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Strawberry Cake with Chocolate Glaze

Vegan, Gluten-Free

Strawberry Cake

There really isn’t anything more quintessential “Valentine’s Day” than strawberries + chocolate … other than red & pink roses. But I’ll take cake over flowers any day thankyouverymuch! Bake this super yummy Strawberry Cake for those special someones in your life this Valentine’s Day … I mean, if you feel like sharing.

Strawberry Cake

Some Notes:

  1. To concentrate the Strawberry flavour (without resorting to packaged jello or fake flavouring) you need to make a super simple strawberry reduction. Take 1 pound of fresh, washed, hulled strawberries and puree until liquid. Heat this liquid in a small saucepan over low-medium heat for about half an hour, stirring regularly. You want about a half cup of thickened strawberry paste. Although tempting, don’t add sugar here.

  2. The fresher, sweeter your strawberries, the stronger the strawberry flavour of your cake. So those yellow/green water berries aren’t going to do you any favours. If this is your only option, resort to frozen berries but do note that these will take longer to reduce to get rid of excess liquid.

  3. If you desperately want a pinker cake, add a couple drops of food colouring of your choice. I don’t use food colouring because I’ve yet to find one I trust as being gluten free and vegan … if you have a brand you trust, please let me know!

Strawberry Cake

Strawberry Cake with Chocolate Glaze

1.  Whisk together to make vegan buttermilk and set aside:

    • 1 cup almond milk

    • 1 tbsp lemon juice, vinegar or rice wine vinegar

2.  Sift together the dry ingredients:

    • 2 1/4 cups All Purpose Gluten Free Flour Blend (I used half rice based flour, like Robin Hood, and half corn flour base, like President’s Choice – all rice flour based will make the cake dry)

    • 1 tsp baking powder

    • 1 tsp baking soda

    • 1/4 tsp salt

    • 1 cup sugar

3. Combine:

    • 1 cup Vegan buttermilk (from above)

    • 2 tsp vanilla

    • 1/2 cup flavourless oil (canola or coconut)

    • 3 eggs of vegan egg replacer

    • 1/2 cup to 3/4 cup reduced strawberry puree (see notes above on how to make strawberry puree)

4. Gently fold the wet ingredients into the dry.

5. Pour batter into a greased bundt pan and bake at 350F for about 35 – 45 minutes. Check regularly near the end for doneness so you don’t over bake.

The Best Ever Chocolate Glaze

    • 2 tablespoons vegan butter

    • 2 ounces chopped, unsweetened dark chocolate (or 1/4 cup of chocolate chips of choice will work here as well if it is what you have on hand)

    • 1 cup sifted icing sugar

    • 2 tablespoons boiling water

1. Melt butter in a saucepan over low heat.

2. Add in chocolate and stir until melted.

3. Stir icing sugar into the chocolate mixture until well combined.

4. Add in small amounts of boiling water to achieve your desired consistency.

5. Pour over your cooled cake and enjoy!

Strawberry Cake

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