Vegan Gluten-Free Strawberry Cake Recipe

Introduction

This vegan gluten-free strawberry cake is a delightful treat that’s both light and flavorful. Made with fresh strawberries and a creamy vegan buttercream, it’s perfect for any occasion where you want a beautiful and delicious dessert.

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 the oven to 350ºF (180ºC) and line three 6-inch cake pans with parchment paper. Lightly spray with cooking spray to prevent sticking.
2. Step 2: Puree 2 cups of fresh strawberries using a blender or food processor. Set aside. You may strain the puree if you prefer a smoother texture.
3. Step 3: In a small bowl, mix the plant-based milk with lemon juice to create vegan buttermilk. Stir gently and let sit for two minutes until it curdles.
4. Step 4: In a large bowl or stand mixer, beat ⅔ cup 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. Whisk gently for one minute until combined; the mixture will look crumbly.
6. Step 6: Add the vegan buttermilk, 1¼ cups strawberry puree, vanilla extract, and pink food coloring if using. Mix on high speed for 30 seconds until fully combined.
7. Step 7: Divide the batter evenly into the prepared pans and bake for 25-30 minutes. Check doneness with a toothpick; it should come out clean.
8. Step 8: Remove cakes from the oven and cool in the pans for 15 minutes. Then unmold and cool completely before frosting. To speed cooling, refrigerate or freeze briefly.
9. Step 9: While cakes bake, prepare the strawberry reduction for the buttercream. Puree 2 cups fresh strawberries and simmer over medium heat for about 20 minutes until reduced by one third. Cool.
10. Step 10: Beat 1 cup vegan butter in a large bowl until creamy and pale (3-5 minutes). Gradually add powdered sugar and mix on low speed until combined, scraping the bowl as needed.
11. Step 11: Add cooled strawberry reduction and optional vanilla extract to the butter mixture. Beat until smooth and evenly combined.
12. Step 12: Level the cooled cakes with a cake leveler or serrated knife for a polished look.
13. Step 13: Place parchment paper around a cake plate. Spread buttercream on each cake layer and stack them. Chill in the freezer for 15 minutes.
14. Step 14: Apply a thin crumb coat of frosting over the stacked cake to seal crumbs. Freeze for 30 minutes to set.
15. Step 15: Remove from freezer and frost the top and sides of the cake smoothly with a spatula. Garnish with fresh strawberries and serve.

Tips & Variations

• Strain the strawberry puree if you prefer a seedless cake or buttercream.
• Use any plant-based milk you prefer, such as oat or soy, for slight variations in flavor.
• Adjust the sweetness of the buttercream by adding more or less powdered sugar to taste.
• For a more intense strawberry flavor, add a tablespoon of freeze-dried strawberry powder to the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. To refresh, bring to room temperature before serving. Leftover cake can be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, you can substitute with regular all-purpose flour if you are not gluten-sensitive, but the texture may be slightly different.

Is it necessary to use vegan butter, or can I use oil?

Vegan butter gives the cake a creamy texture and richness. While you can substitute with oil, the crumb and flavor may be less rich and the cake might be denser.

Vegan Gluten-Free Strawberry Cake Recipe

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★★★★★

4.5 from 111 reviews

• Author: Lila
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegan, Gluten Free

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Description

This Vegan Gluten Free Strawberry Cake is a delightful and moist layered cake made with gluten-free flour, fresh strawberry puree, and a creamy vegan strawberry buttercream frosting. Perfect for vegan, gluten-free, and dairy-free diets, this cake combines natural sweetness from cane sugar and fresh strawberries, ideal for celebrations or as a charming dessert.

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Ingredients

Scale 1x2x3x

Cake

• 2½ cups (340 gr) all-purpose gluten-free flour
• 1 cup (200 gr) cane sugar or granulated sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ⅔ cup (145 gr) vegan butter, at room temperature
• ½ cup (100 ml) plant-based milk (almond, oat, soy, or rice milk)
• 1 tablespoon lemon juice
• 1¼ cups strawberry puree (from 2 cups fresh strawberries – 300 gr)
• ¼ teaspoon pink food coloring (optional)
• 2 teaspoons vanilla extract

Vegan Strawberry Buttercream

• 1 cup vegan butter, at room temperature
• 3½ cups powdered sugar
• 1 cup strawberry puree (from 2 cups fresh strawberries – 225 gr without stems)
• 1 teaspoon vanilla extract (optional)
• Additional fresh strawberries for garnishing (optional)

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Instructions

1. Prepare the cake pans: Preheat your oven to 350ºF (180ºC). Line three 6-inch cake pans with parchment paper, spraying lightly with cooking spray to prevent sticking.
2. Make the strawberry puree: Puree fresh strawberries using an immersion blender, stand blender, or food processor. Set aside; optionally strain to remove seeds if preferred.
3. Make vegan buttermilk: In a small bowl, combine plant-based milk with lemon juice. Stir gently and let it sit for 2 minutes until it curdles, mimicking buttermilk texture.
4. Cream the vegan butter: In a large bowl or stand mixer, beat the 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. Gently whisk into the creamed butter to form a crumbly mixture.
6. Add wet ingredients: Pour in the vegan buttermilk, strawberry puree, and vanilla extract. Mix on high speed for 30 seconds until fully combined.
7. Divide and bake: Evenly divide the batter among the three prepared pans. Bake at 350ºF (180ºC) for 25-30 minutes. Insert a toothpick into the center; if it comes out clean, the cakes are done.
8. Cool the cakes: Remove from oven and cool cakes in pans for 15 minutes before unmolding. Allow them to cool completely on a wire rack or place in the refrigerator/freezer to speed cooling.
9. Prepare strawberry reduction for buttercream: While cakes bake, puree strawberries for frosting and cook the puree in a saucepan over medium heat for about 20 minutes until reduced by one third. Set aside to cool, yielding about ¼ cup.
10. Make the buttercream: Beat vegan butter in a large bowl until creamy and pale, about 3-5 minutes. Gradually sift in powdered sugar, mixing at low speed and scraping the bowl sides as needed.
11. Combine with strawberry reduction: Add vanilla extract and cooled strawberry reduction to the butter mixture and beat until smooth and well combined.
12. Level the cakes: Once completely cooled, level each cake layer with a cake leveler or serrated knife for even stacking.
13. Assemble the cake: Place parchment paper pieces around the edges of a cake plate. Spread buttercream on each cake layer, stack them, and place the assembled stack in the freezer for 15 minutes.
14. Apply crumb coat: Remove cake from freezer, apply a thin layer of frosting over the entire cake to seal in crumbs, and freeze for another 30 minutes to set the crumb coat.
15. Final frosting and decoration: After chilling, frost the sides and top of the cake smoothly using a spatula or palette knife. Decorate with fresh strawberries as desired. Serve and enjoy!

Notes

• For a smoother cake texture, you may strain the strawberry puree to remove seeds before using.
• Pink food coloring is optional and purely for enhanced visual appeal.
• If you want to speed up cake cooling, use your refrigerator or freezer but avoid freezing the cake solid.
• Ensure all ingredients, especially vegan butter, are at room temperature for best mixing results.
• This cake is suitable for vegans and those avoiding gluten, dairy, and eggs.
• You can substitute the plant-based milk with your preferred variety such as almond, oat, soy, or rice milk.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western, Vegan

Keywords: vegan strawberry cake, gluten free cake, strawberry buttercream, dairy free dessert, vegan birthday cake, gluten free dessert