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Vegan Gluten-Free Strawberry Cake Recipe

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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.

Ingredients

Scale

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

Find it online: https://recipeswithria.com/vegan-gluten-free-strawberry-cake-recipe/