Vegan Strawberry Cake

In Dessert On May 13, 2013 6 Comments
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I was inspired to make a vegan cake last week for a couple reasons.  For one, I still have tons of strawberries frozen in my freezer that I wanted to try in a cake recipe.  And secondly, my brother in law is a vegan and it was his 40th birthday last week!  Happy Birthday, David!

The cake turned out pretty tasty, but rather dense and sweet with the icing so a small slice is satisfying enough.  My husband said it was the best cake he’s ever had.  I doubt I believe that, but happy to hear he enjoyed it so much.


  • 4 ½ cup of cake flour
  • 3 cups of organic cane sugar
  • 5 ¼ teaspoons of baking powder
  • ¾ teaspoon of salt
  • 1 ½ cups of softened Dr. Bronner’s coconut oil (additional for greasing)
  • 1 ½ cups of organic strawberry puree
  • ½ cup of organic chia seeds
  • 2 cups of organic sweetened almond milk

Vegan Icing

  • 3 cups of organic confectioners sugar
  • ½ cup of softened Dr. Bronner’s coconut oil
  • 3 – 4 tablespoons of organic almond or soy milk
  • 1 teaspoon of almond extract
  • ½ teaspoon of vanilla extract


Preheat oven to 350 degrees.  Grease two 8 inch round cake pans.  Line bottom with parchment paper and grease paper.

In a medium bowl whisk together almond milk and chia seeds.  Set aside.

In a large mixing bowl with an electric mixer, mix together flour, sugar, baking powder and salt just until blended.  Add softened coconut oil and strawberry puree.  Mix on medium speed for 2 – 3 minutes until fluffy.  Gradually add chia and almond mixture.

Evenly distribute cake batter between both cake pans and bake for 60 minutes or until a toothpick is inserted in the middle and comes out clean.

In a large bowl, whip together confectioners sugar and coconut oil until smooth.  Add a tablespoon of almond or soy milk at a time until it’s a thick consistency.  You don’t want it to be runny.  If it’s too runny, add a couple more tablespoons of confectioners sugar.  Add almond and vanilla extract once you’ve reached your desired consistency.


    Tamara Wiseman May 14, 2013 at 3:50 pm

    Have all these ingredients, so will give this a try!

    Lydia Bronner May 14, 2013 at 10:01 pm

    Thanks, Erin! I’m your husband’s cousin Mark’s daughter, and my sister, Hannah recently started a mostly-vegan diet, so this will be great. I look forward to meeting you when I come to CA in July!

    Brie Ross May 17, 2013 at 2:36 pm

    Hi Erin! Cake looks great- I was a Baker and Cake Decorator for 10 years 😉 Now I’m helping people get healthy and free to create lives they truly love living… check out for the best Chia available and let me know if you want a sample, I’d love to share!

    BB June 5, 2013 at 12:52 am

    Delicious! What a great recipe. To make the cake lighter, try creaming sugar and coconut oil together in the mixer first. Then add milk/chia and strawberry purée. Sift together dry ingredients then add to th wet

    Cee-Cee June 10, 2013 at 11:42 pm

    This cake looks delicious! I can’t eat gluten. I’ve been baking with almond flour and coconut flour. Do you know if I can substitute the cake flour for one of these flours? If so, how much would I use? Thank you!

      admin June 13, 2013 at 6:45 pm

      Hi Cee-Cee. The cake is already quite dense so make sure you use a light flour. The coconut flour might work. Good luck!

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