Vegan Strawberry Cream Cake
Indulge in the dreamy decadence of this Vegan Strawberry Cream Cake, a show-stopping dessert that’s as delightful as it is dairy-free. With its fluffy vanilla layers made from a combination of simple plant-based ingredients, this cake is moist, tender, and perfectly sweetened. Sandwiched between the layers is a luscious coconut whipped cream, crafted from full-fat coconut cream and a touch of powdered sugar, offering a light yet rich texture. Fresh, juicy strawberries bring a burst of natural sweetness and vibrant color to every slice. This easy-to-make recipe is completely egg-free and dairy-free, making it perfect for vegans and anyone with dietary restrictions. Serve it chilled for an irresistible treat that’s perfect for birthdays, celebrations, or simply satisfying your sweet tooth. Whether you're searching for a vegan birthday cake or a summery strawberry dessert, this Vegan Strawberry Cream Cake is sure to impress your guests and leave them craving more!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Neutral-flavored oil (e.g., canola or vegetable)
- 2 cups Fresh strawberries, hulled and thinly sliced
- 1.5 cups Coconut cream (from a refrigerated can of full-fat coconut milk)
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract (for the whipped cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
To the buttermilk mixture, add the vanilla extract and oil. Whisk until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. Scoop the solidified coconut cream into a mixing bowl (discard the liquid or save it for another recipe).
Using an electric mixer, whip the coconut cream on high speed until it becomes light and fluffy, about 2 minutes.
Add the powdered sugar and vanilla extract to the whipped cream, and continue whipping until fully combined. Refrigerate until ready to use.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coconut whipped cream on top and layer with half of the sliced strawberries.
Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.
Decorate the top with the remaining strawberries. Optionally, add additional garnishes such as mint leaves or a dusting of powdered sugar.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to set. Slice and enjoy!
Nutrition Facts
Calories |
4534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 597.6 g | 217% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 387.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 782 mg | 60% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1587 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
