Vegan Strawberry Cake with Oatmeal
This Vegan Strawberry Cake with Oatmeal is moist, fluffy, and full of real strawberry flavor thanks to an easy strawberry puree and homemade dairy-free frosting. It's the perfect pink layer cake to share with your Valentine!
Servings 8 servings
Ingredients
Vegan Oatmeal Cake:
- 2 1/2 cups organic cups all-purpose flour (I use Bob's Red Mill)
- 1 cup organic rolled oats
- 1 1/2 cups organic pure cane sugar (I use Wholesome Sweet; See Notes!)
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp sea salt, finely ground
- 1/3 cup vegan butter, melted (I use Earth Balance; See Notes!)
- 2 1/2 cups oat milk (plus, more if needed) + 1 Tbsp ACV (You can use your fave plant-based milk!)
- 3 flax eggs (3 Tbsps ground flaxseed + 6 Tbsps water!)
Strawberry Puree:
- 3 cups Strawberries, frozen or fresh
- 1/2 cup organic pure cane sugar
- 1 Tbsp juice of a lemon
- 1/4 cup fresh water
- 1 tsp vanilla extract
- 1 Tbsp arrowroot starch + 2 Tbsps WARM water (See Notes!)
Vegan Strawberry Frosting:
- 3-4 cups organic powdered sugar, sifted
- 4 Tbsps vegan butter, softened at room temp.
- 3-4 Tbsps strawberry puree
- 1 tsp vanilla extract
Instructions
Vegan Oatmeal Cake:
- Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with butter) AND line with parchment paper the bottoms of three 6-inch cake pans.
- In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'. In a separate bowl, add the milk + ACV together and let sit for 5 minutes until it activates and acts as 'vegan buttermilk'.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and cinnamon until combined.
- Add in the milk-ACV mixture, melted butter, flax eggs, and mix (using a hand-mixer) until just combined. NOTE: It might not look fully combine and that’s OK-------we just need the wet ingredients to be combined together before adding them into the next step.
- Add the wet ingredients in with the dry ingredients and stir until full combined. NOTE: If the batter looks extremely thick, add extra milk, 1 Tbsp at a time until it’s somewhat pourable but not runny or thin at all.
- Divide the batter evenly into each of the cake pan and bake for 20-25 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.
Strawberry Puree:
- Combine the strawberries, sugar, lemon juice, water, and vanilla extract in a medium pot over medium-high heat and bring to a boil. Lower heat to simmer until the strawberries are soft, about 10-15 minutes, stirring occasionally.
- Now mix together 1 Tbsp arrowroot starch in a small bowl with 2 Tbsps WARM water until well combined, smooth, and has a 'milk-like' consistency. Add to strawberries, stirring until sauce begins to thicken, about 2-3 minutes. Remove from heat and let cool completely.
Vegan Strawberry Frosting:
- In the bowl of an electric mixer (attached with a paddle), beat the butter on high speed until smooth, pale, and creamy, about 2 minutes. Turning the mixer on low, add the powdered sugar (1/2 the amount), vanilla, and strawberry puree, mixing them together until well combined. Add the remaining powdered sugar and mix until well combined. NOTE: If the frosting is too thick, add milk (1 Tsp at a time); if it’s too thin, add additional powdered sugar (1 Tbsp at a time). Wallah!
Assembly:
- Place the first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and evenly cover the top with buttercream. Repeat for the third layer.
- Once fully layered, add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly.
- Once fully frosted, add small little designs of the buttercream using a piping bag + tip or fresh strawberry slices or sprinkles around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets.
- When ready to serve, remove from the refrigerator. Slice and enjoy!
Notes
STORAGE: Keep cake leftovers stored for up to 4 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: For an extra fluffy cake, you can always use cake flour instead of all-purpose.
BUTTER: Instead of melted butter, you can use vegetable oil or canola oil.
SUGAR: Instead of pure cane sugar, you can substitute with coconut sugar or brown sugar.
STARCH: If you don't have arrowroot, you can always use regular corn starch or instant tapioca flour.