Strawberry Champagne Cake (Vegan Gluten-Free)
This Strawberry Champagne Cake is the ultimate celebration cake, perfect for parties, gatherings, birthdays and New Year celebrations. Three layers of fluffy vegan and gluten-free champagne sponge with fluffy strawberry yoghurt buttercream.
I am in love with this cake, and it’s been a long time coming! I have dreamed of this celebration cake for the last few months and knew the perfect time to share it would be to make the end of this year and the start of 2024. This cake really is a showstopper with champagne in the sponges filled with swirls of strawberry jam and layered high with the fluffiest strawberry yoghurt protein mousse frosting. I love to add some more strawberries on top along with some candles for a real wow factor. It’s also 100% vegan, contains no eggs, no dairy and is easily gluten-free and naturally nut-free, so it’s perfect for sharing with loved ones.
Why will I love this cake?
This cake is amazing:
- Light, fluffy, spongey, moist and tender
- Packed with real strawberries
- Full with champagne and bubbles
- Made without eggs or dairy
- Naturally vegan, egg-free, dairy-free and nut-free
- Easily gluten-free
- Great to make for parties and celebrations
- A real showstopper cake
- Tastes like strawberries and champagne
- Easy to make in one bowl
- Filled with healthier lighter yoghurt-based frosting
- Quick to make
- Everyone will love it!
If you already love the sound of this layer cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed below with weights and you can see my favourites in the “shop the recipe” section.
For the cake:
- Dairy-free milk and apple cider vinegar: this curdles, making a buttermilk which binds the cake.
- Champagne: or you can use prosecco or for an alcohol-free version, use no-secco or sparkling water.
- Thick coconut yoghurt: the thicker the better and I use the Cocos Organic natural or vanilla yoghurt.
- Light olive oil: this is the fat and moisture in the cake. I love the softness of using olive oil, it makes a really spongey cake. You can also use other liquid oils like avocado or nut/seed oil.
- Coconut sugar: for the sweetness and rich caramel-colour and flavour. You can also use light brown or golden/regular caster sugar.
- Vanilla essence: for flavour.
- Self-raising flour: to make the cake really light and fluffy. For gluten-free options, see below.
- Raising agents and salt: for the rise.
- Strawberry jam: for swirling through and for the middle of the cakes. I like to use a low-sugar, natural jam if possible.
For the frosting:
- Thick coconut yoghurt: as above.
- Vegan cream cheese: this makes the frosting slightly tangy and less sweet which is ideal for frosting.
- Vegan vanilla powder: this makes the frosting naturally sweet, vanilla-y and so delicious. I love the Form vanilla protein powder. If you are not using protein powder, the frosting will be too wet and not sweet enough so feel free to make a vanilla buttercream or cream cheese buttercream.
- Freeze-dried strawberry powder: this adds all the strawberry flavour and colour to the frosting and make sure it’s 100% strawberry.
And to decorate I like to add some fresh strawberries, sprinkles, candles and I bought a little sign, too!
Is this gluten-free and nut-free?
This is naturally nut-free, as long as all of your ingredients are nut-free. to make this gluten-free, use your preferred 1:1 baking blend of four with xanthan gum (or add ¼ – ½ tsp xanthan gum to regular 1:1 GF flour).
How do I make this?
This cake is easy to make in a few steps:
- Whisk together the wet ingredients for the cake: until smooth.
- Sift in the dry ingredients: and whisk again.
- Pour into three 6 inch cake tins: and smooth over.
- Swirl on some strawberry jam: and bake until golden and springy.
- Allow the cakes to cool fully: in the tins for 10 minutes and then on a wire rack.
- Whisk together the ingredients for the frosting: until light.
- Place one cake on a plate and top with frosting: adding some jam in the middle.
- Add a second cake with more frosting and jam: and add the final cake.
- Decorate with frosting, more strawberries and candles: and enjoy.
How long will it last?
This cake will keep for 2-3 days in the fridge in a sealed container. You can make the sponges ahead of time as they will freeze for 1 month, wrapped well, and allow to defrost before filling.
What else can I make?
If you are looking for more ideas for celebration cakes and bales:
- Chocolate Caramel Tart Bombe
- Chocolate Chip Gingerbread Layer Cake
- Black Forest Trifle
- Vegan Chocolate Hazelnut Fudge Cake
- Vegan Tiramisu Cake
Strawberry Champagne Cake (Vegan GF)
This Strawberry Champagne Cake is the ultimate celebration cake, perfect for parties, gatherings, birthdays and New Year celebrations. Three layers of fluffy vegan and gluten-free champagne sponge with fluffy strawberry yoghurt buttercream.
Ingredients
For the Cakes:
- 180ml dairy-free milk
- 1 tsp apple cider vinegar
- 180ml champagne (or prosecco*), measured correctly
- 80g thick coconut yoghurt
- 90ml light olive oil
- 200g coconut sugar
- 1 tsp vanilla essence
- 360g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 6 tbsp natural strawberry jam
For the Frosting:
- 200g thick coconut yoghurt
- 50g vegan cream cheese
- 3 tbsp vegan vanilla protein powder
- 3 tbsp freeze-dried strawberry pieces or powder
- 1 tbsp plant-based milk, if needed
For Decorating:
- 2-4 tbsp natural strawberry jam
- Fresh strawberries, sliced
- Extra crushed freeze-dried strawberries
Instructions
- Preheat the oven to 160Fan/180ºC and line three 6-inch cake tins with parchment paper.
- Stir together the milk and vinegar and leave for 5 minutes to curdle. Measure the champagne, allowing the bubbles to settle to reach 180ml.
- For the sponges: into a large mixing bowl, add the milk mix, champagne, yoghurt, olive oil, sugar and vanilla and whisk until combined. Now sift in the flour, baking powder and bicarbonate of soda and add the salt. Whisk until smooth and bubbling.
- Divide the batter equally between the three tins. Spoon over the jam and make swirls with a spoon or spatula.
- To bake: place in the middle of the oven for 25-27 minutes, until golden, well-risen and an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes and then lift out to cool fully on a wire rack.
- To make the frosting: whisk together all of the ingredients until thick and smooth.
- To decorate: trim the tops off the cakes, if needed to make them flat. Place one cake on a serving plate. Spoon over 1/3 of the frosting and spread out evenly. Spoon some jam into the middle and place on a second cake. Top with 1/3 more frosting and more jam. Top with the third cake and the rest of the frosting.
- Decorate with fresh strawberries and freeze-dried berry pieces.
- To serve: slice the cake straight away or keep in the fridge, covered well or in a sealed container for 2-3 days. You can freeze the sponges before decorating them, for 1 month, wrapped well, and allow to defrost before filling.
Notes
*for a no-alcohol alternative, use no-secco or sparkling water.
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Stay in touch
I look forward to hearing what you think of this Strawberry Champagne Cake so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With champagne cake love x
p.s. this recipe was first made with Salter and their scales but this blog post is not sponsored and all opinions are my own.
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