There’s a certain magic in a Small-batch Vegan Strawberry Cake that brings out the child in all of us. Imagine cutting into a soft, fluffy slice, revealing layers of vibrant strawberries nestled in a dreamy, plant-based batter. The aroma wafting through your kitchen will have your taste buds dancing before you even take a bite.
This delightful treat is perfect for those moments when you want to celebrate life’s little victories or simply enjoy a sweet escape from the mundane. Whether it’s a sunny afternoon with friends or an impromptu family gathering, this cake promises to add sweetness to any occasion. Trust me; every forkful is worth the anticipation.
Why You'll Love This Recipe
- This Small-batch Vegan Strawberry Cake is quick and easy to prepare, making it ideal for busy bakers
- Its fresh strawberry flavor shines through every bite, and the cake is visually stunning with its bright colors
- Perfect for sharing but versatile enough for personal indulgence!
I remember the first time I made this cake; my friends couldn’t believe it was vegan! Their surprised faces were priceless, and their empty plates spoke volumes.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Strawberries: Look for ripe, juicy strawberries; their natural sweetness elevates the cake’s flavor.
All-purpose Flour: Use unbleached flour for a fluffier texture that holds up nicely.
Granulated Sugar: Regular sugar works well here; feel free to adjust based on your sweetness preference.
Baking Powder: Ensure it’s fresh for that perfect rise and airy texture.
Unsweetened Applesauce: This acts as an egg substitute while adding moisture and natural sweetness.
Almond Milk: Choose unsweetened almond milk for a creamy texture without overpowering flavors.
Vegetable Oil: A neutral oil helps keep the cake moist and tender.
Vanilla Extract: Use pure vanilla extract for depth and warmth in flavor.
Powdered Sugar (for frosting): Adds sweetness and creaminess to your frosting; adjust to taste!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan with cooking spray or oil.
Prepare the Strawberries: Rinse and slice about one cup of fresh strawberries. Set aside half for layering inside the cake and chop the rest for decoration.
Create the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In another bowl, mix applesauce, almond milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix! You want that lovely fluffy texture.
Add Strawberries and Bake!: Fold in half of the sliced strawberries carefully. Pour batter into your prepared pan and sprinkle remaining strawberries on top. Bake for 30-35 minutes or until golden brown; a toothpick inserted should come out clean.
Cool and Frost!: Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled completely, frost with powdered sugar mixed with almond milk until you achieve desired consistency.
Enjoy this Small-batch Vegan Strawberry Cake as you slice into its sweet goodness while relishing that first delightful bite!
You Must Know
- This small-batch vegan strawberry cake will delight your senses with its sweet aroma and tender texture
- The vibrant strawberries add a burst of flavor, making it a perfect treat for gatherings or an afternoon snack
- Enjoy the simplicity and freshness of this delightful cake!
Perfecting the Cooking Process
Start by preheating your oven and preparing your cake pan. While that’s happening, mix your dry ingredients first, then combine them with the wet ingredients to ensure even distribution of flavors.
Add Your Touch
Feel free to experiment with different fruits like blueberries or raspberries. Adding a splash of lemon juice can also elevate the cake’s flavor, making it zingy and refreshing.
Storing & Reheating
Store your small-batch vegan strawberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices for later enjoyment.
Chef's Helpful Tips
- Always use fresh strawberries for the best flavor and moisture
- If you’re out of almond milk, any plant-based milk works just fine
- Remember, patience is key; let the cake cool before slicing to achieve perfect pieces!
The first time I made this small-batch vegan strawberry cake, my friends devoured it within minutes, leaving me wondering if I should have made two! Their excitement was contagious, and it’s become my go-to recipe for gatherings.
FAQ
Can I use frozen strawberries for this small-batch vegan strawberry cake?
Yes, but thaw them first and drain excess moisture to avoid sogginess.
What can I substitute for almond milk in this recipe?
Any plant-based milk like soy or oat will work beautifully as a substitute.
How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out clean when properly baked.
Small-Batch Vegan Strawberry Cake
- Total Time: 50 minutes
- Yield: Serves 8
Description
Delight your senses with our Small-Batch Vegan Strawberry Cake, a soft and fluffy treat brimming with fresh strawberries. Perfect for any occasion, this cake is quick to prepare and visually stunning, making it an ideal choice for celebrations or cozy family gatherings. Enjoy every bite as the vibrant flavors transport you back to sweet childhood memories.
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
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, sliced (divided)
- Powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, mix applesauce, almond milk, vegetable oil, and vanilla until smooth.
- Combine wet and dry ingredients gently; fold in half of the sliced strawberries.
- Pour batter into the prepared pan and top with remaining strawberries.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool before frosting with powdered sugar mixed with almond milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 165
- Sugar: 12g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
