Easy Vegan Strawberry Buttermilk Cake
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This easy Vegan Strawberry Buttermilk Cake is soon to be your newest baking dessert obsession! This easy-to-make vegan strawberry cake is super yummy. simple and beautiful and we dressed it up with some fresh strawberries!
More delish? Vegan Banana Bread with Strawberries, Ultimate Vegan Vanilla Cake (Simple & Elegant), Vegan Blueberry Coffee Cake and this Creamy Vegan Strawberry Rhubarb Tarts (DELISH!)
Why We Love This Easy Vegan Strawberry Buttermilk Cake
This vegan strawberry buttermilk cake is the perfect combination of sweet and fluffy goodness. Incredibly easy to make with just a few simple ingredients, you’ll be left with a friends and family-pleasing dessert that is sure to become an instant classic.
Fresh strawberries are seasonal, but you can still get them all year round, most of the time. If strawberries aren’t your thing, you could substitute with pretty much any berries or maybe even peaches for your personal flavor of the day.
Add a little lemon zest or juice for a tangy summer boost. And if you’re not into fruit at all, add some mini chocolate chips for a delicious chocolate chip coffee cake instead.
Our Secret Ingredient for A Moist Cake
Lately, we’ve been on a buttermilk kick! The flavor from the buttermilk is present, yet subtle, yet how can this be?
Buttermilk is not vegan, but we make it vegan here by using a combination of almond milk and vinegar or lemon. We put these 2 ingredients together and voila!… We get vegan buttermilk! You can also use soy milk, oat milk or any non-dairy milk as well.
Such a simple, yet effective trick! We concoct our magic potion with our magic measuring cup and ingredients to bring it all together!
We just let it sour for a few minutes before using. This is one of the best kitchen hacks you could ever use in the kitchen, especially when you have a recipe that has buttermilk included.
How to Make Homemade Vegan Buttermilk (5 minutes)
- ¾ cups non-dairy milk of choice
- 1 tablespoon white vinegar or lemon
- Stir the milk and vinegar or lemon together and let it sit for 5 minutes, the stir again. Presto! Vegan Buttermilk!
Buttermilk just adds the most incredible moistness to this cake and we love it! We also used vegan buttermilk in this Rustic Vegan Buttermilk No-Yeast Bread as well! Both of these recipes are simple to make and uses pantry staple items you most likely have on hand.
Suitable for all dietary needs, this vegan cake will become your go-to recipe for any special occasion or just because. Here you’ll learn how to make this vegan moist strawberry cake recipe with ease to make a perfectly sweet and moist cake every time. Now let’s get baking!
Gather Your Easy Vegan Strawberry Buttermilk Cake Recipe Ingredients
- 3/4 cup homemade vegan buttermilk – ¾ cup unsweetened non-dairy milk + 1 teaspoon vinegar or lemon – let sit up to 5-15 minutes to sour
- 1/3 cup oil of choice
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Optional: 2 teaspoons lemon zest from 1 large lemon
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar of choice (can add up to 1 cup for sweeter and can also reduce to 2/3 cup for less sweet for other options.)
- 1 teaspoon salt
- 2 cups strawberries fresh, chopped or sliced, no large chunks
- Optional: Sprinkle some sugar for top before baking or can sift some powdered sugar after cooled to top of cake
Instructions How to Make Easy Vegan Strawberry Buttermilk Cake
- Preheat the oven to 350 degrees F and lightly grease a an 8” inch cake pan or springform pan. Line bottom with parchment paper for best results.
- Combine the non-dairy milk and vinegar. Mix together and let sit for 15 minutes.
- Mix the dry ingredients of baking powder, sugar and flour together in a bowl and whisk together to fluff up, set aside.
- Whisk together all the wet ingredients: vegan buttermilk, applesauce, oil and vanilla extract in a large mixing bowl and blend together.
- Take half the flour mixture and mix well with the wet ingredients. Once incorporated add the rest and mix well.
- Fold in berries.
- Pour the cake batter in a prepared pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle comes out clean. IMPORTANT: Make sure the cake is not jiggly at all on top and the top looks done. If it doesn’t look done, it isn’t done. Should look for very lightly golden brown in center of cake for sure, as a tip for doneness.
- Cool the vegan strawberry dessert and top with powdered sugar or dairy-free whipped cream.
More Options
- Can also use 9″ pan, check cake at 40 minutes and then set time for an extra 5 minutes repeatedly until done.
- Want a gluten-free cake? Just sub the all-purpose flour with a gluten-free flour like Bob’s Red Mill.
- Not a fan of strawberries! No problem! Just switch them out with blueberries, raspberries or blackberries.
Whether you are making this Vegan Farmhouse Buttermilk Strawberry Cake for a weekly breakfast, brunch, snack or get-together, it is bound to be a crowd coffee cake pleaser! We love it topped with a delicious scoop of vanilla ice cream or some creamy Vegan Whipped Cream!
You could also add this delicious vegan strawberry frosting on top! We loved it on our vegan strawberry cupcakes! Or just cuddle up on a couch, pour yourself some coffee, and enjoy this simple vegan strawberry cake recipe in your own good company! Enjoy lots of fresh strawberry flavor come through!
The vegan strawberry buttermilk cake is an easy and impressive dessert that will be a hit for vegans and non-vegans alike. It couldn’t be simpler to throw this dream farmhouse vegan strawberry dessert recipe together. No mixer, no fuss, quick prep time! Let’s bake this!
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More Vegan Fruity Desserts
- Fabulous Fruit Cookie Pizza
- Healthy Vegan Blueberry Tahini Oat Muffins
- 20 Mind-Blowing Vegan Blueberry Desserts to Bake
- Vegan Caramel Apple Cake ‘Fit For the Gods’
- Awesome Vegan Black Forest Brownies
- Vegan Apple Cinnamon Coffee Cake
- Vegan Blueberry Coffee Cake
- Vegan Mixed Berry Crisp
Vegan Buttermilk Strawberry Cake - Easy
Ingredients
- 3/4 cup homemade vegan buttermilk ¾ cup unsweetened non-dairy milk + 1 teaspoon vinegar or lemon - let sit up to 5-15 minutes to sour Stir together ¾ cup unsweetened non-dairy milk + 1 teaspoon vinegar or lemon - let sit up to 5-15 minutes to sour
- 1/3 cup oil of choice
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Optional: 2 teaspoons lemon zest from 1 large lemon
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup sugar of choice (can add up to 1 cup for sweeter and can also reduce to 2/3 cup for less sweet for other options.)
- 1 teaspoon salt
- 2 cups strawberries fresh, chopped or sliced, no large chunks
- Optional: Sprinkle some sugar for top before baking or can sift some powdered sugar after cooled to top of cake
Instructions
- Preheat the oven to 350 degrees F and lightly grease a an 8” inch cake pan or springform pan. Line bottom with parchment paper for best results.
- Combine the non-dairy milk and vinegar. Mix together and let sit for 15 minutes.
- Mix the baking powder, sugar and flour together in a bowl and whisk together to fluff up, set aside.
- Whisk together all the wet ingredients: vegan buttermilk, applesauce, oil and vanilla extract in a bowl.
- Take half the flour mixture and mix well with the wet ingredients. Once incorporated add the rest and mix well.
- Fold in berries.
- Pour the batter in a prepared pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the middle comes out clean. IMPORTANT: Make sure the cake is not jiggly at all on top and the top looks done. If it doesn't look done, it isn't done. Should look for very lightly golden brown in center of cake for sure, as a tip for doneness.
- Cool the cake and top with powdered sugar or dairy-free whipped cream
Notes
You mention baking soda in the instructions, but soda is not listed in the ingredients. Is there supposed to be soda in this recipe?
Hey Fran, it is now updated, no baking soda in this recipe. Thanks for letting us know! Enjoy!
Would pureeing the strawberries mess up dry to liquid proportion?
I would think if you did puree the strawberries, you would use less liquid, but I have not tried it that way. If you give it a try, let us know how it worked out? Happy Holidays to you!
Hi there! I can’t wait to try this recipe today! Can it be double for a thicker cake? I only have a 9” pan. Thanks!
Hi! You can absolutely double the recipe for a thicker cake in a 9″ pan. Just note that the baking time may be longer. Start checking for doneness at 40 minutes and extend as needed. Enjoy baking!
Should it be refrigerated?
Great question! The cake can be stored at room temperature for up to 2 days if it’s well covered to prevent drying out. However, if you plan on keeping it for a longer period, I’d recommend refrigerating it. Just make sure to cover it tightly to retain its moisture. Enjoy!
Looks yummy! any suggestions for a substitution for oil? since applesauce is already being used?
Absolutely, if you’re looking to substitute the oil, you can use unsweetened non-dairy yogurt as a 1-to-1 replacement for the oil. This will maintain the moisture content of the cake without adding extra fat. Another option is to use mashed bananas, but that might alter the taste a bit. Both are great oil substitutes that work well in baking!
can I use blueberries instead of strawberries?
Absolutely! Enjoy!!