Imagine biting into a slice of Small-batch Vegan Strawberry Cake, where the sweetness of ripe strawberries dances on your taste buds and the fluffy texture makes you feel like you’re indulging in a cloud of pure bliss. The aroma wafts through the air, beckoning you closer, promising a delightful experience that’s both comforting and refreshing. This cake isn’t just food; it’s an invitation to celebrate life’s little moments—whether it’s a sunny brunch with friends or a cozy evening treat after a long day.
I still remember the first time I made this Small-batch Vegan Strawberry Cake for my best friend’s birthday. With her being vegan, I wanted to whip up something special that would make her smile. The moment she took a bite, her eyes lit up like fireworks! It was a joyous occasion filled with laughter and happy taste buds, reminding me that sometimes, the best recipes come from the heart.
Why You'll Love This Recipe
- This Small-batch Vegan Strawberry Cake offers easy preparation without compromising on flavor
- Its vibrant colors and delightful aroma make it visually stunning for any gathering
- Perfect for birthdays or casual get-togethers, it’s versatile enough to switch up ingredients according to your taste
I once made this cake for a picnic, and people were practically fighting over the last slice!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Choose plump strawberries; they should be bright red and fragrant for maximum sweetness.
All-Purpose Flour: Use unbleached flour for better flavor and texture in your cake.
Almond Milk: Unsweetened almond milk works best here; it keeps the cake moist without adding extra sugar.
Maple Syrup: A natural sweetener that adds depth; opt for pure maple syrup for authentic flavor.
Baking Powder: Ensure it’s fresh for that perfect rise; check expiration dates before baking.
Coconut Oil: Melted coconut oil adds richness; don’t worry about the coconut flavor—it blends beautifully with strawberries!
Vanilla Extract: A must-have for enhancing all those sweet flavors—go for pure vanilla extract if possible.
Powdered Sugar: For dusting on top; it adds a touch of sweetness and elegance to your finished cake.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
Mix Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, and a pinch of salt until well combined. This ensures an even distribution of the leavening agent throughout your cake.
Combine Wet Ingredients: In another bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla extract. Whisk until everything is blended smoothly; this mixture should look glossy and inviting.
Fold in Strawberries: Gently fold in chopped strawberries into your wet mixture using a spatula. Be careful not to smash them too much; we want those lovely chunks of fruit!
Combine and Pour Batter: Gradually add your dry ingredients to the wet mix while stirring gently until just combined. Pour the batter into your prepared cake pan and smooth out the top.
Bake Away!: Place the cake in the preheated oven and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack.
Once cooled completely, sprinkle powdered sugar on top and garnish with whole strawberries if you’re feeling fancy!
And there you have it—a scrumptious Small-batch Vegan Strawberry Cake that’s sure to be a hit at any gathering! Whether you enjoy it plain or dress it up with some vegan whipped cream, each bite will leave you craving more. So grab those strawberries and let’s get baking!
You Must Know
- This small-batch vegan strawberry cake is perfect for satisfying your sweet tooth without overindulging
- The delightful combination of fresh strawberries and moist cake creates a heavenly experience that brightens any day
- Plus, the vibrant colors will impress everyone at your next gathering
Perfecting the Cooking Process
Start by preheating your oven and preparing your pans before mixing ingredients. This ensures smooth progress and avoids last-minute scrambling.
Add Your Touch
Feel free to swap out strawberries for other fruits like blueberries or raspberries to create different flavor profiles.
Storing & Reheating
Store any leftover cake in an airtight container in the fridge for up to three days. Reheat individual slices briefly in the microwave.
Chef's Helpful Tips
- This small-batch vegan strawberry cake is a breeze to make, especially if you let the strawberries marinate beforehand for maximum flavor
- Always check your oven temperature with a thermometer for consistent baking results
- Don’t skip the frosting; it adds essential moisture and sweetness!
Sharing this recipe brings back memories of my little cousin who took one bite and declared it “the best cake ever.” It really warmed my heart!
FAQ
Can I use frozen strawberries for the small-batch vegan strawberry cake?
Yes, but thaw them and drain excess water before using to prevent sogginess.
How can I make this cake gluten-free?
Use gluten-free flour blends to replace regular flour without sacrificing taste or texture.
What can I substitute for flaxseed meal in the recipe?
You can use chia seeds as a similar egg replacement option in this vegan cake.
Small-batch Vegan Strawberry Cake
- Total Time: 45 minutes
- Yield: Serves 8
Description
Indulge in the light and fluffy delight of Small-batch Vegan Strawberry Cake, where ripe strawberries infuse every bite with sweet, natural flavor. This easy-to-make cake is perfect for any occasion, whether you’re hosting a picnic or celebrating a birthday. With its vibrant color and delightful aroma, it promises to become a favorite dessert that anyone can enjoy without compromising their dietary choices.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 cup coconut oil (melted)
- 1/2 cup almond milk (unsweetened)
- 1/4 cup maple syrup
- 1 cup fresh strawberries (chopped)
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix melted coconut oil, almond milk, maple syrup, and vanilla extract until smooth.
- Gently fold in chopped strawberries into the wet mixture.
- Combine the dry ingredients with the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
