Description
Indulge in a slice of summer with this Small-Batch Vegan Strawberry Cake. Fluffy, moist, and bursting with fresh strawberries, this cake is perfect for any occasion. Whether it’s a cozy gathering or a simple treat for yourself, this cake will impress your guests without overwhelming you in the kitchen. Easy to prepare with minimal ingredients, it’s the ideal dessert for those who appreciate vibrant flavors and wholesome baking.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup fresh strawberries, diced
- ¼ cup coconut oil (melted)
- ½ cup maple syrup
- 1 cup almond milk (unsweetened)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Melt coconut oil until liquid but not hot; let cool slightly.
- In a large bowl, mix melted coconut oil, maple syrup, almond milk, vanilla extract, and apple cider vinegar until smooth.
- In another bowl, sift flour and baking powder together.
- Gently fold dry ingredients into wet mixture until just combined.
- Add diced strawberries and fold gently to distribute.
- Pour batter into prepared pan and bake for 25-30 minutes until golden and a toothpick comes out clean. Cool for at least 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating lemon zest or swapping strawberries for other berries. Store leftovers in an airtight container at room temperature for up to three days.