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Vegan Strawberry Cake

Fluffy Vegan Strawberry Cake with Fresh Strawberries Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened almond milk
  • 1 tbsp lemon juice
  • 1/3 cup neutral oil
  • 1 tsp vanilla extract
  • 1 cup chopped fresh strawberries
  • Lemon zest (optional)

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl or liquid measuring cup, stir together the almond milk and lemon juice. Let sit for 5 minutes until curdled, then whisk in the oil and vanilla (and lemon zest if using).
  3. Pour the wet mixture into the dry and stir with a spatula just until no streaks of flour remain. Do not overmix.
  4. Fold the chopped strawberries into the batter gently.
  5. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment. Pour the batter in and smooth the top.
  6. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

Make sure your strawberries are dry to avoid a soggy cake. For juicier berries, you can toss them in 1 tablespoon of the measured flour before folding. The cake is best the day it’s made but stays moist in the fridge for days.