There’s something magical about a Small-batch Vegan Strawberry Cake that brings sunshine to even the cloudiest of days. Imagine cutting into a fluffy, moist slice, revealing luscious strawberries tucked within, their sweet aroma enveloping you like a warm hug from your grandma. Each bite bursts with flavor, delighting your taste buds and making your heart sing—who knew vegan desserts could be this good?
I remember the first time I baked this cake; my friends were skeptical. “Vegan? Really?” they teased, but once they took a bite, their eyes widened in disbelief. It was an instant hit at our summer picnic, proving that even the staunchest cake aficionados couldn’t resist its charm. This Small-batch Vegan Strawberry Cake is perfect for birthdays, picnics, or just because you deserve a sweet treat today.
Why You'll Love This Recipe
- This delightful vegan strawberry cake is incredibly easy to make and requires minimal ingredients
- The vibrant color and fresh strawberries make it visually stunning on any dessert table
- Enjoy it as a light snack or dress it up for special occasions
- Plus, it’s so delicious that you’ll forget it’s vegan!
I had friends begging for seconds after trying this cake at my last get-together.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-purpose Flour: A versatile flour that gives the cake its light texture; use unbleached for better flavor.
- Granulated Sugar: Opt for organic cane sugar; it adds sweetness without unwanted aftertastes.
- Baking Powder: This is the magic leavening agent that makes your cake rise beautifully.
- Salt: Just a pinch enhances all the flavors; don’t skip it!
- Almond Milk: A creamy dairy-free alternative that keeps your cake moist and flavorful.
- Vegetable Oil: Adds moisture and richness; feel free to substitute with melted coconut oil if desired.
- Vanilla Extract: Use pure vanilla extract for the best flavor; it’s worth it!
- Fresh Strawberries: Choose ripe berries for maximum sweetness and vibrant color; they’re the star of this show!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease a small 9-inch round cake pan with coconut oil or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. The mixture should look fluffy and inviting.
Add Wet Ingredients: Pour in almond milk, vegetable oil, and vanilla extract. Stir until just combined; be careful not to overmix—this helps keep our cake airy!
Fold in Strawberries: Gently fold in chopped strawberries using a spatula until evenly distributed throughout the batter. You want those juicy morsels to shine through every bite!
Bake to Perfection: Transfer the batter into your prepared pan and smooth out the top with a spatula. Bake for 25-30 minutes until golden brown and a toothpick comes out clean when inserted into the center.
Cool and Serve!: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled completely, slice it up and serve with fresh strawberries on top if you’re feeling fancy!
This Small-batch Vegan Strawberry Cake not only tastes amazing but also fills your kitchen with an irresistible strawberry aroma that will have everyone gathering around to find out what’s baking! Enjoy every moment of this delightful baking experience—you’ve earned it!
You Must Know
- This small-batch vegan strawberry cake is a delightful treat, perfect for intimate gatherings
- The cake’s light texture and vibrant strawberry flavor make it irresistible
- Plus, it’s easy to whip up, ensuring your baking doesn’t take all day
Perfecting the Cooking Process
Preheat your oven first while preparing the batter to save time. Mix dry ingredients separately before combining with wet ones for an even texture. Bake until golden and a toothpick comes out clean.
Add Your Touch
Feel free to swap fresh strawberries for frozen ones if they’re out of season. You can also sprinkle some lemon zest into the batter for an extra zing. Don’t hesitate to add a dash of almond extract alongside vanilla for depth.
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 for up to a week or freeze individual slices for later enjoyment.
Chef's Helpful Tips
- To prevent sogginess, ensure strawberries are well-drained before mixing into the batter
- Use a scale for precise measurements, especially with flour, to avoid density issues
- Let the cake cool completely before frosting to achieve a smooth finish without melting
Baking this small-batch vegan strawberry cake reminded me of my grandmother’s kitchen filled with sweet aromas—where every bite brought back a flood of happy memories and family laughter.
FAQ
Can I use other fruits in this small-batch vegan strawberry cake?
Absolutely! Raspberries or blueberries work wonderfully as alternatives in this recipe.
How do I make this cake gluten-free?
Simply substitute regular flour with a gluten-free blend that measures cup-for-cup.
What frosting pairs best with this small-batch vegan strawberry cake?
A simple coconut whipped cream or vegan buttercream complements the flavor perfectly!
Small-batch Vegan Strawberry Cake
- Total Time: 40 minutes
- Yield: Serves 8
Description
Small-batch Vegan Strawberry Cake is a delightful dessert that will brighten your day with its fresh, fruity flavors. This moist and fluffy cake features sweet strawberries tucked inside, creating a perfect balance of taste and texture. Ideal for birthdays, picnics, or just because, this vegan treat proves that you don’t need dairy to enjoy delicious desserts. Impress your friends and family with this simple recipe that showcases the beauty of plant-based baking!
Ingredients
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a small 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Add almond milk, vegetable oil, and vanilla extract; stir gently until just mixed.
- Fold in the chopped strawberries until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 180
- Sugar: 14g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
