Vegan Almond Cake with Roasted Strawberries

I love to make this vegan almond cake topped with roasted strawberries in the summer when strawberries are in season, but you can also make it all year round using frozen strawberries. Something magical happens when you roast strawberries, it brings out the sweetness and flavours.

The vegan almond cake can also be eaten as is, without any toppings or other fresh berries, just like this Vegan Olive Oil Cake.

This cake was inspired by my Vegan Apple Cake, full of fall flavours and juicy apples. Or this Vegan Cherry Almond Cake, with cherries baked into the cake.

Ingrediens

These are the ingredient needed to make this easy almond cake. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Dairy-free yogurt, like coconut yogurt, or other other vegan yogurt, preferably a thicker creamy texture that is unsweetened.
• Coconut oil, melted, or any neutral flavoured oil, like sunflower oil.
• Maple syrup or other liquid sweetener like agave.
• Lemon juice, preferably organic and freshly squeezed. Add the zest too for an extra hint of lemon flavor.
• Coconut sugar or light brown sugar.
• All purpose flour, use a good quality and measure correctly by first fluffing the flour with a spoon, then scooping the flour loosely in the measuring cup and levelling off with a knife. If you pack the flour in the measuring cup you will end up with more flour than needed and a dense cake.
• Almond meal or almond flour can also be used.
• Baking powder and baking soda, a mix of the two creates a great texture in this vegan almond cake.
• Vanilla extract, vanilla bean powder or vanilla paste. I really like using vanilla bean paste or powder, but if you can’t get a hold of it, vanilla extract can be used.
• Almond extract, to enhance the almond flavor in this vegan cake.
• Pinch of salt, I like to use sea salt flakes
• Slivered almonds for topping, optional but I highly recommend it.

Roasted Strawberries 

• Fresh strawberries, washed, hulled and cut in half.
• Maple syrup, or honey for on vegan.
• Vanilla extract, vanilla bean powder or one vanilla bean cut in half lengthwise and seeds scraped out.

For serving: Whipped coconut cream. Place a can of coconut milk in the fridge overnight and then scrape out the thick part. Whisk until light and fluffy. You can also use dairy free cream or thick vegan yogurt.

See recipe card below for quantities.

Instructions

Making this Vegan Almond Cake with Roasted Strawberries is really easy. Just follow the step-by-step photos below. 

For the full written instructions see the recipe card at the bottom.

Step 1:  In a mixing bowl, stir together the yogurt, coconut oil, honey, sugar, lemon juice, almond extract and vanilla extract.

Step 2: In a separate bowl, stir together the flour, almond meal, baking powder, baking soda and salt. 

Step 3: Add the flour mixture to the wet ingredients and gently fold to combind, do not over mix! A few small lumps are ok. The batter will be very thick.

Step 4: Pour the batter into the prepared pan and smooth out the top.

Step 5: Sprinkle with slivered almonds if desired.

Step 6: Bake the cake until it is golden brown, springs back to the touch or when a skewer inserted in the center comes out clean.

Step 7: Make the roasted strawberries. Add the strawberries into a bowl with the maple syrup and vanilla. Gently toss to combine and the arrange them in one layer onto baking tray.

Step 8: Bake them until they are soft and the juice thickens a little. Let cool down completely before adding to the cake.

When ready to serve, top with coconut whipped cream and then layer on the roasted strawberries and a few slivered almonds.

Hint: Let the roasted strawberries cool down to room temperature before adding on the cake, otherwise the cream will melt. They can also be prepared ahead of time and stored in the fridge until ready to serve this vegan almond cake. Top with a drizzle of maple syrup when serving if desired.

Substitutions and variations

• Lemon – Other citrus fruits like orange or lime can be used instead of the lemon lemon juice. 
• Vanilla – Change the flavour and add some almond extract instead of the vanilla.
• Coconut oil – Can be substituted for a neutral tasting oil, like sunflower or grape-seed oil. 
• Coconut sugar – It is a great refined-free option but can also be substituted with light brown sugar. The cake will be a little sweeter if using brown sugar.
• Topping – Instead of the roasted strawberries, sliced fresh strawberries or other fresh berries can be used as topping.

More delicious vegan cakes to try, Vegan Clementine Cake full of citrus flavor and this easy Vegan Mango Cake.

Storage

This Vegan Almond Cake without toppings can be stored in an air tight container or plastic bag in room temperature for about 4-5 days. After topping the almond cake with the cream and roasted strawberries, it needs to be stored in the fridge in an airtight container. It will last for about 2-3 days.

This vegan almond cake can can also be frozen without the toppings. Place it in a ziplock bag and freeze for 2-3 months. Let in defrost in room temperature before slicing. The roasted strawberries can also be frozen in a separate airtight container or ziplock bag for 2-3 months.

Top Tip

The roasted strawberries can be prepared ahead of time and stored in the fridge until ready to serve. I recommend to top the cake right before serving since the strawberries contain a lot oil juice. The roasted strawberries can also be replaced with sliced fresh strawberries or other fresh fruit or berries.

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Print

Vegan Almond Cake with Roasted Strawberries

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

This Vegan almond cake with roasted strawberries, is tender and moist and packed with almond flavor. It has a wonderful topping of coconut whipped cream and sweet, roasted strawberries. A great summer dessert!

Servings: 8 servings

Author: Helena

Ingredients

• 1 cup dairy-free yogurt
• ⅓ cup coconut oil, melted or neutral flavoured oil
• ⅓ cup maple syrup
• 3 tbsp lemon juice (1 lemon)
• ⅓ cup coconut sugar or light brown sugar
• 2 cup (270g) all purpose flour
• ½ cup (50g) almond meal
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ¼ teaspoon salt
• 2 tablespoon slivered almonds for topping (optional)

Roasted Strawberries 

• 500 g strawberries, hulled and cut in half (frozen works too)
• 1-2 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup whipped coconut cream, dairy free cream or thick vegan yogurt for serving

Instructions

1. Preheat oven to 350F (175C) . Grease a 9 cake pan with removable sides or line it with parchment paper.

2. In a mixing bowl, stir together the yogurt, coconut oil, honey, sugar, lemon juice, almond extract and vanilla extract.

3. In a separate bowl, stir together the flour, almond meal, baking powder, baking soda and salt.

4. Add the flour mixture to the wet ingredients and gently fold to combind, do not over mix! A few small lumps are ok, the batter will be very thick.

5. Pour the batter into the prepared pan. Smoothen out the top and sprinkle with slivered almonds if desired.

6. Bake the cake for 30-35 minutes, depending on your oven. It is done when the cake is golden brown, springs back to the touch or when a skewer inserted in the center comes out clean.

7. Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack to cool completely.

Roasted Strawberries 

1. Add the strawberries into a bowl with the maple syrup and vanilla. Gently toss to combind and the arrange them in one layer onto a parchment paper lined baking tray.

   Bake them for about 20-25 min until they are soft and the juice thickens a little.

   Let them cool down completely before adding to the cake.

Assembly

1. Spread whipped coconut cream, dairy free cream or thick vegan yogurt on top of the cooled cake. Spoon on the roasted strawberries just before serving.

   Enjoy!