27+ Delicious Dairy-Free Strawberry Cake Recipes for Every Occasion

When it comes to desserts, few things are as refreshing and delicious as a strawberry cake.

Bursting with the natural sweetness of ripe strawberries, this cake is a treat that everyone can enjoy—even those with dietary restrictions.

Whether you’re vegan, lactose intolerant, or simply looking for a lighter dessert option, a dairy-free strawberry cake is a perfect choice.

In this post, we’ll explore two incredible dairy-free strawberry cake recipes that are easy to make and full of flavor.

From moist, fluffy layers to decadent frosting, these cakes will satisfy your sweet tooth while keeping things free of dairy.

27+ Delicious Dairy-Free Strawberry Cake Recipes for Every Occasion

These two dairy-free strawberry cake recipes offer a delightful and guilt-free way to enjoy the classic strawberry flavor you love.

Whether you’re serving them at a party, a family gathering, or simply indulging in a personal treat, these cakes are sure to impress.

Plus, with simple ingredients and easy preparation, you’ll be able to whip up these beauties in no time.

So go ahead, bake a cake that’s both delicious and dairy-free—your taste buds will thank you!

Strawberry Almond Butter Cake

The Strawberry Almond Butter Cake is a rich, moist dessert made with almond butter, which adds a nutty depth to the cake. The strawberries bring a fresh sweetness that complements the richness of the almond butter, making it a perfectly balanced dessert. This cake is naturally dairy-free and gluten-free, making it an excellent option for those with dietary restrictions.

Ingredients:

• 1 ½ cups almond flour
• ½ cup almond butter
• 1 cup strawberries, chopped
• ¾ cup maple syrup
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk together almond butter, maple syrup, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Almond Butter Cake is a decadent dessert that perfectly balances the richness of almond butter with the sweetness of fresh strawberries. The almond flour gives the cake a dense, satisfying texture, while the strawberries brighten the flavor. This dairy-free, gluten-free cake is a treat for anyone looking for a nutritious yet indulgent dessert.

Strawberry Lemon Cake

This Strawberry Lemon Cake is a refreshing and tangy dessert that combines the bright flavors of lemon with the sweetness of strawberries. The tartness of the lemon complements the juicy strawberries, creating a cake that is light, flavorful, and dairy-free. This cake is perfect for spring or summer gatherings, offering a burst of freshness with every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup strawberries, chopped
• ½ cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp lemon zest
• 2 tbsp lemon juice
• ½ cup almond milk
• 2 large eggs (or flax eggs)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, salt, and lemon zest.
3. In another bowl, whisk together the coconut sugar, eggs, lemon juice, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Lemon Cake is a zesty, refreshing dessert perfect for those who enjoy a balance of sweet and tart flavors. The lemon zest and juice brighten up the cake, while the strawberries provide a burst of natural sweetness. This cake is light, moist, and makes for an excellent summer dessert.

Strawberry Zucchini Cake

The Strawberry Zucchini Cake is a hidden vegetable dessert that combines the sweetness of strawberries with the mild flavor of zucchini. The zucchini helps to keep the cake moist while adding a bit of healthy fiber. This dairy-free cake is a great way to incorporate more vegetables into your diet while still enjoying a delicious, sweet treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup strawberries, chopped
• 1 cup zucchini, grated
• ¾ cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 2 large eggs (or flax eggs)
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the coconut sugar, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the grated zucchini and chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. The Strawberry Zucchini Cake is a delicious, moist dessert that cleverly incorporates zucchini for extra nutrition. The strawberries provide a sweet contrast to the mild, slightly savory zucchini flavor, making this a well-rounded treat. It’s a great way to enjoy a healthy and dairy-free cake without compromising on taste.

Strawberry Cashew Butter Cake

The Strawberry Cashew Butter Cake combines the rich, creamy flavor of cashew butter with the natural sweetness of strawberries. This dairy-free cake has a slightly nutty flavor, a moist crumb, and a satisfying texture, making it a perfect treat for anyone looking for a decadent yet wholesome cake.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cashew butter
• 1 cup strawberries, chopped
• ¾ cup maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs (or flax eggs)
• ½ cup almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the cashew butter, maple syrup, eggs, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
   The Strawberry Cashew Butter Cake is a creamy and indulgent dessert with a rich, nutty flavor. The cashew butter enhances the cake’s texture, while the fresh strawberries provide a burst of sweetness. This cake is a delightful treat for those seeking a dairy-free dessert with a nutty twist.

Strawberry Maple Cake

he Strawberry Maple Cake is a naturally sweetened dessert, using pure maple syrup to enhance he strawberry flavor while keeping it refined sugar-free. The moist cake is light, fluffy, and packed with fruity goodness, making it a perfect dessert for any occasion that can be enjoyed by both kids and adults alike.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup strawberries, chopped
• ½ cup pure maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 2 large eggs (or flax eggs)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, combine the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, eggs, almond milk, melted coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Maple Cake is a naturally sweetened treat that highlights the fresh flavor of strawberries. The maple syrup not only adds sweetness but also a warm, earthy depth to the flavor. This cake is light, fluffy, and perfect for anyone looking for a healthy yet indulgent dessert.

Strawberry Coconut Flour Cake

This Strawberry Coconut Flour Cake is made with coconut flour, which gives the cake a slightly denser texture while adding a subtle coconut flavor. The cake is rich, moist, and gluten-free, with the fresh strawberries adding a burst of sweetness and color. It’s a great option for those following a grain-free or gluten-free diet.

Ingredients:

• 1 cup coconut flour
• 1 cup strawberries, chopped
• ¾ cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• ½ cup almond milk
• 1 tsp vanilla extract
• ¼ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the coconut flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, almond milk, vanilla extract, and melted coconut oil.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Coconut Flour Cake is a gluten-free, dairy-free dessert with a rich coconut flavor and a moist crumb. The fresh strawberries provide a pop of color and sweetness, making this cake as beautiful as it is delicious. It’s a great option for anyone on a grain-free diet or looking for a lighter alternative to traditional cakes.

Dairy-Free Fresh Strawberry Cake

This Dairy-Free Fresh Strawberry Cake is a perfect springtime treat, bursting with the sweetness of fresh strawberries. The cake is light and fluffy, made without dairy ingredients, yet full of flavor. Whether you’re celebrating a special occasion or simply craving a sweet dessert, this cake is an excellent choice for everyone, especially those with dietary restrictions. The fresh strawberry puree makes this cake moist and flavorful, while the dairy-free frosting adds a creamy touch.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups fresh strawberries (pureed)
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for vegan)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• ¼ cup almond milk (or other dairy-free milk)

For Frosting:

• 1 cup dairy-free butter (such as Earth Balance)
• 3 cups powdered sugar
• 2 tbsp fresh strawberry puree
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together the sugar, eggs, and oil. Add in the pureed strawberries, vanilla, and almond milk.
4. Gradually fold in the dry ingredients, mixing just until combined.
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. While the cakes are cooling, prepare the frosting by beating together the dairy-free butter, powdered sugar, strawberry puree, and vanilla until smooth and creamy.
8. Once the cakes have cooled, frost the top of one cake, place the second layer on top, and frost the entire cake. Garnish with fresh strawberry slices if desired.

This Dairy-Free Fresh Strawberry Cake is a delightfully moist and fragrant dessert, perfect for those who need to avoid dairy without sacrificing taste. The natural sweetness of fresh strawberries shines through in both the cake and the frosting, making this dessert a standout at any gathering. The combination of fluffy texture and creamy frosting ensures a satisfying experience with every bite.

Vegan Strawberry Lemon Cake

This Vegan Strawberry Lemon Cake is a refreshing combination of fruity flavors with a zesty twist. he light lemon notes complement the natural sweetness of strawberries, creating a balance that is both tangy and sweet. This cake is completely dairy-free and vegan, making it a suitable dessert for a variety of dietary preferences. Perfect for summer gatherings or as a special treat, this cake will surely impress anyone who tries it.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup strawberries, finely chopped
• 1 tbsp lemon zest
• 1 cup sugar
• 1 cup unsweetened almond milk
• ¼ cup vegetable oil
• 1 tbsp lemon juice
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract

For Frosting:

• 1 cup coconut cream (chilled)
• 1 tbsp powdered sugar
• 1 tsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the sugar, lemon zest, lemon juice, almond milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Fold in the chopped strawberries.
6. Pour the batter evenly into the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely on a wire rack.
8. For the frosting, scoop the chilled coconut cream into a bowl and beat until smooth. Add the powdered sugar, lemon zest, and vanilla extract, and mix until combined.
9. Once the cakes are cool, spread frosting between the layers and over the top and sides of the cake.

The Vegan Strawberry Lemon Cake is a light and lively dessert that will transport you to sunny days with its bright and refreshing flavor profile. The combination of strawberries and lemons is always a winner, and the coconut cream frosting adds a luxurious, dairy-free alternative that’s rich and smooth. This cake is a great choice for those who want to enjoy a fresh, wholesome dessert without compromising on taste.

Strawberry Coconut Flour Cake

This Strawberry Coconut Flour Cake is a perfect gluten-free and dairy-free dessert. Coconut flour adds a subtle tropical flavor and a slightly denser texture, while the strawberries provide a burst of freshness in every bite. This cake is not only gluten-free but also refined sugar-free, making it a healthier alternative for those with dietary restrictions. The natural sweetness of the strawberries and the delicate coconut flavor make this cake an irresistible treat.

Ingredients:

• 1 cup coconut flour
• 4 large eggs
• 1 cup fresh strawberries, chopped
• ½ cup maple syrup
• ¼ cup coconut oil, melted
• 1 tsp baking soda
• ½ tsp vanilla extract
• ¼ tsp salt
• ½ cup unsweetened almond milk

For Frosting:

• 1 cup coconut yogurt (dairy-free)
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup fresh strawberries, pureed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil.
2. In a large bowl, whisk together the coconut flour, baking soda, and salt.
3. In a separate bowl, beat the eggs and then add the maple syrup, coconut oil, vanilla, and almond milk. Stir until well combined.
4. Slowly add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chopped strawberries.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
7. For the frosting, mix the coconut yogurt, maple syrup, vanilla, and pureed strawberries until smooth.
8. Once the cake is completely cool, frost the top and sides of the cake with the strawberry coconut yogurt frosting.

The Strawberry Coconut Flour Cake is an excellent choice for those looking for a gluten-free, dairy-free, and refined sugar-free treat. The coconut flour gives it a slightly denser texture, while the combination of fresh strawberries and maple syrup adds natural sweetness without overloading on sugar. This cake is a great option for health-conscious individuals or anyone looking to enjoy a wholesome dessert. The coconut yogurt frosting adds a creamy touch that enhances the overall flavor, making it an irresistible treat.

Dairy-Free Strawberry Shortcake Cake

This Dairy-Free Strawberry Shortcake Cake brings the classic dessert to life in a new way, featuring layers of moist sponge cake paired with fresh, juicy strawberries and a light, whipped dairy-free topping. The sponge cake is airy and soft, providing a perfect base for the strawberries and frosting. Ideal for summer parties or any celebration, this cake is refreshing, fruity, and entirely dairy-free.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups strawberries, sliced
• ¾ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs (or flax eggs)
• ½ cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract

For Frosting:

• 1 cup dairy-free whipped topping (such as So Delicious or coconut-based)
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, beat together the eggs, sugar, oil, almond milk, and vanilla extract until smooth.
4. Gradually mix in the dry ingredients until just combined.
5. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. Allow the cakes to cool completely.
7. For the frosting, fold powdered sugar and vanilla into the dairy-free whipped topping until smooth.
8. Once the cakes have cooled, layer them with fresh strawberries and whipped topping.

This Dairy-Free Strawberry Shortcake Cake is a refreshing and light dessert, offering a delightful combination of fluffy cake, sweet strawberries, and a creamy dairy-free topping. It’s a perfect treat for gatherings, and the simplicity of the ingredients makes it an easy and fun cake to prepare. The fresh strawberries add an extra burst of flavor that makes every bite feel like a special occasion.

Strawberry Almond Flour Cake

This Strawberry Almond Flour Cake is naturally gluten-free, dairy-free, and full of wholesome goodness. The almond flour adds a rich, nutty flavor that pairs beautifully with the sweetness of fresh strawberries. With a delicate crumb and a moist texture, this cake is perfect for those looking for a lighter, healthier alternative to traditional cakes. It’s a great option for people with gluten sensitivities or those following a low-carb lifestyle.

Ingredients:

• 2 cups almond flour
• 1 cup strawberries, chopped
• 4 large eggs
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk together the eggs, honey or maple syrup, coconut oil, and vanilla extract.
4. Slowly fold the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the cake pan and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Almond Flour Cake is an indulgent yet nutritious dessert, perfect for those looking to enjoy a lighter cake without sacrificing flavor. The nutty taste of almond flour combined with the freshness of strawberries creates a perfect balance. It’s great for anyone on a gluten-free diet and provides a moist, satisfying treat that doesn’t feel too heavy.

No-Bake Strawberry Cheesecake Cake

This No-Bake Strawberry Cheesecake Cake combines the creamy texture of cheesecake with the light, fluffy nature of a cake. With a dairy-free base made from cashews and coconut milk, this dessert is as indulgent as it is fresh. The strawberry topping adds a burst of natural sweetness, and the no-bake aspect makes it a great option for hot days or when you’re short on time.

Ingredients:

• 1 cup cashews (soaked overnight)
• 1 cup coconut milk
• ½ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 ½ cups strawberries, pureed
• 2 cups graham cracker crumbs (ensure dairy-free)
• ¼ cup coconut oil, melted

Instructions:

1. Prepare the crust by mixing graham cracker crumbs and melted coconut oil. Press the mixture into the bottom of a springform pan to form an even base.
2. Blend the soaked cashews, coconut milk, maple syrup, lemon juice, and vanilla extract in a food processor until smooth and creamy.
3. Pour the cashew filling over the crust and spread evenly.
4. Refrigerate for 4-6 hours or overnight to allow it to set.
5. Once set, top the cheesecake with pureed strawberries and chill for an additional 30 minutes.

Cheesecake Cake is a creamy, refreshing dessert that’s perfect for anyone seeking a dairy-free option. The rich cashew filling provides a satisfying creamy texture, while the strawberry topping brings a sweet and tangy note. Its no-bake nature makes it an easy and convenient dessert, and the combination of flavors will leave everyone asking for the recipe.

Strawberry Oatmeal Cake

The Strawberry Oatmeal Cake is a heartier cake made with oats, providing a great balance of texture and flavor. This cake is simple to make and offers a cozy, comfort-food feel with a natural sweetness from strawberries. It’s the perfect dessert for brunches or casual get-togethers, and it’s a great way to enjoy strawberries in a different format. Plus, it’s dairy-free and can easily be made gluten-free with certified oats.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup almond milk
• 1 cup fresh strawberries, chopped
• 1 cup flour (use gluten-free flour for a gluten-free option)
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 tsp vanilla extract
• ¼ cup coconut oil, melted
• 2 large eggs (or flax eggs)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, combine the oats and almond milk. Let the oats soak for about 10 minutes.
3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon.
4. Add the soaked oats, eggs, melted coconut oil, and vanilla to the dry ingredients. Stir until fully combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool before serving.

The Strawberry Oatmeal Cake offers a satisfying texture and naturally sweet flavor, thanks to the oats and fresh strawberries. It’s an easy-to-make dessert that can be enjoyed for breakfast or as a light dessert. The combination of heartiness and sweetness makes it a crowd-pleaser, and it’s a great choice for those looking for a healthier cake option.

Strawberry Chia Seed Cake

acked with nutrients, this Strawberry Chia Seed Cake is a healthier twist on a traditional strawberry cake. The chia seeds not only add texture but also provide a boost of omega-3 fatty acids and fiber. This cake is light yet satisfying, and it has a wonderful natural sweetness from strawberries. It’s perfect for anyone seeking a nourishing dessert that still tastes indulgent.

Ingredients:

• 2 cups whole wheat flour
• 1 cup strawberries, pureed
• 1 tbsp chia seeds
• ½ cup coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, salt, and chia seeds.
3. In a separate bowl, whisk the eggs, coconut sugar, melted coconut oil, vanilla, and pureed strawberries.
4. Combine the wet and dry ingredients, stirring until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool before serving.

This Strawberry Chia Seed Cake is a delightful dessert with a twist. The chia seeds add a bit of crunch while providing nutritional benefits, and the strawberries give it a refreshing, fruity flavor. This cake is perfect for those seeking a wholesome dessert that’s still delicious and indulgent.

Strawberry Banana Cake

This Strawberry Banana Cake is a naturally sweet and moist cake, enhanced with the richness of ripe bananas and the juiciness of fresh strawberries. Perfect for breakfast or dessert, this cake is dairy-free and provides a more wholesome option for cake lovers. The banana flavor adds depth to the strawberries, creating a perfect balance of sweetness in every bite.

Ingredients:

• 2 ripe bananas, mashed
• 1 ½ cups all-purpose flour
• 1 cup strawberries, chopped
• ¾ cup maple syrup
• ½ cup almond milk
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the mashed bananas, maple syrup, almond milk, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until smooth.
5. Fold in the chopped strawberries.
6. Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. The Strawberry Banana Cake is a soft, moist, and naturally sweetened dessert that’s perfect for any time of day. The banana adds richness and depth, while the fresh strawberries provide a light, refreshing taste. This cake is great for those looking for a healthier, dairy-free cake without sacrificing flavor.

Strawberry Coconut Milk Cake

This Strawberry Coconut Milk Cake is an indulgent yet light dessert that perfectly balances the creamy coconut milk with the fresh sweetness of strawberries. With a soft, moist texture, this cake is naturally dairy-free and perfect for those looking for a tropical twist. The combination of coconut milk and strawberries creates a deliciously refreshing treat that’s ideal for summer gatherings.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup coconut milk (canned, full-fat)
• 1 cup fresh strawberries, chopped
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract
• ½ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the sugar, eggs, coconut milk, vanilla extract, and melted coconut oil until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before serving.

This Strawberry Coconut Milk Cake is a rich and satisfying dessert with tropical flavors. The creamy coconut milk enhances the cake’s moisture and provides a smooth texture, while the fresh strawberries brighten up every bite. This cake is a perfect option for any occasion and will transport you to a tropical paradise with each slice.

Strawberry Rhubarb Cake

The Strawberry Rhubarb Cake combines the tangy flavor of rhubarb with the sweetness of strawberries for a perfect balance of flavors. This cake is dairy-free and slightly tart, with the strawberries bringing a touch of sweetness to the rhubarb’s natural tang. The texture is light, and the cake is topped with a simple, dairy-free glaze for a finishing touch.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract

For Glaze:

• ½ cup powdered sugar
• 1 tbsp almond milk
• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, combine the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, eggs, almond milk, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Gently fold in the chopped strawberries and rhubarb.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
7. While the cake cools, mix the powdered sugar, almond milk, and vanilla extract to make the glaze. Drizzle over the cooled cake.

The Strawberry Rhubarb Cake is a delightful dessert with a balance of sweet and tart flavors. The combination of strawberries and rhubarb creates a unique and refreshing cake that’s perfect for anyone looking for something different. The dairy-free glaze adds an extra touch of sweetness without overpowering the flavors of the fruit.

Strawberry Pistachio Cake

This Strawberry Pistachio Cake is a unique blend of nutty pistachios and sweet strawberries, creating a cake that’s both flavorful and visually stunning. The pistachios add a crunchy texture, while the strawberries lend their natural sweetness, making this dessert a delightful option for anyone following a dairy-free lifestyle. It’s perfect for any special occasion or as a standout dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup pistachios, finely ground
• 1 cup fresh strawberries, chopped
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup almond milk
• ¼ cup coconut oil, melted
• 2 large eggs (or flax eggs)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the flour, ground pistachios, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, eggs, almond milk, vanilla extract, and melted coconut oil.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Let the cake cool before serving.

The Strawberry Pistachio Cake is an indulgent and elegant dessert that combines the crunch of pistachios with the sweetness of strawberries. The texture of the cake is light yet satisfying, and the combination of flavors is both unique and delightful. This cake is perfect for a special occasion or as an everyday treat for those looking for something different.

Strawberry Avocado Cake

The Strawberry Avocado Cake is a creamy, dairy-free dessert that makes use of ripe avocados for a soft, moist cake. The avocado adds richness and moisture without any dairy, making this cake a healthier alternative. Combined with fresh strawberries, this cake offers a smooth texture with a naturally sweet flavor that will delight anyone who loves avocado-based desserts.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ripe avocado, mashed
• 1 cup fresh strawberries, chopped
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the mashed avocado, sugar, eggs, almond milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool before serving.

The Strawberry Avocado Cake is a wonderfully creamy and moist dessert that offers a unique flavor combination. The avocado provides healthy fats, adding a rich texture while complementing the strawberries’ sweetness. This dairy-free cake is a great option for anyone looking for a nutritious yet indulgent treat.

Strawberry Chiffon Cake

his light and airy Strawberry Chiffon Cake is a delicate dessert that is as beautiful as it is delicious. Made without dairy, it has a soft, cloud-like texture that melts in your mouth. The natural strawberry flavor comes through both in the cake and in the topping, making it a perfect dessert for any special occasion or a summer afternoon.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup strawberries, pureed
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup almond milk
• 1 tsp vanilla extract
• 4 large eggs (separated)
• ¼ cup coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. In a bowl, mix the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, almond milk, vanilla extract, and egg yolks.
4. Add the dry ingredients to the wet ingredients and stir until smooth.
5. Gently fold in the pureed strawberries and melted coconut oil.
6. In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
7. Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
   The Strawberry Chiffon Cake is a beautifully light and fluffy dessert that offers a delicate sweetness. The pureed strawberries provide a burst of flavor, and the soft texture of the cake will melt in your mouth. This cake is perfect for anyone who enjoys a light, airy dessert without the heaviness of traditional cakes.

Strawberry Almond Butter Cake

The Strawberry Almond Butter Cake is a rich, moist dessert made with almond butter, which adds a nutty depth to the cake. The strawberries bring a fresh sweetness that complements the richness of the almond butter, making it a perfectly balanced dessert. This cake is naturally dairy-free and gluten-free, making it an excellent option for those with dietary restrictions.

Ingredients:

• 1 ½ cups almond flour
• ½ cup almond butter
• 1 cup strawberries, chopped
• ¾ cup maple syrup
• 2 large eggs (or flax eggs)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk together almond butter, maple syrup, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
   The Strawberry Almond Butter Cake is a decadent dessert that perfectly balances the richness of almond butter with the sweetness of fresh strawberries. The almond flour gives the cake a dense, satisfying texture, while the strawberries brighten the flavor. This dairy-free, gluten-free cake is a treat for anyone looking for a nutritious yet indulgent dessert.

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