Easy Vegan Strawberry Cake
Strawberry season is starting and we just planted our little strawberry plants in our garden. This super easy vegan strawberry cake is light, perfectly sweet, moist, and so dang good. There is something about it that I literally can’t stop eating it once I take my first bite.
It’s comforting, not overly heavy, and kinda tastes like a fluffy pancake with fruit in it…a pancake cake maybe? It’s breakfast worthy, dessert worthy, and snack worthy! The ingredients are simple and can easily be found in your pantry.
I love the freshness and brightness that the strawberries give. This cake is super versatile and you can use whatever berries you have on hand too. I love topping it with some coconut vanilla yogurt or homemade coconut whip. Mmm…it’s the perfect Spring or Summer dessert. It’s a pretty cake that can be made in ONE bowl! Make it this Easter Sunday!
If you make this, please tag me @nutsaboutgreens on Instagram so I can see your lovely creations!
Easy Vegan Strawberry Cake
Ingredients
- 1 1/2 cup whole wheat pastry flour (or use half all-purpose half whole wheator just AP flour)
- heaping 1/2 cup + 1 Tbsp pure organic cane sugar, divided (you can add a little more if you want it sweeter)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup vegan butter, melted and cooled (or melted and cooled coconut oil)
- 1/4 cup applesauce
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 2 cups strawberries, quartered
Instructions
- Preheat oven to 350° F. Grease and line with parchment paper a 9 inch round baking pan or grease a springform pan (what I used).
- Combine the dry ingredients (flour, heaping 1/2 cup sugar, baking powder, and salt) in a large bowl. Whisk until well combined.
- Add the wet ingredients (melted butter/oil, applesauce, almond milk, and vanilla) and mix with a spatula until just combined, being careful not to over mix. ***Make sure your milk is warmed a little bit if using coconut oil so it doesn’t harden.
- Fold in half of the strawberries. Pour batter into the pan and cover the top with rest of the sliced strawberries. Sprinkle the 1 Tbsp of sugar evenly over the top.
- Bake for 45 minutes or until golden brown and toothpick inserted comes out clean. Let it cool in the pan on a wire rack. Enjoy! Serve with coconut whip or non-dairy yogurt.
