Irresistible Small-Batch Vegan Strawberry Cake Recipe

There’s something magical about a Small-batch Vegan Strawberry Cake that dances on your taste buds, isn’t there? Imagine sinking your fork into a fluffy, moist slice, the sweet aroma of strawberries wafting through the air. It’s like summer in every bite, bursting with vibrant flavors and textures that make you feel alive. This cake is perfect for those moments when you need a little pick-me-up or when you want to impress guests without spending hours in the kitchen.

But wait, it gets even better. Picture this: a sunny afternoon with friends gathered around the table, laughter echoing while you serve up slices of this delightful treat. They’ll marvel at how such a delicious dessert can be entirely vegan and made in small batches—because who really needs 24 servings of cake? The anticipation builds as they take their first bite, and suddenly, everyone is your biggest fan.

I remember the first time I baked this cake for my friend’s birthday—her eyes lit up like Christmas morning when she took her first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-purpose Flour: Use unbleached flour for the best texture; it helps create that perfect cake crumb.

• Fresh Strawberries: Opt for ripe strawberries; they should be juicy and fragrant to enhance sweetness.

• Coconut Oil: Melted coconut oil adds moisture; just ensure it’s not too hot when mixing.

• Maple Syrup: Pure maple syrup works wonders as a natural sweetener; it gives depth to the flavor.

• Almond Milk: Unsweetened almond milk keeps the cake light; feel free to substitute with any plant-based milk.

• Baking Powder: Fresh baking powder is crucial for lift; check the expiration date before using.

• Vanilla Extract: A splash of vanilla extract elevates the flavor profile; always choose pure over artificial.

• Apple Cider Vinegar: This may sound odd but trust me—it reacts with baking soda for an airy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and grab an 8-inch round cake pan. Grease it lightly with coconut oil or line it with parchment paper for easy removal.

Melt Coconut Oil: In a microwave-safe bowl, melt 1/4 cup coconut oil until it’s liquid but not hot. Let it cool slightly before using.

Mix Wet Ingredients: In a large mixing bowl, combine melted coconut oil, 1/2 cup maple syrup, 1 cup almond milk, 1 tablespoon vanilla extract, and 1 teaspoon apple cider vinegar. Whisk until smooth.

Sift Dry Ingredients: In another bowl, sift together 1 ½ cups all-purpose flour and 1 teaspoon baking powder. Sifting ensures a light texture by preventing lumps.

Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be gentle to keep that fluffy texture intact.

Add Strawberries: Gently fold in one cup of diced fresh strawberries until evenly distributed throughout the batter.

Bake & Cool: Pour the batter into your prepared cake pan and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Allow cooling for at least 10 minutes before transferring to a wire rack.

And just like that, you’ve created a Small-batch Vegan Strawberry Cake that’s ready to dazzle friends and family alike. Enjoy every bite while basking in your sweet baking triumph.

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix the batter. This ensures even baking and helps the cake rise beautifully.

Add Your Touch

Feel free to swap out strawberries for other berries or add a splash of lemon zest for zing. Personalize it to match your taste.

Storing & Reheating

Store leftovers in an airtight container at room temperature for up to three days. If reheating, pop it in the microwave for about 10 seconds.

Baking this cake brought back memories of my grandmother’s kitchen, where laughter and sweet scents filled the air. Every time I bake this strawberry delight, I feel her spirit guiding me.

FAQ

What is a small-batch vegan strawberry cake?

It’s a delightful cake made using plant-based ingredients and fresh strawberries.

Can I use frozen strawberries?

Frozen strawberries work, but they may affect the cake’s texture and moisture level.

How long does this cake last?

The small-batch vegan strawberry cake lasts about three days when stored properly at room temperature.