This Vegan Gluten-free Strawberry Cake is a classic turned into vegan and gluten-free. It can’t be moister and fluffier and it’s not at all overly sweet. Both the cake and the buttercream are made with fresh strawberries. It’s the perfect spring and summer dessert!
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WHY MAKE THIS RECIPE
It’s made with fresh strawberries, no artificial flavour added. Both the cake and the buttercream use just fresh strawberry puree. Looking for a healthy cake with real fruit that can be made all year? Look no more, this is it!
It’s moist, fluffy and healthy at the same time. This Vegan Gluten Free Strawberry Cake has a very tender crumb thanks to the addition of the strawberry puree. Also, it’s not overly sweet and just perfect to pair with this addictive Vegan Strawberry Buttercream frosting.
Oh, if you’re a fan of fluffy and healthy desserts, check out those: Vegan Chocolate Cake, Vegan Gluten-Free Carrot Cake, Vegan Chocolate Cupcakes and Vegan Funfetti Cupcakes.
It’s a show stopper in any party, with its beautiful pink frosting and its fresh and natural toppings. There is a perfect balance of sweetness and texture between the vegan strawberry cake and the buttercream, so there is no need for adding complicated toppings to this cake.
It’s as easy as it looks in the step-by-step images below. It truly is! No fancy or difficult-to-find ingredients, minimal equipment needed and easy-to-follow instructions. I never want to make a recipe more difficult than it needs to be.
Oh, and it ticks all the boxes, it’s vegan, gluten-free, egg-free and dairy-free.
RECIPE INGREDIENTS
INGREDIENT NOTES AND SUBSTITUTIONS
Strawberries. Fresh strawberries are the best option here for the strawberry puree. I haven’t tried with frozen, but if you do, keep in mind that frozen strawberries are more watery so add an extra ¼ cup of flour to balance the extra juice.
Flour. Gluten-free all-purpose flour is what I use. If you’re not gluten-free, substitute for all-purpose flour at a ratio of 1:1.
Butter. I use vegan unsalted butter sticks.
Vegetable milk. Almond milk, oat milk or soy milk are the best choices for baking.
Sugar. I use organic cane sugar. You can also use brown sugar or granulated (white) sugar.
HOW TO MAKE THE CAKE
Full instructions and measurements can be found in the recipe card at the bottom of the post.
- To make the cake: Preheat the oven and line three 6-inch cake pans with parchment paper.
- Puree the fresh strawberries.
- In a small bowl, mix the vegan milk with the lemon juice. Stir and let curdle.
- In a large bowl, beat the butter for 3-5 minutes.
- Sift in the flour, sugar, baking soda and baking powder.
- Whisk gently to combine. The mixture will look crumbly.
- Add the buttermilk, strawberry puree and vanilla.
- Mix on high speed for 30 seconds.
- Divide the batter between the three lined pans and bake.
- You can frost the cakes as they are, or level them to create an even surface.
HOW TO MAKE THE FROSTING
To make the Buttercream: First, prepare the strawberry reduction. Puree the strawberries and cook until it thickens. Set aside to cool.
- In a large bowl, beat the butter until creamy.
- Add the powdered sugar, strawberry reduction and vanilla. Mix until buttercream is smooth.
- Frost the top of each cake and stack them.
- Apply a thin layer of frosting. Freeze for 15 minutes. Remove from freezer and frost the sides and top of the cake.
RECIPE FAQs
You could substitute the strawberry puree for one cup of jam, and adjust the sugar in the recipe by removing ¼ cup of sugar.
Cake layers can be wrapped and stored at room temperature overnight. Make sure they have completely cooled before wrapping them. If you make them more than 24 hours in advance, freeze them as soon as they are completely cool.
This Vegan Strawberry Buttercream can be prepared several days ahead and stored in the fridge, in an airtight container. It thickens when it cools down, you may need to bring it to room temperature before using it.
Sure! This recipe will also make a 2-layer 8-inch cake or a 2-layer 9-inch cake.
RELATED RECIPES
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RECIPE
Vegan Gluten Free Strawberry Cake
Equipment
- Three 6-inch round cake pans
- Immersion blender, stand blender or food processor
- Hand mixer or stand mixer
- Big mixing bowl
- Silicone spatula
Ingredients
For the Vegan Gluten Free Strawberry Cake
- 2½ cups all-purpose gluten-free flour (340 gr)
- 1 cup cane sugar (200 gr) (or granulated sugar)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ⅔ cup vegan butter (145 gr) , at room temperature
- ½ cup plant-based milk (100 ml) (almond, oat, soy or rice milk)
- 1 tablespoon lemon juice
- 1¼ cups strawberry puree (2 cups fresh strawberries – 300 gr)
- ¼ teaspoon pink food coloring , optional
- 2 teaspoons vanilla extract
- Additional strawberries, for garnishing , optional
For the Vegan Strawberry Buttercream
- 1 cup vegan butter , at room temperature
- 3½ cups powdered sugar
- 1 cup strawberry puree (2 cups fresh strawberries – 225 gr weighed without the stems)
- 1 teaspoon vanilla extract , optional
Instructions
For the Vegan Gluten Free Strawberry Cake:
- To make the cake: Preheat the oven to 350ºF / 180ºC and line three 6-inch cake pans with parchment paper. I use round parchment paper to line the bottom of my pans. Lightly spray with cooking spray so that the cakes don’t stick.
- Puree the fresh strawberries, using an immersion blender, stand blender or a food processor. Set aside. I don’t normally strain the puree, but you may do it if the seeds bother you.
- In a small bowl, mix the vegan milk with the lemon juice to make the vegan buttermilk. Gently stir and let sit for two minutes. The milk curdles and reaches a buttermilk-like texture and taste.
- In a large bowl or the bowl of your stand mixer, beat the butter for 3-5 minutes, until pale and fluffy.
- Sift in the flour, sugar, baking soda and baking powder. Whisk gently for one minute to combine. The mixture will look crumbly.
- Add the buttermilk, strawberry puree and vanilla. Mix on high speed for 30 secons, until fully combined.
- Divide the batter evenly between the three lined pans.
- Bake at 350ºF/ 180ºC for 25-30 minutes. Insert a tooth pick in the centre of your cake, if it comes out clean the cakes are done.
- Remove from the oven and allow to cool for 15 minutes before unmolding. Let cool completely before frosting. If you need to speed the cooling process, place the cakes in the refrigerator or freezer.
For the Vegan Strawberry Buttercream
- To make the Buttercream: While the cakes are in the oven, prepare the strawberry reduction. Puree the strawberries. Place the puree in a saucepan on medium heat for about 20 minutes or until it reduces by one third. Set aside to cool. You'll get ¼ cup of strawberry reduction.
- In a large bowl, beat the butter until creamy and pale (3-5 minutes), using an electric or stand mixer.
- Sift in the powdered sugar and mix at low speed until combined. Scrape down the sides of the bowl after it.
- Add the vanilla and the strawberry reduction. Mix until everything is well combined and your buttercream is smooth.
For Frosting and Assembling the Cake
- You can frost the cakes as they are, although I like to level my cakes with a cake leveler. A serrated knife will do the job too. Leveling your cakes is a matter of minutes and it looks beautiful when you slice the cake to serve it.
- Once your cakes are cooled and levelled, line the edges of a cake plate with pieces of parchment paper that can be easily removed when the cake is finished.
- Start spreading the buttercream on each cake and stack them on the prepared plate. Place in the freezer for 15 minutes.
- Remove from freezer and apply a crumb coat (thin layer) of frosting to seal the crumbs. Freeze for 30 minutes to help set the crumb coat.
- Remove from the freezer and frost the sides and top of the cake with a pallet knife or a spatula. Decorate with fresh strawberries. Enjoy!
Notes
Nutrition
Additional Info
I’d like to make this cake for Christmas. I’m wondering what GF flour should be used. One that replaces a wheat all purpose flour OR one that is specifically an all purpose gluten free flour. I think the only difference is the wheat all purpose gluten free flour has xanthan gum in it. So, should the all purpose gluten free flour have xanthan gum in it or not?
Hi Martha! So happy you are going to try my recipe! As for the flour, I use an all-purpose GF flour blend here. Most all-purpose GF flour blends have some type of thickening agent, usually xanthan gum or guar gum, that helps to thicken and stabilize the mixture. Hope it helps, happy baking!
Is the all-purpose gluten-free flour in the Vegan Gluten Free Strawberry Cake a 1 to 1, cup 4 cup, or Measure for Measure gluten free flour (i.e. a replacement for regular all purpose flour)? Or is it just a regular gluten free all purpose flour)?
Hi Martha! The flour I use here is an all-purpose gluten-free flour blend, the store brand from the supermarket. There many gluten-free flours but the one that works the best for this cake is an all-purpose GF blend.
I am so excited to make this cake! What gluten free all purpose blend have you tried with this cake? Do you have any recommendations? I’ve had the worst luck with gluten free flour blends when it comes to cakes. Thank you!
Hi Amanda, I’m really happy you’re making my strawberry cake! As for the GF flour, I use the white brand from my local supermarket, I’m based in Europe though. Let me know if I can help you with anything else.
Hello! I’m looking to make this tonight for my friends birthday. For the strawberry Puree are you just mixing the strawberries together? Or are you adding sugar and other things to the puree.
Thanks!
Hi, Emily! The strawberry puree is just made of strawberries. I don’t add sugar or anything else. Let me know if you have any other questions.
This is definately a show stopper! Great tips and step by step instructions. Super easy healthy, and means I can have two pieces for sure! ❤️
I’m so happy you love my strawberry cake, Loreto and Nicoletta! Thanks for the feedback!
This sounds wonderful! I’m just wondering if I could substitute canola oil for the vegan butter in the cake batter? Thanks so much for your guidance!
Hi Crystal, I haven’t tried this recipe with canola oil but you can definitely use it. The result may be slightly different though since canola oil is thinner than butter.
I made this for Valentine’s Day and it was so good!! So tasty, no one guessed it was gluten-free! Thank you for this easy-to-follow recipe.
Hi Liz, thanks so much for the feedback! Hope you had a great Valentine’s Day!
This cake is a showstopper. It is SO pretty and I want to make it asap. Your recipe is so detailed and thorough, and I appreciate that. I am not comfortable making such beautiful cakes, they always intimidate me but with your instructions, I feel confident. Thanks so much!
Hi, Jenny! You’re welcome. This cake is easier than it looks, trust me. I would love to hear how it worked out for you.
This vegan gluten free strawberry cake was exactly what I was looking for. My nephew has a ton of allergies and this cake is actually something he can eat, and he loved it . He has already asked when I will make him another cake .
Hi Debbie! So glad you guys are loving the cake! It is a hit around my house! I appreciate you taking your time to share your review and comments!
My cake didn’t come out quite as pretty as yours, but was still really delish!!
That’s what matters Trisin! Thanks so much for coming back to comment!
Strawberry cake is one of my favorite desserts. I love how you shared a gluten free vegan option. Excited to make this cake!
Hi, Elizabeth! I’m so glad you love the cake! Thanks for commenting.
This is such an amazing cake, everything looks absolutely delicious and very yummy! Many will love it cause of the Strawberry flavor and taste! Plus it’s vegan and gluten-free and the fresh strawberry used on this cake is perfect!
Hi Jamie. I’m so glad you are loving my cake! Thanks for sharing your comment!
Such a pretty strawberry cake and I love how easy to make this one. I am sure it is also delicious!
Thank you Amy, I’m so happy you like the cake!
What an amazing cake! I made this for dinner with my son. He’s recently had to switch to a gluten free diet. Not only did he love it, our whole family did too. I especially loved the strawberry frosting ~ yum!
Amy, I’m super glad to hear that you loved it! Thank you for letting me know.