Description
This Vegan Gluten Free Strawberry Layer Cake bakes up soft, moist, and full of real strawberry flavor—without eggs, dairy, or gluten. I blend fresh strawberries into a bright puree for naturally pink layers, then finish everything with a fluffy strawberry vegan buttercream. It’s the kind of celebration cake that looks bakery-beautiful but still feels cozy and homemade, perfect for birthdays, spring gatherings, and anytime you want a joyful dessert everyone can enjoy.
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until evenly combined.
- In a second bowl, whisk the sugar, almond milk, melted coconut oil, apple cider vinegar, vanilla, and strawberry puree until smooth.
- Pour the wet mixture into the dry mixture and stir gently just until no dry flour remains. Do not overmix.
- Fold in the finely chopped strawberries.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, until the tops spring back lightly and a toothpick comes out clean (a few moist crumbs are fine).
- Cool the cakes in the pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
- Make the frosting: Beat the vegan butter until creamy and lighter. Add powdered sugar gradually, then beat in strawberry puree and vanilla until fluffy. Chill 10–15 minutes if the frosting feels too soft.
- Assemble: Frost the top of the first layer, add the second layer, then frost the top and sides. Decorate with fresh strawberries and chill 15–20 minutes before slicing for neat layers.
Notes
For the best texture, use a gluten-free 1:1 flour blend that includes xanthan gum. If your strawberries are extra juicy, strain the puree briefly so the cake stays fluffy (watery puree can make gluten-free cakes gummy). If the frosting turns too loose, chill it for 10–15 minutes; if it feels too thick, add 1 teaspoon plant milk at a time. Store the frosted cake covered in the fridge up to 4 days. Freeze unfrosted layers tightly wrapped up to 2 months and thaw overnight in the fridge before frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg