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+ servings
Vegan Berry Pink Lady Cake

Strawberry Lady Cake

Course Berries, Birthday, Cake, High Tea
Keyword dairy free, egg free, vegan, vegan baking, vegan cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 25 minutes
Servings 2 2 x 6 inch tins


  • 330 g caster sugar
  • 250 g vegan butter at room temperture
  • 2 tbs vanilla bean paste
  • 375 g low protein self-raising cake flour if available it makes the cake fluffy
  • 50 g ground freeze-dried strawberries or raspberries - ground to powder in food processor
  • 500 ml unsweetened coconut milk
  • 2 tbs white vinegar
  • Red/pink food colouring optional


  • Pre-heat conventional oven at 160C/320F and grease and line 2 x 6in baking tins and wrap with baking strips
  • Using a standard mixer with paddle attachment, beat butter until creamed and then slowly add sugar and vanilla on low/med speed until combined and creamy, add a few drops of colouring if you want a really pink cake
  • In another bowl sieve flour, then sieve strawberry/raspberry powder into flour and mix until combined
  • In another bowl add vinegar to milk and stir, then add strawberry flavouring (add a few drops of colouring if you want a really pink cake here too)
  • Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients, don't over mix
  • Divid patter evenly between two 6IN greased cake tins, its very important to only fill half way, there maybe a little batter left over
  • Bake to 160C/320F for 50-60 mins or until skewer comes out clean when poked in the center of cake


Here is the perfect buttercream to add to this cake RECIPE HERE