Vegan Strawberry Oatmeal Cake

5 from 1 vote

This Vegan Strawberry Oatmeal Cake is the perfect layered cake for any season that comes infused with hints of warm, cozy cinnamon and beautiful bold layer of strawberries + oat flavors!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Keyword: baked, cake, cakes, classic, dairy-free, dessert, easy, fluffy, healthy, holiday, holidays, homemade, indulge, natural, oatmeal, plant-based, recipe, soft, spring, strawberry, sweet, traditional, valentines day, vegan

Servings: servings

Calories: 634kcal

Author: Shanika

Ingredients

CAKE:

2 ½ cups organic all-purpose flour
1 ½ cups organic rolled oats (You can use thick cut or regular)
1 ½ cups organic cane sugar
2 ½ tsps baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 teaspoon vanilla extract
3 cups dairy-free "Buttermilk" (That's Almond milk + 1 ½ Tbsps Apple Cider Vinegar; You can use your fave plant-based milk)
¼ cup vegan butter, melted (See Notes)
2 flax 'eggs' (That's 2 Tbsps ground flaxseed + 6 Tbsps WARM water)
3 Tbsps strawberry preserves or jam, at room temp. (I like to use organic-----like Bonne Maman)

STRAWBERRY BUTTERCREAM FROSTING:

5 cups organic powdered sugar, sifted
1 cup vegan butter, softened at room temp. (I like to use buttery sticks from Earth Balance)
3 Tbsps strawberry preserves or jam, at room temp.
3-4 Tbsps Almond milk (You can use your fave plant-based milk)

TOPPINGS: (OPTIONAL):

Sliced strawberries, stems removed
Fresh rosemary sprigs

US Customary - Metric

Instructions

TO MAKE THE CAKE:

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of TWO 8-inch cake pans (for thicker layers) or THREE 6-inch cake pans.
In a bowl or large measuring cup, whisk together the milk and apple cider vinegar and set aside for 5-10 minutes until everything "activates" to create the dairy-free "buttermilk". Also, add together the flaxseed meal + WARM water, stirring them together and letting them sit for 5-10 minutes or until "paste-like" and thick in consistency.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt until combined.
In a separate bowl, add the dairy-free 'buttermilk', strawberry preserves, flax eggs, vanilla, and melted butter together and whisk until combined and smooth. Add in dry ingredients and using a wooden spoon (or electric hand-mixer for ease), mix until combined and smooth. NOTE: The batter should be thick, but slowly fall off of the spoon or whisk once lifted.
Divide the batter evenly into each of the cake pans and bake for 30-35 minutes, or until a toothpick or butter knife comes out clean when tested in the centers.
Remove cakes from the oven and let them rest in the pan for 10 minutes or so before removing the cakes and placing them onto a cooling rack to fully cool. NOTE: Let them cool for at least 1-2 hours in a cool place.
In the meantime, make the strawberry puree.

MAKE THE BUTTERCREAM FROSTING:

Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the powdered sugar, strawberry preserves/jam, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).

ASSEMBLY:

Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and add more buttercream atop that layer, spreading it over the tops and sides of cake, evenly and thinly. NOTE: If making a 3-layer, be sure to repeat step 1 of assembly once again before getting to the final layer.
Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Top with strawberry slices and/or rosemary sprigs, if desired. NOTE: For a fancy moment or occasion, add florals or greenery atop cake for a Fall/Winter/Holiday vibe!
When ready to serve, remove from the refrigerator. Slice and enjoy!
Bon Appetit!

Notes

STORAGE: Keep cake leftovers stored 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.
FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
STRAWBERRY OATMEAL CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
BUTTERMILK: For a dairy-free 'buttermilk', use 3 cups Almond milk + 1 ½ Tablespoons apple cider vinegar or lemon juice.
MELTED BUTTER: Instead of using melted butter, you can always substitute with vegetable oil, melted coconut oil, or another neutral oil of your choosing.
GLUTEN-FREE OPTION: 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.
EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Strawberry Oatmeal Cake. Everything from my fave cupcake pans, mixing bowls, hand-mixers, wooden spoons, and more.

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