Vegan Gluten Free Strawberry Cake Recipe

Introduction

This Vegan Gluten Free Strawberry Cake is a light, fruity dessert perfect for any occasion. Made with fresh strawberries and a creamy vegan buttercream, it’s both delicious and allergy-friendly. Whether you’re vegan or gluten-sensitive, this cake will satisfy your sweet tooth.

Ingredients

• 2½ cups all-purpose gluten-free flour (340 gr)
• 1 cup cane sugar (200 gr) (or granulated sugar)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ⅔ cup vegan butter (145 gr), at room temperature
• ½ cup plant-based milk (100 ml) (almond, oat, soy or rice milk)
• 1 tablespoon lemon juice
• 1¼ cups strawberry puree (2 cups fresh strawberries – 300 gr)
• ¼ teaspoon pink food coloring (optional)
• 2 teaspoons vanilla extract
• Additional strawberries for garnishing (optional)
• 1 cup vegan butter, at room temperature (for buttercream)
• 3½ cups powdered sugar
• 1 cup strawberry puree (2 cups fresh strawberries – 225 gr, without stems)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Step 1: Preheat your oven to 350ºF (180ºC) and line three 6-inch cake pans with parchment paper. Lightly spray them with cooking spray to prevent sticking.
2. Step 2: Puree fresh strawberries using a blender or food processor. Set aside. Strain if you prefer to remove seeds.
3. Step 3: In a small bowl, combine plant-based milk with lemon juice to create vegan buttermilk. Stir gently and let sit for two minutes until it curdles.
4. Step 4: In a large bowl or stand mixer, beat vegan butter for 3-5 minutes until pale and fluffy.
5. Step 5: Sift gluten-free flour, sugar, baking soda, and baking powder into the bowl. Whisk gently for one minute; the mixture will look crumbly.
6. Step 6: Add the vegan buttermilk, strawberry puree, food coloring (if using), and vanilla extract. Mix on high speed for 30 seconds until fully combined.
7. Step 7: Divide the batter evenly among the prepared cake pans.
8. Step 8: Bake for 25-30 minutes. Insert a toothpick into the center of a cake; it should come out clean when done.
9. Step 9: Let the cakes cool in the pans for 15 minutes, then unmold and allow to cool completely. Refrigerate or freeze to speed cooling if needed.
10. Step 10: To make the strawberry buttercream, reduce 1 cup strawberry puree on medium heat until reduced by one third (about 20 minutes). Let cool.
11. Step 11: Beat 1 cup vegan butter until creamy and pale, about 3-5 minutes.
12. Step 12: Gradually sift in powdered sugar, mixing at low speed until combined. Scrape down the sides of the bowl.
13. Step 13: Add vanilla extract and chilled strawberry reduction. Mix until smooth and creamy.
14. Step 14: Level the cooled cakes using a cake leveler or serrated knife for neat layers.
15. Step 15: Place parchment paper around the edges of a cake plate. Spread buttercream between layers, stacking the cakes.
16. Step 16: Freeze the stacked cake for 15 minutes, then apply a thin crumb coat of frosting and freeze for another 30 minutes.
17. Step 17: Frost the sides and top with remaining buttercream. Decorate with fresh strawberries if desired. Serve and enjoy!

Tips & Variations

• Use any plant-based milk you prefer for a subtle flavor variation.
• Strain strawberry puree to remove seeds for a smoother texture.
• Chilling the cake layers makes leveling and frosting easier.
• Add a splash of lemon zest to the batter for an extra citrusy brightness.
• For a more intense strawberry flavor, increase strawberry puree in the buttercream slightly.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen tightly wrapped for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen strawberries for this cake?

Fresh strawberries are best for both the cake and buttercream, but frozen strawberries can be used if thawed and well-drained first to avoid excess liquid.

Is this cake suitable for nut allergies?

Yes, as long as you choose a plant-based milk that is nut-free, such as oat or rice milk, this recipe is nut-friendly.

Vegan Gluten Free Strawberry Cake Recipe

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★★★★★

4.7 from 138 reviews

This Vegan Gluten Free Strawberry Cake is a delightful, moist, and flavorful dessert perfect for any occasion. Made with gluten-free flour, fresh strawberry puree, and a creamy vegan strawberry buttercream, this cake offers a light yet rich taste while being entirely plant-based and gluten-free. The recipe includes clear steps for making the cake layers, preparing the strawberry reduction for frosting, and assembling the cake for a beautiful presentation.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2½ cups all-purpose gluten-free flour (340 gr)
• 1 cup cane sugar (200 gr)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ⅔ cup vegan butter (145 gr), at room temperature
• ½ cup plant-based milk (100 ml) (almond, oat, soy or rice milk)
• 1 tablespoon lemon juice
• 1¼ cups strawberry puree (2 cups fresh strawberries – 300 gr)
• ¼ teaspoon pink food coloring (optional)
• 2 teaspoons vanilla extract

Buttercream Ingredients

• 1 cup vegan butter, at room temperature
• 3½ cups powdered sugar
• 1 cup strawberry puree (2 cups fresh strawberries – 225 gr, weighed without stems)
• 1 teaspoon vanilla extract (optional)
• Additional fresh strawberries for garnishing (optional)

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350ºF (180ºC) and line three 6-inch cake pans with parchment paper. Lightly spray with cooking spray to prevent sticking.
2. Make Strawberry Puree: Puree fresh strawberries using an immersion blender, stand blender, or food processor. Optional to strain out seeds.
3. Prepare Vegan Buttermilk: In a small bowl, mix the plant-based milk with lemon juice. Let sit for 2 minutes to curdle.
4. Cream Butter: In a large bowl or stand mixer bowl, beat vegan butter for 3-5 minutes until pale and fluffy.
5. Combine Dry Ingredients: Sift gluten-free flour, cane sugar, baking soda, and baking powder into the butter. Whisk gently for 1 minute; the mixture will look crumbly.
6. Add Wet Ingredients: Pour in vegan buttermilk, strawberry puree, and vanilla extract. Mix on high speed for 30 seconds until fully combined.
7. Divide Batter and Bake: Evenly divide the batter between the three prepared pans. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Cool Cakes: Remove cakes from the oven and cool for 15 minutes before unmolding. Let them cool completely before frosting. Speed cooling by refrigerating or freezing if needed.
9. Prepare Strawberry Reduction: Puree strawberries for the buttercream. Simmer the puree in a saucepan over medium heat for about 20 minutes until reduced by one third. Cool completely to yield about 1/4 cup reduction.
10. Make Buttercream: Beat vegan butter in a large bowl until creamy and pale (3-5 minutes). Sift in powdered sugar and mix on low speed until combined. Scrape down bowl sides.
11. Add Flavoring: Mix in vanilla extract and cooled strawberry reduction until smooth and well combined.
12. Level Cakes: Level cakes using a cake leveler or serrated knife for even layers and a professional look.
13. Prepare for Frosting: Line edges of a cake plate with removable parchment to keep the plate clean during assembly.
14. Layer and Chill: Spread buttercream between layers and stack cakes on the plate. Freeze for 15 minutes to set.
15. Apply Crumb Coat: Remove from freezer and apply a thin crumb coat layer of frosting to seal crumbs. Freeze again for 30 minutes to set the crumb coat.
16. Final Frosting and Decoration: Frost sides and top of the cake smoothly with a spatula or palette knife. Decorate with fresh strawberries as desired. Serve and enjoy!

Notes

• Using gluten-free all-purpose flour makes this cake suitable for gluten-sensitive diets.
• Pureeing and reducing fresh strawberries enhances flavor and color in both cake and frosting.
• Letting the plant-based milk and lemon juice sit creates vegan buttermilk, which helps the cake rise and adds tenderness.
• Feel free to substitute your preferred plant-based milk variety like almond, oat, soy, or rice milk.
• Ensure vegan butter is at room temperature for optimal creaming and texture.
• Optionally, strain strawberry puree if you dislike seeds in the cake or frosting.
• Chilling the cake between frosting layers helps achieve a smooth and neat finish.
• Store the cake refrigerated and consume within 3-4 days for best freshness.

Keywords: vegan strawberry cake, gluten free strawberry cake, vegan cake recipe, gluten free dessert, strawberry buttercream, dairy free cake, plant based cake