A sliced pink strawberry sponge layer cake with pink strawberry frosting

Gluten-Free Vegan Strawberry Cake

This Gluten-Free Vegan Strawberry Cake is fresh and fruity, full of strawberry flavour and naturally coloured!
Course Dessert
Cuisine American
Keyword gluten-free strawberry cake, gluten-free vegan cake, vegan strawberry cake
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Calories 414kcal
Author Rhian Williams


For the cake:

  • 300 g (10.5 oz) fresh strawberries , hulled
  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 2 tablespoons lemon juice
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 1/4 cup) ground almonds (almond meal) *
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon beetroot powder (optional - to add red colour)

For the frosting:

  • 400 g (14 oz) tin of full-fat coconut milk **
  • Pinch beetroot powder (optional - to add red colour)
  • 3 tablespoons strawberry jam (ensure refined sugar free if necessary)


For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Use a food processor, blender or hand-held stick blender to whizz the strawberries until completely smooth - you should end up with around 250ml (1 cup) strawberry purée
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the strawberry purée to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda (and beetroot powder if using)
  • Mix well, adding a tiny splash of any plant-based milk if it's looking too dry
  • Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  • Bake in oven for around 15 minutes until golden brown and an inserted skewer comes out clean
  • Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool

For the frosting:

  • You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
  • Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the beetroot powder (if using)
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Add the strawberry jam and carefully mix it in

To decorate:

  • Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the frosting
  • Place other sponge on top and use the remaining frosting to cover the top
  • Best when fresh, but keeps well covered in the fridge for up to a few days


*You can alternatively use almond flour
**You can alternatively use 200g (7oz) coconut yogurt
  • You can replace the strawberries with blueberries, peaches or mango.
  • You can use fresh or frozen strawberries - just make sure to defrost frozen ones and get rid of any excess water.


Calories: 414kcal | Carbohydrates: 39g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Sodium: 46mg | Potassium: 243mg | Fiber: 5g | Sugar: 19g | Vitamin C: 25mg | Calcium: 100mg | Iron: 3mg