ml); adds a fresh, fruity flavor to your frosting.
Vanilla Extract – 1 teaspoon; enhances the overall taste of the frosting, making it even more delicious.

For Assembly

Strawberry or Raspberry Preserves – ⅓ cup (110g); optional for filling; thicker preserves work best to avoid sogginess.

This beautifully simple ingredient list will have you creating a delightful small-batch vegan strawberry cake that will be the star of your next gathering!

How to Make Small-batch Vegan Strawberry Cake

Prepare Strawberry Puree: Blend 2 cups of fresh or frozen strawberries in a food processor until smooth, then set it aside. This fruity puree will be your cake’s flavorful foundation.
Mix Dry Ingredients: Preheat your oven to 350°F (180°C). Grease or line two 6-inch round cake pans. In a bowl, combine 1 ½ cups all-purpose flour, ⅔ cup granulated sugar, 2 ½ teaspoons baking powder, and ⅛ teaspoon salt. Stir together until well mixed.
Combine Wet Ingredients: Pour the strawberry puree into the dry mixture along with ¼ cup neutral oil, 2 ½ tablespoons dairy-free milk, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, and ¼ scant teaspoon pink gel food coloring. Gently stir until just combined—don’t worry about a few small lumps!
Bake: Evenly divide the batter between the prepared pans and smooth the tops. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Assemble the Cake: Once cooled, level the tops of the cakes. Spread a layer of vegan strawberry frosting on top of one cake layer, and if desired, add a layer of strawberry preserves. Place the second layer on top and frost the exterior with the remaining vegan frosting. Decorate with fresh strawberries if you like!
Storage: Store the cake in an airtight container at room temperature until you’re ready to serve. It can be refrigerated for up to 3 days for freshness.

Optional: Garnish with mint leaves for a refreshing touch!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Small-batch Vegan Strawberry Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 1-2 days to maintain its freshness and moisture.

Fridge: For longer storage, place the cake in the refrigerator, where it will stay fresh for up to 3 days. Cover it tightly to prevent drying out.

Freezer: If you want to store it for an extended period, wrap individual cake layers or slices tightly in plastic wrap and aluminum foil. The small-batch vegan strawberry cake can be frozen for up to 2 months.

Reheating: When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours. You can also gently warm it in the oven for a cozy touch.

Make Ahead Options

These small-batch vegan strawberry cakes are fantastic for meal prep, allowing you to enjoy delicious desserts with ease! You can prepare the cake layers up to 24 hours in advance; simply bake them and let them cool completely before wrapping each layer tightly with plastic wrap to maintain moisture. Additionally, the vegan strawberry frosting can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to assemble, just take the frosting out to soften at room temperature, then spread it generously between the cake layers and on the outside. This simple prep ensures your cake remains just as delightful and fresh when served!

Expert Tips for Small-batch Vegan Strawberry Cake

Choose Ripe Strawberries: Use only the ripest strawberries for a naturally sweet flavor. Under-ripe strawberries can impact the cake’s overall sweetness.
Accurate Flour Measurement: Always use the spoon and leveled method to measure flour; this prevents excess flour which can lead to a dry cake.
Mixing Technique: Avoid overmixing the batter. Stir gently until just combined to keep the cake moist and tender with a delightful texture.
Frosting Consistency: For a smooth vegan frosting, ensure your vegan butter is at room temperature. This will make blending much easier and achieve a creamy texture.
Cooling Time: Allow your cakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful finish on your small-batch vegan strawberry cake.

What to Serve with Small-batch Vegan Strawberry Cake?

With the fragrant sweetness of strawberries and the creamy frosting, your dessert table deserves some delicious companions.

Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing touch that balances the sweetness of the cake wonderfully. Try mixing in some mint leaves for an aromatic twist!
Coconut Whipped Cream: Light and airy, this dairy-free topping perfectly complements the cake’s moist texture while enhancing the strawberry flavor. It’s a delightfully indulgent yet vegan option.
Herbal Iced Tea: A chilled brew like mint or chamomile brings a soothing contrast to the cake, making each bite feel like a spring picnic. Its subtle flavors won’t overpower your dessert.
Lemon Sorbet: The tartness of lemon sorbet will create a zesty contrast to the sweetness of the cake, refreshing your palate while echoing the springtime vibe.
Vegan Vanilla Ice Cream: Rich and creamy, this ice cream pairs perfectly, adding a cool element to each slice. Enjoy it on the side as a delightful contrast to the cake’s strawberry essence.
Chocolate-Dipped Strawberries: For a romantic touch, these decadent treats echo the cake’s flavors while adding an exciting texture. It transforms your dessert into an elegant spread.

These delicious side dishes will create a harmonious experience, turning your small-batch vegan strawberry cake into the star of any gathering!

Small-batch Vegan Strawberry Cake Variations

Feel free to let your creativity blossom and customize this delightful cake to suit your taste!

Gluten-Free: Swap all-purpose flour for gluten-free flour—a blend works best for texture.
Berry Medley: Replace strawberry puree with mixed berry purees like blueberry or raspberry for a vibrant twist.
Nutty Crunch: Fold in chopped nuts, such as almonds or walnuts, into the batter before baking for added texture.
Citrus Zing: Add a tablespoon of lemon or orange zest to enhance the flavor profile with a refreshing citrus note.
Chocolate Delight: Stir in dairy-free chocolate chips to the batter for a rich, chocolaty experience that pairs beautifully with strawberries.
Spicy Kick: Sprinkle a pinch of cinnamon or even a dash of cayenne pepper into the batter for an unexpected flavor twist.

Dive into the joy of experimenting with these variations for a cake that reflects your personal touch! You’ll discover endless possibilities, making every baking experience unique and delightful.

Small-batch Vegan Strawberry Cake Recipe FAQs

How do I choose the best strawberries for the cake?
Absolutely! When selecting strawberries, look for deep red berries that are firm and free of dark spots. Ripe strawberries have a sweet aroma and a glossy appearance. It’s best to avoid those that are under-ripe as they lack the sweetness that makes this cake so delightful!

How should I store my small-batch vegan strawberry cake?
Store your cake in an airtight container at room temperature for up to 1-2 days. For longer storage, refrigerate it for up to 3 days. Always ensure it’s tightly covered to prevent it from drying out. This way, you’ll enjoy that moist, delicious taste for longer!

Can I freeze the small-batch vegan strawberry cake?
Certainly! To freeze, wrap individual cake layers or slices tightly in plastic wrap followed by aluminum foil. This will protect them from freezer burn. Your cake can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw it overnight in the refrigerator or leave it on the counter for a few hours.

Why is my cake dense or dry?
Very often, a dense or dry cake is due to overmixing the batter or using too much flour. To prevent this, be sure to measure your flour accurately using the spoon and leveled method. Also, mix the batter just until combined; a few small lumps are perfectly fine!

Is this cake suitable for people with allergies?
Yes! This small-batch vegan strawberry cake is a wonderful option for those with dairy allergies and is completely vegan-friendly. However, be sure to check that your substitutes (like dairy-free milk and vegan butter) are free of other allergens like nuts or soy, depending on its person needs.