Small Batch Vegan Strawberry Cake Magic

Name: Small Batch Vegan Strawberry Cake Magic
Prep time: 15 min
Cook time: 23 min
Total time: 48 min
Cuisine: Vegan
Ingredients: For the Cake:; 2 cups Strawberry Puree; 1 ½ cups All-Purpose Flour; ⅔ cup Granulated Sugar; 2 ½ teaspoons Baking Powder; ⅛ teaspoon Salt; ¼ cup Neutral Flavored Oil; 2 ½ tablespoons Dairy-Free Milk; 2 teaspoons Apple Cider Vinegar; 1 teaspoon Vanilla Extract; ¼ scant teaspoon Pink Gel Food Coloring (optional); For the Vegan Strawberry Frosting:; ½ cup Vegan Butter; 2 cups Powdered Sugar; ¼ cup Strawberry Puree; 1 teaspoon Vanilla Extract; For Assembly:; ⅓ cup Strawberry or Raspberry Preserves (optional)

by Fatima Garcia

•

22 de January de 2026

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Small batch vegan strawberry cake has a special place in my heart, evoking memories of sunny afternoons and the sweet, delicate scent of fresh berries. My grandmother used to make a tiny strawberry cake just for me when I was little, and the taste of that moist, tender crumb always felt like pure magic. It’s the perfect way to capture that spring feeling, even if you’re just cooking for yourself. This easy recipe, complete with a luscious vegan strawberry frosting and a hint of homemade small batch vegan strawberry jam, brings that joy right to your kitchen. Let’s get baking!

Why You’ll Love This Small Batch Vegan Strawberry Cake

This recipe is a dream for anyone craving a taste of spring! Here’s why you’ll adore it:

It’s perfectly portioned for smaller gatherings or even a treat just for you.
The cake is incredibly moist and tender, a testament to simple vegan baking.
You get a double dose of strawberry goodness with both the cake and the frosting.
It’s surprisingly easy to whip up, making it a great weeknight dessert option.
The optional layer of vegan strawberry preserves small batch adds an extra burst of fruity flavor.
It’s a beautiful and delicious way to celebrate the season.
You can easily adapt it using a vegan strawberry preserves small batch for a different fruit profile, like raspberry.
It’s a fantastic introduction to making delightful vegan desserts from scratch.

Ingredients for Small Batch Vegan Strawberry Cake

Gathering these simple ingredients is the first step to baking this delightful cake. You’ll find that we’re using all the goodness of strawberries! For the cake, we start with 2 cups strawberry puree, which gives it that beautiful color and flavor. We also need 1 ½ cups all-purpose flour, ⅔ cup granulated sugar for sweetness, 2 ½ teaspoons baking powder for lift, and just ⅛ teaspoon salt to balance the flavors. A bit of ¼ cup neutral flavored oil keeps it moist, along with 2 ½ tablespoons dairy-free milk and 2 teaspoons apple cider vinegar to activate the baking powder. Don’t forget 1 teaspoon vanilla extract for that classic aroma. A touch of ¼ scant teaspoon pink gel food coloring is optional for a more vibrant hue. For assembly, a bit of ⅓ cup strawberry or raspberry preserves adds another layer of fruity goodness, similar to a delicious dairy-free strawberry jam small batch.

For the Cake

2 cups strawberry puree – blend fresh or frozen strawberries until smooth
1 ½ cups all-purpose flour – sifted for a lighter cake
⅔ cup granulated sugar
2 ½ teaspoons baking powder
⅛ teaspoon salt
¼ cup neutral flavored oil (like canola or vegetable)
2 ½ tablespoons dairy-free milk (almond, soy, or oat milk work well)
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
¼ scant teaspoon pink gel food coloring (optional, for a brighter pink)

For the Vegan Strawberry Frosting

½ cup vegan butter – softened for easy creaming
2 cups powdered sugar – sifted to avoid lumps
¼ cup strawberry puree
1 teaspoon vanilla extract

For Assembly

⅓ cup strawberry or raspberry preserves (optional, for an extra layer of flavor)

How to Make Small Batch Vegan Strawberry Cake

Making this delightful cake is simpler than you might think, and the results are so rewarding. It’s a fantastic way to learn how to make small batch vegan strawberry jam and incorporate it into a delicious dessert!

Step 1: Prepare Strawberry Puree. Start by blending about 2 cups of fresh or frozen strawberries in a food processor or blender until you have a completely smooth puree. This vibrant puree is the heart of our cake’s flavor and color.
Step 2: Mix Dry Ingredients. Preheat your oven to 350°F (180°C). Lightly grease or line two 6-inch round cake pans. In a medium bowl, whisk together the 1 ½ cups all-purpose flour, ⅔ cup granulated sugar, 2 ½ teaspoons baking powder, and ⅛ teaspoon salt. Give it a good stir to ensure everything is evenly distributed.
Step 3: Combine Wet Ingredients. To the bowl with the dry ingredients, add the prepared 2 cups strawberry puree, ¼ cup neutral flavored oil, 2 ½ tablespoons dairy-free milk, 2 teaspoons apple cider vinegar, and 1 teaspoon vanilla extract. If you’re using it, add the ¼ scant teaspoon pink gel food coloring now for that extra pop of color. Gently stir everything together with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will result in a tender cake.
Step 4: Bake the Cake. Divide the batter evenly between your prepared cake pans. Smooth the tops gently. Bake for 20-23 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. The aroma filling your kitchen will be absolutely divine! Let the cakes cool in the pans for about 10 minutes before carefully inverting them onto a wire rack to cool completely.
Step 5: Assemble the Cake. Once the cakes are completely cool, you can assemble your masterpiece. Level the tops of the cakes with a serrated knife if needed. Spread a generous layer of the vegan strawberry frosting onto one cake layer. If you’re using it, add about half of the ⅓ cup strawberry or raspberry preserves over the frosting. Then, place the second cake layer on top. Frost the entire outside of the cake with the remaining frosting. You can also add a bit of the mini batch vegan strawberry jam between the layers for extra flavor. Decorate with fresh strawberries or mint leaves for a beautiful finish.

Small Batch Vegan Strawberry Cake Magic - Small Batch Vegan Strawberry - additional detail

Pro Tips for the Best Small Batch Vegan Strawberry Cake

To ensure your cake turns out perfectly moist and delicious every time, here are a few of my favorite tips:

Always use room temperature ingredients for the frosting; it makes creaming the vegan butter so much easier and results in a smoother texture.
Don’t overmix the cake batter! Mix only until the dry ingredients are just incorporated into the wet. Overmixing develops gluten, leading to a tougher cake.
Let the cake layers cool completely before assembling and frosting. Frosting a warm cake will cause the frosting to melt and slide off.

What’s the secret to a moist vegan cake?

The key to a super moist vegan cake lies in the fat and the liquid. Using a neutral oil like canola or vegetable oil contributes to a tender crumb, and the strawberry puree adds essential moisture. Some bakers even find that a touch of apple cider vinegar reacting with the dairy-free milk helps create an even lighter texture, similar to how a good best vegan strawberry jam recipe small batch uses pectin for texture.

Can I use frozen strawberries for this recipe?

Absolutely! Frozen strawberries work wonderfully for both the cake and the puree. Just be sure to blend them until smooth before adding them to the batter. If you’re using them for a quick mini batch vegan strawberry jam to fill the cake, they’ll break down beautifully when cooked.

How do I avoid common mistakes with vegan baking?

A couple of common pitfalls include overmixing the batter, which can make the cake tough, and not ensuring your leavening agents are fresh. Always check the expiration date on your baking powder! Also, make sure your vegan butter is truly at room temperature for the frosting; if it’s too cold or too melted, your frosting won’t come together smoothly.

Best Ways to Serve Small Batch Vegan Strawberry Cake

This delightful cake is a celebration in itself, but here are a few ways to make it even more special. Serve a slice of this lovely cake as is, perhaps with a small dollop of dairy-free whipped cream or a scoop of vegan vanilla ice cream. For an extra layer of fruity flavor, you can’t go wrong with a side of homemade plant-based strawberry preserves recipe. It’s also wonderful with a light dusting of powdered sugar and a few fresh mint leaves for garnish. This cake pairs beautifully with a cup of herbal tea or a refreshing glass of sparkling water.

Nutrition Facts for Small Batch Vegan Strawberry Cake

Here’s a breakdown of the goodness in each slice of this delightful cake:

Calories: 250 kcal
Fat: 10 g
Saturated Fat: 1 g
Protein: 2 g
Carbohydrates: 35 g
Fiber: 1 g
Sugar: 15 g
Sodium: 150 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Small Batch Vegan Strawberry Cake

Once your beautiful cake has cooled completely, storing it properly is key to enjoying its deliciousness for days to come. For short-term storage, keep the cake in an airtight container at room temperature for up to 3-4 days. If you have any leftover mini batch vegan strawberry jam, you can store that separately in the fridge as well. Should you wish to keep this treat for longer, freezing is an excellent option. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To reheat, let a frozen slice thaw in the refrigerator overnight. For a slightly warm treat, you can gently microwave a thawed slice for about 10-15 seconds, or until just warmed through.

Frequently Asked Questions About Small Batch Vegan Strawberry Cake

Can I make this cake without strawberry puree?

While the strawberry puree is key for flavor and moisture, you can substitute it with another fruit puree like raspberry or even a bit of unsweetened applesauce. If you’re looking for a recipe that uses a simple vegan strawberry jam for one as a filling, you can certainly do that and omit the puree from the cake batter, though the cake might be less intensely strawberry-flavored.

How can I make this cake gluten-free?

To make this a gluten-free small batch vegan strawberry cake, simply substitute the all-purpose flour with a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently. It’s always a good idea to test a small amount of batter first.

Is it possible to make a vegan strawberry cake without using oil?

Yes, you can often substitute the oil with an equal amount of vegan butter that has been melted and slightly cooled. Some people also have success using unsweetened applesauce or mashed banana, but these can affect the flavor and texture of the cake. For a truly neutral flavor, melted vegan butter is usually the best oil substitute.

What if I don’t have apple cider vinegar?

No worries if you’re out of apple cider vinegar! White vinegar or lemon juice can be used as a direct substitute. The vinegar’s role is to react with the baking powder and dairy-free milk to help the cake rise, so any acidic liquid will work. You could even use a bit of your leftover simple vegan strawberry jam for one if it has a tart component.

Variations of Small Batch Vegan Strawberry Cake

While this recipe is fantastic as is, there are so many fun ways to switch it up! You can create a vibrant lemon-strawberry cake by adding the zest of one lemon to the batter. For a richer flavor profile, try folding in a few tablespoons of chopped vegan white chocolate. If you’re feeling adventurous and want to practice making a homemade vegan strawberry jam small scale, you could even incorporate that as a swirl within the cake batter itself before baking. Another idea is to bake this in a single 8-inch pan for a thinner cake, perfect for a quick dessert, or even as cupcakes!

About the Author

Fatima Garcia

Small Batch Vegan Strawberry Cake Magic

Why You’ll Love This Small Batch Vegan Strawberry Cake