Irresistible Small-Batch Vegan Strawberry Cake Recipe

The aroma of freshly baked Small-batch Vegan Strawberry Cake wafts through the air, inviting you to indulge in a sweet, tender slice. With its vibrant pink hue and luscious strawberry flavor, this cake is not just a treat for the taste buds but also a feast for the eyes. Imagine biting into a slice, where the fluffy texture crumbles gently and the sweet burst of strawberries dances on your palate.

I remember the first time I made this delightful dessert; it was for my best friend’s birthday picnic. As we gathered under a shady tree, everyone eagerly anticipated that first slice. The laughter and joy that filled the air were nothing short of magical as we all savored each bite together.

My family couldn’t get enough of this cake when I first served it; even my skeptical uncle declared it “a game changer.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Use ripe strawberries for the best flavor; they should be juicy and sweet to enhance the cake.

• All-Purpose Flour: Regular flour works perfectly; you can substitute with gluten-free options if needed.

• Coconut Sugar: This adds a caramel-like sweetness while keeping everything plant-based; it’s a great alternative to white sugar.

• Almond Milk: Use unsweetened almond milk for a subtle nuttiness that complements the strawberries beautifully.

• Apple Cider Vinegar: A small amount helps activate baking soda for a fluffy texture; trust me, it’s essential!

• Baking Soda: This is your leavening agent; ensure it’s fresh for the best rise in your cake.

• Vanilla Extract: Choose pure vanilla extract for an aromatic touch that elevates all flavors in the cake.

• Salt: Just a pinch enhances flavors without overpowering them; balance is key here.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray or line with parchment paper for easy removal later.

Mash Those Strawberries!: In a mixing bowl, mash about one cup of fresh strawberries using a fork or potato masher until smooth yet slightly chunky. Set aside while you work on the batter.

Create Your Batter Base: In another bowl, combine all-purpose flour, coconut sugar, baking soda, and salt. Whisk them together until evenly mixed; no one wants clumps in their cake!

Add Wet Ingredients Together: In yet another bowl (yes, I know), whisk together almond milk, apple cider vinegar, and vanilla extract until blended well. This mix will create magic when combined with dry ingredients!

Combine Everything!: Gently fold your dry mixture into the wet ingredients until just combined—lumpiness is okay! Finally, fold in those mashed strawberries carefully so they don’t break apart too much.

Bake It Up!: Pour your batter into the prepared pan and spread it evenly. Bake in your preheated oven for 25-30 minutes until golden brown and toothpick cleanly comes out when tested.

With these steps complete, you’re moments away from enjoying this delicious Small-batch Vegan Strawberry Cake!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C) while you mix your dry ingredients. Beat the wet ingredients separately and then combine them for even distribution of flavors. Pour the batter into a greased pan and bake until golden brown.

Add Your Touch

Feel free to swap strawberries with other fruits like blueberries or raspberries for a delicious twist. You can also add a splash of vanilla extract or almond milk for extra depth in flavor that will make taste buds dance.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. If refrigerating, cover with plastic wrap to maintain moisture. Reheat slices gently in the microwave or enjoy cold; both are tasty options.

Sharing this recipe reminds me of one rainy afternoon when I decided to whip up this cake, and it turned into an unexpected family gathering filled with laughter and joy over each slice!

FAQ

Can I use frozen strawberries in my Small-batch Vegan Strawberry Cake?

Yes, but thaw them first and drain excess moisture before adding to the batter.

How do I make this recipe gluten-free?

Easily substitute all-purpose flour with a gluten-free flour blend for delicious results.

Can I freeze the Small-batch Vegan Strawberry Cake?

Absolutely! Just wrap slices tightly in plastic wrap and store in an airtight container.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Small-Batch Vegan Strawberry Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Experience the joy of freshly baked Small-Batch Vegan Strawberry Cake, where vibrant strawberries meet fluffy goodness. This delightful dessert is perfect for any occasion, bringing smiles and warmth to your gatherings. With its stunning pink color and rich flavor, each bite offers a taste of summer that will leave you craving more.

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Ingredients

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• 1 cup fresh strawberries, mashed
• 1 cup all-purpose flour
• 1/2 cup coconut sugar
• 1/2 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp salt

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Instructions

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a mixing bowl, mash the strawberries until smooth yet slightly chunky; set aside.
3. In another bowl, whisk together flour, coconut sugar, baking soda, and salt.
4. In a separate bowl, mix almond milk, apple cider vinegar, and vanilla extract until blended.
5. Combine dry ingredients with wet ingredients gently; then fold in mashed strawberries.
6. Pour batter into the prepared pan and bake for 25-30 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 190
• Sugar: 12g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg