Easy One-Bowl Vegan Strawberry Snack Cake – Made with simple ingredients, this moist and tender snack cake is loaded with juicy strawberries and naturally sweet flavors. A delicious plant-based treat for any time of day!
Equipment Needed
- Small saucepan – For making fresh strawberry puree.
- Blender or immersion blender – To blend strawberries into a smooth puree.
- Mixing bowls – For combining wet and dry ingredients.
- Measuring cups and spoons – For accurate ingredient portions.
- Whisk or hand mixer – To ensure a smooth batter and frosting.
- 8x8 or 9x9-inch baking pan – For baking the cake.
- Non-stick baking spray or parchment paper – For easy cake removal.
Ingredients
Strawberry Puree:
- 1 cup fresh or frozen strawberries (for natural sweetness and moisture)
Strawberry Cake Batter:
- 1 cup homemade strawberry puree (adds vibrant strawberry flavor)
- ¼ cup melted butter (vegan or regular)
- 1 cup milk (plant-based or regular)
- 1 cup cane sugar (balances tartness of strawberries)
- 1 teaspoon baking soda (helps the cake rise)
- 1 teaspoon baking powder (creates a fluffy texture)
- 1 teaspoon vanilla extract (enhances sweetness and flavor)
- 2 cups all-purpose flour (regular or gluten-free 1:1 blend, such as King Arthur Measure for Measure)
- Fresh strawberries for topping
Vegan Cream Cheese Frosting:
- 2 oz cream cheese (vegan or regular, for a creamy tang)
- 2 tablespoons softened butter (vegan or regular)
- ¾ cup powdered sugar (for a smooth, sweet finish)
1. Make the Strawberry Puree
- In a small saucepan over medium heat, cook the strawberries for 2-3 minutes, stirring occasionally until soft.
- Blend using an immersion blender or regular blender until smooth.
- Let the puree cool before adding to the cake batter.
2. Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking pan with baking spray or line with parchment paper.
- In a large mixing bowl, whisk together the strawberry puree, melted butter, milk, cane sugar, baking soda, baking powder, and vanilla extract until fully combined.
- Gradually add the flour, mixing until a smooth batter forms.
- Pour the batter into the prepared baking pan and smooth out the top.
3. Bake the Cake
- Bake for 25-30 minutes, or until the cake has risen and turns golden brown on top. A toothpick inserted in the center should come out clean.
- Allow the cake to cool completely before frosting, or frost while warm for a melty glaze effect.
4. Make the Cream Cheese Frosting
- In a small bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and creamy.
- Spread the frosting over the cake and top with fresh strawberries before serving.
Frequently Asked Questions
Can I make this strawberry cake gluten-free?
Absolutely! We recommend using a gluten-free all purpose flour in place of the regular flour in this recipe.
How do I store vegan strawberry snack cake?
Store the cake in an airtight container at room temperature for up to 2-3 days. You can also freeze unfrosted cake for up to 3 months and thaw before serving.
Can I use store-bought strawberry puree instead of fresh?
Yes, but homemade puree has a fresher taste and better texture. If using store-bought, ensure it’s 100% strawberries with no added sugar or thickeners.
Can I bake this into a loaf?
Absolutely! Click here for the instructions on making a strawberry loaf.
Vegan Strawberry Snack Cake
Vegan Strawberry Snack Cake – This soft and fluffy strawberry cake is bursting with fresh strawberry flavor and topped with a light, sweet, cream cheese glaze. Perfect for a quick snack, dessert, or even breakfast!
Ingredients
Strawberry Puree
- 1 cup fresh or frozen strawberries
Strawberry Cake Ingredients
- 1 cup homemade strawberry puree
- ¼ cup melted butter regular or vegan
- 1 cup milk regular or plant-based
- 1 cup cane sugar
- 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.
- strawberries for topping
Vegan Cream Cheese Frosting
- 2 oz cream cheese regular or vegan
- 2 tablespoon softened butter regular or vegan
- ¾ cup powdered sugar
Instructions
Strawberry Puree Instructions
- Bring a small saucepan to medium heat. Add the strawberries and cook, stirring, until tender (about 2-3 minutes). Use an immersion blender or regular blender to blend into a puree. You should have about ¾-1 cup of puree. Allow it to cool before using.
Strawberry Snack Cake Instructions
- Preheat the oven to 350. Spray a square or rectangular metal baking pan with baking spray or line it with parchment paper.
- Mix the strawberry puree, melted butter, milk, sugar, baking soda, baking power, and vanilla together. Then, add the flour and mix until a batter forms. Pour the batter into the pan.
- Bake the strawberry cake for about 25-30 minutes or until it has completely risen and is golden on top.
Making The Cream Cheese Frosting
- While the strawberry cake bakes, mix the softened butter, cream cheese, and powdered sugar to make the cream cheese frosting. Allow the cake to cool 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: 1frosted sliceCalories: 257kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 196mgPotassium: 98mgFiber: 1gSugar: 26gVitamin A: 276IUVitamin C: 14mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
Sara says
Absolutely delicious cake!! Loved by both vegans and non-vegans. So easy to make.