Vegan Strawberry Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Fresh strawberries get cooked down into a jammy, ruby-hued reduction that folds straight into the frosting, giving this cake its soft pink color and real fruit flavor without any artificial shortcuts. The cake layers themselves come together into a tender, tight crumb thanks to a flax-and-water gel doing the binding work, plus a splash of vanilla and a touch of vinegar for lift and lightness. Each layer bakes up moist and golden, sturdy enough to stack and slice cleanly once cooled. The frosting whips up silky and pipeable, holding soft peaks so it spreads beautifully over the top and sides. Finish it with halved strawberries on top for a bakery-style presentation that still feels homemade. It's a celebration-worthy dessert that fits neatly into a vegan spread, no one at the table will guess how simple it was to pull off.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup sour cream
½ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the strawberry reduction

1 ½ cups fresh strawberries, hulled and roughly chopped
2 tbsp granulated sugar

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ tsp salt

For serving

fresh strawberries, halved, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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