The moment you take a bite of a small-batch vegan strawberry cake, your taste buds burst into a happy dance. Imagine the sweet, juicy strawberries nestled in a fluffy, light cake that practically melts in your mouth. vegan dessert options The aroma wafts through the air, inviting everyone in the house to gather around and indulge in this delightful treat.
This cake isn’t just about flavors; it’s an experience. Whether it’s a sunny picnic in the park or a cozy gathering with friends, this small-batch vegan strawberry cake fits right in. You might find yourself reminiscing about summer days filled with laughter and joy as you savor each slice. Trust me; this cake promises to elevate any occasion. For more inspiration, check out this Delightful Matcha Pancakes recipe.
Why You'll Love This Recipe
- This small-batch vegan strawberry cake is easy to whip up, perfect for satisfying cravings without leftovers
- The fruity flavor balances beautifully with the fluffy texture
- Vibrant colors make it visually appealing on any dessert table, and it’s versatile enough for birthdays or casual get-togethers
I once made this cake for my friend’s surprise birthday party, and everyone couldn’t stop raving about how delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Choose high-quality flour for the best texture; it forms the base of this lovely cake.
Coconut Sugar: This natural sweetener adds a mild caramel flavor while keeping things vegan-friendly.
Baking Powder: A must-have leavening agent that makes your cake rise beautifully for that fluffy texture.
Unsweetened Applesauce: Acts as an egg substitute while adding moisture and sweetness to the batter.
Fresh Strawberries: Use ripe strawberries for maximum flavor; they add the perfect burst of sweetness!
Almond Milk: A creamy dairy-free alternative that keeps your batter smooth and delicious.
Vanilla Extract: Adds depth of flavor; don’t skimp on this fragrant ingredient!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, coconut sugar, baking powder, and a pinch of salt until well combined and fluffy.
Add Wet Ingredients: Pour in unsweetened applesauce, almond milk, and vanilla extract into the dry mixture. Stir gently until everything is just combined—don’t overmix; we want that airy texture!
Fold in Strawberries: Gently fold chopped fresh strawberries into the batter. The bright red pieces should peek through like little gems waiting to burst with flavor.
Pour Batter into Cake Pan: Transfer the batter into your prepared pan evenly. Smooth out the top with a spatula so it bakes evenly.
Bake and Cool: Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Now you have created an irresistible small-batch vegan strawberry cake! Enjoy every slice with friends or savor some alone—you deserve it! strawberry-themed treats. delicious apple cheesecake fruit-flavored cake recipes. For more inspiration, check out this Irresistible Irish Apple Cake recipe.
You Must Know
- This small-batch vegan strawberry cake is perfect for satisfying your sweet tooth without leftovers
- The fresh strawberries add a delightful flavor and vibrant color
- It’s a simple yet elegant treat for any occasion, making it ideal for intimate gatherings or just a cozy night in
Perfecting the Cooking Process
Start by preheating your oven to 350°F (175°C) while you prepare the batter. Mix the dry ingredients first, then combine with wet ingredients for a smooth, lump-free mixture.
Add Your Touch
Feel free to swap out strawberries for other fruits like blueberries or raspberries. You can also add a touch of almond extract for an extra flavor kick.
Storing & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want it warm, pop individual slices in the microwave for about 10 seconds.
Chef's Helpful Tips
- Ensure your strawberries are ripe and sweet; this makes all the difference in flavor
- Using room temperature ingredients helps create a smoother batter
- Don’t overmix; stop when the dry ingredients are just combined for a light cake texture
Baking this small-batch vegan strawberry cake became a family tradition after my daughter declared it the “best cake ever.” Now, we whip it up together every summer!
FAQ
Can I use frozen strawberries in this small-batch vegan strawberry cake?
Yes, but thaw and drain them first to avoid excess moisture.
How can I make this cake gluten-free?
Use a gluten-free all-purpose flour blend in place of regular flour.
What frosting goes well with this small-batch vegan strawberry cake?
A simple vegan whipped cream or coconut cream pairs beautifully with the flavors.
Small-Batch Vegan Strawberry Cake
Indulge in the joy of a small-batch vegan strawberry cake that delivers a burst of fresh flavors with each bite. This delightful dessert features juicy strawberries nestled in a light, fluffy cake, perfect for any occasion—from picnics to cozy gatherings. Easy to make and visually stunning, this cake is sure to impress without leaving you with excess leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, coconut sugar, baking powder, and salt until fluffy.
- Add applesauce, almond milk, and vanilla extract; stir gently until just combined.
- Fold in chopped strawberries carefully.
- Transfer batter to the prepared pan and smooth the top.
- Bake for 25-30 minutes until golden brown; cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Use ripe strawberries for optimal flavor. Feel free to substitute other fruits like blueberries or raspberries for variety. For added flavor, consider a splash of almond extract.
