aaaah, it’s here! Vegan and Gluten-free Strawberry Shortcake Cake is the late spring/summer recipe that everyone needs. the cake is vegan AND gluten-free, soooo light, fluffy and made with real ingredients. honestly, this recipe is overall drool worthy and perfect for any occasion.
i need somewhere to bring this cake haha because it’s SO pretty! instead, Alex and i will just be splitting it with a fork lol. trust me, we will be enjoying every second.
any time i can incorporate fresh fruit, i’m in! the strawberries i used were beyond sweet and the ultimate compliment to the vanilla cake and whipped cream.
gummy cake? don’t know her! who even needs eggs when you have flax ones!
to make my Vegan and Gluten-free Strawberry Shortcake Cake, you’re going to need two flax eggs, which is just a mixture of 2 tbsp flax meal + 6 tbsp water.
this is incredibly important because the flax eggs will act as a binder for the recipe. there’s not any nut or seed butter in here, so it’s vital you use the flax eggs.
as far as the whipped cream on top, that’s silk heavy whipping cream alternative! i found mine at Publix, but i’m sure you can check their website on where to purchase some.
so, the cake is only sweetened with 1/3 cup maple syrup, & i would describe it as semi-sweet.
make sure your strawberries are on the sweet side and by all means, add some sweetener to the whipped cream! you could add cane sugar or maple syrup would work well too!
you can also buy plenty of vegan whipped creams at the store already totally premade. Whole Foods has tons of great choices in one of the freezer sections at my local one.
i do recommend eating this cake the same day you make it if possible, mainly because of the whipped cream.
of course you can store leftovers in the fridge or freezer in an airtight container, and it will still be delicious! just know, the cake itself will get a little soggy.
ok, so if for some reason, you’re just not a strawberry shortcake fan, good news, this cake can be paired with just about anything and everything.
chocolate frosting, vanilla frosting, chocolate chips, sprinkles, lemon you name it and this cake is good for it!
here’s everything i used to make Vegan and Gluten-free Strawberry Shortcake Cake:
- gluten-free all purpose flour (used Trader Joe’s so make sure your blend is the same and a 1:1 baking sub)
- almond flour
- baking powder
- flax meal
- maple syrup
- vanilla extract
- apple cider vinegar
- extra virgin olive oil
- unsweetened almond milk
- vegan whipped cream
are you going to make Vegan and Gluten-free Strawberry Shortcake Cake?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Vegan and Gluten-free Strawberry Shortcake CakeCourse: Cakes, DessertsDifficulty: Easy
1 and 1/2 cups gluten-free all purpose flour blend (see text for brand)
1 cup almond flour
1/2 tbsp baking powder
2 flax eggs (2 tbsp flax meal + 6 tbsp water)
1/3 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1/2 cup unsweetened almond milk
- vegan whipped cream and sliced strawberries for topping (see text for brand)
- preheat the oven to 350 degrees.
- mix the dry ingredients in a bowl and then add in the wet ones. mix until a thick batter forms.
- add the batter an an 8″ cake pan and bake for 28 minutes. let the cake cool down completely before adding any whipped cream.
- serve the cake the day of if possible and enjoy! you can always store extras in the fridge or freezer in an airtight container.