Description
This Vegan Strawberry and Cream Cake is a delightful dairy-free, eggless dessert featuring moist layers of almond milk-infused cake studded with fresh strawberries. Topped with fluffy homemade coconut cream whipped cream and garnished with fresh strawberries, it’s perfect for those seeking a luscious, plant-based treat with classic flavors.
Ingredients
Scale
For the Cake
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup neutral oil (such as sunflower or canola)
- 1½ cups unsweetened almond milk (or other plant milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1½ cups fresh strawberries, diced
- 1 tablespoon flour (for tossing strawberries)
For the Vegan Whipped Cream
- 1½ cups canned full-fat coconut cream (chilled overnight)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional)
- Sliced strawberries
- Extra whipped cream
Instructions
- Prepare the pans and preheat oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar to evenly distribute the leavening agents and seasonings.
- Combine wet ingredients: In a separate bowl, whisk the almond milk, neutral oil, apple cider vinegar, and vanilla extract until well blended, creating the wet component of the batter.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender and light.
- Prepare strawberries: Toss the diced fresh strawberries with one tablespoon of flour to help distribute them evenly in the batter and prevent sinking.
- Fold in strawberries: Gently fold the floured strawberries into the batter, ensuring they are well incorporated without breaking them up too much.
- Divide and bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely, which helps prevent condensation from making the cake soggy.
- Make vegan whipped cream: Scoop the chilled coconut cream into a mixing bowl, leaving behind the liquid. Add powdered sugar and vanilla extract. Using an electric mixer, beat the cream until fluffy and smooth, resembling traditional whipped cream.
- Assemble the cake: Once cakes are completely cool, spread a layer of whipped cream on one cake layer, add sliced strawberries, then top with the second cake layer. Spread more whipped cream and garnish with sliced strawberries on top if desired.
- Chill before serving: Chill the assembled cake for 30 minutes in the refrigerator to allow flavors to meld and the whipped cream to set before slicing and serving.
Notes
- Ensure your coconut cream is fully chilled for stable whipping to achieve the best texture.
- You can substitute store-bought dairy-free whipped topping for convenience if preferred.
- Use a gluten-free flour blend instead of all-purpose flour to make this cake gluten-free.
