I reinvented a classic as a Vegan Gluten Free Strawberry Cake made with fresh strawberries in both the batter and the buttercream, resulting in an impossibly moist, fluffy cake that is not overly sweet and ideal for spring and summer.

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I love turning classics into surprises. My Vegan Gluten Free Strawberry Cake started as a little experiment, with fresh strawberries in both the cake and the buttercream made with vegan butter so the strawberry flavor really sings.

It’s moister and fluffier than anyone expects, not overly sweet, and it stacks up beautifully. I half jokingly call it a Vegan Strawberries And Cream Cake when I’m feeling nostalgic, or Vegan Gluten Free Strawberry Cake when I need to be boring and precise.

If you like bright, fruit forward desserts this one will make you curious, and probably make you lick the bowl.

Ingredients

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gluten-free flour: lighter texture, mostly carbs, adds structure, often has xanthan gum for chew
granulated sugar: pure sweetness, all carbs, no nutrients but totally satisfying when you crave sweets
strawberries: fresh vitamin C, natural sweetness and tartness, adds flavor and keeps cake moist
non-dairy milk + vinegar: makes vegan buttermilk, brings tang and helps a tender crumb
vegetable oil and applesauce: oil keeps it moist, applesauce cuts fat and adds subtle sweetness
vegan butter + powdered sugar: creates fluffy, sweet frosting, buttery mouthfeel without dairy
cornstarch (optional): stabilizes frosting with fresh fruit, reduces weeping, gives firmer spread

Ingredient Quantities

2 1/2 cups (320 g) gluten-free 1-to-1 all-purpose flour (preferably contains xanthan gum)

1 1/2 cups (300 g) granulated sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp fine sea salt

1 cup (240 ml) unsweetened non-dairy milk (soy or oat works best)

1 tbsp apple cider vinegar

1/2 cup (120 ml) neutral vegetable oil (canola or light olive)

1/4 cup (60 g) unsweetened applesauce

1 cup (about 225 g) fresh strawberries, pureed (for the cake)

1 tbsp pure vanilla extract

1 cup (225 g) vegan butter, softened (for the frosting)

4 cups (about 480 g) powdered sugar, sifted

1/3 cup (about 80 ml) fresh strawberries, pureed and strained (for the buttercream)

1-2 tbsp unsweetened non-dairy milk (to adjust frosting consistency)

1 tbsp cornstarch (optional, helps stabilize frosting when using fresh fruit)

Pinch of fine sea salt

Extra sliced fresh strawberries for garnish (about 1 cup)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans with parchment, then lightly oil the paper. In a small bowl mix 1 cup unsweetened non dairy milk with 1 tbsp apple cider vinegar and set aside for 5 minutes to curdle.

2. In a large bowl whisk together 2 1/2 cups (320 g) gluten free 1-to-1 flour, 1 1/2 cups (300 g) granulated sugar, 2 tsp baking powder, 1 tsp baking soda and 1/2 tsp fine sea salt until evenly combined.

3. In another bowl whisk 1/2 cup (120 ml) neutral oil, 1/4 cup (60 g) unsweetened applesauce, 1 tbsp pure vanilla extract and 1 cup (about 225 g) fresh strawberries pureed. Add the milk + vinegar mixture and stir until smooth.

4. Pour the wet ingredients into the dry and gently fold just until no dry streaks remain, dont overmix or the cake will get dense. Batter should be pourable but thick.

5. Divide batter evenly between the prepared pans, smooth the tops and bake 25 to 30 minutes (start checking at 22 minutes) or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 10 minutes then invert onto a wire rack to cool completely.

6. While cakes cool make the frosting: if you want a more stable, less watery buttercream, whisk 1 tbsp cornstarch into the 1/3 cup (about 80 ml) fresh strawberries pureed and strain through a fine mesh to remove seeds, then gently warm the puree in a small saucepan until it thickens slightly, let cool completely. if you skip cornstarch just strain the puree to remove seeds and chill so it is cold.

7. Beat 1 cup (225 g) vegan butter, softened, until light and fluffy. Gradually add 4 cups (about 480 g) sifted powdered sugar, beating between additions. Add the cooled strawberry puree and a pinch of fine sea salt, then 1 to 2 tbsp unsweetened non dairy milk to reach spreading consistency. Beat until smooth and fluffy, taste and adjust sweetness if needed. If frosting is too soft chill briefly.

8. Level cakes if needed, place one layer on your serving plate and spread a generous layer of buttercream, top with the second layer and apply a thin crumb coat. Chill 10 to 15 minutes to set the crumb coat, then finish with a smooth final layer of frosting.

9. Garnish with about 1 cup sliced fresh strawberries on top and around the cake. Keep refrigerated until serving because of the fresh fruit and strawberry buttercream, but let the slices sit at room temperature 20 to 30 minutes before serving so the cake is soft and the flavors pop.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans, parchment paper and a little oil to grease them
3. Large and small mixing bowls (youll need both)
4. Measuring cups, spoons and a kitchen scale for precise grams
5. Whisk and a rubber/silicone spatula for folding the batter
6. Electric hand mixer or stand mixer for the buttercream
7. Blender, food processor or immersion blender to puree the strawberries
8. Fine mesh sieve and a small saucepan to strain and gently thicken the puree
9. Wire cooling rack plus an offset spatula or bench scraper to level and frost the cake

FAQ

Can I use a different gluten free flour or omit xanthan gum? A: Use a 1-to-1 gluten free all purpose blend that already has xanthan gum. If your blend does not include it, add about 1/2 tsp xanthan gum per cup of flour for a tender, not crumbly crumb.

Can I use frozen strawberries instead of fresh? A: Yes, thaw first, drain excess liquid, then puree and measure. Frozen fruit is wetter so press or strain the puree a bit or reduce the non dairy milk by a tablespoon or two to keep the batter from getting too loose.

How do I stop the buttercream from getting runny from fresh strawberry puree? A: Strain the puree to remove seeds and mix it into warm cornstarch slurry if you want extra stability. Adding the optional 1 tbsp cornstarch and chilling the frosting for 15 20 minutes before whipping helps a lot.

How should I check cake doneness and avoid a dense cake? A: Insert a toothpick in center it should come out with a few moist crumbs not wet batter. Don

How do I store the cake and how long will it keep? A: Because of fresh fruit and vegan butter, refrigerate the frosted cake. It keeps well for 3 to 4 days chilled. You can freeze unfrosted layers wrapped well for up to 2 months, thaw in fridge overnight before frosting.

Can I make this nut free and soy free? A: Yes. Use a nut free gluten free flour blend and choose oat or rice milk instead of soy. Make sure your vegan butter is soy free if you need to avoid soy entirely.

Vegan Gluten Free Strawberry Cake Recipe Substitutions and Variations

Gluten-free 1 to 1 all-purpose flour — If you dont have a premade 1 to 1 mix, make a quick DIY: 2 parts brown rice flour, 1 part tapioca starch, 1 part potato starch. Add 1/2 tsp xanthan gum per cup if your blend lacks it. Use the same volume as the recipe and itll behave pretty much the same.
Granulated sugar — Swap with coconut sugar 1 to 1 for a warmer, caramel note and darker crumb, or use organic cane sugar 1 to 1 to be sure its vegan. If you prefer a liquid sweetener, use about 3/4 cup maple syrup for 1 cup sugar and cut the cake liquids by ~3 tablespoons.
Unsweetened non-dairy milk — Almond, oat, cashew or soy milk all work cup for cup. For extra richness use full fat canned coconut milk thinned with a little water to equal 1 cup. Soy gives the best structure, oat gives the creamiest mouthfeel.
Vegan butter (for frosting) — Use vegetable shortening 1 to 1 for a firmer, more stable, pipeable buttercream, or swap for chilled full fat coconut cream whipped with sifted powdered sugar for a lighter coconut-y frosting. If youre folding in fresh strawberry puree, warm the puree with 1 tbsp cornstarch or mix cornstarch into the frosting to stop it from weeping.

Pro Tips

– Strain or cook down the strawberry puree first. If you just dump a watery puree in the batter or frosting you’ll thin everything out, so let it sit in a fine mesh for 10-15 minutes or simmer gently until a bit thicker, then cool. This makes the strawberry flavor brighter and stops the frosting from weeping.

– Let the gluten free batter rest 10 minutes before baking. The flour will hydrate and the crumb firms up, which gives you fewer holes and a less gritty texture, just dont over-rest or the leavening can lose lift.

– Chill the layers briefly before frosting and keep your buttercream cold while piping. A slightly chilled cake is way easier to level and crumb coat, and cold frosting means fewer crumbs and better hold, especially with fresh fruit in the filling.

– Use an oven thermometer and rotate pans halfway through baking for even color and bake. GF cakes can brown faster on the edges, so testing a couple minutes early and rotating helps prevent dry edges while the center finishes.