Small-batch Vegan Strawberry Cake

Delight in the sweetness of this Small-batch Vegan Strawberry Cake that brings together fresh strawberries, fluffy frosting, and a hint of jam. Perfect for intimate gatherings or as a special treat, this cake is not only delicious but also easy to make. With a vibrant color and rich flavor, it’s sure to impress both vegans and non-vegans alike!

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, even novice bakers can whip up this delightful cake.
• Perfectly Sized: Serves 4-6, making it ideal for small celebrations or family desserts without overwhelming leftovers.
• Flavorful Layers: The combination of strawberry puree and fresh fruit ensures a burst of flavor in every bite.
• Customizable Frosting: Use your favorite vegan frosting or create a unique twist with different fruits.
• Garnish Options: Fresh berries or mint can elevate the presentation and taste.

Tools and Preparation

Before you start baking this Small-batch Vegan Strawberry Cake, gather your tools for a smooth process.

Essential Tools and Equipment

• Food processor or blender
• Mixing bowls
• Measuring cups and spoons
• Two 15 cm (6 inch) round cake pans
• Parchment paper
• Wire rack

Importance of Each Tool

• Food processor or blender: Essential for creating a smooth strawberry puree that infuses your cake with flavor.
• Mixing bowls: Helps keep ingredients organized while allowing for easy mixing and combining.
• Cake pans: The right size ensures even baking and proper portioning for this small-batch recipe.

Ingredients

Delicious small-batch vegan cake with strawberries, frosting, and jam. Serves 4-6 and is ideal for gatherings.

For the Cake

• 240g fresh or frozen strawberries, room temperature, measured without stems
• 190g all-purpose flour, spooned and leveled
• 135g granulated sugar
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 65g neutral-flavored oil
• 30g dairy-free milk, room temperature
• 2 teaspoons apple cider vinegar or lemon juice
• 1 teaspoon vanilla extract
• 1/4 scant teaspoon pink gel food coloring or 1/2 scant teaspoon liquid food coloring

For the Frosting and Filling

• Vegan strawberry frosting
• 110g strawberry or raspberry preserves, thick and not runny

For Garnish

• Fresh strawberries or other fresh berries

How to Make Small-batch Vegan Strawberry Cake

Step 1: Prepare the Strawberries

Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.

Step 2: Preheat the Oven

Preheat oven to 180°C (350°F). Grease or line two 15 cm (6 inch) round cake pans with parchment paper.

Step 3: Mix Dry Ingredients

In a large mixing bowl, add all the dry cake ingredients:
1. Combine the flour, granulated sugar, baking powder, and salt.
2. Stir well to ensure even distribution.

Step 4: Combine Wet Ingredients

Add the strawberry puree along with the wet ingredients:
1. Mix in the neutral oil, dairy-free milk, apple cider vinegar (or lemon juice), vanilla extract, and food coloring.
2. Stir until just combined; avoid overmixing—small lumps are fine as long as there are no pockets of flour.

Step 5: Bake the Cakes

Divide the batter evenly between the two prepared cake pans. Smooth the surface with a spatula. Bake for 20-23 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

Step 6: Cool Down

Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Assemble Your Cake

Once cooled:
1. Slice off any domed tops from each layer.
2. Place one layer on a serving plate. Spread or pipe about 3/4 cup of vegan frosting on top.
3. If using fruit preserves, create a frosting dam around the edge and spoon preserves into the center.
4. Top with the second layer and frost around it as desired.
5. Garnish with fresh strawberries or other favorite decorations.

Step 8: Store Properly

Store your assembled Small-batch Vegan Strawberry Cake in an airtight container at room temperature until serving. Refrigerate leftovers for up to 2-3 days. Before serving, bring it back to room temperature for optimal flavor!

How to Serve Small-batch Vegan Strawberry Cake

This delightful small-batch vegan strawberry cake is perfect for sharing at gatherings or enjoying on your own. Here are some creative serving suggestions to enhance your dessert experience.

Pair with Fresh Berries

• Fresh Strawberries: Add sliced fresh strawberries on the side for extra fruit flavor.
• Mixed Berries: Serve with a mix of blueberries and raspberries for a colorful presentation.

Top with Vegan Ice Cream

• Vanilla Vegan Ice Cream: A scoop of vanilla ice cream complements the cake’s sweetness well.
• Strawberry Sorbet: For a refreshing twist, pair with strawberry sorbet that echoes the cake’s flavors.

Drizzle with Chocolate Sauce

• Dark Chocolate Sauce: A rich chocolate drizzle adds a decadent touch to each slice.
• Caramel Sauce: Sweet caramel sauce brings a delightful contrast to the tartness of the strawberries.

Serve with Whipped Topping

• Coconut Whipped Cream: Light and airy coconut whipped cream enhances the cake’s texture.
• Vegan Cool Whip: Easy to use, this topping makes for a quick addition to your dessert.

How to Perfect Small-batch Vegan Strawberry Cake

To ensure your small-batch vegan strawberry cake turns out delicious every time, consider these helpful tips.

• Use Room Temperature Ingredients: This helps create a smoother batter and ensures even baking.
• Don’t Overmix: Stir just until combined to keep the cake light and fluffy; small lumps are okay.
• Check Oven Temperature: Use an oven thermometer for accurate baking; this can prevent undercooking or overbaking.
• Cool Completely Before Frosting: This prevents melting frosting and ensures better adherence of toppings.
• Experiment with Flavors: Feel free to add lemon zest or almond extract for added depth in flavor.
• Store Properly: Keep your cake in an airtight container at room temperature to maintain freshness.

Best Side Dishes for Small-batch Vegan Strawberry Cake

Pairing side dishes with your small-batch vegan strawberry cake can elevate your dessert experience. Here are some tasty options to consider:

1. Fruit Salad: A refreshing mix of seasonal fruits balances out the sweetness of the cake.
2. Vegan Cheese Platter: Offer a variety of vegan cheeses that provide savory contrast to the sweet cake.
3. Chia Seed Pudding: This creamy pudding offers a nutritious side that pairs well with fruity desserts.
4. Granola Parfait: Layer granola, dairy-free yogurt, and fruit for a crunchy and creamy complement.
5. Lemon Sorbet: The tartness of lemon sorbet cleanses the palate beautifully after indulging in cake.
6. Herbal Tea Selection: A warm cup of herbal tea enhances the overall experience and aids digestion.

Common Mistakes to Avoid

When making a small-batch vegan strawberry cake, avoiding common pitfalls can lead to a perfect dessert. Here are some mistakes to watch out for:

• Overmixing the Batter: Overmixing can make your cake dense and tough. Mix just until combined; small lumps are okay.

• Ignoring Temperature of Ingredients: Using cold ingredients can affect the batter’s texture. Ensure that strawberries and milk are at room temperature before mixing.

• Not Greasing Cake Pans Properly: If pans aren’t greased or lined well, the cakes may stick. Use parchment paper and grease the sides to ensure easy removal.

• Skipping the Cooling Time: Cutting into a warm cake can lead to crumbling. Allow the cakes to cool completely on a wire rack before frosting.

• Misjudging Baking Time: Ovens vary, so check your cake a few minutes early. A toothpick should come out clean from the center when it’s done.

• Using Runny Preserves: Thin preserves can make your layers soggy. Choose thick strawberry or raspberry preserves for best results.

Refrigerator Storage

• Store in an airtight container.
• Keeps for up to 2-3 days in the fridge.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Small-batch Vegan Strawberry Cake

• Wrap each layer tightly in plastic wrap.
• Freeze for up to 1 month.
• Thaw in the refrigerator overnight before serving.

Reheating Small-batch Vegan Strawberry Cake

• Oven: Preheat oven to 180°C (350°F). Heat slices for about 10 minutes until warm.

• Microwave: Heat individual slices for about 15-20 seconds. Avoid overheating as it can dry out the cake.

• Stovetop: Place a slice on a pan over low heat, covering with a lid. Heat for about 5 minutes, checking frequently.

Frequently Asked Questions

Can I use frozen strawberries in this small-batch vegan strawberry cake?

Yes, frozen strawberries can be used! Just ensure they are thawed and at room temperature before blending.

How do I customize this small-batch vegan strawberry cake?

You can add different flavors like lemon zest or swap strawberries with other berries such as blueberries or raspberries for variety.

Is this recipe gluten-free?

This specific recipe is not gluten-free, but you can substitute all-purpose flour with a gluten-free blend if needed.

How can I make this cake sweeter?

To make your small-batch vegan strawberry cake sweeter, consider increasing the amount of granulated sugar slightly or adding more fruit preserves between layers.

What’s the best way to frost my small-batch vegan strawberry cake?

For optimal frosting application, use dairy-free frosting at room temperature and apply it once the cakes are fully cooled.

Final Thoughts

This small-batch vegan strawberry cake is not only delicious but also versatile enough for various occasions. Its light texture and fresh flavors make it perfect for gatherings or quiet celebrations at home. Feel free to customize with different fruits or frosting styles to suit your taste! Try making it today and enjoy every bite!

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