Vegan Strawberry Cake Small Batch: Easy Recipe for a Small Crowd

Vegan strawberry cake small batch – craving a slice of summery goodness but don’t want a mountain of leftovers? I completely understand! That’s why I’m so excited to share this perfectly portioned recipe for a delightful vegan strawberry cake. Forget about struggling to finish a huge cake or worrying about it going stale; this small batch recipe is designed for maximum flavor with minimal waste.

Strawberry cake, in its various forms, has been a beloved treat for generations. While its exact origins are difficult to pinpoint, the combination of sweet strawberries and fluffy cake has always been a winning combination, especially during strawberry season. This vegan version honors that tradition while embracing modern dietary needs.

What makes this vegan strawberry cake small batch so irresistible? It’s the perfect balance of moist, tender crumb, the bright, fresh flavor of strawberries, and a subtle hint of vanilla. Plus, the small batch size makes it incredibly convenient for a quick dessert craving or a special treat for two. Whether you’re vegan, have dietary restrictions, or simply want a smaller cake, this recipe is guaranteed to satisfy your sweet tooth without overwhelming you with leftovers. Get ready to enjoy a slice of pure strawberry bliss!

this Recipe

Ingredients:

• For the Cake:
• 1 cup (120g) all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (100g) granulated sugar
• ¼ cup (60ml) unsweetened applesauce
• ¼ cup (60ml) plant-based milk (almond, soy, or oat milk work well)
• 2 tablespoons (30ml) vegetable oil
• 1 teaspoon vanilla extract
• ½ cup (approximately 4-5 medium) fresh strawberries, finely diced
• 1 tablespoon lemon juice
• For the Strawberry Frosting:
• ½ cup (115g) vegan butter, softened (ensure it’s firm but pliable)
• 2 cups (240g) powdered sugar, sifted
• ¼ cup (approximately 2-3 medium) fresh strawberries, pureed
• 1-2 tablespoons plant-based milk (for consistency)
• ½ teaspoon vanilla extract
• Pinch of salt

Preparing the Cake Batter:

1. Preheat and Prepare: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease and flour a 6-inch round cake pan. You can also line the bottom with parchment paper for extra insurance against sticking. Trust me, a well-prepared pan makes all the difference!
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here – it helps to evenly distribute the leavening agents and prevents clumps. I usually whisk for about 30 seconds to make sure everything is well combined.
3. Combine Wet Ingredients: In a separate, larger bowl, whisk together the sugar, applesauce, plant-based milk, vegetable oil, vanilla extract, and lemon juice. Make sure the sugar is mostly dissolved. The applesauce adds a lovely moisture and subtle sweetness, while the lemon juice enhances the strawberry flavor.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if using a mixer) or with a spatula until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake. A few streaks of flour are okay at this stage.
5. Fold in Strawberries: Gently fold in the diced strawberries. Make sure they are evenly distributed throughout the batter. I like to use a rubber spatula for this step to avoid crushing the strawberries.
6. Pour into Pan: Pour the batter into the prepared cake pan and spread it evenly.

Baking the Cake:

1. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around the 30-minute mark. Every oven is different, so it’s always best to err on the side of caution.
2. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling it in the pan first helps it to set and prevents it from breaking. Make sure the cake is completely cool before frosting, or the frosting will melt!

Preparing the Strawberry Frosting:

1. Cream the Vegan Butter: In a large bowl, beat the softened vegan butter with an electric mixer until light and fluffy. This usually takes about 2-3 minutes. Make sure your vegan butter is truly softened – it should be firm but easily pliable. If it’s too cold, it will be difficult to cream, and if it’s too melted, the frosting will be too thin.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined. Sifting the powdered sugar is crucial for a smooth, lump-free frosting. If you don’t have a sifter, you can use a fine-mesh sieve.
3. Add Strawberry Puree and Vanilla: Add the strawberry puree, vanilla extract, and salt. Beat on medium speed until well combined. The strawberry puree adds a beautiful natural flavor and color to the frosting.
4. Adjust Consistency: If the frosting is too thick, add plant-based milk, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar, one tablespoon at a time. Remember, it’s easier to add more liquid or sugar than to take it away, so add gradually!
5. Whip: Whip the frosting for another minute or two until it’s light and airy. This step helps to incorporate air into the frosting, making it even more delicious.

Assembling the Cake:

1. Level the Cake (Optional): If your cake has a dome on top, use a serrated knife to carefully level it. This will make it easier to frost and ensure that the cake sits flat.
2. Frost the Cake: Place the cooled cake on a serving plate or cake stand. Use an offset spatula to spread the frosting evenly over the top and sides of the cake. I like to start with a thin “crumb coat” to seal in any loose crumbs, then chill the cake in the refrigerator for about 15 minutes before applying the final layer of frosting. This helps to prevent crumbs from getting into the final layer of frosting.
3. Decorate (Optional): Decorate the cake with fresh strawberries, sprinkles, or any other toppings you like. Get creative and have fun!
4. Chill (Optional): Chill the frosted cake in the refrigerator for at least 30 minutes before serving. This will help the frosting to set and make the cake easier to slice.

Tips for Success:

• Use Room Temperature Ingredients: Using room temperature ingredients helps them to combine more easily and evenly, resulting in a better texture.
• Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in a tough cake. Mix until just combined.
• Measure Accurately: Accurate measurements are crucial for baking success. Use measuring cups and spoons specifically designed for baking.
• Adjust Baking Time as Needed: Every oven is different, so adjust the baking time as needed. Start checking for doneness around the 30-minute mark.
• Use High-Quality Vegan Butter: The quality of your vegan butter will affect the taste and texture of the frosting. Choose a brand that you like and that is known for its good flavor and consistency. I find that Miyoko’s Kitchen Cultured Vegan Butter works exceptionally well.
• Taste as You Go: Taste the batter and frosting as you go and adjust the seasonings as needed. You may want to add more vanilla extract, lemon juice, or salt to suit your taste.
• Make it Ahead: The cake can be baked a day ahead of time and stored at room temperature, tightly wrapped. The frosting can also be made a day ahead of time and stored in the refrigerator. Let the frosting come to room temperature before using.
• Strawberry Variation: For a more intense strawberry flavor, consider adding a tablespoon of freeze-dried strawberry powder to both the cake batter and the frosting. This will boost the strawberry flavor without adding extra liquid.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture.

Troubleshooting:

• Cake is Dry: Make sure you’re not overbaking the cake. Also, ensure you’re using enough liquid in the batter. Applesauce helps with moisture, so don’t skip it!
• Cake is Dense: Overmixing the batter can lead to a dense cake. Be gentle when combining the wet and dry ingredients. Also, make sure your baking powder and baking soda are fresh.
• Frosting is Too Thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency. Chill the frosting in the refrigerator for 15-20 minutes to help it firm up.
• Frosting is Too Thick: Add plant-based milk, one tablespoon at a time, until you reach your desired consistency.
• Frosting is Grainy: Make sure you’re using sifted powdered sugar. Also, ensure your vegan butter is properly softened.

Conclusion:

And there you have it! This small-batch vegan strawberry cake is truly a must-try for anyone craving a sweet, fruity treat without the fuss. I’ve poured my heart into perfecting this recipe, and I genuinely believe it captures the essence of summer in every single bite. The delicate crumb, the vibrant strawberry flavor, and the satisfyingly simple preparation make it a winner in my book, and I’m confident it will be in yours too.

But why is this particular recipe so special? It’s more than just a cake; it’s an experience. It’s the joy of creating something delicious from scratch, the satisfaction of knowing exactly what ingredients are going into your food, and the pure delight of sharing a homemade treat with loved ones. Plus, the small batch size is perfect for those times when you want a little something sweet without being tempted by a whole cake staring back at you from the counter. It’s portion control at its finest, disguised as a delectable dessert!

Beyond its inherent deliciousness, this vegan strawberry cake small batch recipe is incredibly versatile. Feel free to experiment with different toppings and variations to make it your own. For a classic touch, a simple dusting of powdered sugar is always a winner. Or, if you’re feeling a bit more adventurous, try whipping up a batch of vegan cream cheese frosting. A light and tangy frosting will perfectly complement the sweetness of the strawberries. You could even add a hint of lemon zest to the frosting for an extra burst of flavor.

Looking for other serving suggestions? This cake is fantastic served with a scoop of your favorite vegan ice cream. Vanilla, strawberry, or even a more adventurous flavor like basil would be amazing. You could also pair it with a dollop of coconut whipped cream and a sprinkle of toasted almonds for added texture and richness. And for a truly decadent treat, try drizzling it with a homemade strawberry sauce.

If you’re not a fan of frosting, consider making a simple glaze instead. A glaze is quick and easy to prepare, and it adds a beautiful sheen to the cake. Simply whisk together some powdered sugar with a little bit of plant-based milk and a touch of vanilla extract. You can even add a few drops of red food coloring to enhance the strawberry color.

Don’t be afraid to get creative with the strawberries themselves! While I’ve used fresh strawberries in this recipe, you could also use frozen strawberries if that’s what you have on hand. Just be sure to thaw them completely and drain off any excess liquid before adding them to the batter. You could also try using a combination of strawberries and other berries, such as raspberries or blueberries, for a more complex flavor profile.

And if you’re looking for a gluten-free option, simply substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that’s designed for baking, as some gluten-free flours can be a bit dry.

I truly hope you’ll give this recipe a try. It’s a labor of love, and I’m so excited to share it with you. Once you’ve baked your own vegan strawberry cake small batch, please come back and let me know what you think! Share your photos, your variations, and your experiences in the comments below. I can’t wait to see what you create! Happy baking! I am sure you will love this recipe as much as I do.