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Vegan strawberry cake served
Healthy and tasty homemade vegan strawberry cake

Vegan Strawberry Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
In vegan baking, milk fat is often replaced with coconut fat. Coconut cream's ability to be whipped depends on its saturated fats crystallising under cold, forming a solid structure around air bubbles. This cake is a celebration of freshness and creamy texture, without any animal-derived ingredients.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Mixer for the cream.
  • Fridge (important!).

Allergen Information

⚠️ Nuts (Almonds)
⚠️ Cereals containing gluten

Instructions

1 ✓

Preheat the oven to 180°C. Line the cake tin.

Tip: Vegan sponges are more prone to sticking, baking parchment is mandatory.
2 ✓

Mix the flour, cane sugar, and baking powder.

Tip: The caramelisation of the sugar will give the cake its colour and depth of flavour.
3 ✓

Mix the almond milk with the coconut oil, lemon juice, and vanilla.

Tip: The acidity of the lemon juice reacts with the baking powder, aiding the rise.
4 ✓

Pour the contents of the two bowls together, mix until lump-free, and bake for 25-30 minutes.

Tip: Do not overmix, or the gluten will make it chewy.
5 ✓

Cool the cake completely.

Tip: If you cut it whilst warm, it will crumble and the cream will melt off it.
6 ✓

Spoon the hard coconut cream out of the chilled tin (save the water for something else). Whip it with the powdered erythritol.

Tip: Powdering is important because crystalline sweetener won't dissolve in cold fat and will be gritty under your teeth.
7 ✓

Fill the cake with the cream and strawberries. Keep in the fridge until serving.

Tip: Coconut foam is heat-sensitive and softens at room temperature.

Recipe FAQ

Why won't the coconut cream whip up?
If it wasn't cold enough, or if you added the coconut water from the tin too. Use only the thick, hard cream!
What can I substitute almond milk with?
Any plant-based milk (soya, oat, rice).

Ingredients

  • 200 g Wholemeal flour
  • 150 g Cane sugar
  • 200 ml Almond milk
  • 100 g Coconut oil (liquid)
  • 10 g Baking powder
  • 5 ml Vanilla extract
  • 300 g Fresh strawberries
  • 2 tins Coconut cream (canned, chilled)
  • 50 g Erythritol (powdered)
  • 10 ml Lemon juice
  • 1 tsp Lemon zest