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Vegan Strawberry Bound Cake

This vegan strawberry bound cake features a tender plant-based sponge layered with soaking strawberries, resulting in a soft, moist cake with a vibrant red interior. The recipe involves mixing and baking the cake, preparing the strawberries, and assembling the layers to create a smooth, fruit-filled dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: summer, vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup plant-based milk warm for mixing
  • 1/4 cup neutral oil like vegetable or coconut oil
  • 1 tbsp vanilla extract
  • 2 cups fresh strawberries sliced and soaked with sugar and lemon juice
  • 2 tbsp caster sugar for soaking strawberries
  • 1 tsp lemon juice

Equipment

  • Mixing bowls
  • Hand mixer or whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Line a round cake pan with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the sifted flour and granulated sugar until evenly combined. This creates a light, airy dry mixture.
  3. Add the warm plant-based milk, neutral oil, and vanilla extract to the dry ingredients. Mix with a hand mixer or whisk until the batter is smooth, glossy, and free of lumps. It should be thick but pourable, with a gentle voice when stirred.
  4. Pour the batter into the prepared cake pan and smooth the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
  5. Bake in the preheated oven for about 30–35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. While the cake cools, prepare the strawberries by slicing them into thin pieces. Toss the sliced strawberries with caster sugar and lemon juice in a bowl, then let them soak for at least 10 minutes until juicy and fragrant.
  7. Once the cake has cooled, carefully slice it horizontally into two layers to create a top and bottom.
  8. Spread a layer of the soaked strawberries over the bottom cake layer, ensuring an even distribution of the vibrant red slices.
  9. Place the second cake layer on top, then gently press down to settle the berries inside, trapping their juice between the layers.
  10. Decorate the top with additional strawberry slices if desired. Optionally, drizzle with a light glaze or vegan frosting to add shine and extra flavor.
  11. Slice the cake and serve immediately to enjoy the moist texture and fresh berry flavor. This dessert pairs beautifully with a cup of tea or a light summer beverage.

Notes

Ensure strawberries are soaked well to prevent dryness and enhance flavor. Use parchment paper for easy removal from the pan. Keep the cake refrigerated if not serving immediately to maintain freshness.