Dairy-Free Strawberry Cake is made with coconut milk and oil, so moist and tasty. Full of strawberries, the perfect Homemade snack or even breakfast cake.
Dairy-Free Strawberry Cake
This Dairy-Free Strawberry Cake is exactly what I needed to accompany my afternoon tea. With Spring right around the corner I couldn’t think of any other fruit better than strawberries to kickoff the season and bake a delicious cake!
I’ve always preferred sweets over salty snacks and maybe it’s because my mother is such a great baker, or maybe it’s because desserts, just looking at them, make me happy.
I love watching the baking competitions on tv and the more I watch them and see how beautiful, people can make desserts look and taste, the more I want to learn and become a better baker.
I’ve been trying to ingest less dairy products, so when making this cake I thought, why not try to make it dairy-free? And that’s exactly what I did!
I love trying out new recipes and making them lactose-free, I did the same thing with my pancakes a few years ago!
Homemade Strawberry Cake Recipe
How I made a Strawberry Cake Recipe Dairy Free!
- I substituted the butter with coconut oil.
- And the dairy milk with coconut milk.
- The coconut oil doesn’t actually give the cake a coconut taste, but the milk does.
I am a coconut lover so this cake was perfect for me and my roommate/ official taster thought the same thing!
It’s an easy recipe and if you want you can even make muffins instead of a whole cake. That’s what I’m planning on doing for my next house party.
What do you think of dairy-free cakes?
Homemade Dairy Free Strawberry Cake
An easy dairy-free strawberry cake made with coconut oil instead of butter and coconut milk instead of cow milk. The perfect dessert to finish off your lunch with a nice coffee.
- 6 tbsp Coconut oil
- 1 1/2 tbsp All purpose flour
- 1 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Pure Vanilla extract
- 1 cup Granulated sugar
- 1 cup Coconut milk
- 1 Large egg
- 1 pound Strawberries
Preheat oven to 350 F or 180 C and butter an 8" cake pan with coconut oil.
In a small bowl, whisk flour, baking powder and salt together.
In a larger bowl beat coconut oil (make sure to melt it first) with sugar until it's white and fluffy, then add the egg, vanilla and milk until it's all combined together. Gradually add the dry mixture to the wet batter and keep mixing until smooth.
Pour the batter into the cake pan and add cut strawberries on top with the cut side down.
Bake the cake for 10 minutes at 350 F and then reduce heat to 325 F for 50-60 minutes or until golden.
Let cool and enjoy!
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