Vegan Strawberry Cake (GF)

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Slice of vegan gluten-free strawberry cake on a small plate in front of the whole cake

This strawberry cake is pure magic. One bite and it shot us straight back to childhood memories of eating hot pink cake at birthday parties. It’s not only fresh and vibrant with strawberry flavor, but also incredibly fluffy and sweet, and each bite is like a flavor explosion in the mouth. We’re talking rainbows and unicorns and happiness on a plate. Whoa.

Plus, top with our Vegan Strawberry Buttercream Frosting (infused with real, ripe strawberries), and you’ll be in pure bliss! The best part? It’s undetectably vegan and gluten-free, SO easy to make, and just 9 ingredients and 1 bowl required (we know, it’s borderline sorcery). Let us show you how it’s done!

Avocado oil, vanilla, strawberries, baking powder, potato starch, cane sugar, salt, and almond flour

How to Make Strawberry Cake

This gluten-free, vegan strawberry cake relies on fresh strawberries to celebrate the season’s harvest and infuse it with strawberry flavor, naturally.

Blender with fresh strawberries

They’re blended into a purée and mixed with avocado oil for richness, organic cane sugar for sweetness, and vanilla extract for a subtle vanilla flavor. Using another granulated sweetener such as coconut sugar might also work, but we find cane sugar helps the cake retain a pretty color.

Whisking strawberry purée with other wet ingredients

For flours, we relied on our trusty gluten-free mix of almond flour, potato starch, and cornstarch. This combination is perfect for cakes and cupcakes because it yields a light and fluffy texture. Find it in our vanilla cake, coffee cake, and vanilla cupcakes.

Using a whisk to mix wet and dry ingredients

The remaining dry ingredients include baking powder for leavening and sea salt for flavor enhancement. Once mixed, it’s ready for baking!

Two cake pans filled with strawberry cake batter

Using two round cake pans will give you the prettiest two-layer cake, perfect for lathering with a batch of our vegan strawberry frosting.

Spreading strawberry frosting on strawberry cake

Decorate it with more fresh strawberries for the most stunning and vibrant pink cake.

Gluten-free vegan strawberry cake decorated with fresh strawberries and flowers

We hope you LOVE this strawberry cake! It’s:

Sweet
Light
Nostalgic
Comforting
& Vibrant with strawberry flavor!

It’s the perfect cake to bring to all your spring and summer gatherings. Bookmark this one for upcoming birthday parties, baby showers, and beyond!

More Gluten-Free Vegan Cake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Gluten-free vegan strawberry cake decorated with fresh strawberries and flowers

Vegan Strawberry Cake (GF)

Fluffy strawberry cake that’s undetectably vegan and gluten-free! Infused with vibrant strawberry flavor and perfectly sweet. Just 9 ingredients required!
Author Minimalist Baker
Print
Slice of vegan gluten-free strawberry cake next to the rest of the cake
4.46 from 73 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

CAKE

  • 1 cup strawberry purée (~1 ½ cups or 200 g of halved, fresh strawberries as recipe is written // blend until smooth // organic when possible and as ripe as possible for best flavor)
  • 1/4 cup avocado oil (or other neutral oil)
  • 2/3 cup organic cane sugar (you could try subbing natural sweeteners, but we haven’t tested any yet)
  • 1 tsp vanilla extract
  • 2 ½ cups almond flour*
  • 3/4 cup potato starch* (not potato flour)
  • 1/3 cup cornstarch* (or sub arrowroot, but we haven’t tried it yet)
  • 2 tsp baking powder
  • 1/2 tsp sea salt

Instructions

  • Preheat oven to 350 F (176 C) and line a baking dish with parchment paper. This recipe will make one 8×8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
  • To a large mixing bowl, add strawberry purée, oil, sugar, and vanilla extract. Whisk to combine.
  • Add almond flour, potato starch, cornstarch, baking powder, and salt to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
  • Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
  • Let your cake cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
  • Once your cake is completely cool, you can top it with vegan strawberry frosting, vanilla frosting, or a chocolate ganache!
  • Best enjoyed the first day but will last, covered, at room temperature up to 3 days. Freeze up to 1 month (then thaw at room temperature).

Video

Notes

*If not gluten-free, you can sub 1 ½ cups all-purpose flour in place of the almond flour, potato starch, and corn starch.
*Nutrition information is a rough estimate calculated without frosting.

Nutrition (1 of 12 servings)

Serving: 1 slice Calories: 266 Carbohydrates: 30.9 g Protein: 4.6 g Fat: 15.2 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.2 g Monounsaturated Fat: 9.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 182 mg Potassium: 203 mg Fiber: 2.9 g Sugar: 13.5 g Vitamin A: 4.3 IU Vitamin C: 16.4 mg Calcium: 103.5 mg Iron: 0.9 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so sorry you didn’t enjoy it! Did you make any modifications? Could you tell us more about what you disliked about it? We’d love to be able to help troubleshoot, if possible!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carly, we’re not familiar with Pamela’s GF baking mix and think using only gluten free flour might make the cake too heavy, but possibly mixing a gluten free flour blend with almond or cashew flour could work here. Let us know how it goes if you give it a try! xo

  1. Neha says

    Ok! After reading sooo many mixed comments on this cake yesterday, I finally gave it a test trial. The flavors were definitely hit the note, however the cake was very dense in texture. I’m not sure if it’s the almond flour itself or if I over-mixed the batter. Can you please help…

      • Neha says

        No, I did not use superfine almond flour. However used coconut sugar. And maybe have over-mixed. But not sure if GF flours have an over mixing issue to give out a dense cake. How can I make it better next time, any tips?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Neha, cane sugar does provide a structural element, so we’d guess the coconut sugar made an impact. Over-mixing could also be an issue, but less likely. We’d suggest trying cane sugar and also make sure your baking powder isn’t old/expired. Hope that helps!

          • Neha says

            Yes, reading all the comments I made sure about the almond flour and baking powder, however took a try with coconut sugar and added color for the look. But ya, let me order cane sugar and try again. Thank you soo much for your print replies. Really appreciate it.

  2. Kelli H says

    Love! Made this for Britton’s 2nd birthday and it was a tad dry so I took it out the 2nd time for Camryn’s 5th birthday at 23 minutes and it’s perfect! The strawberry frosting is so good too. Everyone loved it. Definitely an easy keeper

  3. Max says

    I’ve made this four times now, and it consistently comes out perfect! I made a strawberry glaze for topping the first time, but the cake part is so yummy, that I’ve been just making it muffin-style. In fact, I tested out how perfect this recipes is by swapping out strawberry puree for blueberries (since they’re in season now). It turned out amazingly! Last time, I brought them into to work, and they were all gone before I was able to grab one myself (no one needed gluten free/vegan; which is always a huge compliment). Thanks, Dana & Team, for being awesome (and my go-to for all recipes)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you so much for your kind words and lovely review, Max! We’re so glad you enjoy the recipe! Love your creative modifications too!

  4. Anna says

    I am glad I read the comments and learned to avoid the *superfine* almond flour. As a result, I did my best to buy the one almond flour at my local store that didn’t say superfine. (It was Open Nature, by the way.) As to the cake, the directions stated that the batter would feel like cornbread, which was helpful because the cake texture was more like cornbread than a typical cake. I loved it this way. It made the cake unique. I could see this cake served as a tea cake or coffee cake. Lastly, I loved the fresh strawberries in this. It was delicious. I made 12 cupcakes with the batter and cooked them for 23 minutes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for sharing your experience, Anna. We’re so glad you enjoyed this recipe!

  5. Darcie says

    I made this recipe for my Dad’s 70th birthday and it was a bit hit! I used 1 1/2 cups wheat flour in place of the almond flour, potato starch, and corn starch and it worked perfectly. The recipe made 9 cupcakes baked for about 23 minutes. My Dad LOVED them (especially with the icing). Thanks!

  6. Sam says

    I have attempted this recipe twice with no success. The cake turns out great but I keep getting strawberry soup for icing. Nothing seems to thicken it
    Not Corn starch, not more vegan butter and not more icing sugar.
    Does anyone have any suggestions?
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, sorry to hear that! What brand of vegan butter are you using? Are you in a hot climate?

  7. Chef Matteo says

    Made this cake for our son’s 4th bday party as he loves everything strawberry. Turned out great. Subbed arrowroot for the cornstarch and used coconut sugar (finely ground) instead of can sugar. Still very good. I made a strawberry chia jam for the filling and toped with a strawberry-infused macadamia nit buttercream.
    Will make this cake again. Thank you for having well tested recipes available to your followers.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo yum! That sounds delish. Thanks so much for the great review and for sharing your modifications, Matteo!

  8. VICKY says

    So disappointed in this one! I made this cake for fathers day, I followed the recipe but the cake turned out pretty hard…This is my second time making it and the same happened to me a while back, but I thought I must have missed something. Now with this second experience I don’t know… if you have any input, much appreciated!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry that’s been your experience, Vicky! Is it possible that you’re using superfine almond flour? Or modifying the flours at all?

      • VICKY says

        Omg that could be it! I just checked the bag and it is the kirkland costco almond flour, on the top it says superfine :(
        I use this flour for all your recipes that call for almond flour..never had an issue, I guess it is huh? When is it ok or not to use this flour? And what brand do you use? Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Ugh, sorry about that! It seems like maybe it’s a new product that’s becoming more available lately and we’re not sure why! Most brands of almond flour used to be similar in texture to the brand we use – Wellbee’s. We haven’t experimented much with the superfine version and would recommend avoiding it for now. It’s on our list to experiment with and troubleshoot for readers!

          • CB says

            This link shows the almond flour to be Super Fine as well. I’m inquiring because my cake was also dense and not moist at all. I used Bob Red Mill Almond Flour. It states it’s superfine but, the link you provided to the brand you use states it’s also superfine. Can you clarify?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            In our experience, the Bob’s superfine product is more finely ground – almost like all purpose flour in texture. The Wellbee’s is more crumbly and not as fine.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We haven’t tried it with the Kirkland superfine almond flour and would recommend avoiding it for now. It’s on our list to experiment with and troubleshoot for readers!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angelina, yes, we think so! We haven’t tried it ourselves but other readers have had success. We think it will make ~12-16 cupcakes, and should bake for 20-25 minutes. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, potato starch is key for making gluten-free baked goods light and fluffy. Corn starch is similar, but not quite as light and fluffy and more prone to crumbling. Hope that helps!

  9. Mary Beck says

    Hi! I made this cake for a special birthday celebration at work. While it was in the oven, I began scrolling through others’ comments, and I was surprised to see so many people had trouble–actually, those comments made me really nervous, and I was uneasy about how the cake would taste.
    I followed the instructions precisely with no ingredient substitutions. It was wonderful! Lovely strawberry flavor and the frosting is deliciously sweet. I decorated the cake with strawberries and flowers as shown, and it was very pretty. Thank you for another wonderful recipe. I will absolutely make this cake many more times!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it turned out well, Mary! Thank you for sharing your experience! xo

  10. TomFam says

    I made a test cake for my daughter’s upcoming birthday. I used everything except sub arrowroot for cornstarch. The cake taste really good. However it came out very dense. I am pretty sure that is my fault. Would you have advice on what to do to make it more fluffy like the pictures? I am hoping the cake for her party turns out a little better.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, in our experience corn starch is much more light and airy than arrowroot, we’re not positive that this is making the cake more dense, but it could be part of the issue. If you can’t use/find corn starch, we’d suggest using more potato starch instead of arrowroot for the final cake. It could also be good to make sure your baking powder is fresh and not expired. Let us know how it goes!

  11. Alfie Selnick says

    Hi, I’m planning on making this for my daughter’s birthday this Saturday (in addition to other desserts but I want to make a 3-layer 9” or 10” round cake…can you give me an idea how many times to make the posted recipe? Also, one of the attendees has a nut allergy so if it needs to be gluten-free, would you recommend a mixture of gluten-free flour, potato & corn starch? Or just gluten-free flour?
    Thanks so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alfie, we can’t guarantee it will turn out the same without the almond flour, but we do think a mixture of GF blend, potato starch, and corn starch will yield better results than GF blend on its own. Keep in mind that GF blend will be more absorbent than almond flour, so you won’t need as much of it. You might want to start with a smaller test batch to be on the safe side. For a 3 layer 9-10″ cake, we’d say a triple batch would be about right. Hope that helps!

  12. Alysia says

    I loved this recipe, I used it to make my mom a birthday cake. I want to use it for my baby’s birthday, how many cupcakes would this make?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alysia! We’d estimate about 16 cupcakes. Hope that helps!

  13. Lisa says

    Made this cake for my partner’s birthday and everybody loved it!!! I was scared the sugar would overpower the taste of the strawberries, but not at all. I could very well taste the fresh strawberries in it and I loved how moist it was. It was so good that I made another batch to finish the frosting. :)

  14. Michelle says

    Hi! I followed this recipe as written, except I doubled it to make a double layer 9″ cake. I have made MANY recipes from this blog and it’s usually my go- to, so I didn’t feel like I needed to test this recipe before making it for my daughter’s birthday. Oops. I don’t know what happened, but this turned out crumbly and the taste was disgusting. The avocado oil was overpowering, it’s all I could taste. I don’t often use avocado oil for baking, so I’m not sure if it always tastes that bad or what. I also measured my strawberries with a scale and used a little over 400g, but the strawberry did not come through at all in the cake. I also made the strawberry frosting recipe from this blog, and that was actually delicious. But when even your kids don’t eat your cake, you know something went terribly terribly wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, we’re so sorry that was your experience! What brand of avocado oil did you use? Is it possible it was old/rancid? Avocado oil should be very neutral in flavor.

      • Michelle says

        I used Primal kitchen extra virgin avocado oil. Like I said, I never use avocado oil- and I actually purchased it just to make this cake. The date says 2023 but I guess maybe it spoiled in transit? No idea. I may have to give this recipe another try with a different type of oil and see if it yields a different result.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Other options would be sunflower or safflower oil. As for the strawberry taste not coming through, we’d suggest using as fresh and flavorful of strawberries as possible. Keep us posted if you give it another try!

      • Jade says

        Avocado oil in Australia is often cold pressed and a very strong flavour and is a greenish colour. This could be what happened here, I have found a brand of processed avocado oil that is low flavour to use for baking

  15. Suzanne says

    I doubled this recipe and made it with peaches instead of strawberries. It was delicious! Very moist & flavorful. All who ate it felt it was their favorite gluten-free, vegan cake ever. The only other change I made was to substitute olive oil for avocado oil since I am allergic to that. Oh, and I ran out of corn starch so I finished off that ingredient’s measurement with extra potato starch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelsey! We haven’t tried that so we aren’t sure if it would work. We suspect it might add too much sweetness and not enough liquid. Let us know how it goes if you give it a try!

  16. Maxine says

    In the notes it says *If not gluten-free, you can sub 1 ½ cups all-purpose flour in place of the almond flour, potato starch, and corn starch.
    Q1. Is that supposed to be 3.5 cups flour, not 1.5 cups?
    Q2. Can I just replace the almond flour, potato starch, and corn starch with 3.5 cups gluten-free flour mix? Nut allergy
    Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maxine, 1 1/2 cups is correct. All purpose flour is much more absorbent than almond flour, which is why the amount is so much less. The texture won’t have the same crumb without the almond flour, but it might be worth a try if nut-free is needed. It may be helpful to scan the comments for other nut-free ideas! Hope that helps!

  17. Ashley says

    Can this cake be made with another GF flour instead almond to make it nut free? We usually use Bob’s Redmill GF 1 to 1 Baking Flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley, almond flour is pretty key in this recipe for the crumb texture. For a nut-free version, you could try a blend of coconut flour and oat flour in place of almond, but we can’t guarantee it will turn out quite the same. Since oat and coconut are more absorbent, you’ll need less of them than almond flour. Hope that helps!

  18. Lisa Chambers says

    The flavor and texture of this cake is wonderful! We used the regular flour as my daughter is vegan but not gluten free. She missed the texture of real (pre-vegan) cake and this comes out like what she remembers. Intense strawberry flavor, sweet enough to eat without the frosting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you and your daughter enjoy it! Thank you for sharing, Lisa! xo

  19. Tammy Adams says

    Hello,

    can I use vegetable oil for this recipe? I am allergic to avocados and that includes avocado oil. Let me know.

    Thanks,

    Tammy

  20. Heather Laughlin says

    Hello. I made this once before, using all of the required ingredients. All store bought flours/starches. I also used the suggested cake pan sizes. It turned out rather dry and dense. Should I adjust the flour amounts?
    Also, I am planning to make this mix again today but in 24 mini cupcakes.. should the bake temp and time be adjusted for the smaller sizes? As well as the flour amounts?
    I appreciate your help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, sorry to hear it didn’t turn out right! Is it possible you were using potato flour instead of potato starch? Or that the baking powder was expired or old? For mini cupcakes, we’d suggest checking on them at 20-25 minutes with a toothpick. Hope that helps!

      • Heather Laughlin says

        Hey, it was definitely potato starch and the baking powder is within date. I have also tried baking the Vegan GF Cornbread as well as the Best GF Bread recipes a few times each and they have all three turned out dry, dense and too crumbly. I’m not sure why? Since I usually use all store bought flours and starches, should I be regularly parring down the flour amounts?? Also, when mixing am I good to add more water as needed? Even if it ends up being somewhere around 1/4-1/2 cup more water? I’m trying! I really want to get baking down and I like y’all’s recipes! Thanks for your help!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Heather, a couple other ideas – are you at elevation? Or in a humid climate where your baking powder could go bad before the expiration date? Or are you using the metric measurements instead of US customary? You could try using less flour to see if that helps. We wouldn’t recommend adding more water as it could actually make it more dense.

        • Jessica says

          Hi Heather!
          Are you spooning and leveling the flour into your measuring cups? It’s been a huge game changer for my muffins and cakes. Google if you’re not familiar!

  21. Deanna says

    I made this recipe for my daughters birthday and it was a huge hit.

    I’m making a treat for my friends blessing way(in place of a baby shower) she’s craving these dragon fruit donuts I can’t get. I thought maybe making dragonfruit purée instead of strawberry, this cake recipe might work? Do you have thoughts?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deanna! We haven’t tried this with any other fruit purees, but we think it could be worth a try! Let us know how it goes!

  22. Emily says

    Very yummy and light flavor. I made it last summer as written (with the AP flour instead of GF flours) and into cupcakes. I just made it again but with dark cherries (from frozen) and it is delicious and a beautiful color! My son has requested/suggested we try blueberries next :)

      • Zilan says

        I made the cake as a birthday cake with cream cheese frosting in the middle and covered with chocolate ganache.
        IT
        WAS
        DELICIOUS!!!
        However the cakes didn’t rise as much as I was expecting :(
        I couldn’t taste the strawberries, probably because the chocolate sauce sad outweighing from the taste perspective (next time I would do the sauce with less chocolate). The only subs were that I used canola oil instead of avocado and all purpose flour instead of the gf version products :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the great review and for sharing your modifications, Zilan!

  23. Juliet says

    In the notes are you saying for the almond flour, corn starch, and potatoes starch to sub 1 1/2 cup regular flour for each of them? thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Juliet, use 1 1/2 cups in place of all three flours combined. That’s because all purpose flour is much more absorbent. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Martina! To our knowledge, a fan oven is what we might call convection, and static is most conventional. We developed this recipe using a regular oven, with no fan on! Hope this helps!

  24. Jessica says

    So disappointed with this cake. It came out like a brick. It was so hard we struggled to cut it with a knife as I made this for my sisters birthday. It was dry but so incredibly dense it was inedible.
    The strawberry frosting is absolutely delicious but the cake was sadly a waste of time :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica, we’re so sorry to hear that was your experience! Did you make any modifications? Especially to the flours? Or is it possible your baking powder was expired?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sophie, You can use frozen strawberries, but we would suggest thawing them fully and draining off any excess liquid before puréeing them. Let us know what you think if you give it a try! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chelsea! We haven’t tried this with coconut sugar, it should work but it might affect the color and flavor slightly! We would suggest another oil, like olive oil, as we think that butter might affect the final texture. Let us know how it goes if you give it a try!

  25. Patty says

    Absolutely fantastic! Made it for a birthday and it was gorgeous and delicious. Super easy and not at all heavy. I will definitely be making this again. Thanks!

  26. Jen says

    Such a good strawberry flavor (esp with the strawberry frosting). Fresh flavorings make all the difference! I made cupcakes instead. And just because of what I had on hand: I subbed coconut oil, used 1 cup wholewheat bread flour + 1/2 cup almond flour. The texture with my subs was more like a banana bread, which I love, so no complaints here :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lori, the potato starch is important for making this cake light and fluffy. We’d suggest ordering it online, if possible. Otherwise, you could try corn starch, but just know it won’t be quite the same. Hope that helps!

  27. Rachel Lincoln says

    I made the strawberry and we loved it! My husband wanted to try peach so I substituted peach purée for the strawberry and used all purpose flour, and my family went crazy over it. I used the strawberry buttercream frosting recipe and substituted the peach there as well and added a little cinnamon. My family didn’t even look up wile they were eating. Love this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Peach?! Woah – that sounds incredible! We’re so glad everyone enjoyed it! Thank you for sharing, Rachel! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! We’d suggest starting the bake time at 20 minutes so the cupcakes don’t get overbaked. Let us know how it goes!

  28. Sara says

    Im planning on making this cake for my birthday to share with a bunch of non vegans. I’m not GF but also not opposed to baking GF. Do you think it’s fluffier to make it the way the recipe is written or to sub all the GF starches with AP flour??

    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara! If you’re not GF we’d suggest doing the AP flour method, the cake will be a bit more tender and fluffy this way! We hope everyone enjoys!

  29. Kwiyoung Baumgarten says

    Turned out beautiful with a lovely strawberry flavor. Couple of things weren’t quite right. The texture was a bit crumbly like a cookie and seemed dry. Not fluffy like a moist cake. The frosting was too soft to hold its shape even after refrigerating it so it sort of oozed on the cake like a stiff sugar frosting on cinnamon rolls. What can I do to fix?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kwiyoung! This cake texture is a bit different than a typical cake, but if it was crumbling too much perhaps next time you can add a tablespoon or two of non-dairy milk to see if that helps it stay more moist while baking. For the frosting, you need to add 2 1/2- 4 cups of powdered sugar (other readers have had success using corn starch instead to balance the sweetness), you should keep adding until it is somewhat stiff, this should help it hold up at room temperature. Hope this helps!

  30. Clarke says

    Made this one last night, only swap was the strawberry puree & used Oat milk instead. Decided to make a strawberry rhubarb compote so adding the strawberry puree would be too much.
    The flavor was amazing but not as fluffy as the picture eitherway it was a delicious “flatish” cake, lol

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Clarke, thank you for sharing! It’s possible the rhubarb was more dense/sticky, causing it to not be as fluffy. Or another idea would be if your baking powder is expired?

  31. Sam says

    beautiful color and subtle taste, but very strange texture. I subbed out the GF flour for 1.5 cups of all purpose flour per the suggested modification. For whatever reason my cake came out SUPER dense, wet and chewy. I’m going to scrap it and try over

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry this happened to you, Sam. You used regular all-purpose, not gluten free all purpose, correct? Could your baking powder be expired? That is one possibility for why it didn’t work out… we also wonder if you swapped in the all-purpose for ALL of the gluten free flours? If you kept any starches in there it might make it denser. We’re here to troubleshoot further if you tell us more about your experience! We hope it works out well on the second round!

      • Alysia says

        Hi, can you clarify. I would only need 1.5 C of all-purpose flour instead of 2 ½ cups almond flour, 3/4 cup potato starch, AND
        1/3 cup cornstarch? It just seems like so much less. Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alysia, that’s correct! It does seem like such a small amount but we tested it and it worked beautifully. Another reader mentioned using 2 cups all purpose with success, so it seems to be pretty flexible. Let us know if you give it a try!

  32. Hel says

    This was a quick recipe to whip up! The flavor is delicate, it isn’t an in-your-face strawberry flavor but it is still nice. The color is lovely. I made these into cupcakes and adjusted my baking time to 20 minutes. This recipe made 12 regular-sized cupcakes.

  33. Katja Gorter says

    Hiii!
    Could I do maple syrup instead of cane sugar? How much would you estimate for this recipe?
    (and also; could I use the same batter then for muffin tins instead)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katja, we wouldn’t recommend replacing the cane sugar with a liquid sweetener because it will impact the balance of wet to dry ingredients, which will change the texture. If you’re wanting it to be refined sugar-free, the next best option would be coconut sugar. It should work great in muffin tins though! We’d suggest baking ~20-25 minutes. Hope that helps!