Strawberry cake
Prep time
Cook time
Total time
Recipe type: dessert
Serves: 1 sheet cake
  • 2 cups plain flour
  • 1 cup coconut/regular sugar
  • 1 tsp baking soda
  • pinch salt
  • 1.5 cups strawberry puree (14 oz strawbs, 4 tbsp water)
  • 2 tsp strawberry essence
  • ⅓ cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 flax eggs (2tbsp flax seed, 6 tbsp water)
  • 1 cup coconut yoghurt
  • ½ cup fresh strawberries, sliced
  • ¼ vegan sprinkles (optional)
  1. Preheat oven to 180•c and line a baking tin with baking paper. I used a 13" x 9" rectangular tin. Grind sugar to a fine powder in a food processor. Add to a large mixing bowl with flour, baking soda and salt. Mix briefly to combine.
  2. Make strawberry pureé by adding strawberries and water to a food processor or blender and mixing until smooth. Set aside ½ cup of the pureé for topping later. To the remaining pureé, add strawberry essence, vegetable oil, apple cider vinegar and flax eggs. Pulse to combine.
  3. Add wet ingredients to dry and mix with a wooden spoon until just combined, being careful not to overmix - this will make the cake dense, we want it light and fluffy!
  4. Bake in the oven for 30 minutes, until the edges are starting to turn golden and a toothpick comes out clean. Allow to cool fully.
  5. Cover the cake with coconut yoghurt, fresh strawberries, strawberry pureé and sprinkles. Keeps well in the fridge for up to 2 days, but best enjoyed right away.
Recipe by Bo's Kitchen at