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
Scale
- 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.