This cake features a moist vanilla sponge filled with sweet strawberry jam and covered with a crispy strawberry glaze. It has everything you know and love about a strawberry-glazed doughnut but in a soft, gooey cake form! This recipe is egg-free and can be made with dairy-free ingredients.

Vegan Strawberry Glazed Cake

This Strawberry Glazed Cake features a moist vanilla sponge filled with strawberry jam and covered with a crispy strawberry glaze. Perfect for a delightful and nostalgic dessert!

Strawberry Glazed Cake

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Course Dessert

Ingredients

Vanilla Sponge:

2½ cups all-purpose flour
1½ cups granulated sugar
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 cup plant-based milk almond, soy, or oat
½ cup vegetable oil or melted coconut oil
1 cup dairy-free yogurt soy or coconut
2 tsp vanilla extract
1 tbsp apple cider vinegar

Filling:

1 cup strawberry jam

Strawberry Glaze:

1½ cups powdered sugar
¼ cup strawberry puree made by blending fresh strawberries
1 tbsp plant-based milk
1 tsp vanilla extract

Instructions

Prepare the Vanilla Sponge:

Preheat your oven to 350°F (175°C).
Grease and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fill the Cake:

Once the cake is completely cooled, carefully slice it in half horizontally to create two layers.
Spread the strawberry jam evenly over the bottom layer of the cake.
Place the top layer back on.

Prepare the Strawberry Glaze:

In a medium bowl, whisk together the powdered sugar, strawberry puree, plant-based milk, and vanilla extract until smooth.
Adjust the consistency by adding more powdered sugar if too thin or more strawberry puree if too thick.

Glaze the Cake:

Place the cake on a wire rack with a baking sheet underneath to catch any drips.
Pour the strawberry glaze over the top of the cake, allowing it to drip down the sides.
Let the glaze set for about 20 minutes before serving.

Serve:

Slice and serve the cake at room temperature.
Enjoy this soft, gooey, and delicious Strawberry Glazed Cake!

Notes

Strawberries: Use fresh strawberries for the best flavor and color in the glaze.
Serving: This cake is best enjoyed at room temperature for the ultimate soft and gooey texture.
Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.