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    Home » Cakes » Vegan Gluten Free Strawberry Cake

    Vegan Gluten Free Strawberry Cake

    Published: Apr 5, 2021 · Modified: Nov 5, 2022 by Natalia · This post may contain affiliate links .

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    Strawberry cake on a white plate, topped with fresh strawberries, in front of a milk bottle.
    Image on top: uncut cake on a white plate, topped with fresh strawberries. Image above: Cut cake and two slices on dessert plates.
    Strawberry cake on a white plate, topped with fresh strawberries
    Strawberry cake on a white plate, topped with fresh strawberries, in front of a milk bottle.
    Strawberry cake on a white plate, topped with fresh strawberries
    Strawberry cake on a white plate, topped with fresh strawberries, in front of a milk bottle.
    Image on top: uncut cake on a white plate, topped with fresh strawberries. Image above: Cut cake and two slices on dessert plates.

    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!

    Strawberry cake on a white plate, topped with fresh strawberries
    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENT NOTES AND SUBSTITUTIONS
    • STEP BY STEP INSTRUCTIONS TO MAKE THE CAKE
    • STEP BY STEP INSTRUCTIONS TO MAKE THE BUTTERCREAM
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a Recipe!

    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! Strawberries are available year-round.

    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 it 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 perfectly balanced 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

    Ingredients for the strawberry cake: strawberry puree, milk lemon juice, sugar, baking soda, baking powder, butter and vanilla.
    Ingredients for the strawberry buttercream: vegan butter, strawberry puree and vanilla.

    INGREDIENT NOTES AND SUBSTITUTIONS

    Strawberries. Fresh strawberries is 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 ½ cup of flour to balance the extra juice. 

    Flour. Gluten free all-purpose flour is what I usually use here. If you happen to run out of it, substitute all-purpose gluten-free flour for all-purpose flour at a ratio of 1:1.

    Vegetable milk. Almond milk, oat milk or soy milk are the best choices for baking, although you can perfectly use rice milk, hemp milk, flax milk, cashew or coconut milk.

    Sugar. I either use cane sugar, brown sugar or granulated (white) sugar, what I have on hand. Cane sugar and brown sugar are moister than granulated. This is a super moist cake, so don’t worry at all if you only have granulated sugar, the cake will turn out equally tender and fluffy. 

    STEP BY STEP INSTRUCTIONS TO MAKE THE CAKE

    Cake Process 1: line pans, puree strawberries, make buttermilk, cream butter.
    1. To make the cake: Preheat the oven to 350ºF / 180ºC and line three 6-inch cake pans with parchment paper.
    2. Puree the fresh strawberries, using an immersion or stand blender. Set aside.
    3. 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. 
    4. In a large bowl, beat the butter for 3-5 minutes, until pale and fluffy. 
    Cake process 2: add flour, sugar, baking soda, baking powder, salt, strawberry puree, buttermilk and vanilla. Mix.
    1. Sift in the flour, sugar, baking soda and baking powder. 
    2. Whisk gently for 30 seconds to combine. The mixture will look crumbly.
    3. Add the buttermilk, strawberry puree and vanilla. 
    4. Mix on high speed for 30 seconds, until fully combined. 
    Cake process 3: bake, let cool, level with a cake leveler.
    1. Divide the batter evenly between the three lined pans.
    2. Bake at 350ºF/ 180ºC for 25-30 minutes. Remove from the oven and allow to cool for 15 minutes before unmolding. Let cool completely before frosting.

    STEP BY STEP INSTRUCTIONS TO MAKE THE BUTTERCREAM

    Buttercream process: Cream butter, add powdered sugar, strawberry puree, vanilla and mix. Fill the cake and apply a crumb coat.
    1. To make the Buttercream: First, puree the strawberries. Then, In a large bowl, beat the butter until creamy and pale.
    2. Add the powdered sugar, one cup at a time. Mix at low speed. Add the strawberry puree and vanilla. Mix until your buttercream is smooth. 
    3. Once the cakes are cooled, frost the top of each cake and stack them. Place in the freezer for 15 minutes. 
    4. Remove from freezer and apply a crumb coat (thin layer) of frosting. Freeze for 30 minutes to help set the crumb coat. 

    Remove from the freezer and frost the sides and top of the cake. Decorate with fresh strawberries. 

    Strawberry cake on a white plate, topped with strawberries, next to dessert plates and coffee mugs.

    RECIPE FAQs

    Can I use strawberry jam?

    Although I think nothing beats the taste of fresh strawberries, you could substitute the strawberry puree for one cup of jam, and adjust the sugar in the recipe by removing ¼ cup of sugar. 

    Can I make the Vegan Gluten Free Strawberry Cake ahead of time?

    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, just wrap and store in the fridge until you’re going to frost them. 
    The Vegan Strawberry Buttercream can be prepared 1-2 days ahead and stored in the fridge. Cover it with plastic wrap to prevent the frosting from drying out on the surface. It thickens when it cools down, but you don’t need to bring it to room temperature before using it.

    Can I freeze the cake?

    Because life’s busy you may need to prepare your cakes in advance. 
    Freezing unfrosted cake layers can’t be easier. Bake and completely cool the cakes, and double wrap individually in plastic wrap. Place the cakes in a freezer bag. If you don’t have big enough freezer bags, wrap them with aluminum foil. Freeze for up to 3 months.
    To freeze a frosted cake, first place it in the freezer until the frosting is hard. Double wrap in plastic wrap and place in a freezer bag. It can last up to 3 months. 

    Can I turn it into a 2-layer cake?

    Sure! This recipe will also make a 2-layer 8-inch cake or a 2-layer 9-inch cake.

    Cut Strawberry cake on a white plate, next to two slices of the cake on white plates.

    RELATED RECIPES

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    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    Strawberry cake on a white plate, topped with fresh strawberries, in front of a milk bottle.

    Vegan Gluten Free Strawberry Cake

    NATALIA @ SIMPLE GREEN RECIPES
    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.
    5 from 121 votes
    Print Recipe Pin Recipe
    Prep Time 35 mins
    Cook Time 25 mins
    Total Time 1 hr
    Servings 10

    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 
    • 1 cup cane sugar (or granulated sugar)
    • 1 teaspoon baking soda
    • 3 teaspoons baking powder
    • ⅔ cup vegan butter , at room temperature
    • ½ cup plant-based milk (almond, oat, soy or rice milk)
    • 1 tablespoon lemon juice
    • 1½ cups strawberry puree (2 cups fresh strawberries)
    • 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
    • ¼ cup strawberry puree (¾ cup fresh strawberries)
    • 1 teaspoon vanilla extract
    • Red food colouring , 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 can 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.
    • Once the cakes have cooled down, frost with the Vegan Strawberry Buttercream and top with fresh strawberries. I like to refrigerate my cakes before frosting, it makes it easier to assemble the cake. 

    For the Vegan Strawberry Buttercream

    • To make the Buttercream: Using an immersion or stand blender, puree the fresh strawberries. Set aside.
    • In a large bowl, beat the butter until creamy and pale, using an electric or stand mixer. 
    • Add the powdered sugar, one cup at a time. Mix at low speed. Scrape down the sides of the bowl with a spatula after each addition.  
    • Add the strawberry puree and vanilla. Mix until everything is well combined and your buttercream is smooth. Add in food coloring if using, two drops will be enough.
    • If you want your buttercream to be firmer, place it in the freezer for 15-30 minutes or refrigerate for one hour, before filling your cake. Keep it refrigerated until you frost your cakes. 

    For Frosting and Assembling the Cake

    • You can frost the cakes as they are, those are very moist and the top of the cake will get even moister once you frost them with the buttercream. Anyway, I like to level my cakes with a cake leveler, but 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

    DON’T OVERBEAT THE BUTTER. As soon as there are no flour lumps, the cake is ready to bake. 
    MAKE AHEAD INSTRUCTIONS. Cake layers can be wrapped and stored at room temperature overnight. Make sure they have completely cooled before wrapping them. The Vegan Strawberry Buttercream can be prepared 1-2 days ahead and stored in the fridge. Cover it with plastic wrap to prevent the frosting from drying out. It thickens when it cools down, but you don’t need to bring it to room temperature before using it.
    HOW TO FREEZE THE CAKE. Bake and completely cool the cakes, and double wrap individually in plastic wrap. Place the cakes in a freezer bag. Freeze for up to 3 months. 
    To freeze a frosted cake, first place it in the freezer until the frosting is hard. Double wrap in plastic wrap and place in a freezer bag. It can last up to 3 months. 
    HOW TO THAW CAKE. Transfer the unfrosted cakes to the refrigerator and let defrost overnight. For frosted cakes, unwrap and refrigerate overnight. Your cake will be ready to serve next morning. 
    DIFFERENT SIZED PANS. This recipe will also make a 2-layer 8-inch cake or a 2-layer 9-inch cake.
    INGREDIENTS AND SUBSTITUTIONS
    Strawberries. Fresh strawberries is the best option here for the strawberry puree. I haven’t tried with frozen. If you do, add an extra ½ cup of flour to balance the extra juice. 
    Flour. Gluten-free all-purpose flour is what I use. You can substitute all-purpose gluten-free flour for all-purpose flour at a ratio of 1:1.
    Vegetable milk: Almond milk, oat milk or soy milk are the best choices for baking.
    Sugar. I either use cane sugar, brown sugar or granulated (white) sugar. 
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
    See our full nutrition disclosure. 

    Nutrition

    Calories: 511kcalCarbohydrates: 84gProtein: 3gFat: 25gSaturated Fat: 6gTrans Fat: 1gSodium: 481mgPotassium: 14mgFiber: 3gSugar: 62gVitamin A: 1439IUVitamin C: 1mgCalcium: 91mgIron: 1mg
    Course Dessert
    Cuisine American
    Keyword gluten-free strawberry cake, vegan gluten-free strawberry cake, vegan strawberry cake
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Monica | Nourish and Fete

      February 18, 2023 at 11:34 am

      This cake is truly beautiful! I am definitely going to keep this in my back pocket for future celebrations–so lovely to be able to have one gorgeous, delicious cake that satisfies everyone’s dietary needs. Thank you for this recipe!

      Reply
      • Natalia

        February 20, 2023 at 5:01 pm

        Hope you will love it as much as we do! Thanks so much for the feedback, Monica!

        Reply
    2. Isabelle

      February 17, 2023 at 1:24 pm

      5 stars
      This was a simple but very delicious and elegant looking cake. I did use coconut sugar and oat milk (I like the creaminess it adds) and the result was fantastic.

      Reply
      • Natalia

        February 20, 2023 at 5:00 pm

        Hi Isabelle – so happy to hear you could modify this recipe to suite your needs. Great ideas!!

        Reply
    3. Kristina

      February 17, 2023 at 1:19 pm

      5 stars
      This is a delicious cake and I loved that it uses fresh strawberries rather than frozen. I used vanilla almond milk for a bit extra vanilla and it turned out fabulous! Thanks for the recipe!

      Reply
      • Natalia

        February 20, 2023 at 5:02 pm

        Thanks for sharing your great feedback and review, Kristina! I’m thrilled you are loving the cake!

        Reply
    4. Ann

      February 17, 2023 at 10:25 am

      5 stars
      Strawberry cake is one of my favorites! I have not tried a vegan free version before, so excited to give this recipe a try!

      Reply
      • Natalia

        February 20, 2023 at 5:03 pm

        I know you will love this strawberry cake. Let me know how it turns out for you!

        Reply
    5. Nancy

      February 15, 2023 at 8:49 pm

      5 stars
      This vegan cake recipe was so incredibly delicious, people didn’t believe it was vegan. Thanks so much for the great recipe, I’ll be making it over and over again.

      Reply
      • Natalia

        February 20, 2023 at 5:04 pm

        Hi, Nancy! Thank you so much for your sweet review. I’m thrilled to hear you love this cake! Enjoy!

        Reply
    6. Gabby

      December 20, 2022 at 1:03 pm

      What is the bake time for two 9 inch round pans?

      Reply
      • Natalia

        December 20, 2022 at 1:10 pm

        Hi Gabby, for two 9″ round pans, bake for 30-35 minutes, and test doneness with a toothpick before removing the cake from the oven.

        Reply
    7. Mandy

      September 19, 2022 at 8:21 pm

      Hi! Will this freeze well? I’m making two smash cakes with this recipe, one for tomorrow and one for two weeks from now. The recipe as is gives me enough to make two four-inch layer cakes, so wondering if I can freeze the individual layers wrapped or frosted and assembled in the freezer!

      Reply
      • Natalia

        September 20, 2022 at 2:51 am

        Hi Mandy! Yes, you can freeze the cakes. I recommend freeze them unfrosted. Once you’re ready to use them, transfer to the fridge the night before and let them thaw. Next day, frost and keep them in the fridge.
        Remove 30 minutes before you’re going to serve them.
        You can also freeze them frosted, if you need to. You’ll find more details within the recipe.
        Let me know how it went! Have a wonderful day!

        Reply
    8. Maggie

      July 16, 2022 at 7:33 pm

      5 stars
      I made this cake last night and tried some 24 hours later and it was delicious. Thank you for the recipe.

      Reply
      • Natalia

        July 17, 2022 at 11:21 am

        Maggie, it always makes my day when someone sends me feedback about a recipe and really loved it! So happy you enjoyed this cake. Thanks for the sweet comment!

        Reply
    9. Dori

      March 08, 2022 at 6:20 pm

      5 stars
      This cake was a hit at my son’s birthday party! I am always a little nervous making a recipe for the first time when serving it for a special occasion/guests, but it turned out great. Happy it didn’t require special ingredients as some GF recipes do, since I always have Bob’s 1 to 1 around and needed this on short notice. Thanks for the recipe!

      Reply
      • Natalia

        March 09, 2022 at 3:46 am

        Hi Dori, I’m thrilled you enjoyed the recipe. It’s one of my favorite cakes to make, it’s easy and, as you said, it turns out fantastic. Thanks so much for your sweet comment! Have a wonderful day!

        Reply
    10. Christa

      September 23, 2021 at 1:03 pm

      5 stars
      This cake was out of this world! I can’t wait to make again! <3

      Reply
      • Natalia

        September 26, 2021 at 3:40 pm

        Thank you for sharing your review! I’m glad that you like this vegan strawberry cake! XO

        Reply
        • Katie

          January 08, 2022 at 10:01 pm

          Hello,

          Would any of the ingredients need to be altered if I was planning to make cupcakes with this recipe? Thanks in advance!

          Reply
          • Natalia

            January 10, 2022 at 5:07 pm

            Hi Katie, I haven’t tried making it into cupcakes, I can’t help you with that. Let me know if you do it as I would love to know how it turned out.

            Reply
      • Loreto and Nicoletta

        February 19, 2023 at 10:13 am

        5 stars
        What a lovely cake. just looking at it makes me feel it is one of those labor of love desserts, however after reading how to make it, super easy, and we love strawberries! This is a win win in my eyes!

        Reply
        • Natalia

          February 20, 2023 at 5:09 pm

          So happy that you love the cake, it’s one of our favorites. I appreciate your feed back!

          Reply
    11. Michelle

      September 23, 2021 at 12:51 pm

      5 stars
      Woww! This is a cake I have no problem enjoying every day. It’s the most beautiful and delicious strawberry cake I’ve tried and love that it’s plant based and gf.

      Reply
      • Natalia

        September 26, 2021 at 3:41 pm

        Hi, Michelle! Thank you so much for your sweet review. I’m thrilled to hear you love this vegan strawberry cake! Enjoy!

        Reply
    12. Kayla DiMaggio

      September 23, 2021 at 11:25 am

      5 stars
      Loving this recipe! Not only is it beautiful, it tastes amazing!

      Reply
      • Natalia

        September 26, 2021 at 3:42 pm

        So happy that you loved this vegan strawberry cake, Kayla. I appreciate your feed back! ❤️

        Reply
    13. Joshua

      September 21, 2021 at 1:28 pm

      5 stars
      Wow this strawberry cake looks amazing! I hope I can make mine as beautiful as yours. Thanks for the recipe. I will be making it for my family this weekend!

      Reply
      • Natalia

        September 26, 2021 at 3:47 pm

        Hope you will love it as much as we do! Thanks so much, Joshua!

        Reply
    14. Allergy Spot

      September 20, 2021 at 8:37 pm

      5 stars
      This strawberry cake will be a great celebration cake for us – we need to avoid milk and egg for allergies, and gluten intolerance in another family member, so this will be perfect! It looks spectacular!

      Reply
      • Natalia

        September 26, 2021 at 3:45 pm

        Hi! You will have no issues with this cake, it has no eggs, no dairy and no gluten. I hope you like it, Let me know how it turns out for you! XO

        Reply
    15. Anaiah

      September 20, 2021 at 2:27 pm

      5 stars
      Wow! This strawberry cake was absolutely stunning and I love that it is both vegan and gluten free. Your recipe does NOT disappoint and is a new favorite. Thanks for the delicious recipe!

      Reply
      • Natalia

        September 26, 2021 at 3:46 pm

        Hi Anaiah, I’m thrilled that you enjoyed making this strawberry cake and that you loved it! Thanks so much for letting me know!

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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