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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.
Hi can we put corn flour I don’t no what is corn starch and how abt jaggery replacement
Yes use corn flour (Indian white corn flour is actually cornstarch ) . Yes jaggery powder is ok. You might need to add a tbsp or so more flour if the batter is not thick
I found the cake is very dense. How do I make it fluffy without using eggs?
you might have needed more flour. The cake should be moist but still fluffy. Was it gummy? or was it dense because of the whole grain flour. You can also use all all purpose flour
Great recipe. I added about 1 cup of diced strawberries and baked it in an 8×8 square pan. I just added a splash more soy milk to replace the oil. It came out perfect–so moist and with a great strawberry flavor. I highly recommend the diced strawberries addition! Thank you for the recipe.
awesome! great idea!
The flavour was great, I made the cake yesterday. It raised a little bit but it was not a fluffy cake at all. I used Brodie’s pastry flour which often makes cakes and baked items extra fluffy.
strawberries can sometimes have too much moisture which can make the batter too moist. so the batter will rise during baking but fall. you may have to add a bit more flour.
Amazing recipe, I want to do this for my baby 1st birthday cake smash but she doenst eat any process sugar. Can I swap this to homemade date paste?
And the oil for applesauce? Not too worry about the oil.
Thank you, I love your recipes.
omit the oil and blend the dates withthe strawberries. That should work. Bake one muffin with the batter to see if the texture and flavor are ok, so you can adjust it before baking the whole cake. adjust with more flour if the muffin is gummy, more dates if its not sweet enough, more vanilla for flavor etc
Thank you for your kind answer. Made 2 cupcakes, they taste amazing , the consistency was awful. Gummy but cooked. Went ahead anyway and made the cake. Went worst. Cooked outside and uncooked inside.
😓
if the muffins dint rise, then it needed more flour. That happens when either the moisture is too high or baking powder is old. fruits can be sneaky that way as they keep leaking moisture during baking. and the dates would add some too. how many dates did you use? i think a banana cake wouldbe a better idea as ripe bananas are really sweet and wouldnt need sweetener. You can add chopped dates or raisins instead of blending
I think you are right. I’m going to make a bananas bread instead. On my way to your recipes again!
I used a 1:1 ration. The cup cakes did rise but the cakes didn’t. Thank you again
hi there Richa
So I baked this cake today – and usually EVERY recipe from your works out great BUT this did not –
so I have two questions:
1.what kind of pan did you bake yours in – I used a spring form and it felt too big. I was going to use my square pan and I think it might have been better
2. my cake didnt rise – like at all – it ended up being a dense, nicely flavoured puffy cookie 🙂 it was silly how little it rose.
I was wondering if there was too much liquid? or pan too big? or just… dont know.
any ideas?
hmm, i used 8 inch pan. How big was your pan?
What was the consistency of the batter. If it didnt rise, then it seems like there was extra moisture and it did rise but fell during baking.
it could also be old baking powder
Same size. And yes it fell. So it must have been too liquidy. Tasty tho. Will have to try again at some point.
yes if it fell then there was too much moisture. Fruits and fruit purees can be tricky at times as when you make the batter, they will not have released all moisture into the batter and the batter might feel thick. Let the batter sit for 10 mins, then mix in more flour to get almost stiff batter and then bake
Yummy cake! I was out of cashews so just topped with cashew ice cream and it was perfect. If I were to make for non vegan friends I would probably skip the whole wheat flour but I enjoyed the earthy flavor.
Hi Richa, can I substitute buckwheat flour for whole wheat flour in this recipe?
no. Buckwheat flour is gluten-free and behaves very differently. You would need to make a blend of buckwheat, almond flours and some starch such as potato starch or tapioca starch and use that blend for baking. Try a few of my gluten-free cakes here https://fettabbau-trim.today/category/gluten-free/gluten-free-baking%3C/a%3E%3C/p%3E
Hi Richa, firstly thank you for creating such wonderful and easy to make recipes. I tried this one almost to the T. Just added tapioca starch instead of corn as that’s what I had and 3/4 cup of soy milk (instead of 1/2). The strawberry flavour was spot on – I did add a couple of tbsps of strawberry preserve. However the texture was chewy, almost not done. I baked it for about 50 mins and the toothpick came out clean. The cake tasted very dense. Not sure what went wrong and how I can make it better.
What flour did you use? Chewy cake if you used wheat/while flour can be because the moisture content was more than what the flour needed, or if the baking powder was old or got neutralized before baking. I am thinking it was the moisture with the additional milk. Sometimes the strawberries have a lot more moisture as well, so together they might have added more.
Mostly I love Richa’s recipes, this one I found average. I used 1 cup wholewheat flour to 1/2 cup plain flour – the ratio sounded wrong from the start, and I found it too wheaty, more bready than cakey. If using wholewheat flour, I would normally stick to a ratio of 1:1. If you used pastry flour instead of whole wheat flour, I think it would have been nice. Also, I didn’t find it enough strawberries (maybe the wheat taste was overpowering?) Luckily, I had added in another 1/2 cup quartered (unpureed) strawberries, as well as 1 diced mango, just because I love big chunks of fruit in my cakes. With the added fruit, it was tasty and moist. If not for the added fruit, it probably would have been dry (again, I blame too high a wheat flour ratio here. I doubt you would have the same problems with pastry or plain flour).
Hi Ann, It may depend on the wheat flour brand. Some brands have wheatier taste than others based on the wheat berries used. half wheat and white is definitely a better ratio for cakes when in doubt. whole wheat pastry flour can tend to taste wheaty depending on the brand as well. Spelt usually has the milder flavor. I’ll add it to the recipe notes. I am glad you added the fruit to help.