Oh, the pure joy of baking! There’s just something so comforting about filling your kitchen with sweet aromas, isn’t there? Especially when you’ve got a craving for a truly *delicious* dessert that’s also good for you. That’s exactly how I felt when I dreamed up this incredible Vegan Strawberry Cake With Oatmeal. It’s my go-to when I want something special, but I also want it to feel wholesome and satisfying. I remember the first time I made it, I was trying to find a way to get that classic strawberry cake flavor I loved as a kid, but without any dairy or eggs, and I thought, “Why not add some hearty oats?” Best. Idea. Ever. Trust me, my expertise in vegan baking means I’ve tested countless recipes, and this one is a true winner – moist, flavorful, and just bursts with fresh strawberry goodness.

Why You’ll Love This Vegan Strawberry Cake With Oatmeal

Honestly, you are just going to adore this cake! It’s one of those recipes that just *works*, every single time. And the best part? It’s made with ingredients you probably already have in your pantry, taking the fuss right out of baking.

Super Easy to Make: Seriously, if you can whisk two bowls together, you can make this cake. No fancy techniques needed!
Bursting with Flavor: The fresh strawberries give it this amazing sweet and slightly tart taste that’s just out of this world. That wholesome oatmeal adds a lovely nutty undertone, too.
Healthier-ish Option: We’re sneaking in those whole grains with the oats and using good-for-you ingredients so you can enjoy a slice (or two!) without any guilt.
Perfect for Everyone: Whether you’re vegan, dairy-free, egg-free, or just love a good cake, this Vegan Strawberry Cake With Oatmeal is a guaranteed crowd-pleaser.

Gather Your Ingredients for Vegan Strawberry Cake With Oatmeal

Alright, let’s get our ingredients sorted for this amazing Vegan Strawberry Cake With Oatmeal! The secret to its incredible flavor and texture really lies in using good, fresh stuff. You’ll want to grab about 1 cup of perfectly ripe, mashed strawberries. Seriously, the riper they are, the more that gorgeous strawberry flavor will shine through! Also, make sure you have 1 cup of hearty rolled oats – not the instant kind, we want those lovely little flakes in there. And of course, to make sure it’s wonderfully moist and delicious, we’re using:

1 1/2 cups all-purpose flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil (or any neutral oil you like!)
1 cup unsweetened plant-based milk (almond, soy, or oat milk work great!)
1 teaspoon vanilla extract
About 1 cup mashed ripe strawberries (from about 1 1/2 cups of fresh ones!)
1 tablespoon fresh lemon juice (this really brightens up the strawberry flavor!)

Essential Equipment for Baking Your Vegan Strawberry Cake

Okay, so before we dive into the fun part of actually mixing, let’s make sure you’ve got all your ducks in a row, tool-wise! For this delightful vegan strawberry cake, you won’t need anything too fancy. Just your everyday baking gear will do the trick. You’ll definitely want an 8-inch round cake pan – it’s the perfect size for this recipe. Make sure it’s nice and clean, and ready for a little grease and flour!

You’ll also need a large mixing bowl to get all those dry ingredients happily combined, and a separate, slightly smaller bowl for the wet stuff. A good trusty whisk is essential for getting everything smoothly mixed, and a rubber spatula is super handy for scraping down the sides of the bowl to make sure no batter goes to waste. And when it’s time to cool your masterpiece, a wire cooling rack is a must to let the air circulate all around. Easy peasy!

Step-by-Step Guide to Making Your Vegan Strawberry Cake With Oatmeal

Alright, get ready to bake up some magic! This Vegan Strawberry Cake With Oatmeal is surprisingly simple to whip up. Just follow these easy steps and you’ll have a gorgeous, moist cake in no time!

First things first, let’s get that oven nice and warm. Preheat it to 350°F (175°C). While it’s heating up, grab your 8-inch round cake pan. Give it a good coat of grease and then a dusting of flour – this just makes sure your beautiful cake slides right out later. No sticking allowed!
Now, in your big mixing bowl, let’s get all the dry ingredients together. Whisk in the all-purpose flour, those lovely rolled oats, baking powder, baking soda, and the salt. Just give it a good whisk to combine everything evenly. We want all those leavening agents to be spread out!
In a separate, smaller bowl, time for the wet ingredients! Pour in your granulated sugar, vegetable oil, plant-based milk, and that teaspoon of vanilla extract. Whisk this all together until it’s looking nice and combined.
Here’s where it all comes together! Pour those wet ingredients you just mixed into the big bowl of dry ingredients. Now, here’s a little secret: mix *just* until everything is combined. Seriously, don’t go crazy overmixing it. Overmixing can make your cake tough, and we want it tender and fluffy! A few little lumps are totally okay.
Now for the star of the show – the strawberries! Gently fold in your mashed strawberries and that tablespoon of lemon juice. Be gentle here so you don’t deflate all the wonderful airiness you created. The lemon juice really helps bring out that natural strawberry flavor, trust me!
Pour all that gorgeous batter into your prepared cake pan. Use your spatula to spread it out evenly so it bakes up nice and flat.
Time for the oven! Pop it in and bake for about 30-35 minutes. You’ll know it’s ready when a toothpick you stick right into the center comes out clean. If it pulls out some wet batter, give it another few minutes and check again. Patience is key!
Once it’s baked, let the cake hang out in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully flip it out onto a wire cooling rack. Let it cool completely before you even think about slicing into it. This is the hardest part, I know! Enjoy your amazing Vegan Strawberry Cake With Oatmeal!

Tips for the Perfect Vegan Strawberry Cake With Oatmeal

Okay, you’ve made the cake, but let’s make sure it’s absolutely perfect! My biggest tip for this Vegan Strawberry Cake With Oatmeal is to start with really ripe strawberries. If they’re a bit soft and super sweet, your cake will have that intense, delicious strawberry flavor without needing a million extra flavorings. Also, and this drives me a little cuckoo but it’s true, don’t overmix the batter after you add the flour! Just mix until it’s *barely* combined. Overmixing develops the gluten too much and can make your cake a little tough, and we want that tender, melt-in-your-mouth texture.

For a little extra pizzazz, you can absolutely toss some fresh strawberry slices on top of the batter before it goes into the oven. It looks so pretty and adds another layer of berry goodness that everyone loves! And if your oats seem a bit clumpy, just give them a quick pulse in a food processor – not into powder, mind you, just to break them up a bit so they mix in more evenly without overpowering the cake structure.

Ingredient Notes and Substitutions

So, let’s chat ingredients for this lovely cake real quick. If you don’t have vegetable oil, no worries! Lots of neutral-tasting oils work just fine, like canola or even a light olive oil if that’s what you have. For the plant-based milk, any unsweetened variety is perfect – almond, soy, oat milk, they all step up to the plate. Just make sure it’s unsweetened so we keep the sugar balance right where we want it.

And about those strawberries! Fresh is really best here to get that vibrant flavor, but if you’re in a pinch, you can use thawed frozen strawberries. Just make sure to drain off any excess water before you mash them up. It keeps the cake from getting too wet from unintentional extra liquid.

Feeding Your Friends (and Keeping Leftovers Fresh!)

This Vegan Strawberry Cake With Oatmeal is just begging to be shared, right? It’s absolutely divine served just as is, with that pretty, rustic texture. But, if you want to go the extra mile, a dollop of fluffy vegan whipped cream or a scattering of fresh, juicy berries on the side makes it extra special. It’s a lovely way to dress it up for a celebration!

Now, if somehow you end up with leftovers (I can’t imagine how!), just wrap the cooled cake tightly in plastic wrap or pop it in an airtight container. It stays wonderfully moist at room temperature for a good 2-3 days. If you need it to last a bit longer, the fridge is your friend, but let it come back to room temperature before serving so you can really enjoy that soft texture and delicious strawberry flavor.

Frequently Asked Questions About Vegan Strawberry Cake With Oatmeal

Got questions about this yummy Vegan Strawberry Cake With Oatmeal? I’ve got answers!

Can I use frozen strawberries instead of fresh ones?

Oh, absolutely! I know fresh berries aren’t always available. If you use frozen strawberries, just make sure they’re fully thawed and then drain off any excess liquid really, really well before you mash them up. We don’t want our cake to get too soggy!

How long will this vegan strawberry cake last?

Honestly, it rarely lasts long in our house, but if you do have some leftovers, it’s best stored in an airtight container at room temperature for about 2 to 3 days. If it’s really warm where you are, the fridge is a good option, but let it sit out for a bit before serving so it softens up.

Can I make this cake gluten-free?

I haven’t personally tested it with gluten-free flour blends, but it’s definitely something you could try! You’d want to use a good quality 1-to-1 gluten-free baking flour blend. Keep in mind that the texture might be a little different from the original, but it should still be delicious!

What is the role of the oatmeal in this cake?

The rolled oats add such a wonderful texture and a slightly nutty flavor to this Vegan Strawberry Cake With Oatmeal. They also help absorb some of the moisture, contributing to that perfect tender crumb we’re all after. Plus, they just make it feel a bit more wholesome, don’t they?

Estimated Nutritional Information

Just so you know, the nutrition info below is just a rough estimate for about 1 slice of this yummy Vegan Strawberry Cake With Oatmeal. It can totally change depending on the brands you use and exactly how you whip it up. But generally, you’re looking at around 350 calories, 15g of fat, 50g of carbs, and 4g of protein per slice. Enjoy!

Vegan Strawberry Cake With Oatmeal

Author: ferecipe.com
Total Time: 55 min
Yield: 8 servings 1x
Diet: Vegan

Print Recipe

Description

A moist and flavorful vegan strawberry cake made with oatmeal.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1 cup unsweetened plant-based milk
1 teaspoon vanilla extract
1 cup mashed strawberries
1 tablespoon lemon juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt.
In a separate bowl, combine the granulated sugar, vegetable oil, plant-based milk, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the mashed strawberries and lemon juice.
Pour the batter into the prepared cake pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

You can add fresh strawberry slices on top before baking for extra flavor and decoration.
Ensure your strawberries are ripe for the best flavor.

Prep Time: 20 min
Cook Time: 35 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 45g
Sodium: 200mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: vegan strawberry cake, oatmeal cake, dairy-free cake, egg-free cake, plant-based dessert