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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.
Anyone tried this with Raspberry? Just that I have heaps in my freezer and would like to use it so just wondering..
It should work with raspberries too. the raspberry seeds will add the texture to the cake.
I made this yesterday and unfortunately it did not turn out as I expected.
First, it was way too sweet for my taste (next time I would add only half of the sugar) and next, it did not taste like strawberries. I added 1.5 cup of ripe strawberries. The cake was moist and soft, but tasted just like sweet sponge cake. Do you think that I could add strawberries even more – to get that strawberry flavor, or it would ruin the recipe?
You can use 2 cups or slightly more strawberries and no non dairy milk. the flavor depends on your flours and strawberries. It cake has a mild strawberry flavor immediately out of the oven that gets stronger as the cake sits. You can add some strawberry extract to the cake and use strawberry in the frosting to add more flavor.
Could I substitute while wheat for all purpose gluten free? How would affect the dry mixture. This sounds delicious but I am afraid it will be too dry… thanks!
I haven’t had good luck with gf flours in baking cakes. They work with muffins, but tend to either fall or make gummy cakes or loafs. I would suggest trying the gf all purpose to make muffins and see how they hold up in terms of texture and then try a cake. gf flours tend to dry up during baking as well, so use more oil and once the muffins are baked, cover them to cool.
Tried this out after searching extensively for a dense strawberry cake, similar to the cakes my french mother in law often makes. When I saw the picture for this recipe I knew I had to go for it.
I didn’t have whole wheat flour on hand so I used a buckwheat flour mix instead (“uh oh” I can hear you say). Yeah I can’t recommend it. Even though it was only a fraction buckwheat (the rest was whole wheat pastry flour), as probably assumed, the buckwheat flavor takes over the cake. I actually did a layred cake with one layer mango and the other one strawberry with raspberry preserves and glaçage in the middle and two layers of glaçage on top. It was awful pretty but tasted like a big pancake. lol.
Anyway, I do want to praise the recipe for its moist, dense qualities. I will for sure be making it again WITHOUT buckwheat. Will be sure to come back later to let you all know how that goes.
Finally, the cake did get eaten (devoured, actually) by the kids who preferred my cake over lemon bars, so that’s a win at least, right? 😉
🙂 I say its a win if everyone ate it :). Do try it it with just wheat or unbleached white flour.
richa this sounds amazing! perfect for a summer afternoon treat!
YUM! This is sweet and moist and delightful!
I made this today (for breakfast!). It was fabulous. I topped it with So Delicious Coco-Whip and strawberries. I didn’t add the beets or extra strawberry preserves, and it was just great!
Made it in an 8×8 as I couldn’t find my cake pan. Baked it to perfection in 34 minutes.
Also, upon rereading the recipe I notice that I blew it and put 1 cup instead of 1/2 cup non-dairy milk. Still turned out fine (somehow)! Next time, I’ll be more careful.
Yay! so glad it worked out. The batter might have been runnier and would have needed a few minutes more to cook. I usually add a good load of strawberries and since they vary in the moisture they add to the recipe, the cake works ok from thick to thin batter range with adjusted baking time.