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Valentines is coming up and what better time to make a 'pretty in pink' cake than now? This cake is moist, light, fluffy and delicious. With a burst of fresh strawberries and a delightful pastel pink cake, it's not only gorgeous on the eyes, but tastebuds too!

Pink Strawberry Cake [Vegan]

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Cooking Time


Ingredients You Need for Pink Strawberry Cake [Vegan]

For the Cake:
  • 2 cups of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 3 cups of self-raising flour
  • 2 cups of golden caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 cup of coconut oil (melted)
  • Pink food coloring

For the Strawberry Compote:

  • 1/2 cup of strawberries (washed and chopped)
  • 1 teaspoon of golden caster sugar
  • 3 tablespoons of water

For the Buttercream:

  • 7 1/2 ounces of dairy-free butter
  • 6 cups of icing sugar
  • 1/2 teaspoon of dairy-free milk
  • 3 tablespoons of strawberry compote (ingredients above)

How to Prepare Pink Strawberry Cake [Vegan]

For the cakes:
  1. Preheat your oven to 180°F and line three 6 inch cake tins with grease-proof paper.
  2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
  3. In a large mixing bowl, sift the flour, sugar, baking powder and baking soda. Mix well to combine.
  4. Add the melted coconut oil into the 'buttermilk' and whisk to combine.
  5. Add the wet ingredients into the dry ingredients and mix.
  6. Add in a drop of pink food coloring and gently mix.
  7. Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
  8. Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  9. Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

For the Strawberry Compote:

  1. Slice the strawberries and place into a medium-sized saucepan along with the sugar and water.
  2. Place the saucepan onto the hob and heat on medium until the strawberries soften. Make sure to keep the mixture moving to prevent any burning.
  3.  Once the strawberries are soft, mash them with a fork to break them up, and allow the mixture to cook and thicken. This will take around 5-10 minutes.
  4. Once thick and jam-like, take off the heat and allow to cool fully before using.

For the Buttercream:

  1. In a bowl/stand mixer, cream the butter on high then add in the icing sugar. I use a stand mixer fitted with a balloon whisk attachment.
  2. Add in the strawberry compote and whizz up until combined. Add a splash of dairy-free milk if too thick.
  3. Stack and fill the cake with the buttercream then crumb coat the whole cake with the buttercream and pop into the fridge to set. This will take around 1 hour.
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Nutritional Information

Per Serving: Calories: 682 | Carbs: 118 g | Fat: 23 g | Protein: 4 g | Sodium: 478 mg | Sugar: 92 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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  1. As much as I wanted to make this cake, it’s not what I was looking for at all. The name is misleading and should be changed to “Pink cake with strawberry filling.” This is NOT a strawberry cake, just a cake with food color and strawberry jam filling. It looks good, but it’s just not a strawberry cake.