Super Moist Strawberry Cake
This strawberry cake is so moist, delicious, and flavored with fresh strawberry puree and cream cheese frosting. No one will believe it's vegan, gluten-free, and so easy to make!
Ingredients
Strawberry Puree
- 2 cup sliced strawberries
- 1 teaspoon vegan butter
Super Moist Strawberry Cake Ingredients
- 1 cup homemade strawberry puree
- ¼ cup melted vegan butter
- 1 cup unsweetened oat or almond milk
- 1 cup regular cane sugar or ⅓ to ½ cup of purecane sugar substitute
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 cup diced strawberries
Vegan Cream Cheese Frosting
- 4 oz vegan cream cheese
- ¼ cup softened vegan butter
- 1 ½ cup purecane powdered sugar or regular powdered sugar
Instructions
Strawberry Puree Instructions
- Bring a small saucepan with vegan butter to medium heat. Add the strawberries and cook, stirring, until tender (about 2-3 minutes). Use an immersion blender to blend into a puree. You should have about ¾-1 cup of puree. Allow to cool before using.
Super Moist Strawberry Cake
- Preheat the oven to 350. Spray a 9x5 inch metal loaf pan with baking spray.
- Mix the strawberry puree, melted vegan butter, almond or oat milk, purecane or cane sugar, baking soda, baking power, and vanilla together. Then, add the flour and mix untila batter forms. Fold in the strawberries and then pour the batter into the loaf pan.
- Bake the strawberry cake for about 50 minutes or until it has completely risen and is golden around the edges.
Vegan Cream Cheese Frosting
- While the strawberry cake bakes, mix the softened vegan butter, vegan cream cheese, and purecane powdered sugar to make the cream cheese frosting. Allow the cake to cool completely before frosting ... or you can do what I did and ice it while it's still warm so that the icing melts over the strawberry cake. Top with more berries and serve warm or cooled.
Nutrition
Serving: 1gCalories: 171kcalCarbohydrates: 19gProtein: 3gFat: 9g
Tried this recipe?Let us know how it was!
Susana says
Hi Jillian! I enjoy making so many of your recipes!! Could you tell me what brand of vegan cream cheese you use or suggest for the frosting?
Thank you ?
Jillian says
Hi Susana, thank you so much! I'm thrilled you enjoy my recipes. I love the brands Miyokos or Kite Hill!
Mary Lam says
Hi Jillian. Could I use stevia or pure maple instead of sugar?
Jillian says
Hi Mary! I've never done this with stevia or maple syrup but I am thinking that stevia could work! I'd start with 4 or 5 tsp and add more from there!
Kaila Mays says
Hey there Jill!
I just left a comment about the chocolate loaf but I will also be making a strawberry cake, any notes on making this in a regular round cake pan as well?
Jillian says
Hi Kaila!! Can't wait for you to try the strawberry cake! I would recommend baking on a lower temperature (350) for less time - 30-35 minutes 🙂 test the center for doneness. Hope you love it!
Marissa says
Can you use frozen strawberries for this recipe?
Jillian says
absolutely! I'd recommend making sure they are sliced thin!