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Shocking! This 30-Minute Small-Batch Strawberry Cake will Amaze You

Small-Batch Strawberry Cake
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This small-batch strawberry cake is naturally sweetened and perfect for a light, not-too-sweet dessert. It’s a vegan, gluten-free, and dairy-free option that fits a 6-inch cake pan, ideal for Easter or any spring occasion.

Ingredients

Scale
  • 1 ½ cups fresh strawberries, hulled and quartered
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour blend
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup plant-based milk (almond or soy)
  • ¼ cup vegetable oil
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 6-inch round cake pan.
  2. In a blender, combine strawberries, maple syrup, and vanilla extract. Blend until smooth.
  3. In a large bowl, whisk together gluten-free flour, baking soda, and salt.
  4. Pour the strawberry mixture into the dry ingredients. Add plant-based milk, vegetable oil, and apple cider vinegar. Mix until just combined. Do not overmix.
  5. Pour batter into the prepared cake pan.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure your gluten-free flour blend contains xanthan gum for best results.
  • For a richer strawberry flavor, use very ripe strawberries.
  • This cake is designed to be enjoyed without frosting for a naturally sweet taste.

Nutrition

Find it online: https://sundayflavor.com/small-batch-strawberry-cake/