Vegan Strawberry Cake (GF)
User Reviews
4.4
Vegan Strawberry Cake (GF)
Description
The cake batter is made by blending fresh strawberry purée with oil, sugar, and vanilla extract, then incorporating a mix of almond flour, potato starch, cornstarch, baking powder, and salt. The resulting batter is thick and similar to cornbread consistency. Baking at 350°F for 25-30 minutes yields a cake with a firm but springy center and slightly golden edges.
The gluten-free formulation uses almond flour and starches to maintain texture without gluten, suitable for those following related diets. After baking and cooling, the cake can be topped with vegan strawberry frosting, vanilla frosting, or chocolate ganache depending on preference. The organic and natural ingredients support a fresh, fruity flavor profile.
For those not requiring gluten-free, 1 ½ cups all-purpose flour may replace the combination of almond flour and starches. Nutritional information is a rough estimate and excludes frosting.
Ingredients
CAKE
- 1 cup Strawberry Puree (~1 ½ cups or 200 g of halved, fresh strawberries as recipe is written // blend until smooth // organic when possible and as ripe as possible for best flavor)
- 1/4 cup avocado oil (or other neutral oil)
- 2/3 cup organic cane sugar (you could try subbing natural sweeteners, but we haven’t tested any yet)
- 1 tsp vanilla extract
- 2 ½ cups almond flour
- 3/4 cup potato starch not potato flour
- 1/3 cup cornstarch or sub arrowroot, but we haven’t tried it yet
- 2 tsp baking powder
- 1/2 tsp salt sea salt
FROSTING optional
- Strawberry Frosting vegan
- buttercream frosting vegan
- chocolate ganache frosting
Instructions
- Preheat oven to 350 F (176 C) and line a baking dish with parchment paper. This recipe will make one 8x8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
- To a large mixing bowl, add strawberry purée, oil, sugar, and vanilla extract. Whisk to combine.
- Add almond flour, potato starch, cornstarch, baking powder, and salt to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
- Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
- Let your cake cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
- Once your cake is completely cool, you can top it with vegan strawberry frosting, vanilla frosting, or a chocolate ganache!
- Best enjoyed the first day but will last, covered, at room temperature up to 3 days. Freeze up to 1 month (then thaw at room temperature).
Notes
- If gluten is not a concern, substitute with 1 ½ cups all-purpose flour in total to replace almond flour and starches.
- Ensure strawberry purée is made from ripe, organic strawberries for best flavor.
- Check doneness with a toothpick; cake should be firm but springy in the center with golden edges.
- Allow the cake to cool completely before frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Slices)
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 266 | 13% |
| Carbohydrates | 30.9g | 10% |
| Protein | 4.6g | 9% |
| Fat | 15.2g | 23% |
| Saturated Fat | 1.3g | 7% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 9.9g | 50% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 182mg | 8% |
| Potassium | 203mg | 4% |
| Fiber | 2.9g | 12% |
| Sugar | 13.5g | 27% |
| Vitamin A | 4.3IU | 0% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 103.5mg | 10% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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