The tantalizing aroma of fresh strawberries wafts through the air, inviting you to indulge in a fluffy, moist Small-batch Vegan Strawberry Cake that feels like a hug in dessert form. Imagine biting into a slice, where sweet strawberries burst with flavor, and the cake’s airy texture dances on your taste buds, creating a symphony of joy that only cake can deliver. comforting roasted sweet potatoes.
This delightful treat is perfect for any occasion, whether you’re celebrating a birthday or just need a sweet pick-me-up after a long day. Trust me; it’s so good you’ll want to share it with everyone—unless you’re having one of those days when sharing is off the table. But worry not; this recipe is small-batch, so there’s plenty for you and maybe one lucky friend.
Why You'll Love This Recipe
- This Small-batch Vegan Strawberry Cake requires minimal effort while delivering incredible flavor
- Its vibrant pink color makes it visually stunning and perfect for any celebration
- You can adapt it easily by adding your favorite fruits or nuts
- Plus, it’s dairy-free and egg-free, making it suitable for various dietary preferences
Baking this cake brought back memories of my childhood kitchen filled with laughter as we turned ripe strawberries into sweet desserts. My friends still talk about how I single-handedly demolished an entire cake in one sitting—no regrets!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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All-purpose flour: This forms the base of our cake, providing structure without being too heavy.
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Granulated sugar: Use regular sugar for sweetness; you can substitute with coconut sugar if desired.
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Baking powder: Essential for leavening the cake and achieving that light, fluffy texture.
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Almond milk: A dairy-free option that keeps the cake moist and adds a hint of nuttiness.
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Vegetable oil: Helps create a tender crumb; feel free to use melted coconut oil for added flavor.
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Fresh strawberries: The star of the show; choose ripe, juicy berries for maximum flavor impact.
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Vanilla extract: Adds depth and enhances the natural sweetness of the strawberries.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly right from the start.
Mix Dry Ingredients Together: In a large bowl, whisk together flour, sugar, baking powder, and a pinch of salt until they’re well combined. This creates a solid base for your cake.
Add Wet Ingredients: Pour in almond milk, vegetable oil, and vanilla extract into the dry mix. Stir gently until just combined; be careful not to overmix or your cake will be tough.
Fold in Strawberries: Gently fold in chopped strawberries using a spatula. The batter should remain lumpy—this helps keep that light texture intact.
Pour Batter Into Pan: Grease an 8-inch round baking pan lightly with oil or line it with parchment paper. Pour in the batter smoothly and spread it evenly.
Bake Until Golden Brown: Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Enjoy watching it rise!
Once baked, allow it to cool before serving. Top it off with vegan whipped cream or enjoy it plain—trust me; every bite will be heavenly!
This Small-batch Vegan Strawberry Cake is more than just dessert; it’s an experience worth savoring. chocolate eclairs to savor So gather those fresh strawberries and let’s bake some happiness together!
You Must Know
- This small-batch vegan strawberry cake is a delightful treat that captures summer in every bite
- Its moist texture and vibrant flavor make it perfect for any celebration, or just because you deserve a sweet moment
- Plus, it’s quick to whip up when friends drop by unexpectedly
Perfecting the Cooking Process
Start by preheating your oven to 350°F while mixing your wet ingredients. This ensures even baking and avoids any surprises later.
Add Your Touch
Feel free to swap out strawberries for your favorite berries or add a splash of lemon zest for an extra zing. lemon curd brulee cookies
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. Reheat individual slices in the microwave for about 10 seconds.
Chef's Helpful Tips
- To achieve the best flavor, use ripe strawberries as they are sweeter and more aromatic
- Always sift your flour to ensure a light and fluffy cake texture
- Don’t skip letting the cake cool completely before frosting, or it may melt away!
Baking this small-batch vegan strawberry cake brought back memories of my grandma’s kitchen filled with laughter and sweet aromas. mini berry dutch babies It’s a recipe that warms the heart as much as it delights the taste buds.
FAQ
What makes this cake vegan?
This small-batch vegan strawberry cake uses plant-based ingredients instead of eggs and dairy. For more inspiration, check out this banana bread cookies recipe.
Can I freeze leftovers?
Yes, you can freeze this cake for up to three months; just wrap it well.
How can I make it gluten-free?
Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free option.
Small-batch Vegan Strawberry Cake
- Total Time: 40 minutes
- Yield: Serves 8
Description
Small-batch Vegan Strawberry Cake is a delightful dessert that combines the sweetness of fresh strawberries with a fluffy, moist texture. Perfect for celebrations or a sweet treat after a long day, this cake is not only visually stunning but also adaptable to your favorite flavors. Whip it up in no time and indulge in each delicious slice—just be prepared to share…or not!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- 1/2 cup almond milk
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 cup fresh strawberries, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add almond milk, vegetable oil, and vanilla extract to the dry ingredients; stir gently until combined.
- Fold in chopped strawberries without overmixing.
- Grease an 8-inch round baking pan or line with parchment paper; pour in the batter and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow cooling before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use ripe strawberries for the best flavor. Substitute strawberries with your favorite berries or add lemon zest for an extra zing. Store leftovers in an airtight container at room temperature for up to three days.