Easy Vegan Strawberry Cream Cake

reading time: 3 min


Strawberries remind me of my mother. Not because her birthday is in strawberry season (it's actually quite frustrating to look for local strawberries for her birthday cake), but because strawberries smell like summer, and so does my mom.

For this year's birthday cake I knew it was going to be a strawberry cream cake. A vegan strawberry cream cake, to be exact. I have a bunch of strawberry recipes on my blog already (such as strawberry scones, strawberry ice cream, pink porridge, and also a fun post on strawberry picking), but never before have I made a vegan strawberry cream cake.


Preparation time: 45 mins
Main ingredients: flour, strawberries, soy cream
difficulty level: easy
makes: one 7-inch spring form
suitable for: vegan, lactose-free, wheat-free, low-sodium



1 3/4 cup (200 g) spelt flour, sieved (type 630)
1/2 cup (100 g) raw cane sugar (or coconut blossom sugar)
1/4 cup (30 g) shredded coconut
1 tbsp baking soda
1/3 cup (80 ml) sunflower oil or melted coconut oil
1 cup (250 ml) water
1 tbsp apple cider vinegar
1 tsp vanilla extract
pinch of salt


1 cup (250 ml) whippable soy cream, chilled
3 tbsp raw cane sugar (or coconut blossom sugar)
4 tbsp whipping cream stiffener
pinch of salt
5 tbsp unsweetened soy yogurt (e. g. your own homemade soy yogurt, or coconut yogurt)
2 tbsp fresh lemon juice
1 tsp vanilla extract

about 2 cups (500 g) organic strawberries


For the batter:

Preheat oven to 180°C / 356°F. 

In a medium mixing bowl, whisk together flour, sugar, shredded coconut, baking soda and salt. Add oil, water, apple cider vinegar and vanilla extract. Whisk thoroughly until well combined.

Grease your spring form and spread the batter into the pan. Place into the preheated oven, and bake for about 25 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

Once the cake is fully baked, allow to cool completely. In the meantime, prepare the cream filling.

For the filling: 

Using an electric mixer on high speed, whip the chilled soy cream with salt, sugar and whipping cream stiffener until light and fluffy (it's best to use a metal container that has been stored in the fridge to chill). Carefully fold in soy yogurt, lemon juice and vanilla.

While the cake is still cooling down, store the whipped cream in the refrigerator. Meanwhile, rinse and cut strawberries in half.

Once the cake has completely cooled, split it in half horizontally, using a serrated knife. Place the bottom half (cut side up) on a serving plate and arrange half of the strawberries over the bottom cake layer. Top with half of the whipped cream. Cover with top half of the cake, cut side down. Spread with the remaining whipped cream and strawberry halves. If you want to be extra fancy, sprinkle some shredded coconut or coconut flakes on top :)

Store cake in refrigerator until ready to serve (up to 1 day). Enjoy with your loved ones!


And thanks to Lisa for featuring me over at our Friday Favorites linky party! :)