Vegan Strawberries and Cream Cake

Vegan Strawberries and Cream Cake

Fluffy, moist, and tender, this 11-ingredient vegan strawberries and cream cake is rich and decadent, but doesn't contain eggs, dairy, or added oils!



  • 1 ¾ cups all purpose flour* (210g)
  • ¼ cup cornstarch (40g)
  • ¼ tsp salt
  • ½ cup + 2 tbsp organic cane sugar (120g)
  • 2 tsp baking powder
  • ½ cup raw cashew butter** (128g)
  • 1 cup soy milk* (240ml)
  • 4 tsp apple cider vinegar (20ml)
  • 2 tsp vanilla extract
  • 1 lb strawberries sliced

Coconut Whipped Cream

  • 1 14oz can coconut cream chilled overnight in the fridge
  • 1 tbsp organic powdered sugar*** (8g) or more to taste
  • ½ tsp vanilla extract


  • Chill a large mixing bowl and beaters in the fridge while you prepare the cake. (This is for the coconut whipped cream.)
  • Combine vinegar with soy milk and set aside to curdle.

Bake Cake

  • Preheat oven to 350°F. Grease a cake pan and set aside.
  • Sift together flour, corn starch, salt, sugar, and baking powder.
  • In a separate bowl, mix together cashew butter, soy milk/vinegar mixture, and vanilla.
  • Combine wet ingredients with dry and mix until combined. Pour into cake pan and bake for 30-35 minutes for an 8" pan, or 20-25 minutes for a 9" pan, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then gently remove the cake from the pan and place the cake on a cooling rack to finish cooling.

Coconut Whipped Cream

  • While the cake is cooling, make the coconut whipped cream. Take the coconut cream, chilled bowl and beaters out of the fridge.
  • Scoop the top layer of thickened coconut cream out of the can and into the chilled bowl, leaving any liquid behind. Reserve the liquid for smoothies or another recipe.
  • Beat the coconut cream with a mixer for a couple minutes, until creamy and light peaks form. Add sugar and vanilla and beat for another minute. Chill in the fridge until ready to use.

Assemble Cake

  • Once the cake is cooled, use a serrated knife to cut the cake in half so you have two layers of cake. Frost bottom layer with coconut whipped cream, layer on strawberry slices, and finish with another layer of coconut whipped cream.
  • Frost the top of the cake with the remaining coconut whipped cream and strawberries. Enjoy!
  • Store leftovers covered in the fridge.

Wow.. That looks stunning

- Miami Food Network -


*FLOUR: Whole wheat flour works as well, but the cake will be a little more dense. If using whole wheat flour, add an extra tablespoon (15ml) of soy milk.
**CASHEW BUTTER: Your cashew butter should be runny and easy to stir. If it’s too thick, heat it in the microwave for about 15 seconds or until thin and runny.
***POWDERED SUGAR: I made my own by blending granulated sugar in my NutriBullet with the milling blade.


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