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Vegan Strawberry Cake
5 from 6 votes

Vegan Strawberry Cake

This vegan strawberry cake is a rich, moist cake layered with an indulgent strawberry buttercream frosting. And it’s entirely egg-free and dairy-free.

Prep Time
15 mins
Cook Time
25 mins
Cooling Time:
30 mins
Total Time
1 hr 10 mins
Servings: 12 servings
Calories: 739 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 2 ¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsp baking powder
  • 1 tsp salt
  • ¾ cup coconut oil softened, plus 1 tbsp
  • 1 ¾ cups sugar
  • 10 tbsp aquafaba
  • ⅓ cup dairy-free yogurt
  • ½ cup almond milk
  • ½ cup Strawberry Puree directions in this recipe
  • red food coloring optional
Strawberry Puree
  • 1 pound strawberry hulled, fresh
Vegan Strawberry Buttercream Frosting
  • 1 cup freeze dried strawberries
  • 1 cup coconut oil softened
  • 4 cups confectioners sugar
  • ¼ cup almond milk
  • 1 tsp vanilla extract

Instructions

Make the Strawberry Puree
    Cup of Yum
  1. Puree the strawberries in a blender.
  2. Pour the pureed strawberries into a small saucepan. Cook over medium-low heat for approximately 30 minutes, until reduced by half.
  3. Remove from heat and allow to cool to room temperature. You can place it in the fridge for a half hour to speed up the cooling (exact time will depend on how cold your fridge is).
Make the Vegan Strawberry Cake
  1. In a mixing bowl, combine the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt). Set aside.
  2. In the stand mixer, cream together the coconut oil and sugar. Beat on high speed until creamy and well combined.
  3. Slowly whisk in the aquafaba on medium speed.
  4. Add the dairy-free yogurt and vanilla, and mix until combined.
  5. Add the dry ingredients and start mixing on low speed.
  6. Add the almond milk and whisk on medium speed until well combined.
  7. Whisk in the strawberry puree, and mix until the batter is smooth. You may add a couple drops of red food coloring at this point, if you want a more red cake (this is purely aesthetic - I used one drop).
  8. Prepare the cake pans by spraying with non-stick cooking spray and lightly sprinkling with flour.
  9. Pour batter evenly into the two cake pans.
  10. Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Set cakes aside to cool before frosting.
Make the Vegan Strawberry Buttercream Frosting
  1. In a blender, grind the freeze dried strawberries into a fine powder.
  2. In a stand mixer, whisk the coconut oil for a minute until creamy.
  3. Add the confectioner's sugar, almond milk, and vanilla. Whisk on high speed until you have a smooth and creamy frosting.

Nutrition Information

Calories 739kcal (37%) Carbohydrates 113g (38%) Protein 4g (8%) Fat 33g (51%) Saturated Fat 26g (130%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 324mg (14%) Potassium 391mg (8%) Fiber 4g (16%) Sugar 84g (168%) Vitamin A 14IU (0%) Vitamin C 269mg (299%) Calcium 87mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 739

% Daily Value*

Calories 739kcal 37%
Carbohydrates 113g 38%
Protein 4g 8%
Fat 33g 51%
Saturated Fat 26g 130%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 324mg 14%
Potassium 391mg 8%
Fiber 4g 16%
Sugar 84g 168%
Vitamin A 14IU 0%
Vitamin C 269mg 299%
Calcium 87mg 9%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.