Saturday 18 February 2017

Super-Moist Vegan Strawberry Cake


I’m not that good at taking a hint, I guess. I made this vegan strawberry cake for my friend Alice’s birthday in 2013,
I made this birthday cake for my friend Alice, not that we needed more cake as we also went out for afternoon tea! But I wanted to try out a chocolate transfer sheet ...
 and since then she has mentioned a few times that it was one of the best cakes she has ever had. So when it came around to her birthday this year, I thought I had better make it again!
I didn’t want to decorate it in exactly the same way – I covered the cake with pink fondant last time – and I recalled from reading my blog post that it was an absolutely massive cake.
The recipe below converts the quantities from US to UK measurements, and halves the amount. This was plenty to make a two-layer cake, which I filled and topped with vegan buttercream and fresh strawberries.
I brought the cake with me when I went to see Alice for her birthday and we all enjoyed a slice. The cake was really light and moist and as I’ve said often before, if you have preconceptions about vegan cakes not being good, you really must try this!
Vegan Strawberry Cake
280g plain flour
1.5 tsp baking powder
1/2 tsp salt
140g caster sugar
60ml vegetable oil
600g strawberries
60ml soya milk
For the frosting:
200g vegan margarine eg Pure
400g icing sugar, sifted

Preheat the oven to 180C.

In a large bowl, mix the flour, baking powder, sugar and salt. Add the oil and mix well. Puree 400g of the strawberries, keeping the rest for decoration, and mix the pureed strawberries into the cake batter along with the soya milk.

Grease an 8-inch cake tin with Cake Release or with vegan margarine. Pour the cake batter into the tin and bake in the pre-heated oven for 35-40 minutes.

Allow the cake to cool in the tin and when cool turn out onto a board. Slice the cake through the middle so you have two layers.

Beat the vegan margarine with the icing sugar to make frosting. Spread half the frosting onto the bottom layer of cake and slice half the reserved strawberries. Arrange the strawberries on top of the frosting.

Repeat with the second layer of cake with the remaining frosting and strawberries and gently place the top layer of cake on top of the bottom one. Sprinkle with icing sugar if desired.


I'm sharing this with Love Cake, hosted by Ness at JibberJabberUK, and CookBlogShare, hosted by Hijacked by Twins.
Hijacked By Twins


  1. Oooh I love strawberries with sponge cake and this sounds delicious! Thank you for sharing with #CookBlogShare x

  2. I love the addition of pureed strawberries in the mixture. This would be a favourite of my son's as he loves both strawberries and cake!


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