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Overhead shot of vegan strawberry cake with fresh strawberries and a pink strawberry glaze
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5 from 5 votes

Vegan Strawberry Cake

An easy, no-fuss, pretty-in-pink Vegan Strawberry Cake made in a bundt pan, infused with the flavor of fresh strawberries, and doused in a scrumptious strawberry glaze.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Cake/Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Strawberry Cake
Servings: 20 slices
Calories: 264kcal

Equipment

  • Large bowl
  • Stand mixer or hand mixer
  • Bundt cake pan (a standard, 12-cup pan)

Ingredients

  • cups strawberries (hulled and chopped into ⅓rd inch pieces)
  • 3 tbsp lemon juice (approx 1 large lemon)
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp tapioca flour
  • 12 tbsp vegan butter (1 ½ sticks, softened, at room temperature)
  • cup sugar
  • Zest of 1 lemon
  • 1 cup vegan yogurt
  • ¼ cup nondairy milk (I used oat milk but any kind is fine)
  • 1 tsp pure vanilla extract
  • 2 tsp strawberry extract (optional)

For the strawberry glaze

  • ½ cup strawberries (hulled and chopped)
  • 2 cups powdered sugar
  • ½ tsp pure vanilla extract
  • 2 tsp lemon juice

Instructions

  • Toss the strawberries and lemon juice in a bowl. Place the strawberries in a colander over the bowl and let the lemon juice drain into the bowl. Reserve.
    Strawberries and lemon in glass bowl
  • Thoroughly oil and flour a 16-cup bundt cake pan, making sure you get all of the crevices.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Whisk together the flour, baking powder, baking soda, salt and tapioca flour in a bowl. Set aside.
    Flour, baking soda, baking powder, salt and tapioca starch whisked in bowl
  • In a stand mixer, or in a large bowl using a hand mixer, beat the sugar, butter and lemon zest for two minutes. Scrape down the bottom of the bowl midway.
    Creamed butter, sugar and lemon zest in stand mixer bowl
  • Add the yogurt, the reserved lemon juice from draining the berries, milk and the vanilla extract and strawberry extract (if using) to the bowl and beat them in.
    Batter for vegan strawberry cake prepping in stand mixer bowl
  • Add all of the flour mixture and mix over medium-low speed until just combined. Scrape the bottom and sides of the bowl with a spatula to make sure everything is evenly incorporated.
    Thick batter for vegan strawberry cake in bowl
  • Dollop about a fourth of the batter into the bottom of the prepared bundt cake pan and spread it evenly.
    Part of batter in bundt cake pan
  • Add the strawberries to the remaining batter and mix them in. Then scrape the batter into the bundt pan and smooth the top with a spatula.
    Strawberries in strawberry cake batter
  • Bake 50 minutes or until a toothpick near the center comes out dry or with a few dry crumbs sticking to it (not wet batter). Remove the cake from the oven, place on a rack to cool for 30 minutes, then unmold and continue cooling on a rack.
    Baked vegan strawberry cake in bundt pan

Make the glaze

  • Place all of the ingredients in a food processor and pulse until a glaze forms. You don't want the berries pureed too smooth--a few bits of berries look pretty in the glaze. You can do this in a bowl as well by mashing the strawberries first with a fork and then whisking in the other ingredients.
    Strawberry glaze in food processor

Assemble the strawberry cake

  • Once the cake has cooled, pour the glaze over the top of the cake. I like doing this in a plate rather than over a rack to collect the glaze, which is scrumptious. You can spoon any remaining glaze over the top of the slices of cake when you serve them.
    Overhead shot of vegan strawberry cake with fresh strawberries and a pink strawberry glaze

Notes

Inspired by this recipe.

Nutrition

Serving: 1slice | Calories: 264kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 170mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 335IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg