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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Beat the vegan butter: Using a stand or electric mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
  5. 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.
  6. 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.
  7. Fill cake pans: Evenly divide the batter between the three prepared pans.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Finish buttercream: Add vanilla extract (optional) and cooled strawberry reduction to the butter and sugar mixture. Mix until smooth and well combined.
  13. Level the cakes: If desired, level cakes with a cake leveler or serrated knife for even stacking.
  14. Prepare for assembly: Place parchment strips around edges of a cake plate for easy cleanup.
  15. Assemble the cake: Spread buttercream on top of the first cake layer, stack the second and third layers, applying frosting between each.
  16. Chill the cake: Place assembled cake in the freezer for 15 minutes.
  17. 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.
  18. Finish frosting: Remove from freezer and frost the sides and top smoothly with a spatula or palette knife.
  19. 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

Find it online: https://dinewithdylan.com/vegan-gluten-free-strawberry-cake-recipe/