Irresistible Small-Batch Vegan Strawberry Cake Recipe

There’s nothing quite like the scent of freshly baked small-batch vegan strawberry cake wafting through the house. The sweet aroma mingles with a hint of vanilla, making your mouth water in anticipation. Each slice is a delightful blend of moist cake and luscious strawberries, perfect for those sun-drenched afternoons or cozy evenings with friends.

I remember the first time I brought this little masterpiece to a gathering. The way my friends’ eyes lit up as they tasted it was pure joy. This cake has become my go-to recipe for celebrations big and small, bringing smiles and satisfied taste buds wherever it goes.

I once baked this delightful cake for my friend’s birthday; her reaction was priceless as she took her first bite, declaring it the best dessert ever.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Choose ripe, juicy strawberries for maximum flavor – organic if possible!

• All-Purpose Flour: Standard flour works best here; make sure it’s fresh for optimal results.

• Baking Powder: This gives the cake its lovely rise and fluffy texture; don’t skip it!

• Coconut Oil: Use melted coconut oil for moisture; it adds a subtle coconut flavor too.

• Almond Milk: Unsweetened almond milk keeps the cake light without overpowering the strawberry flavor.

• Maple Syrup: This natural sweetener enhances the cake’s sweetness without being overly sugary.

• Vanilla Extract: A splash of vanilla adds depth; opt for pure extract if you can.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil to prevent sticking.

Mash the Strawberries: In a bowl, mash about one cup of fresh strawberries with a fork until they resemble a chunky puree. Set aside to let their juices flow.

Mix Dry Ingredients: In another bowl, whisk together flour and baking powder until evenly combined. This step ensures that the leavening agent is distributed well throughout the batter.

Combine Wet Ingredients: In a large mixing bowl, combine melted coconut oil, almond milk, maple syrup, and vanilla extract. Whisk until smooth and creamy, inviting all those flavors to mingle.

Add Dry Mixture to Wet Mixture: Gradually fold in the flour mixture to wet ingredients using a spatula. Be gentle here; we want to keep that airy texture alive!

Incorporate Strawberries into Batter: Gently fold in your mashed strawberries along with any juices they’ve released. Stir just until combined — no over-mixing allowed!

Bake Your Cake!: Pour the batter into your prepared cake pan and smooth out the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center. Enjoy that heavenly aroma filling your kitchen!

This small-batch vegan strawberry cake is not only simple but also allows you to enjoy every delightful bite without worrying about leftovers (unless you want some!). So grab those ingredients and let’s get baking!

Perfecting the Cooking Process

Start by mixing the dry ingredients first; then, slowly blend in the wet ingredients for a uniform batter. Preheat your oven while prepping to save time.

Add Your Touch

Consider swapping strawberries for other berries or adding a splash of lemon juice for extra zing. You can also try almond flour for a nutty twist.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. For reheating, pop slices into the microwave for about 10-15 seconds.

Sharing this recipe reminds me of my friend Sarah, who once made this cake for her son’s birthday party. The kids devoured it in minutes, and she ended up sharing the recipe with everyone!

FAQ

What can I substitute for eggs in this small-batch vegan strawberry cake?

You can use flaxseed meal mixed with water as an egg substitute.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries; just thaw and drain excess moisture first.

How long does this cake last after baking?

This small-batch vegan strawberry cake lasts about three days when stored properly.

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Delightful Small-Batch Vegan Strawberry Cake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x

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Description

Indulge in the sweet, fragrant delight of a small-batch vegan strawberry cake. This moist and fluffy cake, bursting with fresh strawberries, is perfect for any occasion—be it a sunny afternoon with friends or a cozy family gathering. Easy to prepare and visually stunning, this cake will leave everyone asking for seconds!

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Ingredients

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• 1 cup fresh strawberries, mashed
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup melted coconut oil
• 1/2 cup unsweetened almond milk
• 1/4 cup pure maple syrup
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil.
2. In a bowl, mash the strawberries until chunky; set aside.
3. In a separate bowl, whisk together flour and baking powder.
4. In a large mixing bowl, combine melted coconut oil, almond milk, maple syrup, and vanilla extract; whisk until smooth.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in the mashed strawberries and any released juices.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick comes out clean. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 9g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 7g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg