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Small-Batch Strawberry Cake

Enjoy a delightful, fluffy small-batch strawberry cake with a sweet strawberry jam surprise, perfect for satisfying dessert cravings without the hassle of a large baking project.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup non-dairy milk Can be substituted with regular milk.
  • 1/4 cup vegetable oil
Filling and Topping
  • 1/2 cup strawberry jam
Frosting
  • 1/2 cup vegan butter For frosting.
  • 1 cup powdered sugar
  • 1/2 cup strawberry puree

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a small cake pan.
  2. In a bowl, mix the flour, sugar, baking soda, baking powder, and salt.
  3. In another bowl, combine the non-dairy milk and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Pour half of the batter into the prepared pan and spread the strawberry jam on top.
  6. Add the remaining batter over the jam and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let it cool.
Frosting
  1. For the frosting, beat the vegan butter until creamy, add powdered sugar and strawberry puree, and mix until fluffy.
  2. Frost the cooled cake and enjoy!

Notes

Serve with fresh strawberries or a dollop of whipped coconut cream. Store in an airtight container in the fridge for up to 3 days. You can freeze slices for later; just make sure they're wrapped well.