Do you love the sweet and fruity taste of a wonderful baked dessert that is completely plant based and loaded with fresh berries? If your answer is yes, you are certainly in the right place today. Dessert lovers all over the world adore a fabulous sweet treat that combines moist cake sponge with juicy red fruit and a silky smooth dairy free custard. This amazing creation is known as a vegan strawberry cake with custard, and making it at home is a pure delight.
Imagine cutting into a soft and fluffy slice of golden cake studded with sweet pink berries, then pouring a rich and velvety vanilla custard right over the top. That is exactly what this wonderful recipe offers. It takes simple plant based ingredients like oat milk, fresh fruit, and flour and transforms them into a gourmet bakery masterpiece that satisfies your sweet cravings without any animal products.
Whether you follow a strict vegan lifestyle, host guests with dairy allergies, or simply want to try a lighter and fruitier cake, this recipe is a brilliant choice. You do not need any professional pastry chef skills to master it successfully. Let us dive right in and learn all about how you can whip up this amazing vegan strawberry cake with custard in your very own home.
Cooking Time and Serving Information
Before we start mixing our ingredients, let us look at how much time you need and how many portions this recipe will make so you can plan your baking easily.
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Preparation time is about twenty five minutes.
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Baking time in the oven is about thirty five minutes.
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Custard preparation time is about ten minutes.
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Total time from start to eating is around one hour and ten minutes.
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This recipe makes about eight generous slices.
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A standard serving is one slice of cake with a generous pour of custard.
Ingredients List
To make this wonderful dessert, you only need a few simple components that you can find at any local grocery store. Let us list them out clearly so you can check your kitchen pantry before you begin.
For the Vegan Cake Sponge
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Two and a half cups of all purpose flour.
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One cup of granulated white sugar for sweetness.
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One tablespoon of baking powder for a light rise.
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Half a teaspoon of salt.
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One and a quarter cups of almond milk or oat milk.
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One third cup of melted coconut oil or vegetable oil.
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One tablespoon of apple cider vinegar to react with the baking powder.
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Two teaspoons of pure vanilla extract.
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One and a half cups of fresh strawberries washed, hulled, and chopped into small pieces.
For the Dairy Free Vanilla Custard
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Two cups of canned full fat coconut milk or oat milk.
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Three tablespoons of cornstarch to thicken the sauce.
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One quarter cup of maple syrup or sugar.
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One teaspoon of pure vanilla extract.
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A tiny pinch of turmeric powder for a warm golden yellow color.
How to Make Vegan Strawberry Cake with Custard
Now comes the fun part where we turn simple plant based ingredients into a wonderful dessert masterpiece. Just follow these easy steps one by one and you will get a great result every single time.
Step One: Mix the Dry Cake Ingredients
First grab your oven and preheat it to three hundred fifty degrees Fahrenheit. Grease a nine inch round cake pan with a little bit of coconut oil and line the bottom with parchment paper. In a large mixing bowl, whisk together your all purpose flour, granulated white sugar, baking powder, and salt until well combined.
Step Two: Combine Wet Ingredients and Fruit
In a separate medium bowl, whisk together your plant based milk, melted coconut oil, apple cider vinegar, and pure vanilla extract. Pour the wet liquid mixture right into your dry flour bowl and stir gently with a spatula until a smooth batter forms. Fold in your chopped fresh strawberries gently so they distribute evenly throughout the batter.
Step Three: Bake the Cake
Pour your strawberry cake batter into your prepared baking pan and smooth out the top with a spatula. Place the pan into your preheated oven and bake for about thirty five to forty minutes. You will know the cake is done when a toothpick inserted into the center comes out clean and the top turns a lovely golden brown. Let the cake cool completely before slicing.
Step Four: Make the Dairy Free Custard
While your cake is baking and cooling, place a medium saucepan on your stove over medium heat. Whisk together your plant based milk, cornstarch, maple syrup, and tiny pinch of turmeric in a small bowl before pouring it into the pan. Stir the liquid continuously with a whisk for about eight to ten minutes until it thickens into a smooth, glossy custard. Remove from heat and stir in the vanilla extract.
Step Five: Assemble and Serve
Cut your cooled vegan strawberry cake into neat individual slices. Place a slice onto a dessert plate and pour a generous warm or chilled spoonful of your rich vanilla custard right over or beside the cake. Enjoy every single bite of this delightful treat.
Helpful Notes for Success
Making this wonderful dessert is very easy once you get the hang of it. Here are a few extra tips to make sure your cake turns out amazing every single time.
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Toss your chopped fresh strawberries in a tiny tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the pan.
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Let your cake cool completely before attempting to slice it, because warm vegan cake is very delicate and can crumble easily.
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You can adjust the thickness of your custard by adding a tiny splash more milk if it thickens up too much while sitting on your counter.
Frequently Asked Questions
People often have a few questions when they try this recipe for the first time. Here are the answers to some of the most common questions.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones are out of season, but make sure you thaw and drain them thoroughly on paper towels so they do not add excess water to your cake batter.
How should I store leftover cake and custard?
You can store your leftover cake slices in an airtight container in your refrigerator for up to four days, and keep your custard in a separate sealed jar for up to five days.
Can I use a different type of plant milk for this recipe?
Yes, oat milk, soy milk, and almond milk all work wonderfully well in both the cake batter and the custard sauce.
Nutrition Information Table
Here is a general breakdown of the nutrition values for this recipe. Please remember that these numbers are estimates and can change depending on the exact brands you use. The values below are calculated per serving, assuming the recipe makes eight equal portions.
| Nutrient Name | Amount Per Serving |
| Calories | Three hundred ten calories |
| Total Fat | Twelve grams |
| Saturated Fat | Six grams |
| Cholesterol | Zero milligrams |
| Sodium | One hundred eighty milligrams |
| Total Carbohydrates | Forty four grams |
| Dietary Fiber | Two grams |
| Sugars | Twenty grams |
| Protein | Four grams |
Important Disclaimer
Please remember to enjoy this wonderful vegan dessert in moderation as part of a balanced and healthy lifestyle. Eating too much sweet food or rich coconut fats all at once is never a good idea for your body, and it is always smart to listen to your tummy. Also, please check all the ingredient labels carefully before you start baking if you are preparing food for guests or family members. Some people might have severe food allergies to tree nuts if you use almond milk, or gluten sensitivities if you use standard wheat flour. Always make sure everyone who eats your food is safe and happy.