Description
Vegan Strawberry Fields Cake is a luscious, dairy-free dessert packed with fresh strawberries and plant-based goodness. With a fluffy vanilla-strawberry sponge and creamy strawberry frosting, it’s the perfect vegan centerpiece for spring picnics, garden parties, or everyday indulgence.
Ingredients
Units
Scale
- Cake
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut oil or vegetable oil
- 1 cup organic cane sugar
- 1 tsp vanilla extract
- 3/4 cup strawberry purée (blended fresh strawberries)
- 1 tbsp apple cider vinegar
- 1 cup plant-based milk (almond, soy, or oat)
- Strawberry Vegan Frosting
- 1/2 cup vegan butter (or coconut oil-based spread)
- 3–3 1/2 cups powdered sugar
- 3 tbsp strawberry purée
- 1 tsp vanilla extract
- Pinch of salt
- Decoration
- Sliced fresh strawberries
- Edible flowers or mint leaves
- Optional: freeze-dried strawberry crumble
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix oil, sugar, vanilla, strawberry purée, vinegar, and plant-based milk.
- Combine wet and dry ingredients just until smooth. Divide into pans.
- Bake for 25–28 minutes or until a toothpick comes out clean. Cool completely.
- Make Frosting
- Beat vegan butter until soft. Gradually add powdered sugar and strawberry purée. Add vanilla and a pinch of salt, beat until fluffy.
- Assemble: Spread frosting between cake layers and over the top. Decorate with fresh berries and optional toppings.
Notes
- Apple cider vinegar helps the cake rise and stay tender.
- Strawberry purée should be thick and not watery—simmer it down slightly if needed.
- Store in the fridge and bring to room temp before serving.
Nutrition
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 0mg
