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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/vegan-gluten-free-strawberry-cake-recipe/