Vegan Strawberry Fields Cake

Experience the delightful harmony of fresh strawberries and tender cake in this Vegan Strawberry Fields Cake. Bursting with natural flavor and vibrant color, this plant-based dessert is both stunning and satisfying. Whether for a celebration or a simple weekend treat, this cake will impress everyone—vegan or not.

Why You’ll Love This Recipe

• Fresh strawberries create a naturally sweet and fruity flavor

• Moist, fluffy texture without the need for dairy or eggs

• All-natural pink color from strawberries—no artificial dyes

• Perfect for spring and summer events

• Easy to make and adaptable for various dietary needs

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• Fresh strawberries

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Unsweetened applesauce

• Vegetable oil

• Vanilla extract

• Non-dairy milk (such as almond, oat, or soy)

• Apple cider vinegar

For the Strawberry Frosting:

• Vegan butter

• Powdered sugar

• Freeze-dried strawberries

• Non-dairy milk

• Vanilla extract

Directions

1. Make the Strawberry Puree: Blend fresh strawberries until smooth. Simmer in a saucepan over medium heat until reduced by half. Let cool.

2. Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

3. Mix Dry Ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.

4. Mix Wet Ingredients: In another bowl, combine the cooled strawberry puree, sugar, applesauce, oil, vanilla, non-dairy milk, and vinegar.

5. Combine: Gently mix the wet ingredients into the dry until just combined. Do not overmix.

6. Bake: Divide the batter between the pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

8. Make the Frosting: Pulse freeze-dried strawberries into powder. Beat vegan butter until creamy, then gradually mix in powdered sugar and strawberry powder. Add vanilla and a little non-dairy milk until the frosting is smooth.

9. Assemble: Frost the first cake layer, then place the second on top and cover the whole cake with frosting. Garnish with sliced strawberries or extra freeze-dried pieces if desired.

Servings and timing

• Servings: 12 slices

• Prep Time: 30 minutes

• Bake Time: 25–30 minutes

• Total Time: 1 hour plus cooling

Variations

• Gluten-Free: Use a 1:1 gluten-free baking flour in place of regular flour.

• Lemon Twist: Add lemon zest to the batter for a citrusy touch.

• Cupcake Version: Pour batter into cupcake tins and bake for 18–22 minutes.

• Strawberry Jam Layer: Add a thin layer of strawberry jam between the cake layers for extra fruitiness.

• Different Frosting: Use a vegan cream cheese frosting for a tangy contrast.

Storage/Reheating

• Room Temperature: Keep covered for up to 2 days.

• Refrigeration: Store in the fridge for up to 5 days in an airtight container.

• Freezing: Unfrosted cake layers can be frozen for up to 2 months. Thaw before frosting.

• Reheating: Let refrigerated slices come to room temperature before serving for best texture.

FAQs

How can I make sure the cake isn’t too dense?

Ensure you don’t overmix the batter. Stir just until the dry and wet ingredients are combined.

Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid before pureeing.

What can I use instead of applesauce?

Mashed banana or plant-based yogurt can work as substitutes, but they may slightly change the flavor.

Do I need to reduce the strawberry puree?

Yes, reducing intensifies the flavor and avoids excess moisture in the batter.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and store them in the fridge or freezer. Assemble the cake when ready to serve.

Is the frosting naturally pink?

Yes, thanks to the freeze-dried strawberry powder. No food coloring is needed.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well, though it may add a slight coconut flavor.

How do I know when the cake is done?

Insert a toothpick in the center—it should come out clean or with just a few crumbs.

Can I use a different fruit?

Yes, raspberries or blueberries can work, but the flavor and texture may vary.

Can I turn this into a loaf cake?

Yes, bake in a loaf pan at 350°F for about 45–50 minutes, checking with a toothpick.

Conclusion

The Vegan Strawberry Fields Cake is a celebration of fresh, natural flavors crafted into a beautiful, moist dessert. With its soft crumb, sweet strawberry essence, and creamy frosting, it’s a delightful option for any occasion. Whether you’re a seasoned vegan baker or just starting out, this recipe offers both ease and elegance in every slice.