Desserts/ Recipes

Oil-Free Easy Vegan Strawberry Cake

Oil-Free Easy Vegan Strawberry Cake
This Oil-Free Easy Vegan Strawberry Cake is made in one bowl, once baked, topped with whipped coconut cream and a sprinkle of fresh mint.

It’s the strawberry season literally days away! I couldn’t resist, but create a recipe using strawberries!
All ripe and pretty and delicious. What do you do with the load when you are tired of eating them as is? Make cake! This cake is easy, tasty and ready within minutes. Blend up the strawberries with non-dairy milk. Add to the bowl of dry flours, mix and bake. It’s that simple!

Oil-Free Easy Vegan Strawberry Cake

Shall we make this cake then?
But…but…Do let me know how you found this Oil-Free Easy Vegan Strawberry Cake though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!


Dry Ingredients:

1 cup (120 g) whole wheat flour or pastry flour

1/2 cup (62.5 g) unbleached white flour or all-purpose flour

1 tbsp starch like cornstarch or arrowroot starch

3/4 tsp (0.75 tsp) baking soda

1/4 tsp (0.25 tsp) salt

Wet Ingredients:

1/2 cup (122 ml) non-dairy milk

1 cup (144 g) chopped ripe strawberries (loaded) scant 1.5 cups

3/4 cup (219 g) unrefined or raw sugar

1 tsp white vinegar or use apple cider vinegar

1 tsp vanilla extract


1. Preheat the oven to 365 degrees F / 185ºc. Line or grease a cake pan. In a bowl whisk all the dry ingredients really well.

2. Add all wet ingredients to a blender and blend until smooth. Add the blended puree to the dry bowl. Mix to make a smooth batter. Transfer the batter to the cake pan and even the top with a spatula if needed.

3. Bake at 365 degrees F / 185ºc for 35 to 45 minutes or until a toothpick from the center comes out clean. It depends on the pan, oven and moisture content of the strawberries.

4. Cool the cake in the pan for 10 minutes, then remove from the pan and cool on the wire rack for another 10 minutes or longer before slicing. Serve with whipped coconut cream and fresh strawberries or strawberry preserves.

Add 1-2 tbsp cooked beet for a stronger pink color. Add 2 tbsp strawberry preserves or more strawberry flavor.
For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting.

Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency.

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