Vegan Strawberry Cream Cake

Indulge in the ultimate dairy-free dessert with this Vegan Strawberry Cream Cake, a show-stopping treat that’s as delicious as it is beautiful! Perfectly tender layers of vanilla-infused cake are baked to golden perfection and sandwiched with dreamy homemade coconut whipped cream and luscious fresh strawberries. Made with simple pantry staples like almond milk, apple cider vinegar, and all-purpose flour, this egg-free and dairy-free recipe delivers a moist, fluffy texture that will wow any crowd. The crowning glory? A generous layer of whipped coconut cream beautifully adorning the cake, topped with vibrant, juicy strawberries. Whether you're celebrating a birthday, hosting a summer soirée, or simply satisfying a sweet tooth, this vegan masterpiece is an irresistible delight that's both elegant and easy to make.

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1.5 cups Granulated sugar
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 cups Unsweetened almond milk (or other non-dairy milk)
• 1 tablespoon Apple cider vinegar
• 2 teaspoons Vanilla extract
• 0.5 cup Neutral-flavored oil (e.g., canola or vegetable)
• 2 cups Fresh strawberries, hulled and thinly sliced
• 1.5 cups Coconut cream (from a refrigerated can of full-fat coconut milk)
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract (for the whipped cream)

Directions

Step 1

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

Step 2

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

Step 3

In a separate bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.

Step 4

To the buttermilk mixture, add the vanilla extract and oil. Whisk until combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Step 6

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

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 9

While the cakes are cooling, prepare the whipped cream. Scoop the solidified coconut cream into a mixing bowl (discard the liquid or save it for another recipe).

Step 10

Using an electric mixer, whip the coconut cream on high speed until it becomes light and fluffy, about 2 minutes.

Step 11

Add the powdered sugar and vanilla extract to the whipped cream, and continue whipping until fully combined. Refrigerate until ready to use.

Step 12

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coconut whipped cream on top and layer with half of the sliced strawberries.

Step 13

Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.

Step 14

Decorate the top with the remaining strawberries. Optionally, add additional garnishes such as mint leaves or a dusting of powdered sugar.

Step 15

Refrigerate the cake for at least 1 hour before serving to allow the flavors to set. Slice and enjoy!

Nutrition Facts

Serving size	(1782.6g)

Amount per serving	% Daily Value*
Calories	4533.8

Total Fat 233.4g	0%
Saturated Fat 104.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3662.0mg	0%
Total Carbohydrate 597.6g	0%
Dietary Fiber 12.5g	0%
Total Sugars 387.5g
Protein 40.4g	0%

Vitamin D 150.0IU	0%
Calcium 782.5mg	0%
Iron 19.5mg	0%
Potassium 1586.9mg	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: 45.1%

Protein: 3.5%

Carbs: 51.4%