Name: Gluten Free Vegan Strawberry Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 2 cups almond flour; 1 cup gluten-free oat flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup coconut sugar; 1/4 cup unsweetened applesauce; 1/4 cup melted coconut oil; 1 tsp vanilla extract; 1 cup unsweetened almond milk; 1 tbsp apple cider vinegar; 1 1/2 cups fresh strawberries, chopped

Jump to Recipe·Print Recipe

Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food — it’s about sharing stories and making memories.

One rainy afternoon last spring, I found myself craving something bright, fruity, and comforting. I wanted a cake that felt like sunshine, yet friendly to everyone’s dietary needs. That’s when I decided to create my Gluten Free Vegan Strawberry Cake. Strawberries were fresh, juicy, and sweet, and I had a stash of almond flour in my pantry. As I mixed the batter, the aroma filled my kitchen, and I knew this cake would become a new family favorite. From that day on, this cake has been part of birthdays, tea times, and weekend indulgences.

Whether you’re gluten-sensitive, vegan, or just love a light, fruity dessert, this cake hits all the right notes. Its texture is soft and fluffy, while the natural sweetness of strawberries makes it irresistible. I use fresh strawberries, almond flour, and plant-based milk to create a cake that’s simple, comforting, and full of love. I make this cake multiple times a month, and it never fails to bring smiles around the table.

I often bake this cake for friends who are visiting, and they always ask for seconds. It’s perfect for a spring picnic, a cozy afternoon tea, or even as a special birthday treat. The best part? You don’t have to compromise on flavor or texture to make it gluten-free or vegan. This Gluten Free Vegan Strawberry Cake is soft, tender, and bursting with fruity goodness.

Why I Love Making This Recipe

I love making this recipe because it reminds me that baking is about connection. From kneading the batter to slicing fresh strawberries for the topping, every step feels therapeutic. I love watching the cake rise in the oven, knowing it will soon become a centerpiece of laughter and conversation at my table.

This cake also reminds me of my childhood when my mum used to bake strawberry treats during spring. Although her recipes were traditional, I wanted a modern twist—something plant-based and gluten-free so anyone could enjoy it. And honestly, it tastes even better than I imagined. I love how light it is, yet rich in flavor, and the subtle sweetness of strawberries shines beautifully.

Ingredients & Little Kitchen Secrets

Here’s what I use every time I make this cake:

Ingredients:

2 cups almond flour
1 cup gluten-free oat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup coconut sugar
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil
1 tsp vanilla extract
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1 1/2 cups fresh strawberries, chopped

Little Kitchen Secrets:

Make sure your strawberries are ripe but firm—they shouldn’t be mushy.
Sift almond flour and oat flour for a lighter texture.
Use room temperature ingredients; it helps the cake rise beautifully.
I love using coconut sugar because it adds a subtle caramel note.

How I Make It, Step by Step

Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line it with parchment paper.
In a small bowl, mix almond milk with apple cider vinegar and set aside for 5 minutes to curdle.
In a large bowl, combine almond flour, oat flour, baking powder, baking soda, salt, and coconut sugar.
In another bowl, whisk together applesauce, melted coconut oil, and vanilla extract.
Slowly add the wet ingredients to the dry ingredients, then pour in the almond milk mixture. Stir gently until combined.
Fold in the chopped strawberries, being careful not to crush them.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How I Serve It at Home

I love slicing the cake into generous wedges and topping each slice with extra fresh strawberries. Sometimes, I add a dollop of coconut whipped cream or a sprinkle of powdered sugar. For special occasions, I decorate it with strawberry halves around the edges and a light drizzle of vegan white chocolate.

Serving this cake is always a cozy moment in my home. I like to pair it with a cup of chamomile tea or a freshly brewed coffee. It’s perfect for sharing with friends, family, or even enjoying a quiet moment alone on the balcony, listening to the birds and savoring the sweet aroma of strawberries.

Storage, Reheating & Make-Ahead Tips

This cake keeps beautifully in the fridge for up to 5 days in an airtight container. You can also freeze it for up to 2 months—just slice it first and wrap each piece in parchment paper before placing in a freezer bag.

To reheat, I let slices sit at room temperature for 15–20 minutes, or lightly warm them in the oven at 160°C (320°F) for 5–7 minutes. It’s best served fresh, but even leftovers taste amazing with a little coconut cream on top.

100-Word Short Version

My Gluten Free Vegan Strawberry Cake is a soft, fruity, and indulgent dessert that everyone can enjoy. Made with almond flour, oat flour, fresh strawberries, and plant-based ingredients, it’s tender, flavorful, and naturally sweet. I love baking it because it’s simple, comforting, and brings family together. Serve it with extra strawberries, coconut whipped cream, or a sprinkle of powdered sugar. Perfect for birthdays, tea times, or casual weekends, this cake is full of love, memories, and warmth. Baking this cake fills my home with happiness, making every slice a joyful, cozy experience for everyone around the table.

Recipe Card Section

⏱️ Time: Prep 15 mins | Cook 40 mins | Total 55 mins

📝 Notes

Use ripe but firm strawberries.
Sift flours for lighter texture.
Store in airtight container up to 5 days.
Freeze slices for up to 2 months.

🍽️ Nutrition (per slice, approx.)
Calories: 220 kcal, Fat: 14g 🥥, Carbs: 20g 🍓, Fiber: 4g, Protein: 5g, Sugar: 9g, Saturated Fat: 7g, Unsaturated Fat: 7g

Conclusion

Baking this Gluten Free Vegan Strawberry Cake always brings warmth to my kitchen. It’s more than just a dessertit’s a way to celebrate life, family, and friendship. Every slice tells a story, and every bite brings joy. I hope it fills your home with as much love and comfort as it fills mine.

Ingredients

Instructions

Leave a Comment Cancel reply