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A small 6-inch vegan strawberry cake with a soft pink crumb on a wire cooling rack.
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Small-batch Vegan Strawberry Cake

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 1 cup fresh strawberries, hulled and pureed
  • 1 1/4 cups all -purpose flour
  • 3/4 cup granulated cane sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup unsweetened almond milk
  • 1/2 teaspoon apple cider vinegar
  • 1/3 cup neutral vegetable oil
  • 1 teaspoon pure vanilla extract

Instructions

  • Simmer the strawberry puree in a small saucepan over medium-low heat for 10-15 minutes until reduced to 1/4 cup. Allow to cool completely.
  • Preheat the oven to 350°F (175°C) and grease one 6-inch round cake pan with oil or parchment paper.
  • Combine the almond milk and apple cider vinegar in a small cup and let stand for 5 minutes to create vegan buttermilk.
  • In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the cooled strawberry reduction, oil, vanilla extract, and buttermilk mixture to the dry ingredients.
  • Whisk the batter until just combined, ensuring no large flour pockets remain, but do not overmix.
  • Pour the batter into the prepared cake pan and bake for 28 to 32 minutes, or until a skewer inserted in the center comes out clean.
  • Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.