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A front view of the inside of vegan strawberry cake (oil free)
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Vegan Strawberry Cake (Oil Free)

This soft and moist Vegan Strawberry Cake (Oil Free) is absolutely a delectable family dessert. It is made with fresh ingredients and is bursting with flavors. It’s a delicious summer treat for all ages.
Course Dessert
Cuisine American
Keyword fresh strawberry cake, vegan strawberry cake, vegan strawberry cake from scratch, vegan strawberry cake recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 15 minutes
Total Time 1 hour
Servings 8
Calories 396kcal
Author Gunjan

Ingredients

Wet ingredients

  • 1 16 oz box or 3 cups sliced into halves fresh strawberries
  • 3/4 cup granulated or white sugar
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Dry Ingredients

Frosting

  • 1 cup raw cashew nuts (soaked in warm water and drained)
  • 1 1/4 cup chopped fresh strawberries
  • 6 tbsp oat milk
  • 1/4 cup granulated or white sugar

Toppings

  • 1/4 cup finely chopped fresh strawberries
  • 1 tbsp maple syrup

Instructions

  • In a nonstick pan combine sliced strawberries,sugar and vanilla extract ( from wet ingredients). Cook on high heat until strawberries are soft (about 2 minutes). Turn it off and let it cool.
  • Preheat oven at 350-degree Fahrenheit and prepare two 8-inch cake pans by lightly greasing them with a cooking spray. Blend the cooked strawberries in a blender until smooth.
  • In a large mixing bowl combine all the dry ingredients and mix very well making sure that there are no lumps of soda. You may rub it with hands to smoothen out the ingredients.
  • Pour the blended strawberry into the dry ingredients. Add apple cider vinegar to it. Whip it well with a spatula until all ingredients blend very well into each other.
  • Divide the batter and pour it equally into the two cake pans. Place them in the middle rack of the oven and bake it for 30 minutes. Turn it off and take them out. Let them cool in the cakes pan for atleast 15 minutes without disturbing. As they cool down, they will leave the pans.
  • In the meanwhile, in a blender combine cashew nuts, ¾ cup strawberries and oat milk. Blend it until smooth and creamy scraping the sides. Take it out in a bowl and fold remaining ½ cup strawberries and sugar. Refrigerate until ready to use.
  • Now, turn the cake pan on flat surface and release the cakes. Put a thick layer of frosting on top of one of the cakes and spread it evenly with a butter knife. Gently, place the second cake as another layer on the frosted cake and cover the entire cake with the frosting using a butter knife.
  • In a nonstick pan combine the ingredients for toppings and cook until strawberries are soft (about 2 minute). Lastly, garnish the cake with this topping and enjoy.

Notes

  • It is important to bring all the ingredients to room temperature before starting the baking process.
  • This cake can be sliced into desired pieces and refrigerated in an air tight container for about 2 weeks.
  • One-layer option: prepare a 9-inch cake pan and pour the entire batter into it. Bake it in a preheated oven for 30 minutes. Take it out and let it cool and release it from the cake pan. Then, cover the outside of the cake with the frosting.
  • For complete gluten free option: use gluten free oat flour. Almond flour is gluten free and that cornstarch I used here is gluten free too. The baking time would be the same but the cooling time may vary. Cool the cake completely if using GF oat flour before icing. In this case the cake might be slightly crumble more when slicing.
  • Make sure to use cornstarch and not corn flour. They are two different ingredients.

Nutrition

Calories: 396kcal | Carbohydrates: 66g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 23IU | Calcium: 77mg | Iron: 2mg