There’s nothing quite like the smell of a freshly baked cake wafting through the kitchen, is there? Imagine biting into a slice of Small-batch Vegan Strawberry Cake, where the sweetness of ripe strawberries dances with soft, fluffy layers. perfect brunch treat It’s a delightful treat that not only satisfies your sweet tooth but also makes you feel like you’re indulging in something truly special.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen strawberries for this recipe?
- How long does this cake last?
- Is there a gluten-free option for this cake?
- 📖 Recipe Card
This cake is perfect for those cozy weekend afternoons or when you have friends over for tea. I remember the first time I made this cake; my friends were skeptical about vegan desserts, but one bite in and they were all believers. The laughter and joy around the table made it an unforgettable moment, proving that deliciousness knows no dietary restrictions. For more inspiration, check out this Delicious Banana Bread Cookies recipe.
Why You'll Love This Recipe
- The Small-batch Vegan Strawberry Cake is incredibly easy to make, perfect for novice bakers
- Its light and fluffy texture will leave everyone asking for seconds
- Vibrant red strawberry layers create a stunning centerpiece for any occasion
- Enjoy it as a dessert or an afternoon snack; it’s versatile enough to fit any mood
I still chuckle when I think about how my friends kept coming back for more slices until there was barely enough left for me!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-purpose Flour: This forms the base of your cake; opt for unbleached flour for better flavor and texture.
Granulated Sugar: Use organic sugar if possible; it gives a lovely sweetness that complements the strawberries beautifully.
Baking Powder: Make sure it’s fresh for that perfect rise; check the expiration date before using.
Unsweetened Applesauce: A fantastic egg substitute that keeps the cake moist and adds natural sweetness.
Almond Milk: Use unsweetened almond milk; this adds creaminess without overpowering the strawberry flavor.
Fresh Strawberries: Choose ripe strawberries as they bring vibrant color and juicy flavor to your cake.
Vanilla Extract: Always use pure vanilla extract; imitation can lead to a less flavorful cake.
Coconut Oil: Melted coconut oil adds moisture and enhances the richness of the cake while keeping it vegan-friendly.
The full ingredients list, including measurements, is provided in the recipe card directly below. savory burger pairing.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease a small round cake pan with coconut oil, ensuring easy release after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and baking powder until well combined. This creates a solid foundation for your cake.
Add Wet Ingredients: Pour in melted coconut oil, unsweetened applesauce, almond milk, and vanilla extract. Stir gently until everything is just combined. Avoid overmixing to keep it fluffy!
Incorporate Strawberries: Fold chopped fresh strawberries into the batter carefully. The goal is to distribute them evenly without breaking them up too much; we want those juicy bursts in each bite!
Bake Your Cake: Transfer your batter into the prepared pan and spread it evenly. Bake in your preheated oven for 25-30 minutes or until a toothpick comes out clean—just don’t eat it yet!
Cool and Serve!: Let your cake cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled completely, slice it up and serve with extra strawberries on top if desired. Enjoy every bite!
Now you’re ready to impress everyone with your Small-batch Vegan Strawberry Cake! It’s simple yet incredibly satisfying—a recipe worth cherishing! another berry dessert.
You Must Know
- Small-batch vegan strawberry cake is a delightful treat that captures the essence of summer
- Using fresh strawberries not only brings vibrant flavor but also adds a lovely color to your dessert
- With the perfect balance of sweetness and moistness, it’s a cake you won’t forget!
Perfecting the Cooking Process
Start by preheating your oven and preparing your baking pan. Mix dry ingredients first, then add wet ingredients for even blending. This sequence ensures a fluffy texture and helps avoid clumps.
Add Your Touch
Feel free to swap strawberries for other berries like blueberries or raspberries. You can also add a hint of lemon zest for a refreshing twist that brightens the flavor.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices, reheating them gently in the microwave when ready to enjoy.
Chef's Helpful Tips
- To achieve a light and airy cake, ensure all ingredients are at room temperature before mixing
- Over-mixing can lead to a dense texture; gently fold until just combined
- Lastly, fresh strawberries yield the best flavor, so choose ripe ones!
I remember the first time I baked this small-batch vegan strawberry cake for my friends. Their faces lit up with delight, and one friend even declared it “the best cake since sliced bread.” That moment made all those hours in the kitchen worth it! comforting casserole dish.
FAQ
Can I use frozen strawberries for this recipe?
Yes, but fresh strawberries deliver better flavor and texture in this cake.
How long does this cake last?
The small-batch vegan strawberry cake stays fresh for three days at room temperature. For more inspiration, check out this Decadent Peanut Butter Brownies recipe.
Is there a gluten-free option for this cake?
Absolutely! Substitute all-purpose flour with a gluten-free blend to make it gluten-free.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Small-batch Vegan Strawberry Cake
- Total Time: 45 minutes
- Yield: Serves 8
Description
Indulge in the delightful flavors of this Small-batch Vegan Strawberry Cake! Bursting with juicy strawberries and a light, fluffy texture, this cake is perfect for cozy afternoons or gatherings. Easy to make and utterly satisfying, it promises to impress even those skeptical of vegan desserts. Treat yourself or share with friends; either way, it’s a delicious celebration of summer flavors!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C) and grease a small round cake pan with coconut oil.
- In a large bowl, whisk together flour, sugar, and baking powder.
- Add melted coconut oil, applesauce, almond milk, and vanilla extract. Stir gently until just combined.
- Fold in chopped strawberries carefully to keep them intact.
- Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- 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: 120mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
