Low Sugar Vegan Strawberry Layer Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

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 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
¾ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup vegan butter, softened
⅓ cup unsweetened applesauce
2 tsp vanilla extract

For the filling

8 oz fresh strawberries, hulled and thinly sliced

For the frosting

6 oz fresh strawberries, hulled
1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 pinch salt

For serving

fresh strawberries, halved, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled.

Want the full recipe?

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