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Vegan Strawberry Cake (No Eggs, No Dairy)

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This Vegan Strawberry Cake is a fluffy, moist, and dairy-free dessert layered with strawberry buttercream, made without eggs or dairy. Packed with real strawberry flavor and a beautiful pink hue, it’s perfect for celebrations or casual treats.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 cup soy milk, at room temperature
  • 7.5 oz fresh strawberries, hulled (about 9 large)
  • 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
  • 1 cup vegan butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 2 tablespoons soy milk or other dairy-free milk (for frosting)
  • 2 tablespoons freeze-dried strawberry powder (for frosting)
  • ½ teaspoon strawberry extract (for frosting)
  • ½ teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment and oil the sides.
  2. Blend strawberries with soy milk until smooth. Stir in apple cider vinegar and set aside for 5 minutes.
  3. In a large bowl, combine flour, sugar, baking powder, baking soda, and freeze-dried strawberry powder.
  4. Add strawberry milk mixture, melted coconut oil, vanilla extract, and strawberry extract to the dry ingredients. Mix until just combined.
  5. Divide batter evenly between the pans. Smooth tops and bake for 20–23 minutes, rotating pans halfway through.
  6. Cool cakes on wire racks completely before frosting.
  7. To make frosting, beat vegan butter until creamy. Gradually add powdered sugar and soy milk, beating until fluffy. Mix in freeze-dried strawberry powder, strawberry extract, and vanilla extract.
  8. Place one cake layer on a plate, spread one-third of the frosting on top. Add second layer and spread more frosting on top and around the sides.

Notes

  • Use soy milk for best texture due to higher protein content.
  • Do not overmix the batter to keep cake light and fluffy.
  • Chill cake before slicing for cleaner cuts.
  • Frosting can be made in advance and refrigerated.

Nutrition

Find it online: https://savorymomskitchen.com/vegan-strawberry-cake-no-eggs-no-dairy/