There’s something truly special about a cake that’s not only delicious but also nourishing and vibrant. If you’re searching for a show-stopping dessert that fits your alkaline vegan lifestyle, this Alkaline Vegan Layered Cake with Strawberry Filling is about to become your new favorite.
Imagine tender, moist layers made with spelt flour and creamy coconut, sandwiched between a luscious strawberry filling that bursts with natural sweetness. This cake is free from animal products, refined sugar, and acidic ingredients—yet it’s every bit as indulgent as its traditional counterparts.
Whether you’re celebrating a birthday, anniversary, or just want to treat yourself to a guilt-free dessert, this recipe delivers incredible flavor and wholesome ingredients in every bite. You’ll love how easy it is to prepare, and your friends and family will be amazed that something so beautiful can be so good for you.
Ready to create a masterpiece? Let’s dive in!
Why You’ll Love This Recipe
- Alkaline and Plant-Based: This cake uses only alkaline-friendly, vegan ingredients, supporting a balanced and energized body.
- Rich Flavor, No Guilt: Enjoy the decadent taste of cake without refined sugar, dairy, or eggs.
- Simple to Make: The steps are straightforward, making it accessible even if you’re new to vegan baking.
- Perfect for Any Occasion: Its elegant appearance makes it perfect for birthdays, holidays, or special gatherings.
- Fresh Strawberry Filling: Naturally sweetened with dates and bursting with strawberry flavor, the filling is easy and wholesome.
- Customizable: Swap in your favorite berries or use different alkaline toppings to make it your own.
- Nutritious and Satisfying: Each slice offers fiber, vitamins, and minerals from whole-food ingredients.
Ingredients
| For the Cake Layers | For the Strawberry Filling |
|---|---|
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| For the Coconut Whipped Cream | Optional Toppings |
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Equipment
- 2 (8-inch) round cake pans
- Large mixing bowls
- Whisk
- Hand mixer or stand mixer
- Spatula
- Blender or food processor
- Parchment paper
- Wire cooling rack
- Offset spatula (for spreading filling and cream)
- Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C). Line the bottoms of your cake pans with parchment paper and lightly grease the sides with coconut oil.
- Prepare the cake batter: In a large bowl, whisk together the spelt flour, coconut sugar, baking powder, and sea salt until well combined.
- In a separate bowl, mix the coconut oil, coconut milk, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry mixture.
- Gently stir until just combined. Do not over-mix; the batter should be slightly lumpy but thoroughly moistened.
- Divide the batter evenly between your prepared pans. Smooth the tops with a spatula, then tap the pans gently on the counter to release air bubbles.
- Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden and springy.
- Cool the cake layers in their pans for 10 minutes, then carefully turn them out onto a wire rack. Allow to cool completely before assembling.
- Make the strawberry filling: Add strawberries, soaked dates, lime juice, chia seeds, and vanilla to a blender or food processor. Blend until smooth but slightly chunky, resembling a thick jam.
- Transfer to a bowl and let sit for 10–15 minutes so the chia seeds can thicken the mixture. Taste and adjust sweetness if needed by adding a few more dates.
- Prepare the coconut whipped cream: Scoop the chilled coconut cream (solid part only) into a mixing bowl. Add maple syrup and vanilla. Beat with a hand mixer until fluffy and light, about 3–5 minutes.
- Assemble the cake: Place one cake layer on your serving plate. Spread half the strawberry filling evenly over the surface. Top with a generous layer of coconut whipped cream.
- Carefully place the second cake layer on top. Cover with the remaining strawberry filling and more whipped cream.
- Decorate with fresh strawberries, toasted coconut flakes, mint leaves, and edible flowers as desired.
- Chill the cake for at least 1 hour before slicing. This allows the layers to set and the flavors to meld.
- Slice, serve, and enjoy your beautiful alkaline vegan layered cake!
Tips & Variations
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For best results, use room temperature ingredients for the batter. This helps the cake bake evenly and rise beautifully.
- You can substitute spelt flour with kamut flour or einkorn flour if you want to try a different alkaline grain. Adjust liquid slightly if needed.
- If strawberries aren’t in season, try raspberries, blackberries, or even a mix of stone fruits for the filling.
- For a nutty twist, add a layer of crushed walnuts or pecans between the cake and the filling.
- Want a chocolate version? Add ¼ cup raw cacao powder to the dry ingredients for a rich, alkaline-friendly chocolate cake.
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If you’d like your cake less sweet, reduce the coconut sugar to ¾ cup. The natural sweetness of the strawberry-date filling will still shine through.
- Make the cake ahead: Both the cake layers and the filling can be made a day in advance. Store separately in airtight containers and assemble the day you plan to serve.
- Looking for more vegan and plant-based dessert inspiration? Try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another crowd-pleasing sweet treat!
Nutrition Facts
| Nutrient (per slice, 1/10 cake) | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 47g |
| Sugar | 18g |
| Fiber | 5g |
| Protein | 5g |
| Sodium | 180mg |
| Vitamin C | 15% DV |
| Iron | 12% DV |
Note: Nutrition facts are estimates and will vary based on specific ingredients and portion sizes.
Serving Suggestions
- Serve each slice with a cup of alkaline herbal tea or a fresh-pressed juice for a balanced, light dessert.
- For special occasions, garnish each slice with extra strawberries or a drizzle of homemade berry coulis.
- Pair your cake with other vibrant vegan dishes for a festive meal. For inspiration, check out my Peruvian Vegetable Recipes for Flavorful Healthy Meals or Vegetarian Swiss Chard Recipes for Healthy Meals.
- Feeling creative? Slice the cake into mini squares for a fun, shareable dessert platter at parties.
- Leftovers make a delicious breakfast treat with a dollop of coconut yogurt and fresh berries.
Conclusion
This Alkaline Vegan Layered Cake with Strawberry Filling proves that you don’t have to sacrifice flavor or elegance for your health. Every bite brings together moist, tender cake with a bright, naturally sweet strawberry filling and a luxurious coconut whipped cream.
With simple, wholesome ingredients and clear instructions, this recipe makes it easy to enjoy a nourishing dessert that everyone will love—vegan or not.
Whether you’re an experienced plant-based baker or just starting your journey, this cake is sure to impress. Remember, the beauty of baking is in making it your own—feel free to experiment with fruits, toppings, and flavors that inspire you.
And if you’re looking for more ways to bring creativity and health to your kitchen, don’t miss my Vegan Bread Machine Recipe for Soft, Delicious Loaves or explore more recipes throughout the blog. Happy baking, and enjoy every delicious, alkaline bite!
📖 Recipe Card: Alkaline Vegan Layered Cake with Strawberry Filling
Description: This delicious alkaline vegan cake features soft, fluffy layers and a vibrant strawberry filling, all made with wholesome plant-based ingredients. Perfect for celebrations or a healthy treat.
Prep Time: PT30M
Cook Time: PT35M
Total Time: PT1H5M
Servings: 8 servings
Ingredients
- 2 cups spelt flour
- 1 cup unsweetened almond milk
- 1/2 cup pure maple syrup
- 1/3 cup grapeseed oil
- 2 tsp baking powder (aluminum-free)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups fresh strawberries, chopped
- 2 tbsp date syrup
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk spelt flour, baking powder, and sea salt.
- In another bowl, mix almond milk, maple syrup, grapeseed oil, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Divide batter evenly between pans and bake for 30-35 minutes.
- Let cakes cool completely on a rack.
- For filling, simmer strawberries, date syrup, and lemon juice until thickened, about 8 minutes.
- Cool filling before spreading on one cake layer.
- Top with second cake layer and decorate as desired.
Nutrition: Calories: 220 | Protein: 4g | Fat: 7g | Carbs: 37g
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