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Vegan Gluten-Free Strawberry Cake Recipe

★★★★★

4.5 from 111 reviews
  • Author: Lila
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegan, Gluten Free

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.

Ingredients

Scale

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)

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

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