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This Vegan Strawberry Cake is made with real strawberries and coated with fluffy strawberry buttercream icing! It's got a gorgeous strawberry swirl in each layer and has no artificial flavoring or jello added. Plus, It's gluten-free!
I made this Gluten-Free Strawberry Cake for Anthony's birthday and it turned out so much better than I could have hoped for. It is honestly absolutely incredible! You could also use this vanilla buttercream icing if you prefer but you won't regret this strawberry buttercream.
It is moist, light, packed with strawberry flavor, and uses no artificial strawberry flavor. I was so pleased with the results compared to the last few times that we tried to create a strawberry cake recipe.
Cake recipes that are both vegan and gluten-free tend to be overly moist and have what we call, a gummy texture that we can't stand. This cake doesn't have that, and it is bursting with fresh strawberry flavor!
I stuck with my favorite gluten-free flour blend for this cake; oat, and rice flour. One thing that I truly hated when I first started baking vegan and gluten-free dessert recipes was all the various flours used to create the right texture. I despised going to the grocery store to pick up 4-5 different flours to use in a recipe.
Although my go-to flours are typically almond and coconut flours, I have tried them countless times, in countless quantities together for cake recipes, and every time they created that overly moist and gummy texture that I was referring to.
That was when I started to play around with gluten-free flours that I use in my cake recipes and decided that I love the texture that oat and rice together give!
- Blender or Food Processor: I used my Vitamix to puree the fresh strawberries for the buttercream icing. You can use any blender but you may have to scrap down the sides a couple times if it isnt as strong.
- Small Saucepan: The saucepan is used to simmer the strawberry jam and Earth Balance for the strawberry swirl.
- Hand Mixer or Stand Mixer: This is my favorite kitchen tool and the one I use the most. I use a kitchenaid brand stand mixer and really like it!
- Spatula: I used my large spatula several times while making this cake.
- Measuring cups and spoons: Measuring cups and spoons are pretty much needed for any recipe you are going to make.
- Cake Pans: You need two 7" cake pans for this recipe. I used cheescake pans with removable bottoms because I find them easy to work with. A regular 7" pan or springform will work fine as well.
You will find the list and measurements for all of the ingredients in the recipe card below but there are a few key points that we want to mention.
- Check your ingredients to make sure that they are gluten-free.
- Use freshly squeezed lemon.
- I don't recommend that you change up the flours but you can if in a pinch, the flavor and consistency will not be the same.
- Make sure that you have fresh strawberries for the icing. This will not turne out the same with strawberry jam and will lack the light fresh flavor.
- We have tried this strawberry buttercream icing with various vegan butters and Earth Balance is definatly the best! It provides the fluffy, light and creamy texture that you want.
- The vanilla extract is optional but adds to the flavor and recommended.
Step 1: Heat oven to 350 degrees. Combine all wet ingredients in a medium-sized bowl and stir until combined.
Step 2: Next, combine all dry ingredients in a large bowl or use a stand mixer bowl.
Step 3: Using a high-speed blender, blend the coconut flakes into a flour consistency.
Step 4: Add the coconut flake flour to the dry ingredients and stir.
Step 5: Add wet ingredients to the dry ingredients.
Step 6: Using beaters or your stand mixer, beat the batter until well combined. Scrape down the sides of the bowl as needed and combine again.
You can pour the batter evenly into the two pans now or wait until you have the strawberry swirl prepared following the next set of steps.
Step 1: Melt Earth Balance in a small saucepan.
Step 2: Add the strawberry jam and stir until thoroughly mixed. Transfer to a small dish to cool on the counter. Do not put it in the fridge as it will cool too much and become too thick to spread into your batter.
Step 3: Pour the cake batter into two 7" cake pans evenly if you haven't already.
Step 4: Stir the strawberry swirl with a spoon.
Step 5: Add dollops of the strawberry swirl to the top of each cake batter.
Step 6: Using the tip of a spoon, knife or fork gently spread the strawberry mix to create a swirl.
For The Strawberry Icing
Step 1: Using the beaters of your stand mixer, whip the Earth Balance until fluffy.
Step 2: In a high-speed blender, combine the fresh strawberries and dates until soft and well combined.
Step 3: Add the strawberry mixture to the Earth Balance and stir.
Step 4: Add the icing sugar in 3 even increments and whip until fluffy.
Step 5: Using a butter knife, spread a thin layer of icing on one layer. Add fresh sliced strawberries to the top.
Step 6: Place the un-iced cake on top of the iced one. Ice the top and sides of the whole cake.
Variations and Substitutions
- You can use any vegan butter but we highly recommend Earth Balance for best results.
- Pick the best fresh strawberries for the best flavor!
- Use fresh strawberries in the swirl if you would like. You can puree ½ cup of strawberries and add to the Earth Balance.
- If you don't want to use apple sauce, you can use a flax egg instead.
- Make the cake a day prior to when you plan on eating it. You can ice it a day ahead as well or a few hours before serving. This will save you time and give the cake a chance to cool completely before icing.
This cake must be kept in the fridge as the buttercream will start to run if left out and your cake will end up soggy.
You can freeze the gluten-free strawberry cake in an airtight container for up to 2 months but we suggest that you freeze it without the icing for best results. Thaw the cake and ice cake prior to serving.
Yes, but in our opinion, it doesn't taste as good.
Yes, you can absolutely make vegan cupcakes instead! Will make about 12 cupcakes. Bake at 350 degrees for 12-15 minutes.
Vegan Strawberry Cake
- 2 cups oat flour
- 1 cup rice flour
- 1 cup brown sugar packed
- ¾ teaspoon sea salt
- 2½ teaspoons baking powder
- 1¼ teaspoon baking soda
- 1¼ cup coconut flakes unsweetened
- 1½ cup oat milk
- 1 tablespoon lemon juice fresh
- ¼ cup maple syrup dark
- 1 tablespoon vanilla extract pure
- ¼ cup strawberry jam
- 1 tablespoon Earth Balance
- 3½ cups icing sugar
- ¾ cup fresh strawberries
- ¼ cup Earth Butter
- 3 dates Medjool
- ⅛ teaspoon vanilla extract
- Heat oven to 350° F (180°C). Grease two 7" pans. Combine all wet ingredients in a medium-sized bowl and stir until combined. Next, combine all dry ingredients, except the coconut flakes, in a large bowl or use a stand mixer bowl.
- Using a high-speed blender, blend the coconut flakes into a flour consistency. Add the coconut flake flour to the dry ingredients and stir.
- Add the wet ingredients to the dry ingredients. Using beaters or your stand mixer, beat the batter until well combined. Scrape down the sides of the bowl as needed and combine again.
- Divide the batter into the two 7" pans. Using the strawberry swirl steps below add the swirl.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before transfer to a cooling rack.
- In a small saucepan, melt the earth balance. Add the strawberry jam and stir until thoroughly mixed. Transfer to a small dish to cool on the counter. Do not put it in the fridge as it will cool too much and become too thick to spread into your batter.
- Add dollops of the strawberry swirl to the top of each cake batter. Using the tip of a knife or a spoon, gently move the strawberry mixture to create a swirl look.
- Whip the Earth Balance until fluffy using either a stand-mixer or hand beaters.
- In a high-speed blender, combine the fresh strawberries and dates until soft and well combined.
- Add the strawberry mixture to the Earth Balance and stir.
- In 3 increments add the icing sugar and whip until fluffy.
- Using a butter knife, spread a thin layer of icing on one layer. Add fresh sliced strawberries to the top.
- Place the un-iced cake on top of the iced one. Ice the top and sides of the whole cake.
Nutritional information provided is based on third-party calculations and should be considered estimates. Actual nutritional content will vary depending on brands used, measuring methods, portion sizes and more.