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.
Today, I’m so excited to share my Vegan Gluten Free Strawberry Layer Cake recipe. This cake is one of my all-time favourites because it’s light, fruity, and comforting all at once. I still remember the first time I baked it the kitchen smelled like sweet strawberries and warm vanilla, and my little niece couldn’t stop giggling while helping me spread the fluffy frosting. From that moment, this cake became a staple for birthdays, brunches, and cozy Sunday afternoons. Whether you’re vegan, gluten-free, or simply in love with strawberries, this cake is for you.
Over the years, I’ve made this Vegan Gluten Free Strawberry Layer Cake countless times, perfecting each layer and frosting swirl. The secret? Using the juiciest fresh strawberries, a tender almond and oat flour base, and a simple vegan whipped cream that holds its shape beautifully. You’ll find that every bite is bursting with love and care because cooking, to me, is about more than following a recipe; it’s about making moments magical.
Why I Love Making This Recipe
What I adore about this cake is how versatile it is. You can make it for a family gathering, a picnic, or even a quiet night with tea and a good book. It’s naturally sweetened with strawberries and a touch of maple syrup, so it doesn’t feel heavy. The layers are soft but sturdy enough to stack, and the frosting is light and airy no one will believe it’s vegan and gluten-free until they take a bite!
I also love the joy it brings while baking. There’s something magical about whipping up vegan cream, folding in strawberries, and seeing the cake layers rise beautifully in the oven. Baking this cake has become a comforting ritual, almost meditative. The smell of almond and vanilla drifting through my kitchen is my happy place.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this delightful Vegan Gluten Free Strawberry Layer Cake:
For the Cake:
- 2 cups almond flour
- 1 cup gluten-free oat flour
- 1 cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1 cup finely chopped fresh strawberries
For the Vegan Whipped Cream Frosting:
- 1 can full-fat coconut milk, chilled overnight
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry puree (fresh or thawed frozen strawberries)
Little Kitchen Secrets:
- Make sure your coconut milk is well-chilled for the frosting — it makes whipping much easier.
- Lightly grease your cake pans with coconut oil and line with parchment paper to avoid sticking.
- Folding strawberries gently into the batter prevents the cake from turning pink or too wet.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F) and prepare two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together almond flour, oat flour, coconut sugar, baking soda, and salt.
- In a separate bowl, combine almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold in the chopped strawberries carefully, making sure not to overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely on a wire rack before frosting.
Making the Frosting:
- Scoop out the solid part of the chilled coconut milk into a mixing bowl.
- Whip with an electric mixer until fluffy.
- Add powdered sugar and vanilla extract, continue whipping until creamy.
- Gently fold in the strawberry puree for a soft pink hue and natural flavor.
How I Serve It at Home
I love stacking the cake layers with generous amounts of whipped strawberry cream in between. I then frost the top and sides, and decorate with fresh strawberry slices. Sometimes I sprinkle crushed pistachios for a little crunch and color contrast.
This cake pairs beautifully with a cup of herbal tea or fresh lemonade on a sunny afternoon. It’s also perfect for sharing every slice feels like a gift from the heart.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: You can bake the layers a day in advance and store them wrapped in parchment. Assemble and frost just before serving for maximum freshness.
- Freezing: Cake layers can be frozen for up to 1 month. Thaw in the fridge before frosting.
100-Word Short Version
This Vegan Gluten Free Strawberry Layer Cake is tender, fruity, and full of love. Using almond and oat flour, sweet strawberries, and light coconut cream frosting, it’s a delightful dessert that everyone can enjoy. Perfect for birthdays or cozy family moments, the cake layers are soft but sturdy, while the vegan whipped cream frosting is airy and naturally sweetened. Bake the layers, whip up the strawberry cream, and stack for a beautiful, joyful treat. Serve with fresh berries and a sprinkle of nuts for an extra special touch. Easy, comforting, and irresistibly delicious!
Recipe Card Section
⏱️ Time
- Prep: 30 mins
- Cook: 30 mins
- Total: 1 hr
📝 Notes
- Chill coconut milk overnight for easier whipping.
- Lightly grease pans and use parchment for easy removal.
- Cake layers can be made a day ahead.
- Store in fridge up to 3 days. Freeze layers if needed.
🍽️ Nutrition (per slice)
Calories: 310 kcal | Sugar: 15g | Fat: 21g | Saturated Fat: 9g | Carbs: 24g | Fiber: 4g | Protein: 6g | Cholesterol: 0mg | Sodium: 120mg
Vegan Gluten Free Strawberry Layer Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Gluten Free Strawberry Layer Cake is tender, fruity, and full of love. Using almond and oat flour, sweet strawberries, and light coconut cream frosting, it’s perfect for birthdays or cozy family moments.
Ingredients
- 2 cups almond flour
- 1 cup gluten-free oat flour
- 1 cup coconut sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ¼ cup melted coconut oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 1 cup finely chopped fresh strawberries
- 1 can full-fat coconut milk, chilled overnight
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry puree
Instructions
- Preheat oven to 180°C (350°F) and line two 8-inch pans with parchment.
- Mix dry ingredients: almond flour, oat flour, coconut sugar, baking soda, salt.
- Combine wet ingredients: almond milk, coconut oil, apple cider vinegar, vanilla.
- Fold wet into dry ingredients gently.
- Fold in chopped strawberries carefully.
- Divide batter into pans and bake 25–30 mins until a toothpick comes out clean.
- Cool completely.
- Whip solid coconut milk with sugar and vanilla; fold in strawberry puree.
- Assemble cake layers with frosting, decorate with strawberries.
Notes
Chill coconut milk overnight for easier whipping. Lightly grease pans and use parchment for easy removal. Cake layers can be made a day ahead. Store in fridge up to 3 days. Freeze layers if needed.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 15g
- Sodium: 120mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Conclusion
Baking this Vegan Gluten Free Strawberry Layer Cake always fills my kitchen with warmth, love, and laughter. Every layer, every swirl of frosting, and every fresh strawberry is a reminder that cooking is about sharing joy. Whether you make it for a special occasion or a quiet moment, this cake brings people together in the most beautiful way. I hope you feel the love in every bite, just as I do whenever I bake it.