This is truly the best vegan strawberry cake you'll ever taste! It's loaded with fresh strawberries, perfectly moist and sweet, and the flavor is over the top! The simple, dairy-free strawberry frosting seals the deal. If you're looking for a tried-and-true vegan strawberry cake recipe everyone will love, you found it!
"Absolutely amazing cake! Made it for a party this week and it blew us away. Several ladies asked for the recipe. I will be making this one again and again!!! It's not just good for a vegan cake, it's good full stop. Thank you!"
- Carrie
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Why You'll Love This Cake
I'm not someone who throws around the word "best" for every recipe I share. But this vegan strawberry cake? It really is.
This cake has been enjoyed by more non-vegans than probably any dessert I've ever made. I've taken it to baby showers and parties and was even hired once to make it for a birthday party.
To get to the point, I have complete confidence you can serve this vegan strawberry cake to any crowd, and they will absolutely LOVE it.
There's a secret ingredient in this cake that was inspired by the very first layer cake I ever made, a fresh strawberry cake by Anne Byrne, The Cake Mix Doctor. Anne made a name for herself by doctoring boxed cake mixes to create easy homemade cake recipes that appealed to home cooks.
While the recipe I'm sharing today does not use boxed cake mix, it does use the vegan jell-o product Simply Delish to replace the strawberry Jell-O called for in Anne's recipe.
The extra strawberry flavor from Simply Delish plus the 2 cups of freshly pureed strawberries in the batter are what put this vegan strawberry cake over the top!
And unlike Jell-O, Simply Delish is vegan, naturally flavored, and contains no artificial red dyes.
Don't worry if you can't get the Simply Delish vegan jel dessert. Simply increase the sugar by ¼ cup. The cake is still absolutely delicious without it!
Love berry desserts? You don't want to miss this new Berry Tart recipe!
Ingredients & Substitutions
See the recipe card below for amounts and full step-by-step instructions.
- all-purpose flour - no need to track down special flours for this recipe.
- organic sugar - in the US, using organic cane sugar is currently the easiest way to make sure the product is vegan and hasn't been refined with bone char.
- 2 pounds of strawberries - 1 pound is for the cake batter, 1 pound is for layering and decoration. When in season, fresh berries are best. Frozen strawberries can be used for the cake batter but not for decoration.
If using frozen strawberries for the batter, thaw first, then drain very well. - Simply Delish Strawberry Jel Dessert, optional - Whole Foods sometimes carries this but may not have all the flavors; ordering online is the safest bet.
- oil - a neutral-tasting oil like canola works well for cake. Grapeseed oil is another option.
- non-dairy milk of choice
- almond extract - adds a lovely sweetness and tastes amazing with strawberries; if you don't have almond extract it's fine to sub vanilla.
- baking powder and soda - these react with heat and the natural acidity of the strawberries to help the cake rise.
For the vegan strawberry frosting:
- vegan butter (sticks) - I usually use Earth Balance soy-free because I prefer its flavor and consistency for frosting.
- organic vegetable shortening - sometimes vegan buttercream is too soft, or even worse, melt-y. But adding a small amount of shortening helps with consistency.
- powdered sugar - again, you may want to look for organic here to make sure it's vegan.
- a splash of whatever non-dairy milk you used in the batter
- freeze-dried strawberries - these are perfect for adding pure strawberry flavor but without moisture, which would ruin the frosting; find these at Target, Trader Joe's, Whole Foods, and other well-stocked grocery stores, or order online.
How To Make Vegan Strawberry Cake
First, preheat the oven to 350°F (175°C), and oil three 9-inch cake pans. Place a circle of parchment paper in the bottom of each pan.
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- Use a food processor or blender to puree 1 pound of strawberries. Measure out two cups of puree. If you happen to have extra, enjoy it as a snack.
- Sift the dry ingredients into a large mixing bowl, and whisk to combine.
- Add the other wet ingredients to the food processor, and pulse to combine. Pour the wet ingredients into the dry, and stir just until a thick batter forms.
- Divide the batter among the three pans, and bake for 28 to 32 minutes or until the tops bounce back when lightly pressed. Cool in the pans for 10 minutes, then transfer the cakes to a cooling rack.
- Next, make the frosting (see below). Trim and slice the remaining pound of strawberries. Once the cakes are cool, arrange sliced strawberries on top (it should take about 5 or 6 berries, depending on their size).
- Spread a thin layer of frosting on top of the strawberries. Repeat this process for the second cake layer. Finally, place the 3rd cake layer on top, and frost the top and sides. Decorate with remaining fresh strawberries. Refrigerate until ready to serve.
How To Make Vegan Strawberry Frosting
Make sure the butter and vegetable shortening are at room temperature.
Using a blender or spice grinder, process the freeze-dried strawberries until powdered. Place a mesh strainer over a bowl, and sift the powder to separate the seeds. Discard the seeds, and set the strawberry powder aside.
- Cream the butter and shortening until light and fluffy, 3 to 5 minutes. One cup at a time, sift in the powdered sugar, beating on low speed between additions. Scrape down the sides of the bowl as needed. Add 1 tablespoon milk and the extract, if using, and beat until smooth.
- Sift in the strawberry powder, and beat on low speed. Taste for sweetness, adding more powdered sugar if desired.
- Beat on medium-high speed until fully incorporated and smooth. If the frosting seems too soft for decorating the cake, place the bowl in the refrigerator for 10 minutes.
Helpful Tips
- Always fully preheat the oven.
- Use an oven thermometer to check the accuracy of your oven's temperature.
- Use a kitchen scale to weigh flour. If you don't own a scale use the whisk/fluff method described in the recipe notes.
- Sift the flour, baking powder, and baking soda into the mixing bowl to avoid clumps.
- Oil the cake pans and place a circle of parchment paper in the bottom. I like to use refined coconut oil for this. Oils that are liquid at room temperature don't stick to the pans quite as well. Also, by using refined coconut oil you won't have any coconut flavor transferred to the outside of the cake. It also has a higher smoke point than virgin coconut oil.
- I like to use a large spoon to stir the cake batter. Some people prefer whisks or even electric mixers, but that feels like overkill to me. Whisks and beaters make it easy to over-mix the batter, which can lead to a gummy or tough cake.
- Work quickly once the wet and dry ingredients are combined. Baking soda reacts with the natural acid in the strawberries to create carbon dioxide bubbles. We want to get the cakes in the oven quickly to take advantage of this reaction.
- To determine whether the cakes are done, lightly press near the center. If it bounces back even just a little bit, the cakes are done. You can also insert a toothpick in the center. Streaks of batter means the cakes are not done. If the toothpick comes out clean or with a few crumbs, it's time to remove the cakes from the oven.
Tips for Vegan Frosting
- Allow plenty of time for the butter and shortening come to room temperature before beating with a handheld or stand mixer. Until recently I've always used a stand mixer for frosting, but now that I've gotten used to the control of a handheld, I actually prefer it over my KitchenAid stand mixer. I use this handheld mixer.
- Always sift the powdered sugar, and for this particular recipe, also sift the powdered freeze-dried strawberries.
- Add non-dairy milk in small amounts. If the frosting becomes too thin it will be difficult to correct. Start with just a tablespoon of milk, only adding one or two more when the frosting is almost finished. You want just enough milk to make it fluffy, soft, and spreadable.
- If the frosting seems too warm and soft when it's time to frost the cakes, pop it into the fridge for 10 minutes.
How to Convert Cake Into Cupcakes
The amount of batter needed to make 12 cupcakes is equal to the batter in one 9-inch round cake. In other words, that's ⅓ of this 3-layer cake recipe.
But don't worry... I've done the math for you!
See this new recipe for Vegan Strawberry Cupcakes. It's slightly different because it uses freeze-dried strawberries in the batter instead of Simply Delish vegan jel.
Bake time is reduced to 20 minutes for cupcakes. The oven temperature is the same.
To make things easy, I also typed up a separate recipe post for Vegan Strawberry Frosting. It makes just enough for one dozen cupcakes.
More Vegan Cake Recipes
I hope you enjoy this Vegan Strawberry Cake as much as we do! If you make it I would love to hear from you in the comments below.
Recipe Video
Watch this short video to see how to make and decorate the cake!
Recipe
Vegan Strawberry Cake
Ingredients
For the cake:
- 4 ¾ cups all-purpose flour (590 g) - See Notes for tips on measuring flour.
- 1 (.7 oz) packet Simply Delish Strawberry Jel Dessert - *If you can't get this product where you live, omit it and increase sugar by ¼ cup.
- 1 teaspoon fine sea salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 pounds fresh strawberries, divided (see Notes about using frozen) - 1 lb. for the batter and 1 lb. for layering/decoration.
- ⅔ cup canola oil
- 1 ¾ cups organic cane sugar
- 1 ½ cups non-dairy milk - I used unsweetened soy milk, but any sweetened variety is fine, too.
- 1 ½ teaspoons almond extract - Can sub vanilla.
For the vegan strawberry frosting:
- 1 ½ cups Earth Balance vegan butter, room temperature
- ¼ cup organic vegetable shortening, room temperature
- 4 ½ to 5 cups organic powdered sugar
- 1 teaspoon almond extract, optional
- 2 to 3 tablespoons non-dairy milk, for consistency
- 1 ounce freeze-dried strawberries
Instructions
Make the freeze-dried strawberry powder (for the frosting):
- Using a blender or spice grinder, pulverize the freeze-dried strawberries until mostly powdered. Place a mesh strainer over a bowl, and sift the powder to separate the seeds. Discard the seeds, and set the strawberry powder aside.
Make the cakes:
- Preheat oven to 350 degrees F, and oil three 9-inch cake pans. Place a circle of parchment paper in the bottom of each pan, and set pans aside.
- Sift the flour, baking soda, and baking powder into a large mixing bowl. Add the salt and Simply Delish vegan jello. Whisk to thoroughly combine the ingredients and distribute the jello powder. Set aside.
- Wash and dry the strawberries; set 1 pound aside for decorating the cake. Trim the stem ends from the remaining berries, and place them in a blender or large food processor. Blend until pureed. Measure out 2 cups of puree. If you have extra, set aside and enjoy as a snack.NOTE: If using a food processor smaller than 14 cup capacity, don't add all of the wet ingredients to the bowl or it may leak. Puree the strawberries first, then transfer the puree to a large bowl to be mixed with the remaining wet ingredients.
- Add the oil, sugar, milk, and almond extract to the strawberry puree, and pulse several times to combine.
- Pour the wet mixture into the dry ingredients and stir until just mixed, with no visible dry flour remaining. Work quickly, but be careful not to overmix. The batter will be very thick. Divide batter evenly among the three pans, and bake for 28 to 32 minutes or until the tops bounce back when lightly pressed.
- Allow cakes to cool in the pans for 10 to 15 minutes, then flip out onto racks to cool completely. *If preparing in advance, wrap each layer individually in plastic wrap, and store in the refrigerator until you're ready to frost the cakes.
Make the frosting:
- Using a handheld or stand mixer, in a large bowl cream the butter and shortening until light and fluffy, 3 to 5 minutes. One cup at a time, sift in about 4 cups of powdered sugar, beating on low speed between additions. Scrape down the sides of the bowl as needed. Add 1 tablespoon milk and the extract, if using, and beat until smooth.
- Sift in the strawberry powder, and beat on low speed. Taste for sweetness, adding more powdered sugar if desired. If the frosting seems too stiff, add another tablespoon of milk. Beat on medium-high speed until fully incorporated and smooth. If the frosting seems too soft for decorating the cake, place the bowl in the refrigerator for 10 minutes.
Decorate the cake:
- Trim the stems of 10 to 12 strawberries, reserving at least a few berries for the top of the cake. Place trimmed berries cut-side down on the cutting board, and make vertical cuts through each berry to create slices of similar thickness.
- Place one cake layer on a serving plate or cake stand. Arrange sliced strawberries on top (it should take about 5 or 6 berries to cover it, depending on their size). Using an offset spatula, carefully spread a thin layer of frosting across the top. Repeat the process for the second layer.
- Place the 3rd cake layer on top, and frost the top and sides. Decorate with remaining fresh strawberries. Refrigerate until ready to serve.
Notes
- Use a whisk to fluff up the flour.
- Next, spoon the flour into your measuring cup so that it's heaped up higher than the rim.
- Then use a knife to level off the top, scraping the excess flour back into the container.
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Beverly says
I made this cake for a friend’s birthday and Used Bob’s 1 to 1 gluten-free flour. Reading the comments here, there seems to be a theme going, which is the best cake they’ve ever made and tasted! And this I can contest to!! I made the finishing touches by crushing and crumbling the dehydrated strawberries on top of the cake (along with fresh strawberries,) and really added a fantastic flavor and texture. I also added some of the strawberry gel-lo to the frosting to give it some extra berry-licious umph. Nothing is more satisfying than hearing people say Yummmmm over and over while they’re enjoying something you’ve made! Thank you for this perfect recipe.
Beverly says
Attest to*
Lori Rasmussen says
I'm so happy to hear that, Beverly! And thank you for sharing with us about the gluten-free flour.
Courtney says
Hi Lori! For the vegetable shortening, what do you recommend for a substitute? Thank you!
Lori Rasmussen says
Hi Courtney. Unfortunately, there really isn't one. You can prepare the frosting with all butter. It just won't be as firm/stable in warmer temperatures (above room temp). If you're able to refrigerate the cake before serving that's ideal.
Cara Shipley says
I purchase BaIol Jel Desserts off Amazon. These packages do not say 0.7 oz. They are 3 oz each. Can I substitute 1/4 of a packet of the BaKol in its place? thank you.
Lori Rasmussen says
Hi Cara. Yes, that should work fine.
Lynn McInally says
Can this be made in a bundt pan?
Lori Rasmussen says
Hi Lynn, I'm sure it can but you may need to do some math to adjust the amount of batter. A standard 10-inch bundt pan holds about the same amount of batter as two 9-inch round pans. So if you're using a 10-inch pan that's a fairly easy calculation. Bake time is usually longer for bundt cakes. If you give it a try let us know!
Heidi says
I made this into a 12 x 18 inch birthday cake for a 5 year old. Everybody love the cake, even non vegan guest. I received several requests for the recipe. I made two batches. I made it into a layer cake; a thin layer of icing, sliced strawberries and a little thicker layer of icing. It took about 2 1/2 batches of icing covering the cake sides, top, filling and decorating. If transporting it in the deep South (only 10 minutes from house to house) be sure to bring extra icing and your off-set spatula to make repairs. My top edge scallop icing started sliding down the sides in several spots. I need an icing that will hold up better. I will definitely makes this cake many more times.
Lori says
Hi Heidi,
I'm so glad everyone enjoyed the cake! To make it more stable in the heat next time, I would bump up the amount of shortening and reduce the butter. Since vegan butter is soft and melts easily, changing that ratio will help. And if you have time, I would also chill the entire cake before leaving - even just 30 minutes to an hour will help. Most importantly, get the car nice and cool first. Originally from Alabama, I know how brutal this summer heat can be! Maybe you did some of those things, not sure. But I hope that helps!
Deirdre says
Can you use a red gel color to make the cake a little more red in color or no?
Lori says
Yes, that should be fine.
Carrie says
Absolutely amazing cake! Made it for a party this week and it blew us away. Several ladies asked for the recipe. I will be making this one again and again!!! It’s not just good for a vegan cake, it’s good full stop. Thank you!