Strawberry Cake with Vegan Coconut Frosting



Most people would say, “There’s always room for desserts!” But not me. I don’t have a sweet tooth. I usually don’t even save room for desserts! I know, CRAZY RIGHT?! I prefer my savoury stuff. What I’m really trying to say is, I’m not much of a baker because it takes up so much time and once you screw up, you have to start all over again. Whereas cooking, I can always adjust the flavours if it tastes bad initially. Anyways, I’d still bake and make desserts occasionally for my friends. And when I do bake, I try to make it as healthy as possible (meaning less sugar).

This Vegan Strawberry Cake is as healthy as a cake can get! And so delicious, even for someone who doesn’t have a sweet tooth! I got my recipe inspiration from allrecipes.

Strawberry Cake with Vegan Coconut Frosting

🕝 Prep Time: 10 m 🕝 Cook Time: 30 m Restaurant interface symbol of fork and knife couple free iconYield: 14 slices


  • 1 cup sugar
  • 1 package strawberry flavoured  Jell-O
  • 1 cup butter, softened
  • 4 eggs, room temperature
  • 2 3/4 cups sifted flour
  • 2 1/2 tsp baking powder
  • 1 cup almond milk
  • 1 tbs vanilla extract
  • 1/2 cup fresh strawberry puree
  • 1 can vegan coconut whipped cream


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan.
  2. In a large bowl, blend together the butter, sugar, and Jell-O powder until light and fluffy.
  3. Beat in eggs one at a time, mixing well after each.
  4. Combine the flour and baking powder; stir into the batter alternatively with the almond milk.
  5. Blend in vanilla and strawberry puree.
  6. Bake for 30 minutes, or until a knife can be inserted into the centre of the cake and comes out clean.
  7. Allow cake to cool completely (15 minutes) before adding the vegan coconut whipped cream and fresh strawberries on top.
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