The Best Vegan Seasonal Strawberry Cakes (Summer Bliss in Every Bite!)

April 25, 2025

Let Me Tell You About My Plant-Based Baking Breakthrough

I’ll be honest—I thought vegan cupcakes would be dense, dry disappointments that nobody would actually want to eat. Then I discovered this incredible technique using aquafaba and the perfect balance of plant milk, and everything changed. My berry-obsessed daughter, who used to turn her nose up at anything “healthy,” literally hid these in her room so her siblings couldn’t find them. When my traditional-baking mother-in-law asked for the recipe after trying them at our summer barbecue, I knew I’d cracked the code. Trust me, if you’re worried about vegan baking being complicated or missing that perfect fluffy texture, these strawberry-studded beauties will completely change your mind about plant-based desserts.

Here’s the Magic Behind This Vegan Recipe

The secret to fooling everyone is getting that perfect tender crumb and burst of fresh strawberry flavor without any eggs or dairy. What makes this irresistible is how the aquafaba creates incredible fluffiness while fresh strawberries add natural sweetness and gorgeous color throughout. I never knew plant-based baking could be this simple and successful until I discovered the magic of letting the strawberries macerate slightly to release their juices. It’s honestly more moist and flavorful than traditional versions, and the bright berry flavor shines through in every single bite.

Gathering Your Plant Powerhouses (Don’t Stress!)

Fresh strawberries (2 cups, diced) – Good strawberries are absolutely crucial here, so look for bright red, fragrant berries that give slightly when pressed. I always buy an extra pint because half disappear while I’m cooking!

All-purpose flour (1 1/2 cups) – Sift this for the fluffiest results, though it’s not absolutely required if you’re feeling lazy.

Organic sugar (1/2 cup) – I use organic because it tends to be less processed, but regular granulated sugar works perfectly too.

Aquafaba (3 tablespoons) – This is the liquid from a can of chickpeas and it’s absolute magic for vegan baking! Save the chickpeas for hummus later.

Unsweetened plant milk (1/4 cup) – I use oat milk for richness, but any neutral plant milk works beautifully.

Neutral oil (1/3 cup) – Vegetable or canola oil keeps these incredibly moist without any coconut flavor.

Pure vanilla extract (1/2 teaspoon) – Don’t skip the good stuff—it makes such a difference in simple recipes like this.

Baking powder (1 teaspoon) – Make sure it’s fresh or your cakes won’t rise properly (learned this the hard way).

Sea salt (pinch) – Because even sweet treats need a tiny bit to make flavors pop.

Apple cider vinegar (1 teaspoon) – This reacts with the baking powder for extra lift and tenderness.

Let’s Make This Plant-Based Magic Together

Fire up your oven to 350°F and line a 12-cup muffin tin with pretty cupcake liners. Here’s where I used to mess up my vegan baking—I’d forget to prep everything first and end up with overmixed batter.

Start by tossing your diced strawberries with a tablespoon of sugar and letting them sit for about 5 minutes. This draws out their gorgeous juices and creates little pockets of intense berry flavor throughout the cakes.

In a large bowl, whisk together flour, remaining sugar, baking powder, and salt. This is your dry mixture and it should look evenly combined.

Now for the satisfying part—making your vegan “egg” mixture! In a separate bowl, whisk that aquafaba until it’s slightly frothy (about 30 seconds of energetic whisking). Add the plant milk, oil, vanilla, and apple cider vinegar. Here’s my plant-based secret: this mixture might look a bit weird at first, but it creates the most incredible tender texture.

Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix or you’ll get tough cakes! The batter should look slightly lumpy and that’s perfect. Fold in those gorgeous macerated strawberries with all their juices.

Divide the batter evenly among your muffin cups, filling each about 3/4 full. Bake for 20-25 minutes until the tops are golden and a toothpick comes out with just a few moist crumbs. The smell will have everyone gathering in the kitchen asking when they can try one!

Let them cool in the pan for 5 minutes, then transfer to a wire rack. Try to resist eating them all while they’re still warm (though one for quality control is totally acceptable).

If This Happens, Don’t Panic

Cakes turned out dense? You probably overmixed the batter or your baking powder was old. This happens to everyone—gentle folding is key for fluffy vegan cakes.

Not enough strawberry flavor? Next time, let those berries macerate longer or add an extra 1/2 cup. Fresh fruit can vary in sweetness, so trust your taste buds.

Tops didn’t brown nicely? Your oven might run cool. Try increasing the temperature by 25°F next time, or bake for a few extra minutes.

When I’m Feeling Creative

When I want extra indulgence, I’ll make a simple glaze with powdered sugar and plant milk drizzled on top. For special occasions, I’ll add fresh strawberry slices as garnish before baking (makes them look bakery-perfect). My summer party version includes a handful of fresh blueberries mixed with the strawberries for gorgeous red, white, and blue colors.

Things People Ask Me About Plant-Based Baking

Will these actually taste like “real” cupcakes? They’re even better! The texture is incredibly tender and moist, and the strawberry flavor is so bright and fresh. Nobody ever guesses they’re vegan.

Can I use frozen strawberries? Absolutely! Just thaw them first and drain excess liquid, or your batter might get too wet. Frozen berries often have more intense flavor anyway.

What if I can’t find aquafaba? You can substitute with 3 tablespoons of ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes until gooey), but aquafaba gives the fluffiest results.

Before You Head to the Kitchen

I couldn’t resist sharing this because it proves plant-based baking can be every bit as delicious and satisfying as traditional recipes. The best vegan strawberry cake moments are when someone takes that first bite, closes their eyes in bliss, and asks how something this good can be so wholesome and seasonal.

Vegan Seasonal Strawberry Cakes

Author: F&R TEAM

Print Recipe

Description

Fluffy, tender cupcakes bursting with fresh strawberries that prove plant-based baking can be absolutely perfect

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 cupcakes

Instructions

Get everything ready by preheating oven to 350°F and lining a 12-cup muffin tin with cupcake liners.
Macerate those gorgeous berries by tossing diced strawberries with 1 tablespoon sugar and letting sit for 5 minutes to release their sweet juices.
Mix your dry ingredients by whisking together flour, remaining sugar, baking powder, and salt in a large bowl.
Create the vegan magic by whisking aquafaba until slightly frothy, then adding plant milk, oil, vanilla, and apple cider vinegar.
Gently combine everything by folding wet ingredients into dry ingredients until just mixed—don’t overmix or you’ll get tough cakes!
Fold in strawberry goodness by gently incorporating the macerated strawberries with all their delicious juices.
Fill and bake by dividing batter among muffin cups (3/4 full) and baking 20-25 minutes until golden and a toothpick comes out with just a few moist crumbs.
Cool properly by letting them rest in the pan for 5 minutes, then transferring to a wire rack to cool completely (if you can wait that long).

Notes:

Aquafaba is key—it creates the perfect fluffy texture in vegan baking
Don’t overmix—gentle folding keeps these tender and light
Fresh strawberries work best—but frozen (thawed and drained) work too
These taste amazing plain or with a simple powdered sugar glaze

Storage Tips:

Keep these beauties in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. They actually get more moist overnight as the strawberry juices continue to work their magic!