Vegan Strawberry Sheet Cake With Custard

Vegan Sheet Cake With Strawberries and Custard

I love strawberry desserts and enjoy them to the fullest during strawberry season, when fresh strawberries are juicy and sweet. Besides my vegan strawberry oatmeal bars, this custard cake is one of my favorite summer cakes! This vegan strawberry cake consists of a fluffy (gluten-free) cake base, a creamy vanilla custard layer, and a fruity strawberry topping with an optional glaze. The recipe probably couldn’t be easier to whip up and uses simple ingredients. It is also healthier than most sheet cake recipes and doesn’t weigh you down. This fruit cake with custard is the perfect recipe for summer, but can also be enjoyed year-round (with other fruits of your choice). Since the strawberry cake is vegan, gluten-free, and can be made refined sugar-free, it is also perfect for people with food intolerances.

The Ingredients

Vegan cake layer

Dry ingredients

Oat flour: To make your own oat flour, you can simply process rolled oats (regular or gluten-free) in a blender or electric coffee/spice grinder. Sweetener: You can use organic sugar, Erythritol, birch sugar, etc. Rice flour: I used white rice flour. All-purpose flour or spelt flour will probably work as well (if the cake doesn’t need to be gluten-free). Baking powder and baking soda: Makes the sponge cake fluffy and gives it some lift. Salt

Moist ingredients

Plant-based milk: Any plant-based milk can be used in this recipe. I prefer canned coconut milk (light version), but almond milk, cashew milk, etc. should work fine too. Banana: Instead of half a banana, you could most likely use 1/4 cup (60 g) of applesauce. Vegetable oil: You could use nut/seed butter instead of oil to make the recipe oil-free. I would suggest using 1/4 cup (60 g) of nut seed butter (e.g. cashew butter, almond butter, coconut butter…). Lemon juice: Alternatively, you can use lime juice. Vanilla extract: Or use vanilla bean paste.

Custard layer

Cornstarch: You can use arrowroot flour instead. Plant-based milk of choice Sweetener of your choice Vanilla Turmeric powder (for a slighlty yellow color)

Glaze

Strawberries Cornstarch: You can use arrowroot flour instead Sweetener of your choice

How To Make A Vegan Strawberry Sheet Cake

Please check out the easy step-by-step instruction pictures below.

The last step is to top the vegan sheet cake with strawberries and add the glaze on top. The glaze is optional but it’s a nice finish, in my opinion.

How To Store The Strawberry Custard Cake?

I would recommend eating the vanilla custard cake on the same day. It still tastes very delicious, even on day 5 (yes, you can store it up to 5 days in the refrigerator), however, the pudding/ custard layer won’t look as pretty on the next day. But it’s still very tasty. Please note that custard doesn’t freeze well, so I wouldn’t recommend to freeze the cake.

This Vegan Strawberry Sheet Cake Is:

Egg-free Dairy-free Gluten-free Healthier than most sheet cakes Can be made refined sugar-free Easy to make Light A delicious fruity dessert Perfect for the summer

Should you give this vegan strawberry custard cake recipe a try, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see how your cake turned out!