Vegan Strawberry Snack Cake
This easy vegan strawberry cake uses fresh reduced strawberries to get the absolute best strawberry flavor in both the cake batter & strawberry frosting!
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Servings: 9 slices
Ingredients
Reduced Strawberries:
- 1 pound strawberries (16 ounces, reduced to about ⅔ cup puree)
Strawberry Cake:
- ⅔ cup oat milk or any plant-based milk subbed 1:1
- 1 Tablespoon apple cider vinegar
- ⅔ cup sugar
- ⅓ cup reduced strawberry puree *made above
- ¼ cup olive oil
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups pastry flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Strawberry Frosting:
- ½ cup vegan butter room temperature
- 2 Tablespoons coconut cream room temperature
- 1 ¼ cups powdered sugar
- 2-3 Tablespoons reduced strawberry puree *made above
Instructions
- I recommend making the reduced strawberries at least 1 hour before making the cake so it can cool completely.
Reduce the strawberries:
- Rinse the strawberries, cut off and discard their green leaves/tops, and add them to a blender. Blend until they form a liquid puree.
- Pour the blended strawberries into a saucepan. Cook over low to medium heat for 20-25 minutes, stirring consistently, until the strawberries have reduced to around ⅔ cups. You will know the strawberries are reduced when they have a deeper flavor, lighter color, and a thick consistency.
- Pour the reduced strawberries into a bowl and set aside to cool completely before using.
Make the cake batter:
- Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper or grease the pan lightly. Set aside for later.
- Add the oat milk and apple cider vinegar to a large mixing bowl and whisk together. Let sit for 2-3 minutes to curdle.
- Next, add the sugar, reduced strawberry puree, oil, and vanilla to the bowl and whisk together. Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt, and baking soda on top.
- Mix into a thick batter. I recommend starting with a whisk and then switching to a spatula so the batter does not get over-mixed.
Bake the cake:
- Pour the batter into the pan and add to the oven. Bake for 30-32 minutes or until cooked through.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.
Make the strawberry frosting:
- Once the cake has cooled completely, make the frosting. Start by adding the butter and coconut cream to a bowl. Use a standing mixer or electric mixer to whip for a minute or two until combined and fluffy in texture.
- Gradually whip in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, add in the strawberry puree and whip it into a smooth frosting. Once combined, I recommend whipping the frosting for a few minutes longer to make it extra fluffy!
Frost the cake:
- Use a cookie scoop to add the strawberry frosting to the cake and then spread it out with a cake spatula. If you have any leftover puree, spread it out over the cake.
- Top with fresh strawberries, slice, serve, & enjoy!
Notes
- Please see the blog post for substitution ideas & recipe tips
- You can bake this cake in a circular 9-inch pan for similar results.
- This recipe can also be doubled and baked in a 9 by 13-inch pan if you want to make more cake. Please keep in mind, baking time may vary slightly in a different pan so I recommend checking on your cake at the 25-minute mark.
- If unfrosted, the cooled strawberry cake can be wrapped in plastic wrap or tin foil and stored at room temperature for 24 hours.
- If frosted, you can cover the cake and store it in the fridge for 2-3 days.
- You can also slice it and store it in a closed container in the freezer for up to 1 month. Just defrost at room temperature for about 1 hour before enjoying.
Nutrition
Serving: 1slice of cake with frosting | Calories: 367kcal | Carbohydrates: 52g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 2g | Sodium: 341mg | Potassium: 174mg | Fiber: 3g | Sugar: 35g | Vitamin A: 44IU | Vitamin C: 30mg | Calcium: 94mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!