Name: Small Batch Vegan Strawberry Cake for Sweet Spring Celebrations
Prep time: 15 min
Cook time: 23 min
Total time: 48 min
Ingredients: 2 cups ripe strawberries (for puree); 1 cup all-purpose flour (spoon and leveled); 1 cup granulated sugar; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.33 cup neutral flavored oil (or melted coconut oil); 0.5 cup dairy-free milk (any plant-based milk); 1 tablespoon apple cider vinegar (or lemon juice); 1 teaspoon vanilla extract; 1 teaspoon pink gel food coloring (optional); 0.5 cup vegan butter; 2 cups powdered sugar; 0.25 cup strawberry puree; 1 teaspoon vanilla extract; 0.5 cup strawberry or raspberry preserves (optional)

As the sun warms your cheeks and the scent of blooming flowers fills the air, there’s nothing like indulging in a slice of Small-Batch Vegan Strawberry Cake to celebrate the season. This delightful spring dessert is not only visually stunning with its vibrant pink layers, but it’s also incredibly easy to whip up, making it ideal for intimate gatherings with friends or family. Packed with the sweet taste of fresh strawberries, this cake stays light and moist, ensuring that even novice bakers can create magic in their kitchens. Plus, with its quick preparation, you’ll have more time to savor those precious moments with loved ones. Ready to embrace the joys of spring with this tempting vegan treat? Let’s dive into the recipe!

Why Choose This Small-Batch Cake?

Simplicity: This Small-Batch Vegan Strawberry Cake comes together quickly, perfect for busy bakers who still want to impress.

Fresh Flavors: Bursting with the natural sweetness of ripe strawberries, each bite feels like a taste of spring.

Impressive Presentation: The vibrant pink layers and creamy frosting make it a stunning centerpiece for any gathering.

Versatility: Whether you keep it classic or add nuts for crunch, this recipe easily adapts to your preferences.

Crowd-Pleaser: It’s a delightful dessert that will charm both vegans and non-vegans alike—everyone will be asking for seconds!

Combine this cake with a scoop of vegan vanilla ice cream or some coconut whipped cream for an unforgettable treat. Now, let’s get baking!

Small-Batch Vegan Strawberry Cake Ingredients

For the Cake

Strawberry Puree – Adds natural sweetness and fruitiness; use only ripe strawberries for the best flavor.
All-Purpose Flour – Provides structure to the cake; measure accurately using the spoon and leveled method.
Granulated Sugar – Enhances sweetness and balances the tartness of the strawberries.
Baking Powder – Acts as a leavening agent for the cake’s rise.
Salt – Balances sweetness for a well-rounded flavor.
Neutral Flavored Oil – Adds moisture; feel free to substitute with melted coconut oil if preferred.
Dairy-Free Milk – Creates a smooth batter; any plant-based milk will work.
Apple Cider Vinegar – Activates the baking soda for perfect rise; lemon juice is a suitable alternative.
Vanilla Extract – Enriches the overall flavor profile of the cake.
Pink Gel Food Coloring – Optional for a vibrant look; you can use liquid coloring as well.

For the Vegan Strawberry Frosting

Vegan Butter – Ensures a creamy consistency in the frosting.
Powdered Sugar – Sweetens the frosting for a delightful finish.
Strawberry Puree – Adds fresh, fruity flavor to the frosting; a key element of the small-batch vegan strawberry cake.
Vanilla Extract – Enhances the overall taste with added depth.

For Assembly

Strawberry or Raspberry Preserves – Optional for filling; thicker preserves work best for added texture.

Step‑by‑Step Instructions for Small Batch Vegan Strawberry Cake

Step 1: Strawberry Puree Preparation
Begin by rinsing and hulling 2 cups of ripe strawberries. Place them in a blender and blend until smooth. This vibrant strawberry puree is essential for infusing the Small Batch Vegan Strawberry Cake with delicious fruitiness. Set the puree aside while you prepare the dry ingredients.

Step 2: Dry Ingredients
Preheat your oven to 350°F (180°C). While it heats, prepare two 6-inch round cake pans by lightly greasing them. In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and a pinch of salt. Whisk these dry ingredients together until well-blended.

Step 3: Wet Ingredients
Next, add the strawberry puree along with 1/3 cup of neutral-flavored oil, 1/2 cup of dairy-free milk, 1 tablespoon of apple cider vinegar, and 1 teaspoon of vanilla extract to the dry ingredients. Mix gently until just combined; be careful not to overmix, as this will help your Small Batch Vegan Strawberry Cake maintain its light texture.

Step 4: Baking
Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula for an even bake. Place the pans in the preheated oven and bake for 20 to 23 minutes. The cakes are done when a toothpick inserted in the center comes out clean, and the edges start to pull away from the pans.

Step 5: Cooling
After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This cooling step is crucial; frosting a warm cake can cause the frosting to melt, making it challenging to achieve that perfect finish.

Step 6: Assembly
Once cooled, level the tops of each cake layer using a serrated knife for a neat appearance. If desired, spread a layer of strawberry or raspberry preserves between them for a fruity filling. Stack the layers, then use a generous amount of vegan frosting to cover the top and sides of the Small Batch Vegan Strawberry Cake, creating a luscious and inviting look.

Step 7: Decoration
For the final touch, decorate the frosted cake with fresh strawberries or a sprinkle of pink gel food coloring for added vibrancy. This preparation will not only enhance the presentation, offering a gorgeous centerpiece for your gathering, but also provide a delightful sampling of spring’s sweetness with each slice of your Small Batch Vegan Strawberry Cake.

Expert Tips for Small-Batch Vegan Strawberry Cake

Choose Ripe Strawberries: Using only ripe strawberries ensures the cake is packed with natural sweetness and fruitiness, preventing a bland taste.
Accurate Measurements: Measure flour using the spoon and leveled method to avoid a dense cake; too much flour can lead to dryness.
Gentle Mixing: Mix the batter just until combined to maintain a light and fluffy texture in your Small-Batch Vegan Strawberry Cake; overmixing can lead to toughness.
Complete Cooling: Allow the cakes to cool completely before frosting to prevent the frosting from melting and ruining your beautiful layers.
Frosting Consistency: Aim for a creamy frosting texture; if it’s too thick, add a splash of dairy-free milk to achieve the desired spreadable consistency.

Make Ahead Options

These Small-Batch Vegan Strawberry Cakes are a dream for busy home cooks looking to simplify their meal prep! You can prepare the strawberry puree up to 24 hours in advance; simply refrigerate it in an airtight container. The cake layers can be baked up to 3 days prior to serving; allow them to cool completely, then wrap each layer tightly in plastic wrap to maintain their moisture. When you’re ready to enjoy the cake, simply frost and assemble as instructed. This make-ahead approach ensures your Small-Batch Vegan Strawberry Cake is just as delicious as when freshly baked, saving you precious time while still delighting your family or guests with a beautiful spring dessert!

What to Serve with Small-Batch Vegan Strawberry Cake

Enhance your delightful spring celebration with some complementary dishes that beautifully balance the sweetness of your vibrant cake.

Fresh Fruit Salad: A colorful mix of seasonal fruits that adds a refreshing contrast to the rich flavors of the cake.
Coconut Whipped Cream: This light and airy topping is perfect for drizzling, adding a creamy texture that pairs wonderfully with the strawberry delight.
Vegan Vanilla Ice Cream: Serve alongside a scoop of this deliciously creamy ice cream for an indulgent treat that will delight any dessert lover.
Minty Green Salad: Tossed with a light vinaigrette, this salad brings a crisp, herbal note that cuts through the sweetness of the cake.
Lemon Sorbet: The tart citrus flavor provides a refreshing palate cleanser that complements the sweet strawberry layers.
Iced Herbal Tea: A cool drink option that adds a soothing element to your dessert spread, making for a refreshing pairing against the cake’s sweetness.
Chocolate-Dipped Strawberries: Elevate the dessert table with these sweet treats, blending the flavors of chocolate and fresh strawberries for a delightful contrast.
Almond Biscotti: This crunchy, nutty treat can serve as a delightful side, perfect for dipping into your favorite cup of tea or coffee.
Coffee or Espresso: Rich, warm drinks that enhance the cake’s vibrant strawberry flavor, adding a comforting warmth to your dessert experience.

How to Store and Freeze Small-Batch Vegan Strawberry Cake

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

Fridge: If you need to keep the cake longer, refrigerate it for up to 3 days. Cover it well to prevent it from absorbing other odors.

Freezer: For longer storage, wrap individual layers or slices tightly in plastic wrap and then in aluminum foil. The Small-Batch Vegan Strawberry Cake can be frozen for up to 2 months.

Reheating: Thaw overnight in the fridge or at room temperature, then enjoy it as is or warm it slightly in the microwave for a delicious treat!

Small-Batch Vegan Strawberry Cake Variations

Feel empowered to make this delightful dessert your own with these creative twists!

Gluten-Free: Substitute with a gluten-free flour blend to make this cake accessible for everyone. It’s a wonderful way to include those with dietary needs in your celebrations!
Berry Medley: Mix in a variety of pureed berries instead of just strawberries for a colorful and flavorful cake that bursts with the essence of spring. This twist will take your cake to a whole new level!
Nutty Crunch: Add some chopped walnuts or pecans into the batter for an exciting crunch. This variation creates a delightful contrast in texture, making each bite even more enjoyable!
Citrus Zing: Enhance that fruity flavor by incorporating lemon or orange zest into the batter. This zesty addition brightens the cake, complementing the strawberries perfectly and adding a refreshing twist.
Chocolate Delight: For a decadent touch, fold in some dairy-free chocolate chips. This luscious addition will elevate the cake’s flavor profile, making it a chocolate-lover’s dream!
Creamy Coconut Frosting: Switch the frosting to a coconut whipped cream for a lighter, tropical twist that pairs wonderfully with strawberries, creating a blissfully fresh vibe.
Spicy Kick: Add a pinch of cayenne or cinnamon to the batter for a subtle spicy warmth that plays beautifully with the sweet strawberries. The unexpected kick will surprise and delight your guests!

Remember, if you’re looking for more quick and scrumptious recipes, try pairing your Small-Batch Vegan Strawberry Cake with a side of Fluffy Buttermilk Pancakes or indulge in a slice of delightful Caramel Swirl Cheesecake. Enjoy the sweet journey of baking!

Small-Batch Vegan Strawberry Cake Recipe FAQs

What strawberries should I use for the cake?
Absolutely, using ripe strawberries is crucial! Look for strawberries that are vibrant red and firm, without dark spots all over. They should be sweet and fragrant—this ensures that your Small-Batch Vegan Strawberry Cake is bursting with delicious natural flavor.

How long can I store leftovers?
You can keep the cake in an airtight container at room temperature for about 1-2 days. If refrigerated, it will stay fresh for up to 3 days. Remember to cover the cake well to avoid it picking up any unwanted odors from the fridge!

Can I freeze the Small-Batch Vegan Strawberry Cake?
Very! To freeze, wrap individual layers or slices tightly in plastic wrap, then place them in a zip-top freezer bag or wrap in aluminum foil. The cake can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw overnight in the fridge or at room temperature.

What if my cake sinks in the middle?
If your cake sinks, it could be due to several factors—using too much flour, not enough baking powder, or opening the oven door too early. Always measure flour accurately, and avoid overmixing your batter. Wait until the cake is fully baked and golden on the edges before checking for doneness with a toothpick.

Is this cake safe for people with allergies?
Yes, but always check your ingredient labels! This Small-Batch Vegan Strawberry Cake is made without eggs or dairy, making it suitable for many diets. However, if there are specific allergies—like nuts or gluten—make sure to adjust your ingredients accordingly, such as choosing a gluten-free flour blend.

How can I enhance the flavors of the frosting?
You can absolutely elevate the frosting! For more depth, add a pinch of salt to balance the sweetness or a splash of lemon juice for a zingy twist. If you like, mix in a bit of melted dairy-free chocolate to create a chocolate-strawberry blend, offering a delightful variation to your Small-Batch Vegan Strawberry Cake!