Vegan strawberry tray bake

Strawberry season in full,  so it’s time to make some delicious fruity bakes. Today – very quick and easy vegan strawberry cake.

Prep time 15 mins, baking time 35-40 mins.

Baking tray size : approx 35×23cm


  • 320g self rising flour
  • 230g caster sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp milled linseed
  • 350ml plant based milk
  • 120 ml olive oil (sunflower or rapeseed oil will be ok)
  • 1tbsp white vinegar
  • 1 tsp vanilla extract
  • 250g strawberries
  • For the icing: half cup of icing sugar and 1 or 2 tbsp plant milk


  1. Preheat the oven to 180°C and line the baking tray with baking parchment.
  2. Prepare the strawberries. Wash and cut into small chunks, set aside.
  3. In a large bowl mix together plant milk,  olive oil, vanilla extract and milled linseed. Add sugar and mix for a minute. Set aside.
  4. In a separate bowl mix the flour, baking soda and salt. Add the flour mixture to the bowl with milk mixture and whisk just until well combined.
  5. Add the vinegar to the cake mix and stir in with a spatula. The batter will start to make air bubbles as the vinegar reacts with soda. Pour the batter into the baking tray and level down. Place strawberry pieces on top of the cake and straigh away put it in the preheated oven.Before baking
  6. Bake for about 35 minutes or until the skewer inserted in the centre comes out clean. If you still see wet mixture, the cake might need another 5 minutes in the oven. Check again after that time.
  7. Let the cake cool down before icing. Mix the icing sugar and milk and drizzle all over the cake.

Vegan strawberry cake

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