Vegan Gluten Free Strawberry Layer Cake That Feels Like a Celebration

Name: Vegan Gluten Free Strawberry Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: International
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup organic cane sugar; 1 cup unsweetened almond milk (or oat milk); 1/2 cup coconut oil, melted (refined if you prefer no coconut flavor); 1 tablespoon apple cider vinegar; 1 tablespoon pure vanilla extract; 1 cup strawberry puree (fresh strawberries blended; strain if watery); 1/2 cup fresh strawberries, finely chopped; For the strawberry frosting; 1 cup vegan butter, softened; 3 cups powdered sugar; 3 tablespoons strawberry puree (thick, not watery); 1 teaspoon vanilla extract; Optional: 1–2 teaspoons lemon juice (boosts strawberry flavor)

Fati Bendahi 2 days ago

0 1 8 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Now let me tell you why I keep coming back to this Vegan Gluten Free Strawberry Layer Cake again and again.

Some cakes feel like work. You know the ones too many bowls, too many steps, and you end up stressed before the frosting even happens. But this Vegan Gluten Free Strawberry Layer Cake feels like a little celebration I can actually enjoy making. I bake it when someone I love needs cheering up, when the weather starts warming and strawberries smell like sunshine, or when I want a dessert that looks impressive but still feels gentle and homemade.

The first time I tested a Vegan Gluten Free Strawberry Layer Cake, I wanted something that didn’t taste “alternative.” I didn’t want anyone to say, “Oh, it’s good… for gluten free.” No. I wanted people to close their eyes, take a bite, and just feel happy. I wanted soft layers, real strawberry flavor, and a frosting that tastes like a strawberry cloud.

And I’ll be honest: I also wanted a cake that makes women feel proud when they put it on the table. Because I’ve watched so many women do everything care for family, care for work, care for everyone and still try to make something beautiful. A cake like this isn’t just dessert. This Vegan Gluten Free Strawberry Layer Cake becomes a little love letter to the people you feed.

So I’m going to show you exactly how I make it in my kitchen. I’ll share my small secrets, how I keep the crumb soft without eggs, and how I get bright strawberry flavor without turning the cake gummy. You can do this. And when you slice it, you’ll feel that quiet joy that only a homemade layer cake brings.

Why I Love Making This Recipe

I love this recipe because it gives me three things I always want:

Real strawberry taste. I use strawberry purée and a little chopped fruit, so the flavor feels fresh and natural.
Soft, tender layers. Gluten free cakes can dry out quickly, but I build moisture into the batter and bake it gently.
A “wow” look with simple effort. Two pink layers, creamy frosting, and strawberries on top people think you worked all day.

I also love that I can serve it to friends who avoid dairy, eggs, or gluten, and nobody feels “left out.” Everyone gets the same beautiful slice. That matters to me.

Ingredients & Little Kitchen Secrets

I’ll walk you through each ingredient like I would if you stood beside me at the counter.

The dry ingredients

Gluten-free all-purpose flour blend (with xanthan gum): I rely on a good 1:1 blend. If your blend doesn’t include xanthan gum, the cake can crumble, so you’ll want to add it.
Baking powder + baking soda: I use both because vegan batters need lift and structure. The combo gives a fluffy crumb.
Salt: A pinch makes strawberries taste brighter. I never skip it.

The wet ingredients

Almond milk (or oat milk): I use unsweetened. Oat milk makes the crumb even softer, so use it if you have it.
Coconut oil (melted): This keeps the cake moist and tender. I choose refined coconut oil if I don’t want coconut flavor.
Apple cider vinegar: This reacts with baking soda and creates lift. It also helps tenderize the crumb.
Vanilla extract: Strawberry and vanilla belong together. I always use real vanilla.
Sugar: I use organic cane sugar. It sweetens and helps hold moisture in the crumb.

The strawberry part (the heart of the cake)

Strawberry purée: I blend fresh strawberries until smooth. If they look extra watery, I strain them for a few minutes so the cake stays fluffy.
Chopped strawberries: These give little bursts of fruit. I chop them small so they don’t sink too much.

The frosting

Vegan butter (softened): This gives structure. I beat it until very creamy.
Powdered sugar: This makes the frosting stable and smooth.
Strawberry purée: I add just enough for flavor and color, without turning the frosting runny.
Vanilla: Again strawberry’s best friend.

My small secret

If your strawberries taste a little bland (it happens!), add 1–2 teaspoons of lemon juice to the purée. It doesn’t make the cake taste lemony. It just wakes up the strawberry flavor.

How I Make It, Step by Step

I make this cake with calm energy—no rushing. I want you to feel that too.

1) I prep the pans and oven

I heat my oven to 175°C / 350°F. I grease two 8-inch (20 cm) round pans and line the bottoms with parchment paper. I do this every time because gluten free cakes can stick more easily.

2) I make the strawberry purée

I blend fresh strawberries until smooth. If the purée looks watery, I pour it through a fine strainer and let it drip for 5–10 minutes. I keep the thicker part for the cake and frosting. This step keeps the layers light.

3) I whisk the dry bowl

I whisk together:

gluten-free flour
baking powder
baking soda
salt

I whisk well because gluten free flour loves to clump.

4) I mix the wet bowl

In another bowl, I mix:

sugar
almond milk
melted coconut oil
apple cider vinegar
vanilla
strawberry purée

I stir until everything looks smooth and glossy.

5) I combine gently

I pour wet into dry and stir just until I don’t see dry flour. I don’t overmix because gluten free blends can turn gummy if I stir too aggressively.

Then I fold in the chopped strawberries.

6) I bake

I divide the batter evenly into the two pans. I smooth the tops, then bake for 28–32 minutes. I look for:

a springy top
a clean toothpick (a few moist crumbs feel fine)

7) I cool completely

I cool the cakes in the pans for about 10 minutes, then I turn them onto a rack. I let them cool fully before frosting. If I frost warm layers, everything slides like a summer tragedy.

8) I whip the frosting

I beat vegan butter until creamy and lighter in color. Then I add powdered sugar gradually. I add strawberry purée and vanilla, then beat again until fluffy.

If the frosting feels too soft, I chill it for 10–15 minutes. If it feels too thick, I add 1 teaspoon almond milk at a time.

9) I assemble

I place one layer on a plate. I spread frosting evenly. I place the second layer on top. I frost the top and sides.

Then I decorate with strawberries—whole, sliced, or even little strawberry halves around the base.

How I Serve It at Home

I serve this cake chilled for about 20 minutes, then I let it sit at room temperature for 10 minutes before slicing. The frosting feels silkier that way.

In my home, I love serving it with:

mint tea
Greek coffee (yes, even with strawberry!)
a bowl of extra strawberries on the side

When I slice it, I use a long knife and wipe it clean between cuts. That small detail makes the layers look neat and bakery-pretty.

Storage, Reheating & Make-Ahead Tips

Fridge: I store the frosted cake in an airtight container for up to 4 days. The flavor actually gets better on day two.
Freezer: I freeze unfrosted layers wrapped tightly for up to 2 months. I thaw them overnight in the fridge, then frost the next day.
Make-ahead: I bake the layers one day ahead and frost the next day. This makes assembly easier and cleaner.
No reheating needed: Cake stays best cool or room temp. Heat will melt the frosting.

100-Word Short Version

I make this Vegan Gluten Free Strawberry Layer Cake when I want a dessert that looks stunning but still feels easy and homemade. I blend strawberries into a fresh purée, mix a soft vegan gluten-free batter, and bake two fluffy pink layers. I cool them completely, then frost with a creamy strawberry vegan buttercream. The cake tastes bright, sweet, and tender, with real strawberry flavor in every bite. I decorate with fresh strawberries and slice it after a short chill for clean layers. It stores beautifully and works perfectly for birthdays, spring parties, or anytime I want a joyful slice of cake.

Recipe Card Section

⏱️ Time
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes

🛒 Ingredients (with quantity)

For the cake

2 cups gluten-free all-purpose flour blend (with xanthan gum)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup organic cane sugar
1 cup unsweetened almond milk (or oat milk)
½ cup coconut oil, melted (refined if you prefer no coconut flavor)
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 cup strawberry purée (fresh strawberries blended; strain if watery)
½ cup fresh strawberries, finely chopped

For the strawberry frosting

1 cup vegan butter, softened
3 cups powdered sugar
3 tablespoons strawberry purée (thick, not watery)
1 teaspoon vanilla extract
Optional: 1–2 teaspoons lemon juice (to boost strawberry flavor)

👩‍🍳 Instructions (numbered)

Heat oven to 175°C / 350°F. Grease and line two 8-inch round cake pans.
Whisk flour, baking powder, baking soda, and salt in a bowl.
Mix sugar, plant milk, melted coconut oil, vinegar, vanilla, and strawberry purée in a second bowl.
Pour wet into dry and stir just until combined. Fold in chopped strawberries.
Divide into pans and bake 28–32 minutes. Cool fully.
Beat vegan butter until creamy. Add powdered sugar gradually. Beat in strawberry purée and vanilla until fluffy.
Frost one layer, stack the second, then frost the top and sides. Decorate with fresh strawberries.

📝 Notes

I always use a gluten-free flour blend that includes xanthan gum for best structure.
I strain watery strawberry purée so the layers stay light and not gummy.
I chill soft frosting briefly to make decorating easier.
I store the cake covered in the fridge up to 4 days, or freeze unfrosted layers up to 2 months.

🍽️ Nutrition (approx per slice)
Calories: ~320
Carbs: ~45g
Protein: ~3g
Fat: ~15g
Sugar: ~24g
Fiber: ~3g
Sodium: ~210mg
Cholesterol: 0mg ✅

Conclusion

When I place this Vegan Gluten Free Strawberry Layer Cake on my table, I feel that quiet pride that comes from making something beautiful with my own hands. I don’t need perfection. I just need that first slice—soft pink layers, creamy frosting, and the sweet smell of strawberries—because it tells everyone in the room, “I made this for you.”

If you bake it for someone you love, I hope you feel the same warmth I feel. And if you bake it just for yourself, I hope you take an extra-big slice because you deserve sweetness too.