This Strawberry Rose Cake is fluffy, tender, and gorgeously layered with whipped strawberry cream, rose milk soak (swoon), and a tangy strawberry buttercream that’s practically begging to be licked straight off the spoon. It’s entirely plant-based and features two of my favorite pantry staples from Nature’s Charm—their Evaporated Oat Milk and Oat Whipping Cream. These two are a literal dream in desserts: creamy, versatile, and completely dairy-free.
Whether you’re baking for a spring birthday, a Mother’s Day brunch, or just because your heart says yes to edible flowers, this cake is here for it.
This cake is the ultimate celebration of plant-based decadence—elegant, floral, nostalgic, and fun. The rose soak adds a touch of romantic boudoir meets Parisian patisserie vibes, and the Nature’s Charm oat milk and whipping cream bring rich, silky depth to every bite.
Tag me if you make it! I live for your creations.
And a huge thank you to my friends at Nature’s Charm for making vegan baking so luxurious.
Pin the photo below to save this recipe! For more fabulous vegan cakes, try my to-die-for Pistachio Salted Caramel Cake or my Butterscotch Bourbon Bundt Cake!
- Strawberry Cake
- 3¼ cups all-purpose flour (390g)
- 1 tablespoon baking powder
- 1¼ teaspoons salt
- Just under ⅓ teaspoon baking soda (or heaping ¼ tsp)
- 1 cup + 4 tablespoons vegan butter, room temperature
- 2 cups sugar
- 1 scant cup aquafaba, room temperature
- 2â…“ teaspoons vanilla extract
- ½ tsp strawberry extract
- â…” cup evaporated oat milk
- ⅔ cup reduced strawberry jam, divided
- Pink food coloring (optional)
- Rose Milk Soak
- ½ cup evaporated oat milk
- 1½ tablespoons rose water
- Strawberry Cream
- 1 can oat whipping cream, chilled overnight.
- ⅓ cup strawberry jam
- 1 oz freeze dried strawberries, processed to a fine powder
- Strawberry Frosting
- 1½ cups salted vegan butter, room temperature
- ¾ cup vegan cream cheese, room temperature
- 4 cups powdered sugar, sifted
- ¼ cup strawberry jam
- 3–4 tbsp evaporated oat milk
- ¼ tsp strawberry extract
- pink food dye (optional)
- Preheat the oven to 350F. Grease and line 3 eight inch cake pans with parchment paper circles. In a medium bowl, sift together the flour, baking powder, salt, and baking soda. In a large bowl, cream together the butter, sugar, aquafaba, ⅔ cup evaporated oat milk, ½ tsp strawberry extract, and ⅔ cup jam. Slowly mix in the dry ingredients 1 cup at a time. Do not overmix.
- Transfer the batter to the cake pans. Bake for 22-25 mins or until a toothpick in the center comes out clean. Let cool in the pans for 10 minutes then transfer to a wire rack to cool completely.
- Meanwhile, prepare the strawberry cream. Whip the oat cream until fluffy, then add the jam and freeze dried strawberries. Mix well and place in the fridge until ready to use.
- Make the frosting. With a hand mixer or stand mixer with paddle attachment, beat the cream cheese and butter until smooth and fluffy. Add the jam, strawberry extract, and 3-4 tbsp evaporated oat milk until well combined. Slowly beat in the powdered sugar. Whip the frosting until even and fluffy. Set aside until ready to use.
- In a small bowl, combine the rose water and ½ cup evaporated oat milk. When the cake layers are cool, place the bottom layer on a cake stand or serving plate. Pour 2-3 tbsp of rose milk over the cake. Place a thin circle of frosting around the edge of the cake. Pipe or fill the center of the layer with strawberry cream. Repeat this with the second layer. Add the third layer and use the remaining frosting to cover and decorate the cake. Garnish the top with freeze dried strawberries and edible rose petals or fresh strawberries. Slice, serve, and enjoy!
Â
QUESTION OR COMMENT? LET'S TALK!