The Best Vegan Strawberry Cake

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.

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Prep Time 25 mins

Cook Time 20 mins

Chill Time 2 hrs

Course Cake, Dessert

Cuisine German

Servings Servings

Calories 182.2 kcal

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

Nutrition is calculated automatically and should be used as estimate.

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