Small-batch Vegan Strawberry Cake Recipe

If you’re searching for a show-stopping treat that’s as delightful to look at as it is to eat, this Small-batch Vegan Strawberry Cake was made for you! With a tender crumb, natural strawberry flair, and a swirl of luscious vegan frosting, every forkful delivers pure springtime joy—even if you’re serving it in the middle of winter. The magic lies in its fresh (or frozen) strawberry puree, which infuses the cake with sweet berry flavor and a delicate pink hue, all while keeping things vegan and easy for a cozy day of baking. Whether you’re celebrating something special or just want to treat yourself, this is one recipe you’ll want to revisit again and again.

Ingredients You’ll Need

The ingredient list for this Small-batch Vegan Strawberry Cake is refreshingly simple, yet every component plays a crucial role. From fresh strawberries for natural flavor and color to the perfect balance of baking powder and vanilla, each ingredient works behind the scenes to create a tender, flavorful masterpiece you’ll want to savor down to the very last crumb.

• Fresh or frozen strawberries (about 2 cups, 240g): These bring bright flavor and a gorgeous natural blush to the cake; room temperature berries blend best.
• All-purpose plain flour (1 1/2 cups, 190g): Spoon and level for the fluffiest results—this is your cake’s foundation.
• Granulated sugar (2/3 cup, 135g): Balances the tartness of strawberries and sweetens every bite just right.
• Baking powder (2 1/2 teaspoons): Creates that irresistible lift and pillowy texture.
• Salt (1/8 teaspoon): A whisper of salt brings out the bright berry and vanilla notes.
• Neutral flavored oil (1/4 cup, 65g): Keeps the crumb moist without overpowering the strawberry flavor.
• Dairy-free milk (2 1/2 tablespoons, 30g): Restores moisture and helps bind everything together.
• Apple cider vinegar or lemon juice (2 teaspoons): Reacts with the baking powder for added rise; lemon gives a citrusy kiss, while vinegar is more neutral.
• Vanilla extract (1 teaspoon): Highlights the strawberry notes for a well-rounded flavor.
• Pink gel food coloring (1/4 scant teaspoon) or liquid (about 1/2 teaspoon): Optional, but it delivers the prettiest pastel pink—which can be extra charming for special occasions.
• Vegan Strawberry Frosting (1 batch): A dreamy topping that doubles down on strawberry goodness.
• Strawberry or raspberry preserves (1/3 cup, 110g; optional): Thick preserves make a jammy layer between cakes; try homemade or your favorite store-bought.
• Fresh strawberries (or other berries): For decorating and a fresh burst of berry flavor with each slice.

How to Make Small-batch Vegan Strawberry Cake

Step 1: Make a Fresh Strawberry Puree

Start by prepping your strawberries; hull them and measure out about two cups. Pop them into a blender or food processor and blitz until completely smooth and free of any chunks. This strawberry puree will infuse your Small-batch Vegan Strawberry Cake with sweet, fruity notes and that signature blush color. If you’re using frozen berries, let them thaw first for a smooth blend.

Step 2: Prepare the Cake Pans

Preheat your oven to 180°C (350°F) and get your two 6-inch (15 cm) round cake pans ready. Line them with parchment paper or lightly grease them to prevent sticking. Small pans help achieve the perfect height and tenderness for a smaller cake, and proper prep here means the cakes come out clean and intact.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Mixing these first ensures even distribution, so you’ll avoid any pockets of bitterness or uneven rise. It’s the simple step that sets the groundwork for a tender crumb every time.

Step 4: Stir Together the Wet Ingredients and Puree

Now, pour your freshly blended strawberry puree into the dry mixture. Add the neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), and vanilla extract. If you’re using food coloring for extra pink pizzazz, stir that in now too. Gently fold everything together until just combined. Remember, a few lumps are okay; overmixing means a tougher cake, and we’re all about keeping this Small-batch Vegan Strawberry Cake light and fluffy.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared cake pans and smooth out the tops with a spatula. Slide the pans into your preheated oven and bake for 20 to 23 minutes. When a toothpick poked in the center comes out clean, your cakes are ready. Let the cakes cool in their pans for 10 minutes—this helps them set—before gently removing to a wire rack.

Step 6: Assemble and Frost

Once your cakes are completely cool, carefully slice off any domed tops for an even layer (save those trimmings for a baker’s snack!). Place one cake layer on a serving plate and generously spread on about 3/4 cup of vegan strawberry frosting. If you want a surprise jammy middle, pipe a ring of frosting around the edge to make a “dam” and spoon in the strawberry or raspberry preserves. Top with the remaining cake round and use the rest of your frosting to cover the top and sides. Have fun decorating with fresh berries for a burst of color and extra flavor.

How to Serve Small-batch Vegan Strawberry Cake

Garnishes

Nothing brightens up a Small-batch Vegan Strawberry Cake quite like a handful of halved fresh strawberries or a scattering of mixed berries right on top. You can also sprinkle on a dusting of powdered sugar or some edible rose petals for a whimsical, bakery-style finish. Whatever garnishes you choose, let them showcase the cake’s playful pink hues and tantalizing aroma.

Side Dishes

Balance the sweetness of this cake with a pot of strong black tea, a gentle chamomile, or a sparkling glass of lemonade. For something indulgent, pair each slice with a scoop of dairy-free vanilla ice cream or lightly whipped coconut cream. The fresh berry flavors make it a dessert that sits beautifully alongside a fresh fruit salad or even some almond biscotti for a full-on vegan afternoon tea.

Creative Ways to Present

You don’t have to stick to tradition with this Small-batch Vegan Strawberry Cake. Try baking the batter in mini ramekins for adorable single servings or use a square pan for a playful twist. For special occasions, stack a few smaller rounds to create a festive tiered look or dress up each slice with a drizzle of berry coulis. Pop a sparkler on top at birthday parties—there’s no end to how charming this cake can look!

Make Ahead and Storage

Storing Leftovers

Small-batch cakes are fantastic for minimizing leftovers, but any extra wedges keep well covered in the refrigerator for 2 to 3 days. The strawberry flavor deepens as it sits, making each subsequent bite just a little more luscious. Bring leftovers up to room temperature for about an hour or two before eating for the best flavor and softest texture.

Freezing

If you want to bake ahead, you can freeze the cooled, unfrosted cake layers for up to a month. Wrap each layer snugly in plastic wrap followed by a layer of foil, then let them thaw completely at room temperature before assembling and frosting. Freezing the finished, frosted Small-batch Vegan Strawberry Cake is possible too; just know the frosting texture may change a little once thawed.

Reheating

To recapture that fresh-from-the-oven warmth, let your cake come to room temperature or give a single frosted slice a quick 10-second zap in the microwave. For unfrosted layers, you can also refresh them in a low oven (around 300°F/150°C) for 8-10 minutes. Always wait for layers to fully cool before spreading the frosting, to avoid melting.

FAQs

Can I use frozen strawberries for the Small-batch Vegan Strawberry Cake?

Absolutely! Just make sure they’re fully thawed and drained, then blend as you would with fresh berries. Frozen strawberries bring just as much flavor and vibrant color to this cake—sometimes even more, since they’re frozen at peak ripeness.

What dairy-free milk works best in this recipe?

Any unsweetened, neutral milk will work beautifully—think soy, almond, oat, or even cashew. Just be sure it’s at room temperature, so it blends seamlessly with your other wet ingredients.

How do I make the cake naturally pink without food coloring?

If you want to skip commercial color, rely on deeply colored ripe strawberries and try adding a small handful of freeze-dried strawberry powder to the batter. This adds both hue and a dreamy boost of berry flavor to your Small-batch Vegan Strawberry Cake.

Can I double this recipe for a crowd?

Certainly! Simply double each ingredient and bake in two 8-inch pans, extending the baking time by a few minutes as needed. You’ll have a bigger, shareable cake with all the same sweet vegan charm.

What if I don’t have two 6-inch pans?

No problem—use a single 8-inch round pan, and adjust the baking time by adding 5-8 minutes. The result will be one thicker cake layer you can slice in half for filling, or simply frost the top for an adorable, fuss-free single-layer delight.

Final Thoughts

If the idea of a cozy slice of cake bursting with berry flavor sounds like your kind of treat, don’t hesitate to try this Small-batch Vegan Strawberry Cake. It’s a simple yet stunning dessert that fits a weeknight or any special occasion, and it’s sure to leave you (and whoever you share it with) grinning from ear to ear. Happy baking!

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