The Dreamiest Vegan Strawberry Cake (Yes, It’s That Good)
Okay, I have a confession: I made this Vegan Strawberry Cake by Anthea from Rainbow Nourishments thinking it would be just a cute Valentine’s Day treat for me and my friend Jess.
You know, something pink, fluffy, and mildly impressive for a sunny Kiwi afternoon.
What I didn’t expect?
That I’d be sneaking forkfuls straight from the cake stand at midnight like some rogue cake goblin.
This cake is so good it almost feels like you’re getting away with something.
What Makes This Cake Different?
First off — and this is huge — you don’t need any fancy vegan egg replacers.
No chia seeds, no flax mess, no weird powders.
Just strawberries. Pureed into this gorgeous, naturally sweet, thick magic that binds the whole thing together.
I love how Anthea keeps it simple:
- Fresh or frozen strawberries (I used fresh ’cause New Zealand strawberries in season? Heaven.)
- Dairy-free milk (I went with oat milk – no regrets.)
- Oil instead of butter (keeps it fluffy for days, even with Auckland’s humid weather.)
- Baking powder and soda to lift all that juicy strawberry goodness.
And yes — the batter is thick.
Like, “should I add more liquid?” thick.
Don’t do it. Trust the process.
It bakes into this beautifully moist, lightly pink sponge that’s sweet but not fake-sweet — you know what I mean?
(And bonus: It doesn’t go brown and sad like some fruit cakes after a day.)
A Few Things I Tweaked
I didn’t bother with food coloring because honestly, the natural pink was charming enough for me.
Jess agreed — it felt more “romantic picnic at the beach” and less “fluorescent bakery shelf.”
Also, I went the extra mile (because, why not?) and layered it up with a vegan strawberry buttercream.
Absolutely zero regrets.
It’s the kind of frosting that makes you “just level the top” of your cake three times if you know what I mean.
Tips If You’re Making It
- Use sweet strawberries. If they’re a little sour, it’ll show in the cake.
- Don’t overmix the batter! A few tiny lumps are totally fine.
- Bake until a skewer comes out clean, even if the top looks a little dark.
(If you’re using beetroot powder, it might darken more, but don’t panic — inside it’s still pretty.)
And if you’re feeling fancy, Anthea has a few great ideas for decorating it, like strawberry jam drips, fresh berries, or even vegan cookies on top.
I’m personally plotting to turn this into a heart-shaped cake next Valentine’s Day. Too cheesy? Don’t care. 🩷
Bottom Line:
If you’re craving a cake that’s soft, fruity, and actually tastes like strawberries (without a drop of extract), you need to try this.
Perfect for Valentine’s, birthdays, random Tuesdays… really any day you want to remind yourself life is sweeter than you think.
