An easy moist vegan strawberry cake recipe, made with vegan yogurt and chunks of real fruit, fresh or frozen, with a sticky (optional) glaze. Yum!
With a perfect light and sweet crumb, make use of your bundt tins and make this easy cake today. It tastes as if vegan ice-cream and strawberries had a cake-baby!
And although this is a strawberry cake (my favorite) you can easily swap out the vegan yogurt type and the fruit to make a:
- Vegan forest fruit cake
- Vegan cherry cake
- Vegan raspberry cake
- Vegan blackberry cake
And so on! Just mix up some simple dry ingredients, some wet ingredients, fold them together, and bake for an hour in the oven.
Then choose whether to eat your moist cake by itself or add a quick glaze. For a more traditional glaze-free loaf without chunks of fruit, you can also try my easy vegan strawberry bread.
If pink is the theme (these desserts are great for Mother’s day, baby showers, Valentine’s day, etc.) then these pink vegan chunky chocolate walnut cookies may also be perfect for you.
How to make it
To make this vegan strawberry cake, first, grab and measure all of your ingredients. You can check the photo down below to make sure you’ve got the right ones.
Next, preheat the oven to 350ºF. Grab a large mixing bowl, and add the “dry” ingredients to it, e.g. the all-purpose flour, white sugar, cornflour, baking powder, salt, and chickpea flour.
For people in the US and Canada, make sure your white sugar is vegan/vegetarian approved, as a lot of white sugar there is still refined using bone char.
Mix the dry ingredients together well (image one below) and add in the frozen or fresh strawberries, tossing to coat in the flour (image two below). This will ensure the berries don’t sink to the bottom of the cake. Put to one side.
In another bowl, whisk the “wet” ingredients (oil, yogurt, vanilla extract – image three above) together to combine (image four above). The oil can be any fairly flavorless type such as canola, sunflower or grapeseed.
The vegan yogurt can be any plant-based strawberry-flavored yogurt (e.g. coconut, almond or soy-based), with or without fruit pieces but preferably without.
You can use strawberry extract in place of vanilla extract if you don’t have any, or skip the extract altogether if you have none to hand.
Now grease your 6-cup bundt pan with a little extra oil or vegan margarine/butter. An 8-cup bundt pan can also be used.
If your pan is silicone, like mine, just greasing it will be enough. If it’s a metal pan, grease and then sprinkle flour in the pan and shake to coat the sides – this will make it easier to get the bundt cake out.
Make a well in the dry ingredients and add the wet (image five below). Mix well, making sure there is no dry flour mix in the bottom of the bowl, and everything is fully incorporated (image six below).
The cake mix will be quite thick and difficult to pour, so I usually use a large wooden spoon to dollop the mixture into the prepared bundt pan (image seven above).
Bake in the middle of the oven for one hour, covering with aluminum foil for the last fifteen minutes if the base begins to brown too much.
Remove from the oven and leave to cool fully. Carefully loosen the sides with a knife, then turn over and remove the mold (gently so as not to break off any decorative marks). The cake should be a deep gold color (image eight above).
Slice and enjoy straight away, or cover tightly with plastic wrap and store at room temperature for up to three days, or up to five days in the fridge.
The Glaze (Optional)
Although optional, I do highly recommend glazing this vegan strawberry cake and adding a little decoration, like some sliced strawberries on top, or a floral arrangement in a pretty vase in the middle. Purely for the prettiness!
A nice sweet glaze goes really well with the unusual ice-cream flavor of the cake and the chunks of fresh fruit as well.
I’ve included a recipe for the quick glaze I make, but you can use whichever one you prefer. I recommend a fruit-based or a simple white lemon and icing sugar glaze. You can also use a shortcut and simply heat strawberry jam and thin with a little lemon juice, and pour over.
If you do use a glaze, make sure your vegan strawberry bundt cake is COLD before applying it. Not room temperature, cold. As in either fresh out of a few hours in the fridge, or has been in the freezer for half an hour.
This will stop your glaze from sinking into your cake – just a little will seep in then, although the longer the glaze sits the more of it the cake will absorb.
If you’re serving the cake to guests or as a dessert centerpiece, try putting off applying the glaze until one-two hours before showtime.
Did you make this cake? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
- 1.5 cups all-purpose flour
- 1/2 cup white sugar
- 2 tbsp cornflour
- 3 tbsp chickpea (garbanzo) flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup fresh or frozen strawberries (150g)
- ½ cup flavorless oil (canola, sunflower, corn oil etc./125ml)
- 1.3 cups vegan strawberry yogurt (375ml/12.7oz)
- 1 tsp vanilla extract
- Preheat the oven to 350F (180C). Mix all the dry ingredients in one bow, except the strawberries (so the flour, sugar, cornflour, chickpea flour, baking powder, and salt).
- Now mix the strawberries into the dry ingredients so they are coated. Be very gentle if you are using fresh strawberries.
- In a separate bowl, whisk the wet ingredients together.
- Make a well in the dry ingredients and add the wet. Mix wet and dry together.
- Spoon into a greased 6 or 8 cup bundt pan. For metal, pans don't forget to flour them as well before adding the batter.
- Bake for one hour in the middle of the oven, covering with aluminum foil in the last fifteen minutes if it begins to brown too much.
- Leave to cool in bundt pan. When at room temperature, use a knife to carefully separate the sides and then turn upside down and gently remove the pan.
- Serve as is, or chill in the freezer for 30 minutes and apply a simple glaze (see notes about glazes below).
You can use any glaze you wish.
To glaze the cake I normally blend 1.5 cups strawberries with 1.5 cups sugar, 1/3 cup water, a pinch of salt, 1/2 tbsp lemon juice, and 1.5 tbsp cornflour, then heat for four minutes at boiling and leave to cool until a pourable but thick consistency and then top the bundt cake with it.
Another easy glaze is to heat strawberry jam and thin with a little lemon juice and water until at desired consistency.
A simple lemon sugar white glaze is also lovely.
Serving Size1 slice
Amount Per Serving Calories 203Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 233mgCarbohydrates 27gFiber 1gSugar 14gProtein 3g