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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Cream Vegan Butter: In a large bowl or stand mixer, beat the vegan butter for 3-5 minutes until pale and fluffy.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Add Flavor to Buttercream: Stir in vanilla extract (if using) and cooled strawberry reduction. Mix until smooth and well combined.
  12. Level Cakes: If desired, level the cooled cakes using a cake leveler or serrated knife for even layers and a professional finish.
  13. 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.
  14. 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.
  15. Final Frosting: Frost the sides and top of the cake with remaining buttercream using a spatula or palette knife for a smooth finish.
  16. 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

Find it online: https://spatulaqueen.com/vegan-gluten-free-strawberry-cake-recipe/