This Vegan Strawberry Oatmeal Cake is the perfect sweet treat for special occasions, Valentine's Day, or just because! Not only is it completely moist + fluffy, but it’s also loaded with bold strawberry + oatmeal flavors and a hint of cinnamon, that when paired with this velvety strawberry buttercream, works amazingly together and just melts in your mouth with goodness. Super easy to make in a few steps and comes completely dairy-free + vegan. Gluten-free option.
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Valentine's Day might be right around the corner, but if you ask me, you don't need an excuse to make this Vegan Strawberry Oatmeal Cake. Though it's completely dairy and egg-free, this cake has an incredibly soft, pillowy texture and warm, subtly oat-y flavor. And the best part of all? The easy vegan strawberry buttercream frosting, which is perfectly pink, fluffy, and creamy without any dairy. Ultimately, it's hard to believe, but even non-vegans will be asking for a second slice of this strawberry oatmeal cake.
This cake is literally the epitome of eating dessert for the ultimate indulge without the guilt and it's sure to be a crowd-pleaser. If you're a lover of oatmeal over the stovetop or overnight oats, then you'll love this oatmeal cake because it's bursting with great oat-y flavor and texture.
And once you love baking and decorating cake, then you’ll enjoy this Vegan Chocolate Cake which is one of my faves to create! It's definitely the most moist, chocolate-y, decadent cake that you'll enjoy----with a secret ingredient: sweet potato. Absolutely recommended for the entire family!
Strawberries are just the right thing to couple with a good slice of cake and when it's strawberry season, I just recommend using them up in this great little vegan cake This cake is just the right amount of sweetness, fluffiness, softness and includes a pinch of cinnamon, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me!
This Vegan Strawberry Oatmeal Cake as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. To start, you simply create the buttermilk by adding the milk + apple cider vinegar or lemon juice together and letting it sit for a few minutes as well as the flax 'eggs', which is created by mixing together the flaxseed meal + WARM water. Then add together the wet ingredients, followed by the dry ingredients and mix until smooth---using a wooden spoon (and a bit of arm strength) or a hand-mixer for ease.
Divide the batter into prepared cake pans, bake, and let cool completely. Make the frosting, assemble by frosting, decorate as you feel, and wallah. Slice and enjoy!
While this cake is fully plant-based, you don't need any fancy or special ingredients. All you need to whip up this simple oatmeal cake batter is:
When it comes to making this Vegan Strawberry Oatmeal Cake or any cake rather, I'm sharing a few quick tips that I've learned along the way to ensure that my cakes come out just the way I like them---soft, fluffy, and moist. Here's what I've learned:
The main thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper, and if you need to get a bit more fancy—Bake Even Cake Strips, which are such a genius invention.
Have no clue what these are? Whelp, you basically soak them in water before wrapping them around your cake pan while baking. These stripes ensures that your cakes don’t bake with a funny “dome” or anything. Just flat and even. Of course, if you don't have these strips, you can simply butter your pan and use liners along with an old trick that I've always done when baking-----add a small pot of water to the oven to keep things moist. Yup. It works EVERY. TIME.
One of the essential ingredient combos for a light, silky cake texture is baking powder + baking soda and an acid ingredient (usually vinegar or buttermilk). When acid and baking powder/soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
In the case of vegan cakes, this is usually done by adding apple cider vinegar to your milk and letting it sit for a few minutes and then later combining it with the dry ingredients (which includes baking powder + baking soda). Wallah!
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
When it comes to the main ingredient of this entire strawberry oatmeal cake recipe—-the flour, I enjoy using Bob’s Red Mill Unbleached White All-Purpose Flour, which is ideal for all kinds of baking, including this one.
However, I do occasionally use Super-Fine Cake Flour which adds a nice airiness and fluffiness to your cakes as well.
Speaking of vegan frosting, while the strawberry cakes cool, it's time to make a simple, creamy vegan buttercream. This frosting gets its beautiful pink hue and natural sweetness from real strawberry purée, not food coloring.
Making frosting with fruit purée is a great technique that works with any of your favorite juicy fruits. Other berries, including raspberries, blackberries, and blueberries work. In addition, stone fruits like peaches, apricots, and cherries will work. Feel free to experiment by mixing fruits in your pureé too to make it your own. The flavoring possibilities are pretty endless!
To make the purée or jam for your vegan strawberry cake frosting, you'll need just four ingredients, plus water:
Make the puree by first combining all of the ingredients in a medium pot on the stove. Then simmer the berries until they break down, about 10 to 12 minutes. Next, add the arrowroot starch, whisk well, and watch as your puree thickens up beautifully. Finally, reduce the mixture for a few more minutes, then let it cool fully.
You can speed up the cooling by placing the puree in a bowl in the fridge. Stir it every few minutes to help it cool evenly.
While the fruit puree cools, whip up the quick vegan buttercream frosting. You'll need:
The easiest way to make vegan buttercream is with an electric mixer with a paddle attachment. First, beat the vegan butter until it's smooth and creamy. Then add the powdered sugar, strawberry puree, and vanilla, and keep mixing until the mixture is fluffy and uniformly pink.
Tip: Your frosting should be a spreadable consistency. If it's too thick, add plant-based milk, 1 teaspoon at a time, until you reach that texture. If it's too thin, add powdered sugar, 1 tablespoon at a time, until you get there.
Another note is to store the frosting in the fridge if you're not using it right away. If you do this, then you may need to let it thaw a bit on the counter to make it spreadable before frosting the vegan strawberry cake.
Now that you have all of your components: two fully cooled round oatmeal cakes and a creamy vegan strawberry buttercream, it's assembly time.
I like to build the cake directly on the cake stand I plan to serve it on. Otherwise, moving the fully assembled cake can be messy (and dangerous!).
First, place one vegan cake layer on the stand. Smear it with a generous layer of buttercream and use an offset spatula to smooth it flat. Add your second cake layer and finally, cover your cake with the remaining buttercream.
That's it! The fluffy pink frosting and delicate cake texture speak for themselves. There's no need for extra decorations on this masterpiece, it's ready for slicing!
If you don't finish all of your Vegan Strawberry Oatmeal Cake, you can store leftovers for up to 4-5 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
Yes! If you would love to make this Vegan Strawberry Oatmeal Cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well. Lastly, ensure that the rolled oats are gluten-free friendly.
Absolutely! To turn this strawberry oatmeal cake recipe into individual cupcakes, simply divide the batter between about 30 cupcake wells. Bake for 18 to 20 minutes, until the centers are set.
If you love this vegan strawberry oatmeal cake, try these other plant-based treats next:
If you make this Vegan Strawberry Oatmeal Cake, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Vegan Strawberry Oatmeal Cake.
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I am wondering where the note about the melted butter is? Thanks!
Hi Kyla! The notes just mentions the alternatives to the melted butter. I've updated it now! 🙂
Your Vegan Strawberry Cake with Oatmeal looks amazing! Can gluten free all purpose flour be substituted for the all purpose flour ?
Hi Felisa! Thanks so much! Absolutely! I would just add 1 tsp of Xanthan gum to it if it isn't already included and start with 2 cups of milk first and eye-ball the consistency of the batter before adding more. 🙂
This recipe looks amazing!! I am only one person however - can I halve the recipe? Do you think I’d need to make any other adjustments? Thank you!
Hi Clara! Thanks so much! You definitely can turn these into cupcakes or turn it into a sheet cake without adjustments. This is a small 6-inch cake, so it's not a large size at all and leftovers are easily stored! 🙂