This vegan strawberry cake is soft, fluffy, and naturally pink, with a tender crumb and a bright strawberry flavor in every bite. Made without eggs or dairy, it’s layered with a smooth strawberry buttercream that makes it perfect for birthdays, celebrations, or any time you want an impressive plant-based dessert.

Why You’ll Love This Recipe

This cake is light, moist, and full of real strawberry flavor without being dense or gummy. It’s made with simple pantry ingredients and fresh strawberries, yet it looks and tastes like a bakery-style cake. Even non-vegans will enjoy its classic texture and balanced sweetness, and no one will guess it’s completely dairy-free and egg-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry cake layers
1 cup soy milk, at room temperature
7.5 oz fresh strawberries, hulled (about 9 large strawberries)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
1 ½ cups unrefined cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 tablespoon freeze-dried strawberry powder
3 teaspoons vanilla extract
½ cup melted coconut oil or melted vegan butter
1 teaspoon strawberry extract

For the vegan strawberry buttercream frosting
1 cup vegan butter, softened
4 cups powdered sugar
2 tablespoons soy milk or other dairy-free milk
2 tablespoons freeze-dried strawberry powder
½ teaspoon strawberry extract
½ teaspoon vanilla extract

Directions

Preheat the oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and lightly oil the sides and bottoms.

Prepare the strawberry milk by placing the hulled strawberries and soy milk in a blender. Blend until completely smooth. Pour the mixture into a bowl and stir in the apple cider vinegar. Set aside for 5 minutes to allow the milk to curdle slightly.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and freeze-dried strawberry powder. Mix until evenly combined.

Add the strawberry milk mixture, melted coconut oil, vanilla extract, and strawberry extract to the dry ingredients. Stir gently until just combined and no dry flour remains. Do not overmix.

Divide the batter evenly between the two prepared pans. Smooth the tops.

Bake for 20 to 23 minutes, switching the pan positions halfway through baking. The cakes are ready when a toothpick inserted in the center comes out clean.

Remove from the oven and cool completely on a wire rack before frosting.

To make the frosting, beat the softened vegan butter until creamy. Gradually add the powdered sugar, followed by the dairy-free milk. Beat until smooth and fluffy, then mix in the freeze-dried strawberry powder, strawberry extract, and vanilla extract.

Place one cake layer on a serving plate. Spread one-third of the frosting evenly over the top. Add the second cake layer and spread another third of the frosting on top. Use the remaining frosting to cover the sides of the cake evenly.

Servings and timing

This recipe makes one two-layer 8-inch cake, serving 10 to 12 slices.
Preparation time is about 20 minutes.
Baking time is 20 to 23 minutes.
Cooling and frosting time is about 1 to 2 hours.

Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend designed for cakes.
For a lighter strawberry flavor, reduce the freeze-dried strawberry powder by half.
For cupcakes, divide the batter into lined muffin tins and bake for 18 to 20 minutes.
For a more intense pink color, add an extra teaspoon of freeze-dried strawberry powder to the batter.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap individual slices or the whole cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This cake is best enjoyed at room temperature and does not require reheating.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, thaw the strawberries completely and drain excess liquid before blending to avoid adding too much moisture.

What plant-based milk works best for this cake?

Soy milk works best because of its higher protein content, but oat milk or almond milk can also be used.

Why is vinegar added to the batter?

The vinegar reacts with the baking soda to help the cake rise and creates a softer crumb.

Can I make this cake ahead of time?

Yes, the cake layers can be baked one day ahead and stored unfrosted at room temperature, tightly wrapped.

Is strawberry extract necessary?

It’s optional, but it enhances the strawberry flavor, especially if the strawberries are not very ripe.

How do I keep the cake from being dense?

Avoid overmixing the batter and measure the flour accurately using the spoon-and-level method.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the cake’s moisture and texture.

What can I use instead of freeze-dried strawberry powder?

You can omit it, but the cake will be lighter in color and less intense in flavor.

Can this recipe be made as a single-layer cake?

Yes, bake the batter in one 9-inch round pan for about 35 to 40 minutes.

How do I get clean slices when serving?

Chill the cake for 30 minutes, then slice with a sharp knife wiped clean between cuts.

Conclusion

This vegan strawberry cake proves that a dairy-free, egg-free dessert can be just as fluffy, flavorful, and beautiful as a classic cake. With its fresh strawberry taste and creamy frosting, it’s a reliable recipe for celebrations or simple homemade treats that everyone can enjoy.

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