Vegan Strawberry and Cream Cake Recipe

If you have a sweet tooth and prefer a plant-based treat, this Vegan Strawberry and Cream Cake Recipe is a game changer. Imagine soft, moist layers of tender cake infused with juicy fresh strawberries, all wrapped in a luscious, fluffy vegan coconut cream that whips up beautifully without any dairy. This delightful dessert is perfect for celebrations or a cozy weekend indulgence. Light, fruity, and decadently creamy, it combines classic flavors with vegan goodness, making it a favorite for everyone around the table.

Ingredients You’ll Need

The magic behind this cake lies in its simple but thoughtfully chosen ingredients, each one playing a crucial role in delivering the perfect taste, texture, and vibrant color. From the tender crumb developed by all-purpose flour and baking agents to the fresh strawberries adding natural sweetness and bursts of juice, every element is essential.

• 2½ cups all-purpose flour: Provides structure and a soft crumb for the cake.
• 1½ teaspoons baking powder: Helps the cake rise, creating lightness.
• 1 teaspoon baking soda: Works with vinegar to ensure fluffy texture.
• ½ teaspoon salt: Balances sweetness and enhances flavors.
• 1 cup granulated sugar: Adds sweetness and helps with browning.
• ½ cup neutral oil (sunflower or canola): Keeps the cake moist without overpowering flavor.
• 1½ cups unsweetened almond milk (or other plant milk): Adds moisture and works with vinegar for leavening.
• 1 tablespoon apple cider vinegar: Reacts with baking soda to give lift and tenderness.
• 2 teaspoons vanilla extract: Infuses warmth and depth of flavor.
• 1½ cups fresh strawberries (diced): Bursts of natural sweetness and color throughout the cake.
• 1 tablespoon flour (for tossing strawberries): Prevents strawberries from sinking to the bottom.
• 1½ cups canned full-fat coconut cream (chilled overnight): The base for a silky and stable vegan whipped cream.
• 3 tablespoons powdered sugar: Sweetens the coconut whipped cream perfectly.
• 1 teaspoon vanilla extract (for whipped cream): Adds lovely fragrance to the frosting.
• Sliced strawberries and extra whipped cream (optional): For garnish and extra flair on top.

How to Make Vegan Strawberry and Cream Cake Recipe

Step 1: Prepare Your Pans and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper. This ensures your cake layers come out beautifully without sticking, setting the stage for a clean, crisp finish.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined. This dry mix creates the backbone of your cake, ensuring that the leavening agents are well distributed for an even rise and light texture.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the almond milk, oil, apple cider vinegar, and vanilla extract. The acidity of the vinegar reacts with the baking soda to lift the cake crumb and adds tenderness, while the vanilla brings in aromatic warmth.

Step 4: Bring Wet and Dry Together

Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix here; a few lumps are fine and overmixing can lead to a denser cake. This step ensures that your batter remains light and airy.

Step 5: Fold in the Strawberries

Toss your diced strawberries with a tablespoon of flour—this little trick keeps those juicy morsels suspended in the batter instead of sinking to the bottom during baking. Gently fold the strawberries into your batter, distributing them evenly without crushing them.

Step 6: Bake the Cake

Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. This timing ensures fully cooked layers that remain moist and tender.

Step 7: Cool Your Cakes

Once baked, let your cakes cool in the pans for about 10 minutes before transferring them to wire racks. Cooling completely is key before frosting, so the whipped cream doesn’t melt into the cake.

Step 8: Whip Up the Vegan Cream

Scoop the chilled coconut cream into a chilled mixing bowl, leaving the liquid behind. Add powdered sugar and vanilla extract, then beat vigorously until you have fluffy, smooth peaks. This luscious whipped cream is the perfect dairy-free alternative for a rich and creamy finish.

Step 9: Assemble the Cake

Spread a generous layer of whipped cream on the first cake layer, sprinkle sliced strawberries evenly on top, then carefully add the second layer. Finish with a thick spread of whipped cream and top with more strawberries for a show-stopping presentation. Pop the cake in the fridge for about 30 minutes to set the frosting before slicing.

How to Serve Vegan Strawberry and Cream Cake Recipe

Garnishes

Fresh sliced strawberries and a dollop of extra whipped coconut cream on top give your cake a fresh, inviting look and a boost of sweetness. You can also sprinkle chopped pistachios or a dusting of powdered sugar for added texture and presentation flair.

Side Dishes

Serve your vegan strawberry and cream cake with a refreshing side of mixed berry salad or a chilled glass of plant-based milk like almond or oat milk. A scoop of fruity sorbet or vegan vanilla ice cream also pairs wonderfully for those extra indulgent moments.

Creative Ways to Present

Turn this cake into a layered parfait by chopping the cake into cubes and layering with whipped cream and strawberry slices in pretty glasses. Or, try individual mini cakes in ramekins for personalized servings that wow guests at any gathering.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake covered tightly in the refrigerator. It will stay fresh and moist for about 3 to 4 days. Make sure to store it in an airtight container to preserve the whipped cream’s fluffy texture and prevent the strawberries from drying out.

Freezing

This cake freezes well if you want to prepare it in advance. Wrap each cake layer tightly in plastic wrap and then foil, freezing for up to 2 months. Thaw in the refrigerator before frosting and assembling for best results.

Reheating

Since this is a chilled cream cake, reheating is not recommended. If you prefer, enjoy the cake directly from the fridge or let it sit at room temperature for 10–15 minutes to soften the cream slightly before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Using frozen strawberries isn’t ideal because they release more water, which can make the cake batter soggy. If you do use frozen, thaw and drain them well, then toss with flour before folding into the batter to reduce excess moisture.

Is canned coconut cream necessary for the whipped cream?

Yes, canned full-fat coconut cream chilled overnight is essential for achieving the right consistency that whips up light and fluffy. Regular coconut milk won’t work as it has too much liquid.

How do I make this recipe gluten-free?

Simply swap the all-purpose flour for a high-quality gluten-free flour blend that includes xanthan gum or another binder. This maintains the cake’s texture and structure without compromising flavor.

Can I substitute another plant-based milk for almond milk?

Absolutely! Soy, oat, or cashew milk all work wonderfully in this recipe. Just be sure the milk is unsweetened to keep your cake from becoming overly sweet.

What’s the best way to ensure the cake layers don’t crumble?

Be careful not to overmix the batter and ensure you cool the cakes completely before handling. The flour used to coat the strawberries also helps prevent them from bleeding color and weighing down the crumb.

Final Thoughts

This Vegan Strawberry and Cream Cake Recipe is truly a labor of love that rewards you with a stunning, delicious dessert every time. Its simplicity and fresh flavors make it approachable for any baker, while the coconut whipped cream adds an irresistible, creamy touch. Whether you’re celebrating a special occasion or simply crave a beautiful slice of vegan heaven, this recipe is a must-try that will quickly become a cherished favorite.

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