Gluten-free and vegan strawberry cake
This gluten-free and vegan strawberry cake is so delicious. It is fluffy and soft and the strawberry buttercream frosting is almost like a mousse. The combination of gluten-free vanilla cake and the vegan strawberry frosting is heavenly delicious.
This recipe is made for special days. You just can't go wrong with strawberry cake. It is perfect for a party, family gathering, or even for a birthday.
The full recipe is gluten-free, egg-free, and vegan, so it is perfect for people with allergies or intolerances.
Why you will love this gluten-free and vegan strawberry cake
- Vegan – This cake is perfect for your vegan friends or family members! But this strawberry cake is suitable for everyone, not only for vegans/vegetarians.
- Gluten-free – This dessert is naturally gluten-free.
- Easy to make – The full recipe is so easy and very simple to make!
- So fluffy - The cake batter is so soft and extra fluffy. The same thing applies to the frosting, because of the certain ingredients the frosting is fluffy, almost like a mousse!
- Strawberries – If you are a strawberry lover, this cake is a must for you!
- 100% delicious
INGREDIENTS
Gluten-free vegan cake
- vegan margarine
- sugar
- vegan yogurt
- lemon juice
- gluten-free flour mix
- sorghum flour
- almond flour
- baking powder
- soy milk
Vegan strawberry frosting
- soy milk
- cornstarch
- vegan margarine
- powdered sugar
- strawberry puree
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace soy milk with any plant-based milk.
- Sorghum flour can be easily replaceable with buckwheat or gluten-free oat flour.
STEP BY STEP INSTRUCTIONS
Step 1: Firstly, make vanilla cake layers. In a large bowl whisk vegan margarine and sugar until fluffy. Next, add vegan yogurt and lemon juice. When everything is combined, add gluten-free flour mix, almond flour, sorghum flour, and baking powder. Carefully combine and lastly, add soy milk. The batter should be creamy and smooth.
Step 2: Pour the batter into two 6-inch round cake pans and bake them at 400F (200°C) for about 30 minutes.
Step 3: Next, prepare a strawberry frosting. In a small pot cook soy milk with cornstarch until thick. Let it cool down completely before moving on to the next step.
Step 4: In a large bowl whisk vegan margarine and sugar until combined. Add strawberry puree and combine. Lastly, add cornstarch mixture and whisk for about 3 minutes or until fluffy and combined. The frosting should be easily spreadable.
How to decorate
When everything is done, it's time to decorate the cake.
Decorate the first layer of the cake with frosting, then add another layer of cake and frosting on top and onto the sides.
You can also use a piping bag with a nozzle to decorate the cake.
Lastly, add fresh strawberries and edible flowers on top.
SERVING
The most important thing is to put the cake into the fridge for about 2-3 hours before serving.
Serve this gluten-free and vegan strawberry cake with fresh strawberries. Enjoy!
STORING
Store this cake in the fridge for up to 4 days.
I don’t recommend freezing the cake because it might change the consistency. However, it is the best eaten within the first two days.
FAQ
Does strawberry cake need to be refrigerated?
Yes, this gluten-free and vegan strawberry cake needs to be refrigerated and stored in the fridge for about 4 days max.
How long do strawberries last on a cake?
They will last for 2-3 days fresh on a cake. I recommend eating the strawberries or removing them after the third day.
Is this strawberry cake suitable for a birthday?
Yes, absolutely. This strawberry cake can be perfect for birthdays.
Can I use strawberry jam instead of fresh strawberries?
When it comes to the frosting, yes, you can use strawberry jam instead of strawberries, but the strawberry jam has already sugar in it, so just remove 1/3 cup of sugar from the frosting and you are good to go!
More gluten-free vegan strawberry recipes:
GLUTEN-FREE & VEGAN STRAWBERRY CUPCAKES WITH EASY VEGAN BUTTERCREAM FROSTING
GLUTEN-FREE SUMMER STRAWBERRY CAKE
GLUTEN-FREE VEGAN STRAWBERRY CHEESECAKE
Gluten-free and vegan strawberry cake
Equipment
- 2 6-inch round cake pans
- Hand mixer or stand mixer
- Spatula
- Hand blender
- Big mixing bowl
Ingredients
Gluten-free vegan cake
- 1/3 cup vegan margarine *room temperature
- 1/2 cup sugar
- 2 tbsp vegan yogurt *room temperature
- 4 tbsp lemon juice
- 1 cup gluten-free flour mix
- 1/2 cup sorghum flour
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 cup soy milk *room temperature
Vegan strawberry frosting
- 1 cup soy milk
- 5 tbsp cornstarch
- 1 cup vegan margarine *room temperature
- 3/4 cup powdered sugar
- 1/2 cup strawberry puree *if your strawberries are too watery, use 1/3 cup of strawberry puree
Instructions
Gluten-free vegan cake
- In a large bowl whisk vegan margarine and sugar until fluffy and combined.
- Next, add vegan yogurt and lemon juice. Whisk until combined.
- Add gluten-free flour mix, almond flour, sorghum flour, and baking powder.
- Carefully combine and add soy milk. The batter should be creamy.
- Pour the batter into 2 6-inch round cake pans and bake at 400F (200°C) for about 30 minutes.
Vegan strawberry frosting
- In a small pot cook soy milk with cornstarch until thick. Let it cool down completely before moving on to the next step.
- In a large bowl whisk vegan margarine and sugar until fluffy. Add strawberry puree and combine.
- Lastly, add cornstarch mixture and whisk for about 3 minutes or until very fluffy and combined.
Decorating the cake
- Decorate the first layer of the cake with frosting, then add another layer and frosting on top and onto the sides.
- You can decorate the cake with fresh strawberries and edible flowers.
- Put the cake into the fridge for about 2-3 hours before serving. Enjoy!
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