Introduction

This Vegan Gluten Free Strawberry Cake is a delightful treat that’s both fluffy and bursting with fresh strawberry flavor. Perfect for special occasions or any time you crave a light, fruity dessert without dairy or gluten.

Vegan Gluten Free Strawberry Cake Recipe - Recipe Image

Ingredients

2½ cups all-purpose gluten-free flour (340 gr)
1 cup cane sugar (200 gr) (or granulated sugar)
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)
1 cup vegan butter, at room temperature (for frosting)
3½ cups powdered sugar
1 cup strawberry puree (2 cups fresh strawberries – 225 gr without stems)
1 teaspoon vanilla extract (optional, for frosting)

Instructions

Step 1: Preheat the oven to 350ºF (180ºC). Line three 6-inch cake pans with round parchment paper and lightly spray with cooking spray to prevent sticking.
Step 2: Puree the fresh strawberries using a blender or food processor and set aside. Strain if you prefer a seed-free texture.
Step 3: In a small bowl, mix the plant-based milk with lemon juice to create vegan buttermilk. Let sit for 2 minutes until it curdles slightly.
Step 4: Beat the vegan butter in a large bowl or stand mixer for 3-5 minutes until pale and fluffy.
Step 5: Sift together the gluten-free flour, sugar, baking soda, and baking powder. Gently whisk the dry ingredients into the butter until crumbly.
Step 6: Add the vegan buttermilk, strawberry puree, vanilla extract, and optional food coloring. Mix on high speed for 30 seconds until fully combined.
Step 7: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let cakes cool in the pans for 15 minutes, then unmold and cool completely on a wire rack before frosting. To speed cooling, place cakes in the refrigerator or freezer.
Step 9: While baking, prepare the strawberry reduction by pureeing strawberries and simmering the puree in a saucepan over medium heat for about 20 minutes until it reduces by one third. Let cool to yield about ¼ cup.
Step 10: Beat the vegan butter for frosting until creamy and pale (3-5 minutes). Gradually add powdered sugar, mixing on low speed until combined, scraping the bowl as needed.
Step 11: Add the vanilla extract and cooled strawberry reduction to the buttercream. Beat until smooth and well combined.
Step 12: Level the cooled cakes using a cake leveler or serrated knife for even layering.
Step 13: Line a cake plate with parchment paper around the edges for easier cleanup. Spread frosting on the bottom cake layer, stack the remaining layers, and chill in the freezer for 15 minutes.
Step 14: Apply a thin crumb coat of frosting to seal in crumbs, then freeze for 30 minutes to set.
Step 15: Finish frosting the sides and top smoothly with a spatula or palette knife. Decorate with fresh strawberries if desired. Serve and enjoy!

Tips & Variations

For a smoother strawberry buttercream, strain seeds from the strawberry reduction before adding it to the frosting.
If you prefer a less sweet cake, reduce the sugar by ¼ cup without affecting texture much.
To add a citrus twist, substitute lemon juice with orange juice in the batter.
Use different plant-based milks to subtly alter the cake’s flavor—oat milk adds creaminess while almond milk offers a nutty note.

Storage

Store the cake covered in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before serving. If the frosting firms up after chilling, allow the cake to sit at room temperature briefly to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, frozen strawberries can be used. Thaw them completely and drain excess liquid before pureeing to avoid making the batter too wet.

Is this cake suitable for nut allergies?

The cake itself is nut-free if you use a nut-free plant milk like oat or rice milk. Always check labels to confirm your ingredients are safe for allergies.

Vegan Gluten Free Strawberry Cake Recipe

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★★★★★

4.7 from 87 reviews

This Vegan Gluten Free Strawberry Cake is a moist and fluffy three-layer cake bursting with fresh strawberry flavor, made entirely with plant-based ingredients and free from gluten. The cake is tender with a natural sweetness, enhanced by a luscious vegan strawberry buttercream frosting made from strawberry reduction and vegan butter. Perfect for special occasions or a delightful treat, this cake combines wholesome ingredients with vibrant strawberry notes and is beautifully decorated with fresh strawberries.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan, Gluten Free

Ingredients

Scale

For the Cake

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

For the Vegan Strawberry Buttercream

1 cup vegan butter, at room temperature
3½ cups powdered sugar
1 cup strawberry puree (2 cups fresh strawberries – 225 gr, weighed without stems)
1 teaspoon vanilla extract (optional)

For Garnishing

Additional fresh strawberries (optional)

Instructions

Preheat and Prepare Pans: Preheat the oven to 350ºF (180ºC). Line three 6-inch cake pans with round parchment paper on the bottom and lightly spray with cooking spray to prevent sticking.
Prepare Strawberry Puree: Puree the fresh strawberries using an immersion blender, stand blender, or food processor. You may strain them if you prefer to remove seeds. Set aside.
Make Vegan Buttermilk: In a small bowl, mix plant-based milk with lemon juice. Let it sit for 2 minutes until it thickens and curdles slightly, resembling buttermilk.
Cream Vegan Butter: In a large bowl or stand mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
Combine Dry Ingredients: Sift together the gluten-free flour, cane sugar, baking soda, and baking powder. Gently whisk for one minute to combine; mixture will be crumbly.
Add Wet Ingredients: Add the vegan buttermilk, strawberry puree, pink food coloring (if using), and vanilla extract to the dry ingredients and butter. Mix on high speed for 30 seconds until fully incorporated.
Divide and Bake: Evenly divide the batter among the three prepared cake pans. Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool Cakes: Remove cakes from the oven and cool in pans for 15 minutes before unmolding. Allow to cool completely on a wire rack. To speed cooling, place in the refrigerator or freezer.
Make Strawberry Reduction: While the cakes bake, puree the strawberries for the buttercream. Heat the puree in a saucepan over medium heat for about 20 minutes, stirring occasionally, until reduced by one third. Set aside to cool completely.
Prepare Buttercream: In a large bowl, beat vegan butter for 3-5 minutes until creamy and pale. Sift in powdered sugar and mix on low speed until combined, scraping the bowl sides as needed.
Add Flavor to Buttercream: Stir in vanilla extract (if using) and cooled strawberry reduction. Mix until smooth and well combined.
Level Cakes: If desired, level the cooled cakes using a cake leveler or serrated knife for even layers and a professional finish.
Assemble Layer Cake: Place parchment strips on a cake plate to protect edges. Spread a layer of strawberry buttercream atop each cake layer and stack them carefully on the plate. Freeze the stacked cake for 15 minutes to set.
Crumb Coat: Remove cake from freezer and apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Freeze again for 30 minutes to set the crumb coat.
Final Frosting: Frost the sides and top of the cake with remaining buttercream using a spatula or palette knife for a smooth finish.
Decorate: Garnish the cake with fresh strawberries as desired and serve.

Notes

Use gluten-free all-purpose flour blend that includes xanthan gum or add it separately to improve texture.
If fresh strawberries are not in season, frozen strawberries thawed and pureed can be used.
Make sure vegan butter is at room temperature before whipping for best results.
Pink food coloring is optional and only for enhancing the cake’s color.
To remove strawberry seeds from the puree, strain through a fine mesh sieve if preferred.
Cake layers can be made a day ahead and refrigerated, wrapped tightly to maintain moisture.
Buttercream can be stored in the refrigerator for up to 3 days; bring to room temperature and rewhip before using.
Ensure the cake is completely cooled before frosting to prevent melting the buttercream.

Keywords: vegan strawberry cake, gluten free cake, strawberry dessert, vegan dessert, strawberry buttercream, plant-based cake, dairy-free cake