The vibrant pink hue and luscious strawberry flavor make this vegan gluten-free strawberry cake a show-stopping dessert for any occasion. Made with wholesome plant-based ingredients and naturally sweet strawberries, it’s as nourishing as it is delicious. Whether you’re planning a birthday celebration, tea party, or just craving something sweet, this cake brings joy to every bite. It’s soft, fluffy, and frosted with creamy vegan buttercream blended with fresh strawberry purée. Plus, it’s free from gluten, eggs, and dairy making it the perfect treat for nearly every dietary need.
Full Recipe:
Ingredients:
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2 cups (250g) gluten-free all-purpose flour (with xanthan gum)
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1 cup (200g) granulated sugar or coconut sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 1/4 cups (300ml) plant-based milk (e.g., almond, soy)
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1/3 cup (80ml) neutral oil (e.g., sunflower, canola)
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1 tablespoon apple cider vinegar or lemon juice
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1 teaspoon vanilla extract
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1 cup fresh or frozen strawberries, chopped
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Optional: pink plant-based food coloring for a vibrant hue
Frosting:
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1 cup (225g) vegan butter
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2 1/2 cups (300g) powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons strawberry puree (from blended fresh strawberries)
Directions:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) cake pans.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, combine plant-based milk, oil, vinegar, and vanilla extract.
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Pour wet ingredients into the dry mixture and gently stir until just combined. Do not overmix.
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Fold in chopped strawberries. Add a few drops of food coloring if using.
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Divide the batter evenly between the two cake pans and smooth the tops.
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Bake for 30–35 minutes or until a skewer inserted comes out clean. Let cakes cool completely before frosting.
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To make the frosting, beat vegan butter until fluffy. Add powdered sugar gradually, then vanilla and strawberry puree.
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Once cakes are cool, spread a layer of frosting between the layers, then frost the top and sides as desired. Decorate with fresh strawberries if available.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings
A Beautifully Balanced Treat: Vegan Gluten-Free Strawberry Cake
There’s something uniquely satisfying about baking a cake from scratch especially when it’s one that caters to a variety of dietary preferences without compromising on taste, texture, or visual appeal. The Vegan Gluten-Free Strawberry Cake is one such delight that merges vibrant summer flavors with wholesome plant-based ingredients, offering a light yet indulgent treat suitable for nearly every guest at your table.
Free from eggs, dairy, and gluten, this cake is ideal for those following a vegan or gluten-free diet, and even better it’s a crowd-pleaser for all eaters, regardless of dietary restrictions. Moist, tender, fruity, and topped with a lusciously creamy strawberry buttercream, this dessert is a celebration in every bite.
Let’s dive deeper into why this cake stands out as a modern favorite among seasonal and plant-based desserts.
The Allure of Strawberries in Baking
Strawberries are often associated with nostalgia, summer, and light-hearted joy. Their sweet, tart flavor and brilliant red hue make them the perfect choice for cakes. In this recipe, strawberries are both folded into the batter and puréed into the frosting, ensuring their presence is celebrated in every bite.
Baking with strawberries also adds a layer of natural sweetness and moisture. When paired with the right gluten-free flour blend, strawberries create a soft, tender crumb that competes with traditional wheat-based cakes in texture. It’s a fruit-forward dessert that feels as wholesome as it does decadent.
Why Vegan and Gluten-Free?
This cake isn’t just about flavor it’s about accessibility and inclusivity.
Vegan baking eliminates the need for animal products like eggs, butter, and milk. For ethical vegans, those with dairy allergies, or those seeking a more plant-based diet, this cake is a welcome option that doesn’t sacrifice satisfaction. Instead of traditional eggs, the recipe uses a blend of vinegar and baking soda to encourage rise and fluffiness, while plant milk and vegan butter step in for their dairy counterparts.
Gluten-free baking allows people with celiac disease or gluten sensitivity to enjoy baked goods without discomfort. Thanks to the growing availability of high-quality gluten-free flour blends, achieving a soft and cohesive texture in gluten-free cakes has never been easier. When combined with proper leavening agents and moisture sources like strawberries and oil, you’re left with a dessert that even gluten-eaters will rave about.
By combining both approaches in one recipe, this cake becomes a go-to for parties, picnics, birthdays, or casual treats wherever diverse diets may be present.
Flavor Profile: Light, Fruity, and Comforting
One bite of this cake and you’ll experience the subtle tang of strawberries blending harmoniously with the soft, vanilla-scented crumb. The flavor is delicate and inviting neither too sweet nor too bland perfect for layering with frosting or enjoying on its own.
The frosting, made with vegan butter and strawberry purée, adds an extra pop of fruity intensity and a creamy, melt-in-your-mouth texture. You can adjust the sweetness or add more purée for a vibrant pink hue that’s perfect for birthdays, baby showers, or springtime brunches.
Together, the cake and frosting create a balanced combination of sweetness, softness, and bright fruitiness that suits both adult and child palates.
Optional Enhancements and Variations
One of the best parts about this recipe is its flexibility. Depending on your taste, availability of ingredients, or dietary needs, there are several ways to modify the cake:
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Berry Swap: While strawberries are the star here, feel free to use raspberries or blueberries. Just make sure to adjust moisture levels accordingly.
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Frosting Freedom: Try a coconut whipped cream topping or a cashew-based frosting for a different spin.
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Flavor Boosters: A touch of lemon zest in the batter or almond extract in the frosting can elevate the overall flavor profile.
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Color Fun: Add natural pink or red food coloring (like beet powder) for a more festive look without artificial dyes.
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Presentation Upgrade: Garnish with freeze-dried strawberries, fresh mint, or edible flowers for a showstopping finish.
Serving Suggestions
This cake is incredibly versatile. It can be:
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A birthday cake with multiple layers and festive sprinkles.
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A tea-time treat, served with a warm cup of herbal tea or matcha.
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A holiday dessert, decorated with seasonal berries or snowy powdered sugar.
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A potluck contribution, easily sliced into squares or mini cakes.
Serve it chilled for a firmer texture or slightly warm (just a few seconds in the microwave) for a softer, almost pudding-like indulgence. Either way, it pairs wonderfully with fresh fruit, dairy-free ice cream, or a simple drizzle of agave syrup for extra sweetness.
Storing and Keeping It Fresh
Leftovers if there are any can be stored for several days.
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Refrigerator: Store the frosted cake in an airtight container in the fridge for up to 5 days. The frosting holds well and maintains its shape.
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Freezer: You can freeze individual slices for up to a month. Wrap them tightly in plastic wrap, then foil, and thaw overnight in the refrigerator before serving.
For best results, avoid leaving the cake at room temperature for too long, especially in warmer weather, as the frosting may soften or melt.
Health Benefits in Every Bite
While cake is still an indulgence, this recipe offers some health-conscious benefits:
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Whole-food ingredients: Strawberries offer vitamin C, antioxidants, and fiber.
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No cholesterol: Thanks to the plant-based approach, the cake is naturally cholesterol-free.
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Allergy-friendly: It’s free from dairy, eggs, and gluten making it safer for those with common allergies or intolerances.
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Low-glycemic options: You can substitute coconut sugar or maple syrup to reduce blood sugar spikes.
If you’re following a plant-based diet for health or ethical reasons, this cake fits beautifully into your lifestyle without the need to compromise.
A Dessert Worth Repeating
Baking is a form of love. It’s one of the simplest, yet most profound ways we can connect with those around us. This Vegan Gluten-Free Strawberry Cake invites everyone to the table. It’s more than just a dessert it’s an experience of joy, inclusion, and celebration of nature’s bounty.
As trends move toward more sustainable and health-conscious eating, this cake represents the best of both worlds: indulgence and mindfulness. It’s proof that dietary-friendly desserts can be just as mouthwatering and perhaps even more creative than their traditional counterparts.
Conclusion
Whether you’re vegan, gluten-intolerant, or simply a lover of delicious desserts, this Vegan Gluten-Free Strawberry Cake offers a beautiful way to treat yourself and your loved ones. With its airy texture, burst of fresh strawberry flavor, and creamy frosting, it’s a celebration cake without the heaviness ideal for every season, event, and mood.
It’s time to break the myth that “free-from” means flavorless. This cake proves that you can bake without eggs, dairy, or gluten and still create a stunning dessert that’s equally delightful for the eye and the palate.