Vegan Strawberry Cake with Vanilla Custard

This vegan strawberry cake torte with vanilla custard pudding is easy to make without eggs, dairy milk and butter but is as delicious as grandma’s original recipe! It’s the perfect fruit cake for the afternoon: fruity, juicy strawberries with cake glaze and creamy pudding on a fluffy vanilla sponge cake.

The Best Vegan Strawberry Cake Recipe

Fancy a quick strawberry cake with custard that tastes like grandma’s original classic recipe, but is made without eggs, dairy and butter? If so, this vegan low-calorie version is perfect for you, because you don’t need to be a baking pro to make this simple strawberry cake! The vegan sponge cake is quick and easy to make and then topped with creamy vanilla custard and fresh strawberries.

Grandma’s Strawberry Cake made Vegan

Strawberry cake, or strawberry torte, is one of the classic fruit cakes that can be made in many variations. It usually consists of a fluffy sponge cake or crispy shortcrust pastry as a base, which is topped with fresh strawberries and covered with cake glaze.

Many recipes include also a layer of whipped cream or pudding or custard between the cake and the strawberries. This creamy layer does not only prevent the cake from getting soggy, but it also improves the flavor of the entire torte!

While I made a round strawberry cake, my Grandma usually bakes her classic German strawberry cake on a rectangular baking sheet and serves the pieces as handy strawberry slices with whipped cream.

Ingredients needed for this recipe

• Cake base: I used my vegan vanilla sponge cake recipe. However, you could also bake a vegan chocolate sponge cake or a pie crust or a lemon cake layer as a variation for your strawberry cake.
• Plant milk: e.g. coconut, almond, cashew, or soy milk.
• Cornstarch: + 1 tsp vanilla extract + optional a pinch of turmeric for a yellow color.
• Sugar: Feel free to use any variety and adjust the sweetness to your taste.
• Vegan cream cheese: Alternatively, you can use coconut cream. This is the top solid part of 1 can chilled coconut milk.

Toppings (of choice)

• Strawberries: or other fruits such as blueberries, raspberries, blackberries, gooseberries, cherries, mandarins, mango, bananas, etc.
• Red cake glaze: you can use a store-bought product or make it yourself by stirring ½ tablespoon of cornstarch into ½ cup red fruit juice (or water + sugar), then bring it to a boil.

How to make Vegan Strawberry Cake

As always, I recommend checking out these step-by-step instructions and the recipe video first. Then you’ll find the full recipe with exact measurements in the recipe card below!

Step 1: Bake the sponge cake and cook the pudding

First, bake the vanilla cake according to this recipe. Then allow to cool completely. Place on a cake plate and enclose with a cake ring or the springform ring.

While the cake is cooling, cook the vegan vanilla pudding as instructed in the recipe card below. Then let cool briefly while stirring, and mix in the vegan cream cheese with an electric hand mixer.

Step 2: Assemble the cake

Immediately pour the vanilla pudding onto the cake and top with strawberries. Finally, drizzle the cake glaze over the strawberries and chill you torte for at least 2 hours until set.

What is the best way to release the cake from the pan?

Once the strawberry cake is set, carefully run a sharp knife along the edge of the mold or cake ring. To get an even and clean cut, you can warm the knife by dipping it in hot water before cutting. Then carefully loosen the cake ring and decorate your strawberry cake as you like!

Why is my custard not setting?

If your vegan pudding, or custard, does not set properly, it could be due to the following reasons. Both oat milk and human saliva contain enzymes that break down starch so that the custard becomes runny and not solid. Therefore I recommend using no oat milk and make sure to use a new spoon when tasting the pudding!

Also, make sure the fruits are fresh and doesn’t have any mushy spots. If they release too much liquid, they could make the custard on the strawberry cake watery. If you use canned fruit, always drain it well beforehand.

Can you bake fruit cake ahead?

Of course! I always bake the strawberry cake the day before and serve it the next day. That way the flavors can combine nicely and you can also make sure the pudding is completely set. Thanks to the cake glaze, the strawberries stay fresh and juicy.

How long does a strawberry cake keep?

Strawberry cake and strawberry pie can be stored in the refrigerator for 2-3 days just like other classic fruit cakes and fruit pies. However, they do not freeze very well, as the fruit will release water when thawed and the pudding will lose its consistency.

This vegan strawberry cake recipe is:

• Eggless
• Without butter
• Dairy-free (lactose-free)
• Can be made gluten-free
• Low-calorie
• Easy to make
• Soft and fluffy
• Fruity and juicy
• With creamy pudding filling
• Very delicious!
• Perfect with coffee or tea in the afternoon

More vegan strawberry cake recipes

• No Bake Strawberry Cheesecake
• Strawberry Lemon Cake
• Danish Pastry with Strawberries
• Strawberry Coconut Cake
• Strawberry and Cream Cake
• Lemon Cake with Strawberry Glaze
• Strawberry Rhubarb Cake
• Chocolate Strawberry Cake
• Strawberry Cream Cake
• Vegan Cheesecake with Strawberries

If you try this vegan strawberry cake with vanilla custard, feel free to leave me a comment and a star rating! And if you take a photo of your cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂

The Best Vegan Strawberry Cake

Author: Bianca Zapatka

This vegan strawberry cake with vanilla pudding is easy to make without eggs, dairy milk and butter but is as delicious as grandma's original recipe! It’s the perfect fruit cake for the afternoon: fruity, juicy strawberries with cake glaze and creamy pudding on a fluffy vanilla sponge cake.

5 von 2 Bewertungen

Print Pin Review

Prep Time 25 mins

Cook Time 20 mins

Chill Time 2 hrs

Course Cake, Dessert

Cuisine German

Servings 8 Servings

Calories 182.2 kcal

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

• 1 recipe vanilla sponge cake or chocolate sponge cake for variation
• 1 ⅓ cup (320 ml) plant milk e.g. coconut, almond, cashew, or soy milk
• 4.5 tbsp (35 g) cornstarch
• 1 tsp vanilla extract
• 1 pinch of turmeric optional for a yellow color
• 3-4 tbsp sugar or to taste, *see notes
• 5.3 oz (150 g) vegan cream cheese or coconut cream, *see notes

Topping (of choice)

• 10.6 oz (300 g) strawberries
• ½ package red cake glaze *see notes

Instructions 

*Note: Check out the recipe video + step-by-step instructions at the top of the post!

• Bake the vanilla sponge cake according to this recipe. Then allow to cool completely. Place on a cake plate and enclose with a cake ring or the springform ring as shown in the video.
• Add about 5 tbsp of the plant milk to a small cup and dissolve the cornstarch, vanilla and sugar in it.
• Bring the remaining plant milk to a boil in a saucepan. Then whisk in the cornstarch mixture and bring to a boil again, stirring constantly.
• Remove the thickened pudding off the heat and let it cool slightly while stirring. Then mix in the vegan cream cheese with an electric hand mixer and pour onto the cake.
• Wash the strawberries, pat dry and cut off the stalk. Then cut into halves or quarters and arrange them on the pudding.
• Prepare the red cake glaze according to package directions and drizzle it slowly over the strawberries. Refrigerate the cake for at least 2 hours (preferably overnight) until completely set.
• Run a sharp knife around the edge of the pan and remove the ring. Decorate your cake as desired, cut into pieces and enjoy!

Notes

• Instead of a vanilla sponge cake, you can make a chocolate sponge cake or a pie crust or a layer of this lemon cake.
• You can adjust the amount of sugar in the custard as you like, depending on whether you use sweetened or unsweetened plant milk.
• Oat milk and saliva contain enzymes that break down starch, making the pudding runny. Therefore, do not use oat milk and always use a new spoon when tasting the custard.
• As an alternative to cream cheese, you can use pure coconut cream (the top solid part of 1 can chilled coconut milk).
• Instead of strawberries, you can also use other fruits.
• I used this vegan cake glaze. Optionally, you can stir ½ tbsp cornstarch into ½ cup red fruit juice (or water + sugar), then bring to a boil until it thickens.
• More helpful tips and information about the recipe are mentioned in the text above!

Nutritions

Serving: 1Serving | Calories: 182.2kcal | Carbohydrates: 28.9g | Protein: 4.2g | Fat: 6.5g | Saturated Fat: 1.9g | Sodium: 130.5mg | Potassium: 133.6mg | Fiber: 2.6g | Sugar: 16.1g | Vitamin A: 113.3IU | Vitamin C: 22.1mg | Calcium: 91.8mg | Iron: 1.2mg

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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