A simple strawberry snack cake baked with fresh strawberry slices. This cake is dairy-free, vegan friendly, and includes a gluten-free and refined sugar free option as well.
I’ve had a sweet tooth ever since I can remember. Not so much candy, (although I do love me some chocolate!) but more of the bread-y/cake-y things—brownies, cookies, cinnamon rolls, cake, etc. 😋
Cake is one of those treats I rarely tire of. The sweet, fluffy texture pairs well with just about everything, especially fruit! Topping this simple vanilla cake with strawberry slices before baking adds a delicious flavor, plus it makes a pretty design on top too! Perfect for Valentine’s Day, or any other day really!
This cake is dairy free, vegan friendly, and includes a gluten-free option as well. With no eggs, it relies on baking powder, baking soda, and vinegar to give it a good rise. And since the batter is kind of thick, the berries bake on top nicely, without sinking.
If you want to get “heart” shaped strawberry slices, just cut the green leafy tops out in a V shape.
This cake is moist, soft, and delicious! Very simple to make too! I hope you’re able to make it for your Valentine! ❤️
Simple Strawberry Snack Cake
- Total Time: 1 hour 10 mins
- Yield: 12–15 slices 1x
Description
A simple vanilla snack cake baked with fresh strawberry slices. This cake is dairy-free, vegan friendly, and includes a gluten-free and refined sugar free option as well.
Ingredients
Strawberry Snack Cake: (GF version below)
- 3 cups unbleached all-purpose flour
- 1 1/3 cup pure cane sugar or golden coconut sugar, plus a little extra for sprinkling on top of cake
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cup milk or water
- 3/4 cup olive oil or vegetable oil
- 2 tablespoons (not teaspoons) apple cider or white vinegar (can chop up additional berries for serving)
- 1 tablespoon vanilla extract
- 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)
Gluten-Free Strawberry Snack Cake:
- 1 1/3 cup gf flour blend – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1 1/3 cup super fine blanched almond flour
- 1/3 cup coconut flour
- 1 1/3 cup pure cane sugar
or golden coconut sugar
, plus a little extra for sprinkling on top of cake
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/2 cup milk or water
- 3/4 cup olive oil
or vegetable oil
- 2 tablespoons (not teaspoons) apple cider or white vinegar
- 1 tablespoon vanilla extract
- 1 quart strawberries, hulled and sliced lengthwise (save additional berries for serving)
or 
, plus a little extra for sprinkling on top of cake
or vegetable oilInstructions
- Preheat oven to 350ºF. Line a 9×13 or 10×14-inch pan with parchment paper or grease bottoms and sides well; set aside.
- In a large bowl, combine dry ingredients—flour(s), sugar, baking powder, salt, and baking soda.
- In a separate bowl or large glass measuring cup, combine wet ingredients—milk, oil, vinegar, and vanilla, stirring well.
- Add liquid mixture to the bowl of flour mixture and whisk just until ingredients are well combined and batter is smooth.
- Pour batter into prepared pan and top with strawberry slices (place them close together as they shrink during baking).
- Bake until center of cake is set, about 45–55 minutes. Baking time may vary depending on your oven and the pan you use.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert, Gluten Free, Vegan
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