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.
Immersion blender, stand blender or food processor
Hand mixer or stand mixer
Big mixing bowl
For the Vegan Gluten Free Strawberry Cake
2½cups all-purpose gluten-free flour
1cupcane sugar(or granulated sugar)
⅔cupvegan butter, at room temperature
½cupplant-based milk(almond, oat, soy or rice milk)
1½cupsstrawberry puree(2 cups fresh strawberries)
Additional strawberries, for garnishing, optional
For the Vegan Strawberry Buttercream
1cupvegan butter, at room temperature
¼cupstrawberry puree (¾ cup fresh strawberries)
Red food colouring, optional
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!
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 SUBSTITUTIONSStrawberries. 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 INFORMATIONThe 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.