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Vegan Strawberry Cream Cake served
Healthy and delicious homemade vegan strawberry cake

Vegan Strawberry Cream Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
In vegan baking, we often replace dairy fat with coconut fat. Whipping coconut cream relies on the saturated fats crystallizing when cold, creating a stable structure around air bubbles. This cake is a celebration of freshness and creamy texture, completely free of animal products.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 9-inch Round Cake Pan
  • Stand Mixer or Hand Mixer
  • Refrigerator (Essential!)

Allergen Information

⚠️ Tree Nuts (Almond, Coconut)
⚠️ Wheat

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line the cake pan with parchment paper.

Tip: Vegan cakes are more prone to sticking, so parchment paper is mandatory.
2 ✓

Whisk together the flour, cane sugar, and baking powder.

Tip: The caramelization of the cane sugar will give the cake a lovely color and depth of flavor.
3 ✓

In a separate bowl, mix the almond milk with the coconut oil, lemon juice, and vanilla.

Tip: The acidity of the lemon juice reacts with the baking powder, aiding the rise.
4 ✓

Pour the wet ingredients into the dry and mix until just combined and lump-free. Bake for 25-30 minutes.

Tip: Do not overmix, or the gluten development will make the cake rubbery.
5 ✓

Allow the cake to cool completely.

Tip: If you slice it while warm, it will crumble, and the cream will melt right off.
6 ✓

Scoop the hardened coconut cream solids from the chilled cans (save the liquid water for smoothies). Whip with the powdered sweetener until fluffy.

Tip: Using powdered sweetener is crucial as granulated crystals won't dissolve in the cold fat, leaving a gritty texture.
7 ✓

Frost the cake with the coconut whip and top with strawberries. Keep refrigerated until serving.

Tip: Coconut whip is heat-sensitive and will soften at room temperature.

Recipe FAQ

Why won't the coconut cream whip?
It likely wasn't cold enough, or you added the liquid water from the can. Use only the thick, hardened cream solids!
Can I substitute the almond milk?
Yes, any plant-based milk (soy, oat, rice) works perfectly.

Ingredients

  • 1 1/2 cups Whole Wheat Flour
  • 3/4 cup Cane Sugar
  • 3/4 cup Almond Milk
  • 1/2 cup Coconut Oil (melted)
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 10 oz Fresh Strawberries
  • 2 cans Full-Fat Coconut Milk (refrigerated overnight)
  • 1/4 cup Powdered Erythritol (or Powdered Sugar)
  • 2 tsp Lemon Juice
  • 1 tsp Lemon Zest