Vegan Strawberry Cake with Optional Frostings Recipe
This Vegan Strawberry Cake is a gluten-free, dairy-free delight perfect for any celebration. Made with a blend of almond flour, potato starch, and cornstarch, it yields a moist, tender crumb infused with natural strawberry flavor. Topped with your choice of vegan strawberry, vanilla buttercream, or chocolate ganache frosting, this cake offers a luscious, plant-based treat suitable for gluten-sensitive and vegan diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
Ingredients
Cake Batter
- 1 cup strawberry purée
- 1/4 cup avocado oil (or other neutral oil)
- 2/3 cup organic cane sugar
- 1 tsp vanilla extract
- 2 ½ cups almond flour
- 3/4 cup potato starch (not potato flour)
- 1/3 cup cornstarch (or arrowroot substitute)
- 2 tsp baking powder
- 1/2 tsp sea salt
Frosting Options
- Vegan strawberry frosting
- Vegan buttercream frosting
- Chocolate ganache frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (176°C) and line an 8x8-inch baking dish (or 9-inch round / two 6-inch rounds) with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together strawberry purée, avocado oil, organic cane sugar, and vanilla extract until smooth and well combined.
- Combine Dry Ingredients: Add almond flour, potato starch, cornstarch, baking powder, and sea salt to the wet mixture. Stir thoroughly until the batter is thick and smooth with no lumps, resembling cornbread batter in texture.
- Pour and Bake: Transfer the batter to the prepared baking pan, spreading evenly. Bake on the center rack for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake’s center should feel firm but springy and the edges slightly golden.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert onto a cooling rack to cool completely before frosting.
- Frost: Once cooled, decorate the cake with your choice of vegan strawberry frosting, vegan buttercream, or chocolate ganache frosting.
- Serve and Store: Enjoy the cake fresh on the first day for the best taste. Store covered at room temperature for up to 3 days, or freeze for up to 1 month. Thaw at room temperature before serving.
Notes
- This recipe makes one 8x8-inch square cake, one 9-inch round, or two 6-inch rounds; adjust pan sizes accordingly if altering batch.
- Potato starch is specifically recommended over potato flour for texture.
- If substituting cornstarch, arrowroot powder is a possible alternative but not tested.
- For best results, frost the cake only after it is completely cooled to avoid melting the frosting.
- Organic cane sugar is suggested, but natural sweetener substitutions have not been tested.
- Store cake covered to maintain moisture and freshness.