I love baking this Small-Batch Strawberry Cake when I want a quick, sweet treat. It makes a small cake that I can share with my family or enjoy with a cup of tea.
My Dad James showed me how to test cakes with a toothpick, and I always think of him when I open the oven.
Your Ingredients List
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 1/2 cup vegan butter
- 1/2 cup powdered sugar
- 1/4 cup strawberry puree
My Go-To Equipment
I use a small mixing bowl and a whisk for the batter. I also use a small cake pan and a spatula for the frosting. For a smooth finish, I sometimes use a hand mixer. If you want a lighter crumb, try my notes on fluffy vanilla sponge cakes for more tips.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and grease a small cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in the strawberry jam gently into the batter.
- Pour the batter into the prepared cake pan.
- Bake for about 25 to 30 minutes or until a toothpick comes out clean.
- While the cake cools, beat together the vegan butter, powdered sugar, and strawberry puree until creamy.
- Once the cake is cool, spread the frosting evenly on top.
- Serve and enjoy your delightful small-batch strawberry cake.
Healthy Twists on a Classic
I swap half the oil for applesauce to cut fat but keep moisture. I use less sugar and add a splash of lemon to lift the berry taste. For more berry ideas, I also like recipes that layer fruit and cream.
Serving Suggestions From My Table
I serve slices with fresh strawberries and a light mint leaf. A small scoop of dairy-free yogurt works well on the side. For a fun snack, try pairing it with a warm fried dessert like fried strawberry cheesecake sandwiches for a party.
Getting It Just Right
I check doneness with a toothpick in the center. If it comes out with a few moist crumbs, the cake is done. Let the cake cool fully before frosting to avoid melting the icing. I use room temperature vegan butter for smooth frosting.
How to Store Leftovers
I keep leftover cake in an airtight container in the fridge for up to 4 days. For longer storage, I slice and wrap pieces in plastic, then freeze for up to 1 month. Thaw in the fridge before serving.
Enjoy Every Moment
I bake this cake when I want a small treat and calm time in the kitchen. I share it with family and enjoy the simple joy it brings.
A Few Common Questions
How long does Small-Batch Strawberry Cake take to bake?
It bakes about 25 to 30 minutes at 350°F. I always test the center with a toothpick to be sure.
Can I make Small-Batch Strawberry Cake without almond milk?
Yes. I swap almond milk for any plant milk or regular milk in the same amount and the cake still turns out moist.
Can I freeze Small-Batch Strawberry Cake?
Yes. I wrap slices tightly and freeze up to one month. I thaw them in the fridge before serving for best texture.
Print
Small-Batch Strawberry Cake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delightful small-batch strawberry cake perfect for a quick treat to share with family or enjoy alone.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk (or any plant-based milk)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam
- 1/2 cup vegan butter
- 1/2 cup powdered sugar
- 1/4 cup strawberry puree
Instructions
- Preheat the oven to 350°F (175°C) and grease a small cake pan.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in the strawberry jam gently into the batter.
- Pour the batter into the prepared cake pan.
- Bake for about 25 to 30 minutes or until a toothpick comes out clean.
- While the cake cools, beat together the vegan butter, powdered sugar, and strawberry puree until creamy.
- Once the cake is cool, spread the frosting evenly on top.
- Serve and enjoy your delightful small-batch strawberry cake.
Notes
For a lighter crumb, swap half the oil for applesauce. Serve slices with fresh strawberries and a scoop of dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: strawberry, cake, dessert, vegan, small-batch, baking