Strawberry vanilla cake – Vegan & Gluten-free

vegan strawberry vanilla cake GF

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It has been quite a mild December in terms of coldness, but how are you?
As it enters December everywhere turns from Halloween orange gold into Christmas red gold.

It makes shopping or walking in your favourite shops fun looking through and thinking what to get for presents for your family and friends, and more excitingly, for yourself:)

It also make you think of what kind of Christmas cake to have for the Christmas Day.
Looking at all those Christmas cakes on show cases is really fun! But why not bake one for this Christmas?

So I baked for you today a lovely strawberry vanilla cake, aka Victoria sponge in England!
It is pretty easy to make, vegan and gluten-free, what more can you ask for Christmas?

Victoria sponge usually use butter cream and strawberry jam sandwiched between 2 vanilla cakes.
I love that original version, however, I made it with vegan butter and fresh strawberries to make it a little healthier this time!

This cake is easy to make with minimal ingredients.
The cake sponge is quite dense and rich in texture which is the nature of rice flour.I love the richness of it.

 

I myself am not gluten-free but it’s lovely to bake with rice flour especially when I am baking them for friends who are gluten-free.
Gluten-free recipes are good to have in your baking list as it is one of the popular diet nowadays out there.

 

Are you ready to dig into the richness of this strawberry vanilla cake?
Let’s bake!

vegan strawberry vanilla cake GF

Strawberry vanilla cake – Vegan & Gluten-free

What you need:

 

For the butter cream

For decoration

  • 300g of fresh strawberries cut in half
  • Hand full of frozen raspberries
  • Hand full of frozen blueberries

Tools:

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How to:

    1. Preheat the oven at 180°C
    2. In a large bowl mix thoroughly with a whisk the rice flour, corn starch, sugar and baking powder.
    3. Pour in the soy milk and vanilla extract in the dry mixture and mix to make a smooth batter.
    4. Grease a round cake tin (18cm wide) with vegan butter and pour half of the mixture.
    5. Bake for 15mins or until an inserted tooth pick comes out clean.
    6. Once baked, let cool for about 10mins before taking out of the cake tin. Set aside on a cooling rack too cool completely.
    7. Grease the same tin once again and pour the remaining half of the batter. Bake for 15mins or until an inserted tooth pick comes out clean.
    8. Once baked, let cool for about 10mins before taking out of the tin. Set aside on a cooling rack to cool completely.
    9. Let’s make vegan vanilla butter cream! In a medium sized bowl, whip up the vegan butter and icing sugar for 7-10mis or until it’s creamy and fluffy.
    10. Add vanilla extract and whip for another 1 min.
    11. Once the cakes are completely cooled, cut the top of both cakes to make the surface flat.
    12. Put half of the vegan vanilla butter cream on the top side of one of the cakes and smooth out with a spatula, and place strawberries on the edge.
    13. place the other cake on top of the first one then put the remaining half of the vegan vanilla butter cream on top and smooth out with a spatula.
    14. Decorate the top with strawberries, raspberries and blueberries.
    15. Serve on Christmas Day to make bring joy on the table. Enjoy!

 

More desert and Christmas recipes are coming soon!
Stay tuned everyone and have a lovely day!

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

Print this recipe below!

STRAWBERRY VANILLA CAKE FOR CHRISTMAS – VEGAN AND GLUTEN FREE

Vegan and gluten-free classic strawberry vanilla cake for christmas
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Keyword: cake, easy, gluten-free, vegan
Servings: 8 people

Ingredients

  • 3 & 1/4 cups Rice flour
  • 1 & 1/3  cups Corn starch
  • 1 & 1/3 cups Organic caster sugar
  • 2 cups Soy milk
  • 1 tbsp baking powder
  • A few drops vanilla extract

For the butter cream

  • 130 g  Vegan butter (room tempature, not melted)
  • 200 g icing sugar
  • 1/4 cups soy yogurt
  • A few drops vanilla extract

For decoration

  • 300 g Strawberries cut in half
  • Hand full of Frozen raspberries
  • Hand full of Frozen Blueberries

Instructions

  • Preheat the oven at 180°C. In a large bowl mix thoroughly with a whisk the rice flour, corn starch, sugar and baking powder.
  • Pour in the soy milk and vanilla extract in the dry mixture and mix to make a smooth batter.
  • Grease a round cake tin (18cm wide) with vegan butter and pour half of the mixture. Bake for 15mins or until an inserted tooth pick comes out clean.
  • Once baked, let cool for about 10mins before taking out of the cake tin. Set aside on a cooling rack too cool completely.
  • Grease the same tin once again and pour the remaining half of the batter. Bake for 15mins or until an inserted tooth pick comes out clean.
  • Once baked, let cool for about 10mins before taking out of the tin. Set aside on a cooling rack to cool completely.
  • Let’s make vegan vanilla butter cream! In a medium sized bowl, whip up the vegan butter and icing sugar for 7-10mis or until it’s creamy and fluffy.
  • Add vanilla extract and whip for another 1 min.
  • Once the cakes are completely cooled, cut the top of both cakes to make the surface flat.
  • Put half of the vegan vanilla butter cream on the top side of one of the cakes and smooth out with a spatula, and place strawberries on the edge.
  • Place the other cake on top of the first one then put the remaining half of the vegan vanilla butter cream on top and smooth out with a spatula.
  • Decorate the top with strawberries, raspberries and blueberries.
  • Serve on Christmas Day to bring joy on the table. Enjoy!
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