Go Back
–+ servings
A closeup of a slice of strawberry cake on a plate with frosting on to and a fresh strawberry.
Print

Nostalgic Vegan Strawberry Cake

This vegan strawberry cake combines the nostalgic flavor of strawberry jello with fresh berries for a moist, tender crumb. Topped with a creamy strawberry frosting, it's a delightful dessert for any occasion
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings 16 slices
Calories 368kcal
Author Marly McMillen

Equipment

Ingredients

  • 3 cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • .7 oz pacakge vegetarian strawberry jello
  • ½ teaspoon salt
  • 1 ½ cups water
  • ⅔ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 pint fresh strawberries

Strawberry Frosting:

  • ½ cup vegan butter , softened
  • 3 cups powdered sugar
  • 2 to 3 strawberries , stems removed, chopped and mashed
  • 1 tablespoon plant-based milk (optional)
Cups - Metric

Instructions

For the Strawberry Cake:

  • Prepartion: Preheat oven to 350°F/175°C. 9x13 pan: spray the pan with vegetable cooking spray. Two 9-inch cake pans: spray bottoms and sides of pans. Cut parchment paper rounds and place in the bottom of the pans then a second spray with vegetable cooking spray.
  • Mix Dry Ingredients: Mix the flour, sugar, baking soda, baking powder, jello, and salt in a large bowl. Stir to combine.
    Strawberry jello mix is being poured into a mixing bowl with flour ingredients.
  • Prepare Strawberries: Remove the stems and chop the strawberries until you have 1½ cups chopped strawberries. Pour the chopped strawberries into the flour mixture. Stir to combine.
    Fresh chopped strawberries are being poured into a flour mixture.
  • Mix Wet Ingredients: In a separate bowl combine the water, vegetable oil, vanilla, and vinegar. Stir to combine.
    Wet ingredients are being poured into a mixing bowl. Fresh strawberries are by the bowl.
  • Make the Batter: Combine wet and dry ingredients and stir until combined (no large lumps of flour). Pour the cake batter into the prepared pan(s). For the 9x13 pan, bake for 35 to 40 minutes. For the two round cake pans, bake for 30 to 35 minutes. A tester inserted in the middle of the cake should come out mostly clean and the edges of the cake should pull away slightly from the pan.
    Pink cake batter is being poured into a 9x13 baking dish.

For the Strawberry Frosting

  • User a mixer to whip the vegan butter until light. Add the powdered sugar, one cup at a time, and beat until combined. The mixture will be crumbly. Add the mashed strawberry. Mix again to get a spreadable consistency. For a spreadable consistnecy, beat in a tablespoon of plant-based milk.
  • If using a 9x13" pan: Allow the cake to cool completely before applying a generous layer of frosting over the top. 
  • If using round cake pans: Allow the cakes to cool for about 10 minutes. Use a butter knife to score around the edge of the pan, then invert cakes onto separate plates. Set aside to cool completely. Place a layer of frosting on top of one of the cakes, top with the second cake, and then do one of the following 1) add more frosting on the top (creaking a "naked" cake with frosting between the layers and on the top), or 2) frost the top and sides of the cake. 
    A spatula is spreading strawberry frosting on a round cake.
  • Topping: Add freshly-sliced strawberries to each serving for that special touch.

Storage Instructions

  • Store your cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze individual slices tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Notes

Don't want to use jello in your cake? Try this Roasted Strawberry Reduction Cake. stunning!

Nutrition

Calories: 368kcal | Carbohydrates: 60g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 224mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 275IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg
QR Code linking back to recipe