Vegan Strawberry Cake with Whipped Cream

There are a few all-time favorites on our blog that you cook and bake like crazy every year. Of course, we're thrilled that some of our recipes seem to strike a chord with you, and we're amazed every year at how often these recipes end up on your plates. Our recipe for vegan strawberry cake has been one of them for many, many years and is perfect if you don't feel like a long ingredient list, taking forever to prepare or experimenting a lot. The cake consists of just three components, to which I quickly give you the most essential info to hand.

A moist and fluffy sponge cake is the foundation for most summer cakes. It consists only of flour, sugar, vanilla sugar, baking powder and a pinch of salt. Add to that some neutral vegetable oil and sparkling water. Stir in the wet ingredients as briefly as possible – this is how the dough will be fluffiest! We put the dough in a ∅ 22 cm / 8.5 inch springform pan, but an 18 or 20 cm (7 or 8 inch) diameter baking pan works great too. If you use a larger pan, I would add or double half of the ingredients so your dough is not too thin. After 20–30 minutes (if you double the dough: after 30–40 minutes), you can test with a wooden stick if the dough still sticks to the stick or if your sponge dough is baked through.

On the cooled sponge cake then comes a layer of vegan whipped cream. When shopping, make sure that you do not use cooking cream, but really a cream that can be whipped. There are also some alternatives in the refrigerated section that work great. But even if you take an unrefrigerated version – it's best to chill it before whipping because that makes it even easier to whip!

Last but not least, of course, are the strawberries. Depending on the season and your taste preferences, you can also use raspberries, gooseberries, cherries or other fresh fruit. If you like, you can of course drizzle melted chocolate over the cake, which will set nicely in the refrigerator and later provide a delicate crunch – tastes heavenly!

And that's all there is to it. That's all you really need to know, because you won't find an easier and more delicious cake this summer!

R54 Vegan Strawberry Cake with Whipped Cream
R54 Vegan Strawberry Cake with Whipped Cream
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Vegan Strawberry Cake with Whipped Cream

1 cake (∅ 22 cm / 8,5 inch)
30 minutes (+ 30 minutes baking time, 60 minutes cooling time)


For the sponge dough:

  • 225 g (2 cups) wheat flour (type 405)
  • 150 g (0.75 cups) sugar
  • 8 g (0.25 oz) vanilla sugar
  • 1 tsp baking powder
  • 1 pinch of salt
  • 50 ml (0.25 cup) vegetable oil
  • 250 ml (1 cup) sparkling water


  • 250 g (9 oz) strawberries
  • 200 ml (0.75 cup) vegan cream for whipping
  • 8 g (0.25 oz) stabilizer for whipping cream
  • 8 g (0.25 oz) vanilla sugar


  1. Preheat the oven to 180 °C / 350 °F (convection heat). For the sponge dough, mix flour, sugar, vanilla sugar, baking powder and salt in a bowl. Add vegetable oil and sparkling water and stir in just briefly. Pour the dough into a greased springform pan (∅ 22 cm / 8.5 inch) and bake for 20–30 minutes. Then let it cool completely.

  2. In the meantime, whip the cream with cream stiffener and vanilla sugar and refrigerate. Wash and halve or quarter the strawberries.

  3. Once the cake is completely cooled, spread with the cream and top with strawberries.

R54 Vegan Strawberry Cake with Whipped Cream
R54 Vegan Strawberry Cake with Whipped Cream

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