Easy vegan strawberry cake is made with simple ingredients, including fresh pureed strawberries and organic cane sugar. No harmful food colorings in this cake! The moist texture and sweet flavor will leave you wanting more! So whether you’re looking for an impressive dessert to bring to a summer party or just a delicious treat to enjoy at home, this strawberry sheet cake is sure to please.
Bake this cake for parties, get together’s or just a Tuesday night. It’s so easy to make and requires almost zero cake decorating skills. The combination of fluffy strawberry cake and sweet buttercream frosting creates a delicious dessert that will have your guests coming back for more!
I was inspired by my own favorite funfetti vanilla vegan cake recipe to create this simple strawberry sheet cake. I also got lots of tips and tricks from Sally’s Bake Blog. This vegan strawberry cake has:
NO ARTIFICIAL COLORS
and is made entirely FROM SCRATCH
how to make vegan strawberry cake
Get ready to impress all your friends with minimal effort. This cake comes together quickly and is so fun and rewarding to make–and even more fun to eat!
Here’s what you need to get started:
- all purpose flour – I used King Arthur brand organic all purpose flour
- tapioca flour – also called tapioca starch or you can sub with arrowroot flour
- cane sugar and powdered sugar – I used Florida Crystals brand organic cane sugars
- almond milk – or plant milk of choice
- fresh strawberries and freeze dried strawberries – if you have a hard time finding freeze dried strawberries, I always find them at Target or on Amazon.
- vegetable or neutral flavored oil
- distilled white vinegar or lemon juice
- vanilla extract
- baking powder, baking soda and salt
How to reduce strawberry puree?
Making a strawberry reduction is easier than you think and will produce a more intense strawberry flavor.
First start by blending your rinsed and hauled fresh strawberries into a puree using a blender or food processor. Add the puree to a small-medium sized pot and simmer while stirring occasionally until the puree has reduced to half its size, about 15-20 minutes. You should be left with just over a half cup.
How to store strawberry sheet cake?
The simplicity of this cake is my favorite attribute but how easily you can store it in the refrigerator just by covering it in plastic wrap is a huge win! Store this covered cake in the refrigerator for up to 5 days.
tips and tricks
Yes, you can sub coconut oil for the vegetable oil but I don’t recommend it. Subbing for coconut oil will result in an intense coconut flavored cake. I also found that the crumb is more dense when you use coconut oil. If you must use coconut oil, be sure that all your ingredients are at room temperature and your oil is measured in liquid form.
This is especially true when using organic powdered sugar. You must sift the powdered sugar before adding it to the recipe or your frosting will be lumpy.
Freeze dried strawberries will have zero moisture and you can easily blend them into a powder. Dehydrated strawberries are chewy and cannot be blended. If you are having any trouble finding freeze dried strawberries, Target always has a reliable stock.
Can’t get enough strawberry desserts?
Here are a few blog favorites that are bursting with strawberry flavor.
- Vegan Strawberry Shortcake Biscuits
- Vegan Strawberry Cookie Bars
- Gluten Free Strawberry Rhubarb Pop-Tarts
Enjoy the wonderful flavors of this vegan strawberry sheet cake and impress your friends with a delicious treat that’s sure to be a hit. Let us know how you like it in the comments below. Bon appétit!
Fresh and Easy Vegan Strawberry Sheet Cake
- small pot
- Mixing bowls
- jelly roll or sheet pan roughly 15 x 10 x 1"
- handheld mixer
- 2 cups all purpose flour organic
- 2 tbsp tapioca flour or arrowroot organic
- 1 cup organic cane sugar organic
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond milk or plant milk of choice
- ½ cup reduced strawberry puree 1 lbs fresh strawberries
- ¼ cup vegetable oil organic
- 2 tsp vanilla extract
- 1 tsp white distilled vinegar
Strawberry Buttercream Frosting
- 1 cups vegan butter room temperature
- 2-3 cups organic powdered sugar sifted
- 1oz bag freeze dried strawberries blended
- 1 tsp vanilla extract
- 3 tbsp almond milk room temperature
- 2 cups sliced fresh strawberries for topping
- Make the reduced strawberry puree. Rinse and haul your fresh strawberries and puree them using a blender or food processor. Add the puree to a small pot over medium-low heat and simmer stirring occasionally until it's reduced to half it's size. This should take about 15-20 minutes. Let cool.
- Prepare your oven and pans. Center your oven rack and preheat the oven to 350°F (180°C). Prepare a jellyroll or sheet cake pan with non-stick baking spray and parchment paper at the bottom.
- Make the cake. In a mixing bowl, combine the flours, cane sugar, baking powder, baking soda and salt. In another bowl, whisk together the almond milk, ½ cup of the reduced strawberry puree, vegetable oil, vinegar and vanilla extract.
- Whisk just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients. Pour the batter evenly into the bottom of the pan and use a spatula to spread the batter to the corners of the pan. Tap the baking sheet on the counter a few times to release any air bubbles. Bake the cake for 23-25 minutes and a toothpick comes out clean when inserted into the center of the cake.
- Make the strawberry buttercream frosting. Use a handheld mixer to cream the vegan butter until light and fluffy. Add in 1 cup of the powdered sugar and the freeze dried strawberries and mix until combined. Add in the vanilla and almond milk and continue mixing until smooth. Add in the remaining powdered sugar until you reach a smooth and pliable consistency.
- Assemble the cake. Once the cake has cooled completely, add the frosting to the cake and spread it out in an evenly layer. Top with fresh strawberries and serve.