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Easy One Bowl Strawberry Cake. Vegan Strawberry Cake with whipped coconut cream or strawberry beet buttercream frosting. Vegan Spring Cake Easy Strawberry Cake Recipe. Pin this post.
Strawberries are appearing all around. All ripe and pretty and delicious. What do you do with the load when you are tired of eating them as is? Make cake! This cake is adapted from my 1 bowl Orange Cake. Easy, tasty and ready within minutes. Blend up the strawberries with non dairy milk. Add to the bowl of dry flours, mix and bake.
For more pink color, add some cooked beet along with the strawberries in the blender. Serve the cake with lightly sweetened whipped coconut cream and strawberries or strawberry preserves. For a frosting, blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Or make vegan buttercream frosting with the preserves + beet puree. Frost the cake and decorate with fresh strawberries! We finished up this one with some masala chai every evening.
I use 1/2 cup non dairy milk and a loaded cup of strawberries for the wet in the cake. You can also use just strawberries. Use 2 cups of chopped strawberries, puree and use instead of the 1/2 cup milk + strawberry puree.
More cakes from the blog
- 1 bowl Orange Cake
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Vegan Chocolate Layer Cake with Chocolate PB Ganache
- Gingerbread Cake
The cake is incredibly moist and soft. For stronger strawberry flavor, blend in some strawberry preserves along with the fresh strawberries or make a layer cake with the preserves between the layers!
1 Bowl Strawberry Cake Recipe
Ingredients
Dry:
- 1 cup whole wheat flour , or pastry flour
- 1/2 cup unbleached white flour, or all purpose flour
- 1 tbsp starch like cornstarch or arrowroot starch
- 3/4 tsp baking soda
- 1/4 tsp salt
Wet:
- 1/2 cup non dairy milk
- 1 cup chopped ripe strawberries (loaded), scant 1.5 cups
- 1 tsp white vinegar, or use apple cider vinegar
- 1 tsp vanilla extract
- 3/4 cup unrefined or raw sugar
- 2 tbsp oil
Instructions
- Preheat the oven to 365 degrees F / 185ºc. Line or grease a cake pan. In a bowl whisk all the dry ingredients really well.
- Add all wet ingredients except oil to blender and blend until smooth. Add the blended puree to the dry bowl. Add oil. Mix to make a smooth batter. Transfer the batter to the cake pan and even the top with a spatula if needed.
- Bake at 365 degrees F / 185ºc for 35 to 45 minutes or until a toothpick from the center comes out clean. It depends on the pan, oven and moisture content of the strawberries.
- Cool in the pan for 10 minutes, then remove from the pan and cool on the wire rack for another 10 minutes or longer before slicing. Serve with whipped coconut cream and fresh strawberries or strawberry preserves.
Notes
Add 2 tbsp strawberry preserves or more strawberry flavor. For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting. Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m also keen to eliminate white flours from baking as well as breadmaking but am aware that messing around with flour substitutions can lead to trouble.
You pointed out to me a few weeks ago that there was room for experimenting in breadmaking as the water and flour ration could be adjusted at the kneading stage and so some degree of freedom was afforded.
I’ve just bought some lovely wholegrain spelt flour having been told that it was really versatile and can work very well in cake making, although warned that it needs less water than wholemeal wheat flour. So far I’ve only used it in a recipe that calls for spelt specifically.
Do you think wholegrain spelt might work in place of both the flours here? I see that you tell one reader above that the recipe was forgiving enough to allow for a 1/4 cup variation in fluid used so I am hoping that this might mean that the recipe might also allow for a variation in flour variety.
What do you think?
And do you have a general tips and tricks for eliminating the white stuff in cake making?
A lot of US recipes use white wholewheat and white pastry flour but we don’t have these here in the UK. This is one reason I bought the spelt flour – hoping it might provide a useful alternative.
Your insight would is really valuable.
Thanks
Helen x
Sorry, I meant wholewheat pastry flour in the above comment, not white pastry flour. We don’t get these wholewheat variesties here – we just get plain wholemeal, strong for breads, or standard for everything else.
You gave me a useful link a few weeks ago which questioned the viability of all these label in providing an accurate description of flour utility anyway. It was interesting!
X
Hi Helen,
Yes Spelt flour works well in baking, much better than wheat flour, as Spelt makes less dense results. Use all 1 1/2 cups of Spelt flour in this cake with the rest of the dry ingredients(starch etc). The starch serves many purposes, it acts as a binder like egg and also adds a bit of lightness to the batter.
Wheat flour (whole wheat or whole meal) are just different names as that link mentions. You can use all whole wheat flour as well. Wheat flours have a strong flavor of the wheat and can also make quite dense end result, so I generally add a bit of white flour to balance it out. That way the cake has quite some whole grain flour without being overwhelmingly dense or tasting wheaty instead of the desired cake flavor.
In general you can substitute Spelt for both wheat or wheat pastry flour without issues in the cake. If you substitute white flour with Spelt, you might need a bit more liquid. Grains differ by country and so does the milling which affects the liquid absorption. So always adjust the batter if needed before baking. Mix up the ingredients and if the batter is incredibly stiff and muffin like, add in some more liquid like non dairy milk. If the batter is too runny, add in some more flour. Hope this helps.
This is music to my ears. Immensely helpful. Just as I had hoped.
Thank you so very much for sharing your knowledge.
I have high hopes for the spelt I have bought. The ‘easy spelt bread’ I have already made was just gorgeous and I’m keep to experiment further.
I think spelt is going to get more and more popular. It is getting easier and easier to find. Do give us some spelt recipes won’t you?
And thanks for the information on the arrowroot. Maybe its abscence in UK cake recipes is just a UK peculiarity. Or maybe I’ve just not done enough vegan baking to know. I prefer arrowroot in general for sauces etc I have to admit.
Xx
I have a couple of spelt recipe on the blog. https://fettabbau-trim.today/?s=spelt
Also do try with the arrowroot. I use it for thickening as well and in many other places.
Many thanks for the link.
I will certainly be using arrowroot in you recipe. I have no reservations about using it in baking. I just haven’t used it before in anything other than sauces etc,. What I meant to say above was that I prefer arrowroot over cornflour, not that I prefer to reserve the use of arrowroot for sauces etc. I find the idea of using it in baking very interesting. The fact that it binds etc makes it sound almost indispensable for baking without eggs. I just never ever see it in UK baking receipes. Maybe we are really missing something….
Helen xx
I’ve just noticed that the recipe contains cornflour/arrowroot.
I have some in my cupboard, used for sauces/custard etc but have never ever heard of it being used in cake baking. What does it do?
CAKE! It looks and sounds so good! We’re a long way off strawberry season here though but I’m looking forward to it! 🙂
Yum, this looks gorgeous and so moist!!
I seriously hate doing the dishes, so don’t be surprised that I love one bowl recipes! And for some reason one bowl recipes are much harder to mess up. So no mess and a perfect cake, sounds good!
I made this tonight! Lovely little “everyday” (heh) cake. I’d bought a lot of strawberries, so I made a strawberry sauce to go on it (just strawberries, sugar, and vanilla, cooked till thick & partially puréed). The cake would be very nice with chai, and in fact I may plan on that for breakfast!
I used all King Arthur white whole wheat flour, and I doubled the vanilla, because I like to double the vanilla in stuff. 🙂 Also, I used coconut vinegar (of course you can’t taste it, but that’s what I used), and I *really* loaded up the cup of strawberries. I thought I might have ruined the cake when I poured the almond milk straight into the flour mixture instead of into the blender, but it turned out just fine despite my gaffe. I baked for 36 minutes. Thanks!
yay! awesome! the cake should come out well with a 1/4 cup liquid here and there. Strawberries are very juicy and depending on their size and the measurement (large pieces will end up with less berries and smaller with more in the cup), the amount of puree will vary. i have made it with 1.5 cups of chopped berries and it comes out fine. The baking time also varies for that reason. so glad yours worked out beautifully. And you are right, we ate ours every evening with masala chai!
The orange one-bowl cake was so great, this is a no-brainer. I want to try it with chocolate also. Maybe substituting some of the flour for cocoa.
You mean strawberry chocolate cake. That would be lovely. Add about a 1/4 cup cocoa instead of flour.
Richa – I will make this one this weekend. I made the one bowl orange cake and it was delicious. I’m sure this one will be as well.
One request: Can you come up with the same concept, one bowl, but chocolate ?
That would be awesome!!!
Thanks again for your wonderful recipes ????
Thanks! I have a chocolate cake mix on the blog, which is a recipe by Miyoko. You can use that to make a 1 bowl cake. Just add the dry mix, add in the water + oil + vinegar, mix and bake. https://fettabbau-trim.today/2015/07/vegan-chocolate-cake-mix.html%3C/a%3E%3C/p%3E
Personally, I prefer some melted chocolate in my chocolate cake as the chocolate makes the cake extra moist. the melted chocolate makes the recipes 2 bowls. it is a simple recipe that makes lovely cake. https://fettabbau-trim.today/2016/02/vegan-chocolate-cake-with-chocolate-peanut-butter-ganache.html%3C/a%3E%3C/p%3E
Richa
Thank you so much for your prompt response.
These recipes look great …. Will give my feedback after I make them.
You are the best ! Have a lovely weekend.
Margarita
Is there a way to make this without sugar? Can I substitute maple syrup?
Maple would add too much liquid. How about some stevia? or use some coconut sugar or date sugar + stevia,
You suggested coconut sugar to me a few weeks ago when I was asking about substitutions for cane sugar. I complained that it was too expensive but bought some anyway.
Yes, it was expensive but it is gorgeous. I like to think of cakes as a ‘treat’ – to be savoured not guzzled – and the addition of something special like coconut sugar just made things extra delicious.
I will be trying this recipes next. Last week I made the apple banana bread. It is lovely.bHow I appreciated a one-bowl recipe! Baking is fun, but by anyone’s standards, washing up is a chore.
I like to think that this recipe works with other berries, and I shall be trying a number of variations. Blueberry would be amazing. It’s very hard to find fresh berries here which are genuinely tasty. I find frozen berries far better taste wise and will probably be experimenting with those instead. Yes, they lose texture, but this rarely matters in baked goods anyway.
Keep blogging! You are genius.
Helen X
Yes, blueberries should be wonderful. Since the berries are blended anyway, texture doesn’t matter. Serve up with some berry compote and whipped coconut cream or ice cream! You are right, we do the same thing with desserts. So even if there is some sugar in the cake, it usually lasts 3 to 4 days, so each serving is small. Coconut sugar is definitely more expensive, but is also low GI than regular sugar. so glad you loved the banana bread!
Yesterday was my 50th birthday. I found a large punnet of fresh blueberries outside my flat door – along with a note from a very dear friend (who has very little money), saying that she was sorry for such a small present, but that it was all she could afford, and that she thought that I might appreciate it…….
You bet! it was perfect!!
Guess what I did yesterday evening? Yep…made myself a cake! It was such fun. All for me. I’m single and unwell and often alone and it turned a dreaded birthday into something really special.
Thank you Richa! You wrote up a perfect recipie with perfect timing!
Much love
Helen
Belated Happy Birthday Helen. I am so glad the the cake turned out well and made your birthday a bit special. Hope you feel better soon. Have a wonderful day today.
Richa
I love anything berries–they’re my favorite fruits! This cake looks so soft and fluffy!