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Strawberry Glazed Cake

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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.
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.