This beautiful vegan upside-down strawberry cake features juicy caramelized strawberries on top of a soft, tender vanilla cake. Once inverted, the strawberries create a glossy, jewel-like topping that’s perfect for spring and summer gatherings.

Yield: 8–10 servings
Prep Time: 25 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 15 minutes

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Ingredients

For the Strawberry Topping

• 500 g (1 lb) fresh strawberries
• 3 tbsp vegan butter, melted
• ⅓ cup (70 g) light brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

For the Cake Batter

• 2 cups (250 g) all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (150 g) granulated sugar
• ⅓ cup (80 ml) neutral oil (sunflower, canola, or vegetable)
• 1 cup (240 ml) unsweetened plant milk
• 1 tbsp lemon juice or apple cider vinegar
• 2 tsp vanilla extract
• ¼ tsp almond extract (optional)

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Equipment

• 9-inch (23 cm) round cake pan
• Parchment paper
• Mixing bowls
• Whisk
• Rubber spatula

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Step 1: Prepare the Oven and Pan

1. Preheat the oven to 175°C (350°F).
2. Lightly grease a 9-inch round cake pan.
3. Cut a circle of parchment paper to fit the bottom.
4. Place the parchment inside the pan.
5. Lightly grease the parchment as well.

This helps the strawberry topping release cleanly after baking.

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Step 2: Prepare the Strawberries

1. Wash and dry the strawberries thoroughly.
2. Remove the green tops.
3. Halve large strawberries.
4. Leave smaller strawberries whole or halved.

Try to keep pieces similar in size for even cooking.

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Step 3: Make the Caramel Layer

In a small bowl combine:

• Melted vegan butter
• Brown sugar
• Lemon juice
• Vanilla extract

Mix until the sugar is evenly moistened.

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Step 4: Assemble the Strawberry Base

1. Pour the brown sugar mixture into the prepared cake pan.
2. Spread evenly across the bottom.
3. Arrange strawberries cut-side down in a decorative pattern.

Pack them fairly closely together because they shrink slightly while baking.

Set aside.

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Step 5: Make Vegan Buttermilk

1. Add 1 tbsp lemon juice (or vinegar) to the plant milk.
2. Stir gently.
3. Let stand for 5–10 minutes.

The mixture will thicken slightly.

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Step 6: Mix the Dry Ingredients

In a large bowl whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Mix thoroughly.

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Step 7: Mix the Wet Ingredients

In a separate bowl whisk together:

• Sugar
• Oil
• Vegan buttermilk
• Vanilla extract
• Almond extract (if using)

Whisk until smooth.

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Step 8: Make the Batter

1. Pour the wet ingredients into the dry ingredients.
2. Stir gently with a spatula.

Mix only until no dry flour remains.

A few small lumps are acceptable.

Do not overmix, or the cake may become dense.

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Step 9: Fill the Pan

1. Carefully spoon the batter over the strawberries.
2. Spread evenly using a spatula.
3. Smooth the top.

Avoid disturbing the strawberry arrangement underneath.

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Step 10: Bake

Place the pan on the center oven rack.

Bake at 175°C (350°F) for 40–45 minutes.

The Cake Is Done When:

• The top is lightly golden.
• A toothpick inserted in the center comes out clean.
• The cake springs back lightly when touched.

If the top browns too quickly, loosely tent with foil.

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Step 11: Cool Briefly

1. Remove from the oven.
2. Let the cake cool in the pan for 10–15 minutes.

Do not let it cool completely in the pan, or the caramelized topping may stick.

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Step 12: Invert the Cake

1. Run a thin knife around the edges.
2. Place a serving plate over the cake pan.
3. Carefully invert the pan onto the plate.
4. Let sit for 1 minute.
5. Lift off the pan slowly.

If any strawberries remain in the pan, simply place them back onto the cake.

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Step 13: Cool and Serve

Allow the cake to cool for at least 20 minutes before slicing.

The topping will set slightly while remaining glossy and juicy.

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Optional Strawberry Glaze

For an extra shiny finish:

Ingredients

• 2 tbsp strawberry jam
• 1 tsp water

Method

1. Warm the jam and water together.
2. Stir until smooth.
3. Brush lightly over the strawberries while the cake is still warm.

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Optional Coconut Whipped Cream

Ingredients

• 1 can chilled full-fat coconut milk
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Method

1. Scoop out the solid coconut cream.
2. Whip until fluffy.
3. Add sugar and vanilla.
4. Continue whipping until smooth.

Serve alongside slices of cake.

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Storage

Room Temperature

• Up to 1 day, covered.

Refrigerator

• Up to 4 days in an airtight container.

Freezer

• Freeze slices individually for up to 2 months.