The aroma of freshly baked Small-batch Vegan Strawberry Cake wafts through the air, making your taste buds dance with joy. Its vibrant pink hue draws you in, making it impossible to resist a slice of this delightful dessert. pairing desserts with fruit flavors Imagine biting into a moist cake, bursting with the sweetness of ripe strawberries and topped with a luscious vegan frosting that melts in your mouth. fun summer dessert ideas citrusy dessert options delicious mini berry dessert.
This cake isn’t just a treat; it’s a celebration waiting to happen. Whether it’s a birthday bash, a cozy afternoon tea, or simply an excuse to indulge yourself on a rainy day, this Small-batch Vegan Strawberry Cake will impress everyone around you. Anticipate the smiles and compliments as each forkful brings joy and nostalgia. For more inspiration, check out this White Chocolate Raspberry Bundt Cake recipe.
Why You'll Love This Recipe
- This Small-batch Vegan Strawberry Cake is quick to prepare, allowing you to satisfy cravings in no time
- The bright flavors and colors make it an eye-catching centerpiece for any gathering
- Plus, it’s versatile enough to switch out strawberries for other fruits based on your mood
- Perfect for special occasions or everyday enjoyment!
Baking this cake brought my family together last summer when I decided to host an impromptu picnic.
Essential Ingredients
Here’s what you’ll need to make this delicious dish: For more inspiration, check out this Delicious Greek Yogurt Muffins recipe.
Fresh Strawberries: Use ripe, sweet strawberries for that burst of flavor; look for firm berries without blemishes.
All-Purpose Flour: Regular all-purpose flour works best; ensure it’s fresh for optimal texture.
Coconut Oil: Melted coconut oil adds moisture; use refined if you prefer a neutral flavor.
Maple Syrup: This natural sweetener enhances flavor while keeping the cake moist; choose pure maple syrup.
Almond Milk: Unsweetened almond milk keeps it light; feel free to substitute with any plant-based milk.
Baking Powder: Ensure your baking powder is fresh to help the cake rise perfectly.
Vanilla Extract: A splash of pure vanilla extract enhances the overall flavor profile beautifully.
Powdered Sugar: For the frosting, powdered sugar gives that smooth finish; sift before using for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a small round cake pan with coconut oil or line it with parchment paper for easy removal.
Mix Wet Ingredients First: In a mixing bowl, combine melted coconut oil, maple syrup, almond milk, and vanilla extract. Whisk until smooth and well-blended.
Add Dry Ingredients Gradually: In another bowl, sift together flour and baking powder. Gradually add this mix into the wet ingredients while stirring gently until just combined—be careful not to overmix!
Fold in Strawberries Gently: Fold in chopped fresh strawberries delicately using a spatula. This helps keep those lovely berry pieces intact throughout the batter.
Bake Until Golden Brown: Pour the batter into your prepared baking dish and bake for about 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
Cool and Frost Your Cake!: Once baked, allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack. Once cooled completely, frost with vegan frosting made from whipped coconut cream and powdered sugar.
Now you’ve got yourself a stunning Small-batch Vegan Strawberry Cake ready for devouring! Enjoy every slice with friends or family—it’s bound to be a hit at any gathering!
You Must Know
- This small-batch vegan strawberry cake is not just a dessert; it’s a celebration of strawberries!
- The moist texture and sweet aroma will make your kitchen smell like a berry paradise
- Perfect for any occasion, this cake will have everyone asking for seconds
Perfecting the Cooking Process
Start by preheating your oven to 350°F while you mix the dry ingredients. This ensures even baking. Next, blend wet ingredients separately before combining them with the dry mix for a fluffy cake.
Add Your Touch
Feel free to swap out strawberries for other berries or add a splash of vanilla for extra flavor. You can also try adding nuts or chocolate chips for a delightful twist.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you’re reheating, pop it in the microwave for about 10-15 seconds to retain moisture.
Chef's Helpful Tips
- Use ripe strawberries for maximum sweetness and flavor; they make a world of difference
- Always sift your flour to avoid lumps and achieve that light texture
- Don’t skip cooling time—this helps the flavors meld beautifully before serving
The first time I made this cake, my friends were so impressed that they insisted on taking leftovers home—though I had planned to keep it all to myself!
FAQ
What makes this small-batch vegan strawberry cake special?
This cake is moist, flavorful, and perfect for small gatherings or family celebrations.
Can I use frozen strawberries instead of fresh?
Yes, but thaw them and drain excess water before mixing into the batter.
How do I know when the cake is done baking?
Insert a toothpick into the center; it should come out clean when fully baked.
Small-batch Vegan Strawberry Cake
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
Description
Small-batch Vegan Strawberry Cake is a delightful dessert perfect for any occasion. Bursting with fresh strawberry flavor and topped with creamy vegan frosting, this cake is both visually appealing and incredibly delicious. Ideal for picnics, birthdays, or simply indulging yourself on a rainy day, it promises to bring smiles and nostalgia with every bite. Easy to prepare in just a few steps, this cake will quickly become a favorite in your household.
Ingredients
- 1 cup all-purpose flour
- 1/4 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar (for frosting)
Instructions
- 1. Preheat your oven to 350°F (175°C) and grease a small round cake pan.
- 2. In a bowl, whisk together melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
- 3. In another bowl, sift together flour and baking powder. Gradually mix dry ingredients into the wet mixture until just combined.
- 4. Gently fold in chopped strawberries.
- 5. Pour the batter into the prepared pan and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- 6. Allow cooling for 10 minutes before transferring to a wire rack. Once completely cooled, frost with whipped coconut cream mixed with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use ripe strawberries for maximum sweetness. Feel free to swap strawberries for blueberries or raspberries for a different flavor. To store leftovers, keep them in an airtight container at room temperature for up to three days.