Easy Vegan Strawberry Cake Recipe: Light, Fresh, and Perfectly Sweet
If you’re searching for a dessert that feels indulgent yet light, fruity, and refreshing, this Easy Vegan Strawberry Cake is the perfect recipe to add to your baking collection. Made with simple pantry ingredients and fresh strawberries, this cake delivers soft texture, natural sweetness, and a beautiful pink hue without any dairy or eggs.
Whether you’re preparing a dessert for a family gathering, birthday celebration, afternoon tea, or simply craving something sweet without heaviness, this vegan strawberry cake checks all the boxes. It’s fluffy, moist, and bursting with strawberry flavor while remaining incredibly easy to prepare — even for beginner bakers.
Unlike many traditional cakes that rely heavily on butter and eggs, this recipe uses plant-based alternatives that create a delicate crumb while keeping the dessert lighter and more digestible. The result is a cake that tastes fresh, vibrant, and perfectly balanced between sweetness and fruitiness.
Let’s explore why this cake works so beautifully, plus everything you need to make it successfully at home.
Why You’ll Love This Vegan Strawberry Cake
There are countless reasons to fall in love with this recipe:
- Completely dairy-free and egg-free
- Naturally light and fluffy texture
- Fresh strawberry flavor in every bite
- Simple ingredients you likely already have
- Perfect for spring and summer desserts
- Beginner-friendly baking method
- Customizable with frostings or toppings
This cake is also ideal for people with dietary restrictions or those who simply want a lighter dessert option without sacrificing taste.
The Secret to a Light Vegan Cake Texture
One of the biggest challenges in vegan baking is achieving a soft, airy texture without eggs. This recipe solves that using a combination of:
- Baking powder for lift
- Acid (lemon juice or vinegar) to activate rise
- Oil for moisture and tenderness
- Plant-based milk for structure
Together, these ingredients create a cake that’s surprisingly fluffy and moist while remaining light on the palate.
Fresh strawberry puree also contributes natural moisture, flavor, and color — eliminating the need for artificial ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, pureed
- ¾ cup plant-based milk (almond, soy, or oat)
- ⅓ cup neutral oil (vegetable or sunflower)
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup diced strawberries (optional for texture)
Optional Frosting:
- 1 cup vegan whipped topping or coconut whipped cream
- Fresh strawberries for garnish
- Powdered sugar for dusting
Instructions
- Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line it with parchment paper. - Prepare the strawberries
Blend fresh strawberries into a smooth puree. If you prefer a stronger flavor, you can slightly reduce the puree on the stove to concentrate it, then cool before using. - Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. - Combine wet ingredients
In a separate bowl, mix strawberry puree, plant-based milk, oil, lemon juice, and vanilla extract. - Create the batter
Pour the wet mixture into the dry ingredients and gently whisk until just combined. Avoid overmixing to keep the cake tender. - Add strawberry pieces
Fold in diced strawberries if using. - Bake
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Cool completely
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before decorating. - Decorate and serve
Top with vegan whipped cream, fresh strawberries, or a light dusting of powdered sugar.
Tips for Perfect Results
Use fresh ripe strawberries
The flavor of the cake depends heavily on the fruit quality. Sweet, ripe berries create the best taste.
Do not overmix the batter
Overmixing develops gluten, which can make the cake dense instead of fluffy.
Measure flour correctly
Spoon flour into the measuring cup and level it off rather than scooping directly.
Room temperature ingredients help
Allow plant-based milk to sit at room temperature before mixing.
Flavor Variations
This vegan strawberry cake is extremely versatile. Try these creative ideas:
Strawberry Lemon Cake
Add extra lemon zest and juice for a citrus twist.
Chocolate Strawberry Cake
Fold in dairy-free chocolate chips for a decadent variation.
Strawberry Vanilla Layer Cake
Bake two layers and add vegan buttercream between them.
Strawberry Coconut Cake
Replace part of the plant milk with coconut milk for tropical flavor.
Serving Suggestions
This cake shines in many settings:
- Afternoon tea or coffee dessert
- Birthday celebrations
- Spring brunch gatherings
- Romantic dinners
- Baby showers or garden parties
For an elegant presentation, serve slices with:
- Fresh berries
- Coconut whipped cream
- Strawberry sauce drizzle
- Mint leaves
Storage and Make-Ahead Tips
Room Temperature:
Store covered for up to 2 days.
Refrigerator:
Keeps fresh up to 5 days when stored in an airtight container.
Freezer:
Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Nutritional Benefits
Compared to traditional cakes, this vegan strawberry cake offers several advantages:
- Lower saturated fat
- No cholesterol
- Contains fruit nutrients
- Lighter calorie profile
- Dairy-free digestion benefits
Strawberries themselves provide vitamin C, antioxidants, and natural sweetness without excessive sugar.
Common Mistakes to Avoid
Using frozen strawberries without draining
Excess moisture can make the cake soggy.
Opening the oven too early
This can cause the cake to collapse.
Skipping the acid ingredient
Lemon juice or vinegar is essential for proper rise.
Fun Baking Facts About Strawberries
Strawberries are unique because their seeds are on the outside, making them one of the only fruits with that structure. They’re also technically part of the rose family, which explains their delicate fragrance and sweetness.
Historically, strawberries have symbolized love and celebration, making them perfect for desserts meant to share with others.
Why This Recipe Is Perfect for Beginners
Many vegan cakes require specialty ingredients like flax eggs or egg replacers, but this recipe relies on simple pantry staples. The straightforward mixing method means you don’t need advanced baking skills or equipment.
Even first-time bakers can achieve beautiful results.
Making It Into Cupcakes
You can easily turn this batter into cupcakes:
- Fill liners ¾ full
- Bake at 350°F for 18–22 minutes
- Cool before frosting
Perfect for parties and portion control.
Frosting Ideas
While this cake tastes wonderful plain, you can elevate it with:
- Vegan cream cheese frosting
- Strawberry buttercream
- Coconut whipped topping
- Lemon glaze
Each option adds a unique personality to the dessert.
The Perfect Light Dessert for Any Occasion
What truly makes this easy vegan strawberry cake special is its balance — it feels indulgent without heaviness, sweet without being overwhelming, and elegant without complexity.
It’s a dessert you can enjoy after a meal without feeling overly full, making it ideal for warm weather gatherings or everyday treats.
Once you try it, this recipe will likely become one of your go-to vegan desserts.
Easy Vegan Strawberry Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare a cake pan.
- Whisk together dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry mixtures gently.
- Pour into pan and bake 30–35 minutes.
- Cool completely before serving.
