Irresistible 14 Vegan Strawberry Cake and Cupcake Recipes

Strawberry season or not, these vegan cakes and cupcakes bring peak berry joy on demand. We’re talking fluffy crumbs, jammy pockets, and swoon-worthy frosting—without dairy or eggs. Ready to bake desserts that taste like sunshine and look like a party? Grab a whisk and let’s get strawberry-serious.

1. Classic Vegan Strawberry Snack Cake That Disappears Fast

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This one-bowl wonder keeps things simple and wildly delicious. It’s moist, light, and bursting with fresh berries—perfect for weeknights, picnics, or “I need cake now” emergencies.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup oat milk (or other plant milk)
• 1/3 cup neutral oil (canola or grapeseed)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, chopped

Instructions:

1. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment.
2. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
3. Stir in oat milk, oil, lemon juice, and vanilla until just smooth.
4. Fold in strawberries gently. Spread batter in pan.
5. Bake 28–32 minutes until a toothpick comes out clean. Cool 20 minutes before slicing.

Dust with powdered sugar or drizzle a simple glaze. For extra zing, add 1 tsp lemon zest. FYI: frozen berries work—don’t thaw.

Estimated Nutrition (per serving, 9 servings): Calories 210; Total Fat 8g; Total Carbohydrates 33g; Dietary Fiber 1g; Net Carbs 32g; Protein 3g. Serving size: 1/9 of cake. Values are estimates.

2. Fluffy Strawberry Cupcakes With Pink Cloud Frosting

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These bakery-style cupcakes bake up soft and tender with a dreamy swirl of strawberry buttercream. Perfect for birthdays, showers, or any Tuesday that needs sparkle.

Ingredients:

• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup almond milk
• 1/3 cup neutral oil
• 1 tsp vanilla
• 1 tbsp apple cider vinegar
• 1/2 cup finely diced strawberries
• Frosting: 1/2 cup vegan butter, 2 cups powdered sugar, 3 tbsp freeze-dried strawberry powder, 1–2 tbsp almond milk, pinch salt

Instructions:

1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan.
2. Whisk dry ingredients. Add milk, oil, vanilla, and vinegar; mix until smooth.
3. Fold in strawberries. Divide among liners (about 2/3 full).
4. Bake 18–20 minutes. Cool completely.
5. Cream vegan butter; beat in powdered sugar, strawberry powder, and milk to a fluffy spread. Frost generously.

Top with sliced berries or sprinkles. No strawberry powder? Blitz freeze-dried berries in a blender—instant magic.

Estimated Nutrition (per cupcake, 12 cupcakes): Calories 265; Total Fat 11g; Total Carbohydrates 40g; Dietary Fiber 1g; Net Carbs 39g; Protein 2g. Serving size: 1 cupcake. Estimates only.

3. Strawberry-Lemon Loaf Cake That Smells Like Sunshine

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Tart lemon meets sweet strawberry in a moist loaf that begs for tea time. It slices like a dream and makes the best breakfast treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup soy milk
• 1/3 cup olive oil (light)
• 2 tbsp lemon juice + 1 tsp lemon zest
• 1 tsp vanilla
• 1 cup chopped strawberries, tossed with 1 tsp flour
• Glaze: 3/4 cup powdered sugar, 1–2 tbsp lemon juice

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan.
2. Combine dry ingredients. Whisk milk, oil, lemon juice/zest, and vanilla separately.
3. Stir wet into dry just to combine. Fold in strawberries.
4. Bake 48–55 minutes. Cool 15 minutes, then glaze.

Want more lemon? Add extra zest. Try swapping 1/2 cup flour for almond flour for a tender crumb (reduce oil slightly).

Estimated Nutrition (per slice, 10 slices): Calories 240; Total Fat 9g; Total Carbohydrates 38g; Dietary Fiber 1g; Net Carbs 37g; Protein 3g. Serving size: 1 slice. Estimates only.

4. Strawberry Shortcake Sheet Cake For Lazy Legends

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All the shortcake vibes without individual biscuits. A plush vanilla base, macerated berries, and a billowy coconut whip piling high.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup oat milk
• 1/2 cup melted coconut oil
• 2 tsp vanilla
• 2 tbsp apple cider vinegar
• 3 cups strawberries, sliced
• 2 tbsp sugar (for berries)
• 1 can (13.5 oz) full-fat coconut cream, chilled
• 2 tbsp powdered sugar (for whip)

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×13-inch pan.
2. Macerate sliced strawberries with 2 tbsp sugar; set aside.
3. Whisk dry ingredients. Add milk, coconut oil, vanilla, and vinegar; mix until smooth.
4. Pour into pan and bake 25–30 minutes. Cool.
5. Whip cold coconut cream with powdered sugar to soft peaks. Top cake with whip and juicy berries.

Serve immediately for peak fluff. Add a splash of grand marnier to the berries for a grown-up twist, IMO.

Estimated Nutrition (per serving, 12 servings): Calories 295; Total Fat 15g; Total Carbohydrates 39g; Dietary Fiber 2g; Net Carbs 37g; Protein 3g. Serving size: 1/12 of cake. Estimates only.

5. One-Bowl Strawberry Olive Oil Cake That Stays Moist For Days

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Olive oil gives this cake a tender crumb and subtle fruitiness. It’s the kind of dessert that looks humble but tastes like a bakery secret.

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup almond milk
• 1/2 cup extra-light olive oil
• 2 tbsp white wine vinegar
• 1 tsp vanilla
• 1 1/4 cups quartered strawberries

Instructions:

1. Heat oven to 350°F (175°C). Line a 9-inch round pan.
2. Whisk dry ingredients. Add milk, olive oil, vinegar, and vanilla; stir smooth.
3. Fold in berries. Bake 30–35 minutes until golden.
4. Cool 20 minutes. Dust with powdered sugar.

Swap 1/4 cup flour for fine cornmeal for texture. Serve with more berries and a spoon of coconut yogurt.

Estimated Nutrition (per slice, 10 slices): Calories 255; Total Fat 12g; Total Carbohydrates 34g; Dietary Fiber 1g; Net Carbs 33g; Protein 3g. Serving size: 1 slice. Estimates only.

6. Chocolate-Covered Strawberry Cupcakes (But Make It Vegan)

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Think rich cocoa cupcakes stuffed with strawberry jam and crowned with ganache. Decadent? Absolutely. Messy? Only in the best way.

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup oat milk
• 1/3 cup oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla
• 1/2 cup strawberry jam
• Ganache: 1/2 cup dairy-free chocolate chips, 1/3 cup coconut cream

Instructions:

1. Heat oven to 350°F (175°C). Line 12-cup pan.
2. Whisk dry ingredients. Add milk, oil, vinegar, and vanilla; mix smooth.
3. Fill liners 2/3 full. Bake 16–18 minutes; cool.
4. Core cupcakes, spoon in jam, replace tops.
5. Heat coconut cream; pour over chips; stir glossy. Spoon over cupcakes.

Top with a halved strawberry for drama. Want less sweet? Use 70% dark chips.

Estimated Nutrition (per cupcake, 12): Calories 270; Total Fat 12g; Total Carbohydrates 41g; Dietary Fiber 2g; Net Carbs 39g; Protein 3g. Serving size: 1 cupcake. Estimates only.

7. Strawberries & Cream Naked Layer Cake (No Frosting Overload)

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Two tender layers, swoops of cream, and juicy berries peeking through. It looks fancy but builds fast—your brunch table will cheer.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups soy milk
• 1/2 cup neutral oil
• 2 tbsp lemon juice
• 2 tsp vanilla
• 3 cups fresh strawberries, sliced
• Cream: 2 cans coconut cream, 1/4 cup powdered sugar, 1 tsp vanilla

Instructions:

1. Heat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Mix dry ingredients. Whisk milk, oil, lemon juice, and vanilla; combine with dry.
3. Divide batter. Bake 22–26 minutes. Cool.
4. Whip coconut cream with sugar and vanilla.
5. Layer cake: cake, cream, berries, cake, more cream and berries on top.

Stabilize the cream with 1 tbsp cornstarch if it’s warm out. Chill 30 minutes before slicing for neat layers.

Estimated Nutrition (per slice, 12 slices): Calories 340; Total Fat 18g; Total Carbohydrates 43g; Dietary Fiber 2g; Net Carbs 41g; Protein 4g. Serving size: 1 slice. Estimates only.

8. Strawberry Crumble Cupcakes With Golden Oat Tops

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Cake meets crumble in these playful cupcakes. The crunchy oat topping adds texture while the berry-studded cake stays soft and tender.

Ingredients:

• Batter: 1 1/4 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup almond milk, 1/3 cup oil, 1 tsp vanilla, 1 tbsp vinegar, 3/4 cup chopped strawberries
• Crumble: 1/3 cup rolled oats, 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp vegan butter, pinch salt

Instructions:

1. Heat to 350°F (175°C). Line 12-cup pan.
2. Make batter; fold in berries. Spoon into liners.
3. Rub crumble ingredients together; sprinkle on top.
4. Bake 19–21 minutes until set and golden.

Drizzle with a thin maple glaze if you’re extra. Keep leftovers uncovered for 30 minutes to preserve the crunch.

Estimated Nutrition (per cupcake, 12): Calories 245; Total Fat 10g; Total Carbohydrates 37g; Dietary Fiber 2g; Net Carbs 35g; Protein 3g. Serving size: 1 cupcake. Estimates only.

9. Gluten-Free Strawberry Almond Cake That Doesn’t Taste “GF”

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Almond flour brings moisture and flavor, while a simple GF blend keeps it sturdy. Friends won’t believe it’s gluten-free and vegan—bonus smug points.

Ingredients:

• 1 cup almond flour
• 3/4 cup gluten-free all-purpose flour (with xanthan)
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup almond milk
• 1/4 cup oil
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 cup sliced strawberries

Instructions:

1. Heat oven to 350°F (175°C). Line an 8-inch round pan.
2. Whisk dry ingredients. Add milk, oil, vanilla, and lemon; mix smooth.
3. Fold in berries. Bake 28–32 minutes.
4. Cool, then top with more berries and a dust of sugar.

Sprinkle sliced almonds on top for crunch. Use room-temp ingredients for the best texture, trust me.

Estimated Nutrition (per slice, 8 slices): Calories 260; Total Fat 12g; Total Carbohydrates 34g; Dietary Fiber 3g; Net Carbs 31g; Protein 5g. Serving size: 1 slice. Estimates only.

10. Strawberry Matcha Cupcakes With Silky Cream Cheese Frosting

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Earthy matcha and bright strawberry balance like besties. A tangy vegan cream cheese frosting brings it all together.

Ingredients:

• 1 1/4 cups flour
• 3/4 cup sugar
• 1 tbsp matcha powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup oat milk
• 1/3 cup oil
• 1 tsp vanilla
• 1 tbsp vinegar
• 3/4 cup finely diced strawberries
• Frosting: 1/2 cup vegan butter, 4 oz vegan cream cheese, 2 cups powdered sugar, pinch salt

Instructions:

1. Heat to 350°F (175°C). Line 12-cup pan.
2. Whisk dry ingredients. Mix in wet until smooth; fold in strawberries.
3. Bake 18–20 minutes. Cool.
4. Beat butter and cream cheese; add sugar until fluffy. Frost.

Dust with extra matcha for café vibes. If berries are super juicy, blot them first to keep crumbs tight.

Estimated Nutrition (per cupcake, 12): Calories 285; Total Fat 12g; Total Carbohydrates 42g; Dietary Fiber 1g; Net Carbs 41g; Protein 3g. Serving size: 1 cupcake. Estimates only.

11. Strawberry Upside-Down Cake That Wows With Zero Effort

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Caramelized strawberries crown a plush vanilla cake. You flip it and everyone gasps—chef’s kiss without stress.

Ingredients:

• 2 tbsp vegan butter
• 1/3 cup brown sugar
• 2 cups strawberries, halved
• 1 1/2 cups flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup almond milk
• 1/3 cup oil
• 1 tbsp vinegar
• 1 tsp vanilla

Instructions:

1. Heat oven to 350°F (175°C). Melt butter in a 9-inch round, sprinkle brown sugar, arrange strawberries cut-side down.
2. Whisk dry ingredients; add wet. Pour over berries.
3. Bake 30–35 minutes. Cool 10 minutes; invert onto a plate.

Serve warm with coconut ice cream. Add a pinch of cardamom to the batter for a subtle spice note.

Estimated Nutrition (per slice, 10 slices): Calories 240; Total Fat 9g; Total Carbohydrates 38g; Dietary Fiber 2g; Net Carbs 36g; Protein 3g. Serving size: 1 slice. Estimates only.

12. Strawberry Coconut Tres Leches Poke Cake (Plant-Based Dream)

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Soaked, luscious, and lightly tropical, this dessert tastes like summer vacation. The strawberry milk soak keeps every bite ultra-moist.

Ingredients:

• Cake: 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp salt, 1 cup oat milk, 1/2 cup oil, 2 tsp vanilla, 2 tbsp vinegar
• Soak: 1 can coconut milk, 1 cup strawberry purée (blended berries), 2 tbsp maple syrup
• Topping: 1 can coconut cream, 2 tbsp powdered sugar, sliced strawberries

Instructions:

1. Bake cake in 9×13-inch pan at 350°F (175°C) for 25–28 minutes.
2. Poke holes all over warm cake with a skewer.
3. Whisk soak; pour over cake. Chill 2 hours.
4. Whip coconut cream with sugar. Spread on top and add berries.

Use a mix of raspberries and strawberries for a deeper color. Keep chilled until serving.

Estimated Nutrition (per serving, 12): Calories 330; Total Fat 17g; Total Carbohydrates 43g; Dietary Fiber 2g; Net Carbs 41g; Protein 4g. Serving size: 1/12 of cake. Estimates only.

13. Strawberry Cheesecake Cupcakes With Jammy Centers

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Vanilla cupcakes hide a rich, dairy-free cheesecake swirl and strawberry core. They taste like a bakery case favorite without the dairy price tag.

Ingredients:

• Batter: 1 1/4 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 cup soy milk, 1/3 cup oil, 1 tsp vanilla, 1 tbsp vinegar
• Cheesecake swirl: 6 oz vegan cream cheese, 2 tbsp sugar, 1 tsp lemon juice
• Filling: 1/2 cup strawberry jam

Instructions:

1. Heat to 350°F (175°C). Line 12-cup pan.
2. Make batter. Beat cream cheese with sugar and lemon.
3. Fill liners halfway with batter. Add 1 tsp jam. Top with a spoon of cheesecake mixture and a little more batter.
4. Swirl with a toothpick. Bake 19–21 minutes. Cool.

Finish with a tiny dollop of jam on top. Chill 20 minutes before serving for the best texture.

Estimated Nutrition (per cupcake, 12): Calories 275; Total Fat 11g; Total Carbohydrates 41g; Dietary Fiber 1g; Net Carbs 40g; Protein 3g. Serving size: 1 cupcake. Estimates only.

14. Strawberry Milk Sheet Cake With Nostalgic Pink Frosting

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Remember strawberry milk? This cake bottles that vibe—soft crumb, nostalgic flavor, and an unapologetically pink frosting that makes everyone grin.

Ingredients:

• 2 cups flour
• 1 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup strawberry milk (blend 1 cup oat milk + 1/2 cup chopped strawberries + 1 tbsp sugar; strain)
• 1/2 cup oil
• 2 tsp vanilla
• 2 tbsp vinegar
• Frosting: 1/2 cup vegan butter, 3 cups powdered sugar, 2–3 tbsp strawberry milk, pinch salt

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×13-inch pan.
2. Blend and strain strawberry milk; measure 1 cup.
3. Whisk dry ingredients; stir in strawberry milk, oil, vanilla, and vinegar.
4. Bake 25–28 minutes. Cool completely.
5. Beat frosting ingredients until fluffy; spread on cake, go heavy on swirls.

Add sprinkles for pure joy. For deeper color, mix in 1 tbsp freeze-dried strawberry powder to the frosting—seriously transforms it.

Estimated Nutrition (per serving, 15 servings): Calories 260; Total Fat 10g; Total Carbohydrates 40g; Dietary Fiber 1g; Net Carbs 39g; Protein 2g. Serving size: 1/15 of cake. Estimates only.

Ready to bake your way through strawberry heaven? Pick a recipe, preheat the oven, and let those sweet aromas take over your kitchen. Tag a friend, slice generously, and don’t be shy with the frosting—life’s short, eat cake.

Nutrition disclaimer: All nutrition values are estimates based on standard USDA ingredient data and common brands. Actual values will vary by ingredients, serving sizes, and preparation methods.