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Easy One Bowl Strawberry Cake. Vegan Strawberry Cake with whipped coconut cream or strawberry beet buttercream frosting. Vegan Spring Cake Easy Strawberry Cake Recipe. Pin this post.
Strawberries are appearing all around. All ripe and pretty and delicious. What do you do with the load when you are tired of eating them as is? Make cake! This cake is adapted from my 1 bowl Orange Cake. Easy, tasty and ready within minutes. Blend up the strawberries with non dairy milk. Add to the bowl of dry flours, mix and bake.
For more pink color, add some cooked beet along with the strawberries in the blender. Serve the cake with lightly sweetened whipped coconut cream and strawberries or strawberry preserves. For a frosting, blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Or make vegan buttercream frosting with the preserves + beet puree. Frost the cake and decorate with fresh strawberries! We finished up this one with some masala chai every evening.
I use 1/2 cup non dairy milk and a loaded cup of strawberries for the wet in the cake. You can also use just strawberries. Use 2 cups of chopped strawberries, puree and use instead of the 1/2 cup milk + strawberry puree.
More cakes from the blog
- 1 bowl Orange Cake
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Vegan Chocolate Layer Cake with Chocolate PB Ganache
- Gingerbread Cake
The cake is incredibly moist and soft. For stronger strawberry flavor, blend in some strawberry preserves along with the fresh strawberries or make a layer cake with the preserves between the layers!
1 Bowl Strawberry Cake Recipe
Ingredients
Dry:
- 1 cup whole wheat flour , or pastry flour
- 1/2 cup unbleached white flour, or all purpose flour
- 1 tbsp starch like cornstarch or arrowroot starch
- 3/4 tsp baking soda
- 1/4 tsp salt
Wet:
- 1/2 cup non dairy milk
- 1 cup chopped ripe strawberries (loaded), scant 1.5 cups
- 1 tsp white vinegar, or use apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cup unrefined or raw sugar
- 2 tbsp oil
Instructions
- Preheat the oven to 365 degrees F / 185ºc. Line or grease a cake pan. In a bowl whisk all the dry ingredients really well.
- Add all wet ingredients except oil to blender and blend until smooth. Add the blended puree to the dry bowl. Add oil. Mix to make a smooth batter. Transfer the batter to the cake pan and even the top with a spatula if needed.
- Bake at 365 degrees F / 185ºc for 35 to 45 minutes or until a toothpick from the center comes out clean. It depends on the pan, oven and moisture content of the strawberries.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the wire rack for another 10 minutes or longer before slicing. Serve with whipped coconut cream and fresh strawberries or strawberry preserves.
Notes
Add 2 tbsp strawberry preserves or more strawberry flavor. For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting. Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I just use gluten free plain flour instead of the whole wheat & unbleached flour? Or do I use gluten free self raising?
those flours behaves very differently. Try a few of my gluten-free cakes here https://www.veganricha.com/category/gluten-free/gluten-free-baking
How about a receipt for the frosting mentioned in the post.
in the notes section: Notes
Add 1-2 tbsp cooked beet for a stronger pink color. Add 2 tbsp strawberry preserves or more strawberry flavor.
For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting.
*****Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency.
This was great! My family loved it. We used all wheat flour and subbed nondairy milk for oil. We served with strawberry jam!
Can you help me adjust this recipe to make it into cupcake/muffin?
Thx!!
Bake for 25-30 mins
If I omit the oil, would I just sub almond milk? Thanks!
Yes
Ok, Great! Thanks!
Is there no sugar in this recipe? I don’t see it in the dry ingredients.
yes it’s actually in the wet; Wet:
1/2 cup (122 ml) non dairy milk
1 cup (144 g) chopped ripe strawberries (loaded) scant 1.5 cups
1 tsp white vinegar or use apple cider vinegar
1 tsp vanilla extract
3/4 cup (219 g) unrefined or raw sugar
2 tbsp oil
Great simple cake! I did cut the sugar to 1/2 cup total, dividing it between 1/4 cup coconut sugar and 1/4 cup regular sugar. Super quick and easy too.
Fabulous Alex
Hello. I had done some experimenting with strawberry cakes before I went vegan, and found that using baking powder as the only leavening (instead of the usual vinegar/baking soda combo) preserves the pink color of the cake. Anytime I used the baking soda, the cake looked beautiful going in, but came out gray. Very unappetizing. I will be trying your cake using the 2 tsps of baking powder, instead of baking soda, as you suggest and using 2 cups of strawberries, eliminating the vinegar. I will let you know how it goes.
Ooh yes let me know! 🙂
Success! Pretty pink cake!
I don’t know how to attach a picture, sorry. I will let you know how it tastes after we sing Happy Birthday later tonight.
Pink AND delicious!
Today, however, the day after, the color has faded to a light brown. 🤔 Still better than gray.
thanks richa ! i’m gonna bake this cake for my partner’s birthday next week. could you give the approximate appropriate measurements for the frosting recipe ?
start with 1.5c cashews, 3/4 c strawberries, 1tsp vanilla, 1/2 tsp salt & see how the texture is,,, then go from there and trust your intincts.