Introduction

This Vegan Gluten Free Strawberry Cake is a delightful, light, and fruity dessert perfect for any occasion. Made with fresh strawberries and a smooth vegan buttercream, it’s both dairy-free and gluten-free without sacrificing taste or texture.

Vegan Gluten Free Strawberry Cake Recipe - Recipe Image

Ingredients

2½ cups all-purpose gluten-free flour (340 gr)
1 cup cane sugar (200 gr) (or granulated sugar)
1 teaspoon baking soda
2 teaspoons baking powder
⅔ cup vegan butter (145 gr), at room temperature
½ cup plant-based milk (100 ml) (almond, oat, soy or rice milk)
1 tablespoon lemon juice
1¼ cups strawberry puree (2 cups fresh strawberries – 300 gr)
¼ teaspoon pink food coloring (optional)
2 teaspoons vanilla extract
Additional strawberries, for garnishing (optional)
1 cup vegan butter, at room temperature (for buttercream)
3½ cups powdered sugar
1 cup strawberry puree (2 cups fresh strawberries – 225 gr, without stems)
1 teaspoon vanilla extract (optional)

Instructions

Step 1: Preheat your oven to 350ºF (180ºC) and line three 6-inch cake pans with parchment paper. Lightly spray the pans to prevent sticking.
Step 2: Puree 2 cups of fresh strawberries using a blender or food processor. Set aside. Optionally strain the puree if you prefer no seeds.
Step 3: In a small bowl, mix the plant-based milk with lemon juice to create vegan buttermilk. Stir gently and let it sit for two minutes to curdle.
Step 4: In a large bowl or stand mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
Step 5: Sift the gluten-free flour, cane sugar, baking soda, and baking powder into the butter. Whisk gently for one minute to combine; the mixture may look crumbly.
Step 6: Add the vegan buttermilk, strawberry puree, and vanilla extract. Mix on high speed for 30 seconds until fully combined.
Step 7: Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Use a toothpick to check doneness; it should come out clean.
Step 8: Let the cakes cool in the pans for 15 minutes, then unmold and cool completely before frosting. You can speed cooling by refrigerating or freezing briefly.
Step 9: While the cakes bake, puree 2 cups fresh strawberries for the buttercream. In a saucepan over medium heat, reduce this puree for about 20 minutes until it shrinks by one third. Let it cool.
Step 10: Beat the butter for the frosting until creamy and pale, about 3-5 minutes.
Step 11: Gradually sift in powdered sugar, mixing on low speed until combined. Scrape down the bowl sides as needed.
Step 12: Add vanilla extract and the cooled strawberry reduction to the buttercream. Mix until smooth and well combined.
Step 13: (Optional) Level the cooled cakes with a serrated knife or cake leveler for a clean finish.
Step 14: On a cake plate, place parchment paper around the edges for easy cleanup. Spread buttercream on each cake layer and stack them.
Step 15: Freeze the stacked cakes for 15 minutes, then apply a thin crumb coat of frosting to seal crumbs. Freeze again for 30 minutes to set.
Step 16: Remove from the freezer and apply the final frosting layer smoothly over the top and sides. Decorate with fresh strawberries if desired. Serve and enjoy!

Tips & Variations

Use your favorite plant-based milk for different subtle flavors, such as almond for nuttiness or oat for creaminess.
If strawberry seeds bother you, strain the puree before adding it to the batter or buttercream.
Add a pinch of pink food coloring to the batter or frosting for a more vibrant strawberry hue.
For a shortcut, substitute fresh strawberry reduction with store-bought strawberry jam, but reduce the sugar accordingly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. The cake can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the fridge before serving. Reheat at room temperature rather than microwave to preserve the delicate crumb.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw and drain excess liquid before pureeing to avoid too much moisture in the batter and frosting.

Is this cake suitable for people with nut allergies?

Yes, as long as you choose a nut-free plant-based milk like oat or rice milk, this recipe is nut allergy-friendly.

Vegan Gluten Free Strawberry Cake Recipe

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★★★★★

4.8 from 62 reviews

A deliciously moist and fluffy Vegan Gluten Free Strawberry Cake featuring a luscious strawberry buttercream frosting. This cake uses a blend of gluten-free flour and fresh strawberry puree, making it a perfect allergy-friendly dessert option for celebrations and gatherings.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Cake Ingredients

2½ cups all-purpose gluten-free flour (340 gr)
1 cup cane sugar (200 gr)
1 teaspoon baking soda
2 teaspoons baking powder
⅔ cup vegan butter (145 gr), at room temperature
½ cup plant-based milk (100 ml) (almond, oat, soy or rice milk)
1 tablespoon lemon juice
1¼ cups strawberry puree (2 cups fresh strawberries – 300 gr)
¼ teaspoon pink food coloring (optional)
2 teaspoons vanilla extract
Additional strawberries for garnishing (optional)

Buttercream Ingredients

1 cup vegan butter, at room temperature
3½ cups powdered sugar
1 cup strawberry puree (2 cups fresh strawberries – 225 gr, weighed without the stems)
1 teaspoon vanilla extract (optional)

Instructions

Prepare the cake pans: Preheat your oven to 350ºF (180ºC). Line three 6-inch cake pans with round parchment paper at the bottom and lightly spray with cooking spray to prevent sticking.
Make the strawberry puree: Puree fresh strawberries using an immersion blender, stand blender, or food processor. You may strain the mixture to remove seeds if desired, then set aside.
Create vegan buttermilk: In a small bowl, mix the plant-based milk with lemon juice and let sit for two minutes until it curdles and mimics buttermilk texture and taste.
Beat the vegan butter: Using a stand or electric mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
Combine dry ingredients: Sift in the gluten-free flour, cane sugar, baking soda, and baking powder into the butter. Whisk gently for one minute until crumbly.
Add wet ingredients: Pour in the vegan buttermilk, strawberry puree, pink food coloring (if using), and vanilla extract. Mix on high speed for 30 seconds until fully combined.
Fill cake pans: Evenly divide the batter between the three prepared pans.
Bake the cakes: Bake for 25-30 minutes at 350ºF/180ºC. Insert a toothpick in the center; if it comes out clean, the cakes are done.
Cool the cakes: Remove from oven and cool in pans for 15 minutes before unmolding. Let cool completely before frosting. To speed up, chill in refrigerator or freezer.
Make strawberry reduction for buttercream: While cakes bake, puree strawberries for frosting, then simmer puree in a saucepan over medium heat for about 20 minutes until it reduces by one-third. Cool and reserve ¼ cup.
Prepare the buttercream: Beat vegan butter in a large bowl until creamy and pale (3-5 minutes). Sift in powdered sugar and mix on low until combined, scraping sides as needed.
Finish buttercream: Add vanilla extract (optional) and cooled strawberry reduction to the butter and sugar mixture. Mix until smooth and well combined.
Level the cakes: If desired, level cakes with a cake leveler or serrated knife for even stacking.
Prepare for assembly: Place parchment strips around edges of a cake plate for easy cleanup.
Assemble the cake: Spread buttercream on top of the first cake layer, stack the second and third layers, applying frosting between each.
Chill the cake: Place assembled cake in the freezer for 15 minutes.
Apply crumb coat: Remove cake and apply a thin layer of frosting all over to seal in crumbs. Freeze for another 30 minutes to set the crumb coat.
Finish frosting: Remove from freezer and frost the sides and top smoothly with a spatula or palette knife.
Decorate and serve: Garnish with fresh strawberries on top. Slice and enjoy your vegan gluten-free strawberry cake!

Notes

You can substitute plant-based milk with any preferred type such as almond, oat, soy, or rice milk.
If strawberry seeds bother you, strain the puree before mixing into the batter or buttercream.
Pink food coloring is optional and used to enhance cake color.
Cooling the cake completely before applying frosting is crucial to prevent melting and sliding.
Chilling the cake during frosting helps achieve a smooth finish and reduces crumbs in the final coat.
Make sure vegan butter is at room temperature for easier creaming and better frosting texture.

Keywords: vegan strawberry cake, gluten free cake, vegan dessert, strawberry buttercream, gluten free baking, dairy free cake, vegan birthday cake