There’s something magical about a Small-batch Vegan Strawberry Cake that captures your senses. Imagine biting into a soft, fluffy slice, where the sweetness of ripe strawberries dances with the lightness of the cake, creating a delightful explosion of flavor. This isn’t just dessert; it’s an experience that transports you to a sunlit picnic, where laughter and joy fill the air.
I remember the first time I made this cake for my friends’ gathering. As they took their first bites, their eyes lit up as if I had just handed them slices of heaven. Every crumb was savored, and the compliments flowed like good wine at a dinner party. The anticipation of sharing this delightful creation is what makes baking so rewarding.
Why You'll Love This Recipe
- This small-batch vegan strawberry cake is incredibly easy to prepare, perfect for dessert lovers with limited time
- The combination of strawberries and vanilla creates a flavor profile that’s both refreshing and indulgent
- Its vibrant pink color makes it an eye-catching centerpiece for any occasion
- Ideal for birthdays or casual gatherings but versatile enough to enjoy anytime you crave something sweet
Making this cake has become a tradition in my home, with friends eagerly requesting it during our get-togethers.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh Strawberries: Opt for ripe strawberries for maximum sweetness; look for bright red ones with no blemishes.
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All-Purpose Flour: Standard flour works best; ensure it’s fresh for optimal results.
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Coconut Oil: Use refined coconut oil if you prefer no coconut flavor; it lends moisture beautifully.
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Almond Milk: Unsweetened almond milk provides creaminess without overpowering flavors; feel free to substitute with oat milk if desired.
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Maple Syrup: A natural sweetener that enhances the cake’s flavor while keeping it vegan; choose pure maple syrup for the best taste.
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Baking Powder: Ensure your baking powder is fresh; it helps the cake rise beautifully.
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Vanilla Extract: Pure vanilla extract elevates flavors; avoid imitation versions for optimal taste.
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Powdered Sugar (for frosting): Adds sweetness to your vegan buttercream frosting; sift it for fluffiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and line a small round cake pan with parchment paper to ensure easy removal later.
Prepare Your Strawberries: Wash and hull about 1 cup of fresh strawberries. Slice them thinly, saving some whole ones for decoration later. The aroma will be irresistible!
Create Your Batter: In a mixing bowl, combine all-purpose flour, baking powder, and salt. In another bowl, whisk together melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
Combine Ingredients Gently: Gradually add dry ingredients to wet ingredients. Stir until just combined—be careful not to overmix or your cake could turn dense.
Add Strawberries to Batter: Fold in half of the sliced strawberries gently into the batter to distribute them evenly while retaining their shape.
Bake Until Golden Brown: Pour the batter into your prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. The kitchen will smell divine!
After letting it cool completely in the pan on a wire rack, you can frost this beauty if you like or simply dust it with powdered sugar before serving! Enjoy every bite of this memorable Small-batch Vegan Strawberry Cake!
You Must Know
- This small-batch vegan strawberry cake is not just a dessert; it’s a slice of joy!
- The aroma of fresh strawberries fills the kitchen, and the texture is moist yet fluffy
- Perfect for sharing, but you might want to keep it all for yourself
Perfecting the Cooking Process
To achieve the perfect small-batch vegan strawberry cake, start by preheating your oven to 350°F. Prepare your baking pan while mixing your wet ingredients first, followed by the dry ones for a smooth batter.
Add Your Touch
Feel free to customize this cake! Swap out strawberries for blueberries or raspberries for a delightful twist. You can also add a splash of vanilla extract or some lemon zest for an extra flavor boost.
Storing & Reheating
Store leftover small-batch vegan strawberry cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, ensuring you let it warm to room temperature before serving.
Chef's Helpful Tips
- To get that perfect rise, sift your dry ingredients together thoroughly to avoid lumps
- Always use fresh strawberries; they enhance flavor and moisture
- If you’re new to vegan baking, experiment with flax eggs as replacements for traditional eggs
It was last summer when I baked this small-batch vegan strawberry cake for my friend’s birthday. The look on her face when she took that first bite was priceless.
FAQ
Can I make this cake gluten-free?
Absolutely! Substitute regular flour with a gluten-free blend for delicious results.
How do I know when the cake is done?
Insert a toothpick in the center; if it comes out clean, the cake is ready!
Can I freeze this small-batch vegan strawberry cake?
Yes! Just wrap it tightly and store in the freezer for up to three months.
Small-batch Vegan Strawberry Cake
- Total Time: 45 minutes
- Yield: Serves 8
Description
Small-batch Vegan Strawberry Cake is a delightful dessert that combines the sweetness of fresh strawberries with the light, fluffy texture of cake. This easy-to-make recipe is perfect for any occasion, whether it’s a birthday celebration or an afternoon treat. With its vibrant color and scrumptious flavor, this cake will be the highlight of your gathering. Enjoy a slice that’s not just delicious but also brings joy to every bite.
Ingredients
- 1 cup fresh strawberries, sliced
- 1 cup all-purpose flour
- 1/4 cup coconut oil, melted
- 1/2 cup almond milk, unsweetened
- 1/4 cup pure maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a small round cake pan with parchment paper.
- Wash and hull the strawberries; slice them thinly, reserving a few whole for decoration.
- In one bowl, mix flour, baking powder, and salt. In another bowl, whisk together melted coconut oil, maple syrup, almond milk, and vanilla until smooth.
- Gradually combine dry ingredients into wet ingredients without overmixing.
- Gently fold in half of the sliced strawberries into the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with powdered sugar or serving plain.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
