Small-batch Vegan Strawberry Cake
Small-batch Vegan Strawberry Cake is a delightful treat that captures the essence of summer in every slice. Bursting with juicy strawberries and infused with a hint of sweetness, this moist cake is perfect for any occasion, whether it’s a celebration or a cozy afternoon at home. Easy to make and visually stunning, it’s an ideal dessert for small gatherings or a sweet indulgence just for you.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup refined coconut oil, melted
- 1/3 cup maple syrup
- 1/2 cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, chopped and mashed
Instructions
- Preheat oven to 350°F (175°C) and grease a small round baking pan with coconut oil.
- In a mixing bowl, mash half of the strawberries until smooth but still slightly chunky.
- In another bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, mix melted coconut oil, maple syrup, almond milk, and vanilla until smooth.
- Gradually combine dry ingredients with wet ingredients, stirring gently without overmixing.
- Fold in the mashed strawberries along with remaining whole strawberries.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 155
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider substituting some strawberries with raspberries or blueberries. Allow the cake to cool completely before frosting to prevent melting.