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Eggless Vanilla Cake with Fresh Strawberry Filling

This eggless vanilla cake features a tender, moist sponge flavored with vanilla beans, layered with a vibrant, ripe strawberry filling. The cake’s soft texture and glossy fruit layers create an inviting appearance, perfect for showcasing fresh summer berries and simple ingredients.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsweetened almond milk
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract or vanilla bean seeds
  • 1 tablespoon lemon juice optional, for brightness
  • 2 cups fresh strawberries, hulled and sliced for filling
  • ¼ cup sugar for strawberries
  • 1 teaspoon cornstarch to thicken strawberry filling

Equipment

  • Mixing bowls
  • Whisk or electric mixer
  • 8-inch round cake pan
  • Parchment paper
  • small saucepan
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper, then set aside.
  2. In a large mixing bowl, whisk together the flour and sugar until well combined, creating a light, uniform mixture.
  3. Add the almond milk, vegetable oil, vanilla extract, and lemon juice to the dry mixture. Whisk vigorously until the batter is smooth, silky, and free of lumps.
  4. Pour the batter into the prepared cake pan, spreading it evenly with a spatula to ensure a smooth top.
  5. Bake for about 35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean. You’ll hear a gentle spring when pressed lightly.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely — this helps it set and prevents breakage.
  7. While the cake cools, prepare the strawberry filling: combine sliced strawberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring gently, until the mixture thickens and the strawberries release their juices — about 10 minutes. Let it cool completely.
  8. Once the cake is cool, carefully slice it horizontally into two even layers with a sharp serrated knife, creating a top and bottom layer.
  9. Spread the strawberry filling evenly over the bottom layer, then gently place the top layer back on to form a filled cake.
  10. Optionally, garnish with additional fresh strawberries or a sprig of mint for presentation, then slice and serve to enjoy the moist, fruity layers.

Notes

Ensure all ingredients are at room temperature for the best batter consistency. For a richer vanilla flavor, scrape vanilla bean seeds directly into the batter if using fresh beans.