Vegan Strawberry Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

5.0

(29)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
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 the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!