This fluffy vegan strawberry cake is packed with real fruit and comes together in one bowl.

No eggs, no dairy, and no fancy ingredients.

Why This Strawberry Cake Stays in the Rotation

The crumb is light and tender, with juicy pockets of fresh strawberry in every bite. As it bakes, the berries release their juices, so the top gets a little sticky and jammy.

I’ve made it with frozen berries in the dead of winter and it works, but during strawberry season it’s one of those cakes I bake on repeat for potlucks and lazy Sunday afternoons.

Ingredients

1 1/2 cups all-purpose flour: spooned and leveled for accurate measuring
3/4 cup granulated sugar: use organic to keep it vegan (some white sugar is processed with bone char)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk: or any plant-based milk you like
1 tbsp lemon juice: or apple cider vinegar
1/3 cup neutral oil: like vegetable, canola, or melted coconut oil
1 tsp vanilla extract
1 cup chopped fresh strawberries: about 5 oz, patted dry to remove excess moisture
Lemon zest: optional, for a brighter flavor

Variations / Substitutions

Gluten free: swap the flour with a 1:1 gluten free flour blend that contains xanthan gum.
Sugar: coconut sugar works, though the cake will be a little denser and darker in color.
Berries: raspberries or blueberries are great; if using frozen, thaw and drain them first so the batter doesn’t get watery.
Oil: unsweetened applesauce can replace the oil for a lower fat cake, but the texture will be slightly more gummy.
If you love fruit-forward cakes, try my Vegan Blueberry Lemon Loaf.

How to Make Fluffy Vegan Strawberry Cake with Fresh Strawberries

Step 1: Whisk the Dry Ingredients

In a large mixing bowl, whisk together the 1 1/2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until no lumps remain. This only takes about 30 seconds.

The mixture should be uniform and airy; if you see any clumps of baking powder, keep whisking. A well-blended dry mix helps the cake rise evenly.

Step 2: Make the Vegan Buttermilk

Pour the 1 cup almond milk into a liquid measuring cup or small bowl, then stir in the 1 tbsp lemon juice. Let it sit for 5 minutes. You’ll see it thicken and curdle slightly, which is exactly what you want.

That curdled consistency is what reacts with the baking soda to give the cake lift. If you use apple cider vinegar instead, the result is the same.

Step 3: Mix the Wet Ingredients

Add the 1/3 cup oil and 1 tsp vanilla to the curdled milk and whisk until smooth. If you’re adding lemon zest, stir it in now. It should take about 20 seconds to come together.

The oil will separate a little at first, but keep whisking and it will emulsify into a cohesive liquid. Don’t worry if a few specks of oil remain on the surface.

Step 4: Combine the Batter

Pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently stir just until you no longer see streaks of flour, about 30 seconds. Overmixing will make the cake tough, so stop as soon as everything is dampened.

The batter will be fairly thick and slightly lumpy, with a few small flour pockets okay. A few gentle folds and it’s ready for the strawberries.

Step 5: Fold in the Strawberries and Bake

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal. Add the chopped 1 cup strawberries to the batter and fold them in with a light hand, just until they’re distributed. Pour the batter into the prepared pan and smooth the top.

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the edges start to pull away from the pan. The top should be golden and spring back when lightly pressed.

The strawberries will sink a little and create sticky, jammy pockets. That’s the best part. If your oven runs hot, start checking at 25 minutes.

Step 6: Slice and Serve the Cake

Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely. Once at room temperature, slice into 8 wedges and serve as is, or with a dusting of powdered sugar.

You can serve it slightly warm, but the crumb will be too tender to slice cleanly right out of the pan. Waiting the full cooling time gives you neat slices and a texture that’s even lighter the next day.

Tips for the Best Vegan Strawberry Cake

Use a metal cake pan: for even browning; glass or ceramic can cause the edges to overbake before the center is done.
Check your leavening.: Baking powder and soda lose their power over time, so if your cake doesn’t rise, it might be time for fresh cans.
Don’t skip drying the strawberries.: Excess moisture can make the cake gummy around the fruit.
For a deeper pink color, crush 2 tbsp of freeze-dried strawberries into a powder and whisk it into the dry ingredients.

Bake times by pan size and material:

Pan	Bake Time
8-inch round metal pan	30-35 minutes
9-inch round metal pan	25-30 minutes
8×4-inch metal loaf pan	45-50 minutes

Keeping the Cake Fresh

Refrigerate: Store cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The crumb stays moist because of the oil.
Reheating: A quick 10-15 second zap in the microwave brings back that just-baked softness.
Serve cold: It’s delicious straight from the fridge as a snack or lazy breakfast.

What to Serve With Vegan Strawberry Cake

A dollop of coconut whipped cream and a handful of extra fresh strawberries turn a slice into a proper dessert. For a warm treat, serve it with a scoop of vegan vanilla ice cream while the cake is still slightly warm. It’s also lovely on its own with a cup of coffee or tea in the afternoon.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw them completely and pat them very dry with paper towels before adding to the batter. You may need to extend the bake time by 3 to 5 minutes since they hold more moisture.

Can I cut back on the sugar?

You can reduce the sugar to 1/2 cup, but the cake will be less tender and less sweet. I wouldn’t go lower than that or the structure may suffer.

How do I make a frosting for this cake?

A simple vegan cream cheese frosting or a thin glaze of powdered sugar and a little plant milk both work. If you’re feeling fancy, a swirl of strawberry compote on top is beautiful.