Dairy-Free Strawberry Cream Cake

Delightfully light yet irresistibly indulgent, this Dairy-Free Strawberry Cream Cake is a showstopping dessert perfect for any occasion. Made with moist, tender layers of vanilla cake and crowned with a luscious coconut cream frosting, this recipe is completely free of dairy yet full of flavor. Fresh, juicy strawberries add a vibrant touch of sweetness, making every bite a celebration of summer vibes. The batter comes together effortlessly with the help of a homemade dairy-free "buttermilk" using almond milk and apple cider vinegar, while the chilled coconut cream delivers a silky, whipped texture for the frosting. Ideal for birthdays, celebrations, or simply satisfying your sweet tooth, this easy-to-make vegan cake is sure to impress vegans and non-vegans alike. Keep it refrigerated for the perfect slice of creamy, fruity bliss!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 10

Ingredients

• 2.5 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 cups Granulated sugar
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 teaspoons Vanilla extract
• 0.5 cup Neutral-flavored oil (such as canola or vegetable oil)
• 15 ounces Canned coconut cream (chilled overnight)
• 0.5 cup Powdered sugar
• 3 cups Fresh strawberries (hulled and sliced)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.

Step 3

In a separate bowl, combine the almond milk and apple cider vinegar, allowing it to sit for 5 minutes to create a dairy-free buttermilk. Stir in the vanilla extract and oil.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.

Step 5

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 6

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

Step 7

While the cakes are cooling, prepare the coconut cream frosting. Scoop the solid coconut cream from the chilled can into a mixing bowl, discarding any liquid. Beat the cream with an electric mixer on medium speed until fluffy.

Step 8

Add powdered sugar to the coconut cream and continue beating until smooth and creamy. Refrigerate the frosting until ready to use.

Step 9

Assemble the cake by placing one cake layer on a serving platter. Spread an even layer of coconut cream frosting over the surface and top with half of the sliced strawberries.

Step 10

Place the second cake layer on top and repeat with another layer of coconut cream frosting and the remaining strawberries. Optionally, garnish with additional strawberries or mint leaves.

Step 11

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your dairy-free strawberry cream cake!

Nutrition Facts

Serving size	(1935.5g)

Amount per serving	% Daily Value*
Calories	4648.8

Total Fat 220.2g	0%
Saturated Fat 94.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3161.2mg	0%
Total Carbohydrate 649.9g	0%
Dietary Fiber 22.1g	0%
Total Sugars 391.8g
Protein 45.1g	0%

Vitamin D 87.8IU	0%
Calcium 584.7mg	0%
Iron 24.1mg	0%
Potassium 2161.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 3.8%

Carbs: 54.6%