Strawberries are the ultimate summer fruit, bursting with juicy sweetness and vibrant color. Imagine a small-batch vegan strawberry cake that captures all of this deliciousness in one delightful dessert. Mini Berry Dutch Babies Each bite offers a fluffy texture and a refreshing flavor that dances on your taste buds, making it perfect for any occasion.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Preheat and Prepare Your Pans</strong>: Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans with coconut oil or line them with parchment paper.
- <strong>Mix Dry Ingredients Together</strong>: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of ingredients throughout your cake.
- <strong>Add Wet Ingredients Gradually</strong>: Slowly add applesauce, almond milk, and vanilla extract into the dry mixture. Stir gently until just combined—avoid overmixing to keep that airy texture!
- <strong>Fold in Fresh Strawberries</strong>: Gently fold chopped strawberries into the batter using a spatula. Their bright color will make your cake pop with deliciousness.
- <strong>Pour Batter into Pans</strong>: Divide the batter evenly between your prepared pans. Use a spatula to smooth out the tops; this helps them bake evenly.
- <strong>Bake Until Golden Brown</strong>: Place pans in preheated oven and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell heavenly!
- <strong>Cool Before Frosting</strong>: Allow cakes to cool in their pans for 10 minutes before transferring them to wire racks. Let them cool completely before frosting—patience is key!
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen strawberries in this Small-batch Vegan Strawberry Cake?
- What can I replace in the recipe if I’m gluten-free?
- How do I make this cake more chocolatey?
- 📖 Recipe Card
This small-batch vegan strawberry cake is not just a treat; it’s an experience. I remember the first time I baked it for a picnic—it was a sunny day, laughter filled the air, and the cake quickly became the star of our gathering. Blueberry Cheese Danish Friends were asking for seconds (and thirds), while I basked in the glory of my baking prowess. It’s ideal for birthdays, intimate gatherings, or simply when you want to indulge in something sweet without feeling guilty!
Why You'll Love This Recipe
- This small-batch vegan strawberry cake is incredibly easy to whip up, making it perfect for beginners and seasoned bakers alike
- The flavor profile combines sweet strawberries with a hint of vanilla, creating a luscious treat
- Its visually appealing pink hue makes it an eye-catcher on any dessert table
- Plus, it’s versatile enough to serve at brunch or as an after-dinner delight!
Friends said it tasted just like summer itself, leaving smiles all around the picnic table.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A versatile flour that provides structure; feel free to substitute with gluten-free options if needed.
Fresh Strawberries: Choose ripe berries for maximum sweetness; they should be fragrant and vibrant in color.
Granulated Sugar: Just enough to sweeten without overpowering; organic cane sugar works wonderfully here.
Unsweetened Applesauce: This acts as both moisture and egg replacer in our vegan recipe—ensure it’s smooth and creamy. Cadbury Egg Fudge.
Almond Milk: Use unsweetened almond milk for a nutty flavor; other plant milks can also work well.
Baking Powder: Provides lift; ensure it’s fresh for optimal rising action.
Vanilla Extract: A must-have for enhancing the flavor; opt for pure extract over imitation for best results.
Pinch of Salt: Balances sweetness and enhances all flavors beautifully in this cake.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans with coconut oil or line them with parchment paper.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. This ensures even distribution of ingredients throughout your cake.
Add Wet Ingredients Gradually: Slowly add applesauce, almond milk, and vanilla extract into the dry mixture. Stir gently until just combined—avoid overmixing to keep that airy texture!
Fold in Fresh Strawberries: Gently fold chopped strawberries into the batter using a spatula. Their bright color will make your cake pop with deliciousness.
Pour Batter into Pans: Divide the batter evenly between your prepared pans. Use a spatula to smooth out the tops; this helps them bake evenly.
Bake Until Golden Brown: Place pans in preheated oven and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Your kitchen will smell heavenly!
Cool Before Frosting: Allow cakes to cool in their pans for 10 minutes before transferring them to wire racks. Let them cool completely before frosting—patience is key!
With these steps complete, you’ll have two beautiful layers ready to be frosted or served as-is!
Let your creativity shine when serving this delightful small-batch vegan strawberry cake! You can top it with whipped coconut cream or enjoy it plain with fresh strawberries on top. Whether enjoyed at birthday parties or quiet afternoons at home, this cake is sure to impress everyone who tastes it! For more inspiration, check out this Greek Yogurt Muffins recipe.
You Must Know
- Small-batch Vegan Strawberry Cake is not just a dessert; it’s a delightful experience
- With its moist texture and burst of fresh strawberries, it’s perfect for small gatherings or a cozy evening treat
- The vibrant colors and aroma will make your kitchen feel like a bakery!
Perfecting the Cooking Process
Start by preheating your oven and preparing your baking pan. Mix dry ingredients first, then wet ingredients to create a smooth batter. This sequence ensures even mixing and optimal rise.
Add Your Touch
Feel free to swap strawberries for other berries or add lemon zest for an extra zing. Lemon Curd Brulee Cookies You can also use maple syrup instead of sugar for a different sweetness profile.
Storing & Reheating
Store any leftover Small-batch Vegan Strawberry Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze, ensuring it’s well-wrapped.
Chef's Helpful Tips
- Ensure your strawberries are ripe for the best flavor impact
- Mixing the batter just until combined prevents tough cake
- Let the cake cool completely before frosting for better texture and presentation
Sometimes, I bake this cake just to see my family fight over the last slice. Their smiles are worth every spoonful of flour!
FAQ
Can I use frozen strawberries in this Small-batch Vegan Strawberry Cake?
Yes, but thaw and drain them first to prevent excess moisture.
What can I replace in the recipe if I’m gluten-free?
Use a gluten-free all-purpose flour blend for best results in this cake.
How do I make this cake more chocolatey?
Add cocoa powder or vegan chocolate chips to the batter for a delicious twist!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Small-Batch Vegan Strawberry Cake
- Total Time: 45 minutes
- Yield: Serves 8
Description
This delightful small-batch vegan strawberry cake is the perfect summer treat, bursting with juicy strawberries and a fluffy, tender texture. Ideal for gatherings or quiet afternoons, this vibrant dessert will impress your friends and family with its refreshing flavor and beautiful pink hue. Enjoy every bite of this guilt-free indulgence that’s as easy to make as it is delicious!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Gradually mix in applesauce, almond milk, and vanilla until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 140
- Sugar: 9g
- Sodium: 105mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
