Vegan Strawberry Cake in Your Pressure Cooker
This vegan strawberry cake made in a pressure cooker delivers moist, tender cake bursting with fresh strawberry flavor. A faster, mess-free baking method perfect for fruit cakes, keeping the crumb soft and juicy every time.
Equipment
- 1 9-inch cake pan greased and floured
Ingredients
Main ingredients
- 4 cups Strawberries fresh or frozen, weighed without stems
- 3 cups All-purpose flour or gluten free blend
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- pinch Salt
- 0.33 cup Dairy-free milk
- 0.5 cup Neutral flavored oil
- 1 tablespoon Apple cider vinegar or lemon juice
- 1 teaspoon Liquid pink food color or 1-2 tablespoons beetroot powder
- 1 teaspoon Vanilla extract optional
- 1 cup Fresh strawberries or other berries for topping
- 1 batch Vegan Strawberry Frosting or Vegan Strawberry Cream Cheese Frosting
- 9-inch cake pan greased and floured for baking
Instructions
Instructions
- Preheat the oven to 350°F. Grease and flour a 9-inch cake pan.
- Hull and finely chop the strawberries.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and beetroot powder if using.
- In another bowl, mix dairy-free milk, oil, apple cider vinegar, and food color if using.
- Pour wet ingredients into dry mix and stir until just combined.
- Gently fold in the chopped strawberries.
- Pour batter into prepared pan, spread evenly, and bake for 40 to 45 minutes.
- Check with a toothpick; if clean or with few crumbs, the cake is done.
- Let cool for 10 minutes in pan, then move to a wire rack to cool completely.
- Frost the cake and top with fresh berries before serving.
Notes
The pressure cooker method traps moisture to keep the cake juicy and soft. Frost with your favorite vegan strawberry or cream cheese frosting for best results.