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Strawberry Cake // Vegan + GF

23 / 01 / 2019

Strawberry Cake! How innocent, how reminiscent - how bang-on lovely!! This was such a success and my goodness was it jolly-well delicious to eat up. The strawberry flavour is wonderfully well-balanced and takes you right back to the second best childhood flavour (...next to chocolate, if you missed that).

Strawberries featured pretty heavily in my childhood. So heavily, that on one occasion (when I was a toddler, or new to the whole "eating-foods" phenomenon - what ever age that was) my bum went bright red. I don't know if that's even possible from eating too many strawberries, or what the biology of that is, but that's what my mum reports as being the case. So I'm going to harness that in my case to persuading you that I know strawberries and therefore this cake recipe can most definitely be trusted.

Refined-Sugar-Free Variation: replace the jam with a homemade version, made using strawberry pulp and chia seeds (there are oodles of recipes all over the internet). For the icing you could whip up some natural COYO, and top it with that instead. Super delish - and to answer your next question, yep I think it would definitely still be sweet enough.

Makes a 24cm or 9 1/2 inch cake

This is a recipe from one of my early experiments in vegan AND gluten-free baking. It's still a good cake, but it's a little dry and I've improved upon my  techniques since publishing. I leave this recipe up though for those who've made it and loved it, as well as to show my progession in this department over time.


Strawberry Icing



  1. Pre-heat your oven to 180C.
  2. Grab a large mixing bowl, and sift in the first five ingredients. Whisk until smooth.
  3. In a blender or food processor (or you could just chop the strawberry skins seriously small and mix together instead), combine the remaining cake ingredients (sans the melted butter) until smooth and combined. Add in the melted butter and blend/mix once more to combine.  
  4. Make a well in the dry ingredient bowl, then pour the strawberry puree mixture into the centre, whisking gently from the centre outwards until all dry ingredients are incorporated with the wet. It should be a wonderful,pour-able, yet not super runny cake batter. Add a little more plant milk if your mixture is too thick.
  5. Grease and line a 24cm or 9 1/2 inch pan with vegan butter (or any oil) and some baking paper. Pour in the batter into the prepared pan and smooth over. Bake in the pre-heated oven for 45 minutes on slow (or if on fan-forced, start testing it after 25 minutes). When a skewer inserted comes out clean, transfer to a cooling wrack to (you guessed it) cool.
  6. Meanwhile, make your icing by whisking the vegan butter together with the jam and the vanilla until smooth and combined. Add the icing sugar in increments and whisk in between each addition, scraping down the sides to ensure it's smooth. Chill until needed.
  7. When the cake has come to room temperature, use a long serrated knife to gently saw your way through the cake, so you have two tiers. Smother the top of the bottom layer with the remaining jam, all the way out to the edge. Replace the top of the cake on the bottom half, then cover with the strawberry icing (or COYO if doing that refined sugar free option). Decorate with the sliced strawberries around the side, chill for about 30 mins minimum, serve and enjoy!