There’s something undeniably enchanting about the aroma of freshly baked cake wafting through the air, especially when it’s a small-batch vegan strawberry cake. Picture biting into a moist slice filled with the sweet essence of ripe strawberries, perfectly balanced with a hint of vanilla. It’s the kind of dessert that makes you feel like you’re frolicking through a sun-kissed strawberry field, and your taste buds are doing a happy dance.

This delightful cake isn’t just another recipe; it carries memories that warm the heart. I remember the first time I baked this cake for my best friend’s birthday. Her eyes lit up as she took that first bite, and I swear I heard angels singing. Whether it’s for a cozy gathering or simply to brighten your day, this small-batch vegan strawberry cake is sure to impress and satisfy.

I remember my friends’ faces lighting up when they tasted this cake – pure joy!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for more flavor; it helps create the perfect crumb.

• Fresh Strawberries: Select ripe, juicy berries; they’re crucial for achieving maximum flavor in your cake.

• Unsweetened Applesauce: A fantastic egg substitute that adds moisture without overpowering flavors.

• Coconut Sugar: This natural sweetener gives a rich caramel-like taste while keeping it healthier.

• Baking Powder: Ensure it’s fresh for a fluffy texture; nothing worse than a dense cake!

• Vanilla Extract: Go for pure vanilla extract; it elevates the flavors beautifully.

• Plant-Based Milk: Almond or oat milk works well here, lending creaminess without dairy.

• Powdered Sugar (for frosting): For that sweet finishing touch; you can adjust based on your preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Gather all ingredients on your counter and preheat your oven to 350°F (175°C). A well-organized kitchen is half the battle won.

Mash Those Strawberries!: In a bowl, mash about 1 cup of strawberries until smooth but still slightly chunky. The aroma will make you want to dive right in!

Mix Dry Ingredients Together: In another bowl, whisk together flour, coconut sugar, baking powder, and salt. This step ensures even distribution of leavening agents – no one wants an unevenly risen cake!

Create Your Batter: Gradually add the mashed strawberries, applesauce, vanilla extract, and plant-based milk into the dry mixture. Stir gently until combined; try not to overmix or you’ll risk a tough texture!

Pour and Bake!: Transfer the batter into a greased 8-inch round cake pan and bake for 25-30 minutes until golden brown. The smell will have everyone hovering around the kitchen like moths to a flame.

Cool and Frost!: Once baked, allow it to cool in the pan for about 10 minutes before transferring it onto a wire rack. Once cool completely, top with powdered sugar or your favorite vegan frosting for an extra treat!

Now you’ve created an impressive dessert that not only looks gorgeous but also tastes divine! Enjoy every bite of this small-batch vegan strawberry cake knowing you made something special with love (and maybe just a bit of flour on your nose).

Perfecting the Cooking Process

Start by preparing your ingredients: sift the flour and mash the strawberries first. Then mix your wet ingredients separately before combining everything for an evenly baked cake.

Add Your Touch

Feel free to swap out strawberries for raspberries or blueberries for a different fruit flavor. You can also add a splash of vanilla extract or almond extract for extra depth in flavor.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to three days. If you want to enjoy it warm, pop individual slices in the microwave for about 10-15 seconds.

Creating this small-batch vegan strawberry cake reminded me of baking with my grandma. Her secret? Always add love along with the ingredients!

FAQ

Can I use frozen strawberries for this small-batch vegan strawberry cake?

Frozen strawberries can work, but they may change the texture and moisture level.

How do I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free blend for a delicious alternative.

What can I serve with this vegan strawberry cake?

Serve it with coconut whipped cream or a scoop of dairy-free vanilla ice cream for added indulgence.

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Small-Batch Vegan Strawberry Cake

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• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves 8

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Description

This small-batch vegan strawberry cake is a delightful dessert bursting with fresh strawberry flavor and a hint of vanilla. Perfectly moist and easy to prepare, it’s an ideal treat for celebrations or simply to savor at home. Each slice showcases a beautiful pink hue, making it not just delicious but visually stunning. Whether enjoyed alone or shared with loved ones, this guilt-free indulgence will bring joy to your taste buds.

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Ingredients

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• 1 cup all-purpose flour (unbleached)
• 1 cup fresh strawberries (mashed)
• 1/2 cup unsweetened applesauce
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 cup plant-based milk (almond or oat)
• Powdered sugar for frosting (to taste)

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Instructions

1. Preheat your oven to 350°F (175°C) and gather all ingredients.
2. Mash the strawberries in a bowl until smooth but slightly chunky.
3. In another bowl, whisk together flour, coconut sugar, baking powder, and salt.
4. Gradually mix in the mashed strawberries, applesauce, vanilla extract, and plant-based milk until combined; avoid overmixing.
5. Pour the batter into a greased 8-inch round cake pan and bake for 25-30 minutes until golden brown.
6. Allow cooling for 10 minutes before transferring to a wire rack. Once cool, top with powdered sugar or your favorite vegan frosting.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 205
• Sugar: 12g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg