1 Bowl Strawberry Cake Recipe

4.6 from 15 votes

1 Bowl Strawberry Cake Recipe

Easy One Bowl Strawberry Cake. Vegan Strawberry Cake with whipped coconut cream or strawberry beet buttercream frosting. Vegan Spring Cake Recipe. Makes one 8 inch cake pan.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 196kcal

Author: Vegan Richa

Ingredients

Dry:

1 cup whole wheat flour or pastry flour
1/2 cup unbleached white flour or all purpose flour
1 tbsp starch like cornstarch or arrowroot starch
3/4 tsp baking soda
1/4 tsp salt

Wet:

1/2 cup non dairy milk
1 cup chopped ripe strawberries (loaded) scant 1.5 cups
1 tsp white vinegar or use apple cider vinegar
1 tsp vanilla extract
3/4 cup unrefined or raw sugar
2 tbsp oil

US Customary - Metric

Instructions

Preheat the oven to 365 degrees F / 185ºc. Line or grease a cake pan. In a bowl whisk all the dry ingredients really well.
Add all wet ingredients except oil to blender and blend until smooth. Add the blended puree to the dry bowl. Add oil. Mix to make a smooth batter. Transfer the batter to the cake pan and even the top with a spatula if needed.
Bake at 365 degrees F / 185ºc for 35 to 45 minutes or until a toothpick from the center comes out clean. It depends on the pan, oven and moisture content of the strawberries.
Cool in the pan for 10 minutes, then remove from the pan and cool on the wire rack for another 10 minutes or longer before slicing. Serve with whipped coconut cream and fresh strawberries or strawberry preserves.

Notes

Add 1-2 tbsp cooked beet for a stronger pink color.
Add 2 tbsp strawberry preserves or more strawberry flavor.

For a layer cake: Divide the batter into 2 cake pans to make thinner cakes. Layer with strawberry preserves and frost with your favorite pink frosting.

Easy frosting: blend soaked cashews with strawberry preserves, a good pinch of salt and vanilla to a frosting consistency.

Nutritional values based on one serving

Nutrition