Vegan Gluten-Free Strawberry Cake Recipe

Introduction

This Vegan Gluten Free Strawberry Cake is a delightful treat that combines fresh strawberries with a moist, fluffy cake made without gluten or animal products. Perfect for special occasions or any time you crave a fruity, vegan dessert that everyone can enjoy.

Ingredients

• 2½ cups all-purpose gluten-free flour (340 gr)
• 1 cup cane sugar (200 gr) (or granulated sugar)
• 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
• Additional strawberries for garnishing (optional)
• 1 cup vegan butter, at room temperature (for buttercream)
• 3½ cups powdered sugar
• 1 cup strawberry puree (2 cups fresh strawberries – 225 gr, stems removed)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Step 1: Preheat your oven to 350ºF (180ºC) and line three 6-inch cake pans with parchment paper. Lightly spray them to prevent sticking.
2. Step 2: Puree the fresh strawberries using a blender or food processor. Set aside. You may strain if you prefer a seed-free puree.
3. Step 3: Combine the plant-based milk and lemon juice in a small bowl. Stir and let sit for two minutes to create vegan buttermilk.
4. Step 4: In a large bowl or stand mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
5. Step 5: Sift in the gluten-free flour, sugar, baking soda, and baking powder. Gently whisk for one minute until crumbly.
6. Step 6: Add the vegan buttermilk, strawberry puree, vanilla extract, and optional pink food coloring. Mix on high speed for 30 seconds until fully combined.
7. Step 7: Divide the batter evenly among the prepared pans.
8. Step 8: Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
9. Step 9: Allow cakes to cool in the pans for 15 minutes, then unmold and cool completely before frosting. Refrigerate or freeze to speed cooling if needed.
10. Step 10: Meanwhile, prepare the strawberry reduction for the buttercream by pureeing 2 cups of fresh strawberries. Heat the puree in a saucepan over medium heat for about 20 minutes until it reduces by one third. Cool completely.
11. Step 11: In a large bowl, beat the butter for the buttercream until creamy and pale, about 3-5 minutes.
12. Step 12: Sift in the powdered sugar and mix on low until combined. Scrape the bowl sides as needed.
13. Step 13: Add vanilla extract and the cooled strawberry reduction. Mix until smooth and well combined.
14. Step 14: Level the cooled cakes using a cake leveler or serrated knife for even layers.
15. Step 15: Place parchment paper around the edges of your cake plate to keep it clean.
16. Step 16: Spread buttercream on each cake layer and stack them. Freeze for 15 minutes.
17. Step 17: Apply a thin crumb coat of frosting to seal crumbs and freeze for another 30 minutes.
18. Step 18: Frost the top and sides smoothly with a spatula or palette knife. Garnish with fresh strawberries if desired. Enjoy!

Tips & Variations

• Use almond or oat milk for a creamier texture in the cake and buttercream.
• If you prefer a seedless cake, strain the strawberry puree before adding it to the batter.
• Add a teaspoon of lemon zest to the batter for a fresh citrus note.
• For a richer flavor, replace some powdered sugar with coconut sugar in the frosting.
• Decorate with edible flowers or other fresh fruit for a personalized touch.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is this cake suitable for people with gluten intolerance?

Yes, this cake is made with gluten-free flour, making it safe for those with gluten intolerance or celiac disease.

Can I use frozen strawberries for the puree?

Absolutely. Thaw frozen strawberries completely before pureeing and drain excess liquid if too watery for better texture.

Vegan Gluten-Free Strawberry Cake Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

This Vegan Gluten Free Strawberry Cake recipe features a moist and fluffy strawberry-infused cake made with gluten-free flour and plant-based ingredients. It is layered and frosted with a creamy vegan strawberry buttercream, making it a delightful treat perfect for special occasions or everyday indulgence. The recipe uses fresh strawberries pureed for natural flavor and color, and is free from dairy and gluten, accommodating vegan and gluten-free diets.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan,Gluten Free

Ingredients

Scale 1x2x3x

Cake

• 2½ cups all-purpose gluten-free flour (340 gr)
• 1 cup cane sugar (200 gr) or granulated sugar
• 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 Frosting

• 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). Line three 6-inch cake pans with round parchment paper and lightly spray with cooking spray to prevent sticking.
2. Make Strawberry Puree: Puree fresh strawberries using an immersion blender, stand blender, or food processor; optionally strain to remove seeds. Set aside.
3. Prepare Vegan Buttermilk: Combine plant-based milk with lemon juice in a small bowl; stir gently and let sit for 2 minutes until curdled, resembling buttermilk.
4. Cream Butter: In a large bowl or stand mixer, beat vegan butter for 3-5 minutes until pale and fluffy.
5. Mix Dry Ingredients: Sift together gluten-free flour, sugar, baking soda, and baking powder. Whisk gently for 1 minute to combine. The mixture will be crumbly.
6. Combine Wet and Dry: Add vegan buttermilk, strawberry puree, and vanilla extract to dry ingredients. Mix on high speed for 30 seconds until fully combined.
7. Fill Pans and Bake: Divide batter evenly among the three prepared pans. Bake at 350ºF (180ºC) for 25-30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
8. Cool Cakes: Remove cakes from oven and let cool 15 minutes in pans before unmolding. Allow to cool completely before frosting; refrigerate or freeze to speed cooling if needed.
9. Prepare Strawberry Reduction for Frosting: While cakes bake, puree strawberries for frosting. Simmer puree in a saucepan over medium heat for about 20 minutes until reduced by one-third. Cool to room temperature to yield approx. ¼ cup strawberry reduction.
10. Make Buttercream: Beat vegan butter in a large bowl until creamy and pale (3-5 minutes) using an electric or stand mixer. Sift powdered sugar and mix in at low speed until combined, scraping bowl sides as needed.
11. Add Flavor: Mix in vanilla extract and cooled strawberry reduction until the buttercream is smooth and well combined.
12. Level Cakes: Optionally level cakes with a cake leveler or serrated knife for even layers and a clean presentation.
13. Prepare for Assembly: Place cakes on a cake plate lined around the edges with removable parchment paper pieces to protect the plate.
14. Stack and Frost: Spread buttercream evenly on each cake layer and stack. Freeze assembled stack for 15 minutes.
15. Apply Crumb Coat: Remove from freezer, apply a thin crumb coat layer of frosting to seal crumbs, then freeze for 30 minutes to set.
16. Final Frosting and Decoration: Frost the sides and top smoothly using a palette knife or spatula. Decorate with fresh strawberries if desired. Serve and enjoy!

Notes

• Using fresh strawberries is key for the puree and buttercream to achieve authentic flavor and color.
• Optional pink food coloring enhances cake color but isn’t necessary if fresh strawberries yield sufficient pink tint.
• Allow cakes to cool completely before frosting to prevent buttercream from melting.
• Freezing the cake layers helps with easy leveling and crumb coating.
• For a smoother frosting texture, ensure the strawberry reduction is cooled completely before mixing into the buttercream.
• This cake is best served chilled or at room temperature and stores well refrigerated for up to 3 days.

Keywords: vegan strawberry cake, gluten free cake, vegan dessert, strawberry buttercream, dairy free cake, healthy cake, plant-based dessert, strawberry cake recipe