Vegan Strawberries and Cream Cake

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Fluffy, moist, and tender, this 11-ingredient vegan strawberries and cream cake is rich and decadent, but doesn’t contain eggs, dairy, or added oils!

a slice of vegan strawberries and cream cake on a plate

I have a confession to make: I’ve been holding onto this strawberries and cream cake since last year. I first developed this recipe a year ago for my boyfriend’s birthday, after spending all week testing cupcake versions. I had some very sad outcomes at first, some not really edible and had to be tossed, but it was all worth it because I eventually created this beauty. Soft, moist, and almost “buttery” (thanks to the cashew butter) with layers of fluffy coconut whipped cream and sweet, juicy strawberries!

ingredients for vegan strawberries and cream cake

INGREDIENTS

This vegan strawberry cake is made with 11 ingredients:

  • All Purpose Flour ⟶ for a tender and fluffy cake
    • In the photos, I used whole wheat flour as that’s all I had. Whole wheat flour works as well, but the cake will be slightly more dense, and you will need an extra tablespoon of soy milk.
  • Cornstarch ⟶ essentially we’re making a DIY cake flour with all purpose flour and cornstarch to make the cake more tender and light
  • Raw Cashew Butter ⟶ gives the cake a rich, “buttery” flavor. Use raw cashew butter to avoid an overwhelming cashew flavor.
  • Organic Cane Sugar ⟶ some refined sugars are processed through animal bone char and technically aren’t vegan, so buy organic sugar if this is an issue for you
  • Organic Powdered Sugar ⟶ use powdered sugar for the coconut whipped cream since granulated sugar would weigh it down too much, and the whipped cream wouldn’t be as fluffy
    • You can make your own powdered sugar by blending granulated sugar. I use my NutriBullet with the milling blade.
  • Soy Milk ⟶ I recommend soy milk as it has a high amount of fat and protein compared to other non-dairy milks, producing a cake that is rich and tender
  • Apple Cider Vinegar ⟶ mixes with soy milk to create a vegan “buttermilk”, which makes the cake softer and helps it rise
  • Coconut Cream ⟶ Coconut milk works as well, but you’ll get more from coconut cream. If using coconut milk, you may need two cans.
  • Strawberries ⟶ rinse and thoroughly dry before adding to the cake
  • Baking Staples ⟶ vanilla extract, baking powder, and salt
close up of vegan strawberries and cream cake

HOW TO MAKE

This vegan cake is simple to make and doesn’t require any fancy methods!

  1. Chill a large mixing bowl and beaters in the fridge. This is for the coconut whipped cream and helps keep the coconut cream cold so it whips up more easily.
  2. Make the “buttermilk” by combining vinegar and soy milk. Set aside while you prepare the rest of the cake. The soy milk should curdle during this time.
  3. Sift/whisk together dry ingredients (flour, cornstarch, sugar, baking powder, salt).
  1. Mix wet ingredients together, including the soy milk/vinegar mixture, until smooth. Your cashew butter should be runny and easy to stir. If it’s too thick, heat it in the microwave for 15-30 seconds until runny.
  2. Combine wet and dry ingredients together. Stir until a smooth, slightly thick batter forms. The batter won’t be as thin as regular cake batter since we are using cashew butter instead of oil.
  1. Bake in a preheated oven at 350°F for about 30-35 minutes in an 8″ pan, or 25-30 minutes in a 9″ pan. Test for doneness by poking the center of the cake with a toothpick. If the toothpick comes out clean, or with a few cooked crumbs, the cake is done.
  2. Cool in the pan for 10 minutes, then gently remove from the pan and transfer to a cooling rack. I do this by turning the cake over onto a plate first (place the plate on top of the cake and turn the pan over), and then turning the cake over onto a cooling rack.
  1. While the cake is cooling, prepare the coconut whipped cream. Remove the chilled mixing bowl and beaters from the fridge.
  2. Scoop the top layer of thickened coconut cream out of the can and into the chilled bowl, leaving any liquid behind. Reserve the liquid for smoothies or another recipe.
  3. Beat the coconut cream with a mixer for a couple minutes, until creamy and light peaks form.
  4. Add sugar and vanilla and beat for another minute. Chill in the fridge until ready to use.
  1. Once the cake is cooled, use a serrated knife to cut the cake in half so you have two layers of cake.
  2. Frost the bottom layer with coconut whipped cream, layer on strawberry slices, and finish with another layer of coconut whipped cream.
  1. Frost the top of the cake with the remaining coconut whipped cream and strawberries.

Serve immediately or store covered in the fridge.

overhead shot of vegan strawberries and cream cake with a slice cut out
vegan strawberries and cream cake with a slice cut out

HELPFUL BAKING TOOLS

  • Flour Sifter or Whisk ⟶ mixing your flour this way helps keep the cake soft and fluffy
  • Cooling Rack
  • Hand Mixer ⟶ If you don’t have one and don’t want to buy one, you can make the coconut whipped cream in a mason jar. Scoop the coconut cream into a chilled mason jar, put the lid on tightly, and shake vigorously until fluffy. Add sugar and vanilla extract and shake for another 30-60 seconds.
  • Cake Pan ⟶ I used an 8″ pan. If you are using a 9″ pan, check the cake around 25 minutes.
  • Kitchen Scale ⟶ highly recommended whenever you are baking! A scale is much more accurate than cup and spoon measurements, and accuracy is essential in baking.
a slice of vegan strawberries and cream cake with a fork in hand slicing into it

STILL HUNGRY?

Check out these other decadent vegan desserts!

a slice of vegan strawberries and cream cake with a piece of the cake on a fork on the plate

I hope I’ve inspired you to make this vegan strawberries and cream cake! If you try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy baking ♡

Vegan Strawberries and Cream Cake

Fluffy, moist, and tender, this 11-ingredient vegan strawberries and cream cake is rich and decadent, but doesn't contain eggs, dairy, or added oils!
Prep Time35 mins
Cook Time30 mins
Course: Dessert
Servings: 8

Ingredients

Cake

Coconut Whipped Cream

  • 1 14oz can coconut cream chilled overnight in the fridge
  • 1 tbsp organic powdered sugar*** (8g) or more to taste
  • ½ tsp vanilla extract

Instructions

  • Chill a large mixing bowl and beaters in the fridge while you prepare the cake. (This is for the coconut whipped cream.)
  • Combine vinegar with soy milk and set aside to curdle.

Bake Cake

  • Preheat oven to 350°F. Grease a cake pan and set aside.
  • Sift together flour, corn starch, salt, sugar, and baking powder.
  • In a separate bowl, mix together cashew butter, soy milk/vinegar mixture, and vanilla.
  • Combine wet ingredients with dry and mix until combined. Pour into cake pan and bake for 30-35 minutes for an 8" pan, or 20-25 minutes for a 9" pan, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then gently remove the cake from the pan and place the cake on a cooling rack to finish cooling.

Coconut Whipped Cream

  • While the cake is cooling, make the coconut whipped cream. Take the coconut cream, chilled bowl and beaters out of the fridge.
  • Scoop the top layer of thickened coconut cream out of the can and into the chilled bowl, leaving any liquid behind. Reserve the liquid for smoothies or another recipe.
  • Beat the coconut cream with a mixer for a couple minutes, until creamy and light peaks form. Add sugar and vanilla and beat for another minute. Chill in the fridge until ready to use.

Assemble Cake

  • Once the cake is cooled, use a serrated knife to cut the cake in half so you have two layers of cake. Frost bottom layer with coconut whipped cream, layer on strawberry slices, and finish with another layer of coconut whipped cream. 
  • Frost the top of the cake with the remaining coconut whipped cream and strawberries. Enjoy!
  • Store leftovers covered in the fridge.

Notes

*FLOUR: Whole wheat flour works as well, but the cake will be a little more dense. If using whole wheat flour, add an extra tablespoon (15ml) of soy milk.
**CASHEW BUTTER: Your cashew butter should be runny and easy to stir. If it’s too thick, heat it in the microwave for about 15 seconds or until thin and runny.
***POWDERED SUGAR: I made my own by blending granulated sugar in my NutriBullet with the milling blade.

Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

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