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–+ servings
Beautifully decorated Vegan Strawberry Cake topped with fresh strawberries.

Vegan Strawberry Cake

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A delightful and moist vegan cake filled with fresh strawberries and a hint of orange zest, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsweetened plant-based milk
  • 3/4 cup granulated sugar
  • 1/3 cup oil
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free blend.
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
Fruit Topping
  • 3 cups fresh strawberries, sliced Use fresh strawberries for the best flavor.
  • 1 to 2 tablespoons additional sugar
  • 1 tablespoon strawberry or raspberry jam
Serving
  • to taste Vegan whipped cream Either store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 11x7 inch cake pan.
  2. In a large bowl, beat together the wet ingredients: plant-based milk, sugar, oil, applesauce, vinegar, vanilla, and orange zest.
  3. Add the flour on top and sprinkle the baking powder, salt, and cinnamon over the flour. Mix just until smooth, avoiding overmixing.
  4. Pour the batter into the prepared pan and smooth the surface.
Baking
  1. Bake for 30-35 minutes, or until a toothpick comes out clean. Let it cool slightly before removing from the pan, then allow it to cool completely on a wire rack.
Topping
  1. For the strawberry topping, mix the sliced strawberries with sugar and jam in a bowl. Let it sit for 15 to 30 minutes.
Serving
  1. Serve the cake with a generous scoop of vegan whipped cream and the marinated strawberries. Enjoy!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 20g

Notes

This cake is versatile; serve it as is or add a drizzle of vegan chocolate sauce. Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for longer storage.
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