This strawberry vanilla chiffon cake is THE chiffon cake to make! The most delicate and moist fluffy eggless sponge cake full of sweet vanilla notes, and layered with an irresistible homemade vegan Swiss meringue buttercream, this chiffon layer cake is perfect for any occasion and all eaters!
- 150 grams unsalted aquafaba, chilled
- 1 tsp cream of tartar
- 1 1/3 cup (267 grams) granulated sugar, divided
- 2 1/4 cups (281 grams) all purpose flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 cup (190 grams) dairy free milk, room temperature
- 1/2 cup (128 grams) unsweetened applesauce, room temperature
- 1/2 cup (95 grams) olive oil
- 2 tsp vanilla extract
Vegan Swiss Meringue Buttercream:
- 1 cup (226 grams) vegan butter, room temperature
- 1/4 cup (107 grams) unsalted aquafaba, chilled
- 2 cups (224 grams) vegan confectioner’s sugar, sifted
- 1 cup sliced strawberries
- Measure and weigh out all ingredients before beginning. Preheat the oven to 325F. Grease and line three 6″ cake pans with oil and parchment paper, including the walls of the pans. Set aside.
- Make the stiff peaked aquafaba: In a stand mixer with whisk attachment or in a large bowl and hand mixer, beat the aquafaba and cream of tartar on medium speed until it starts to foam, about 3 minutes. Add in 1/3 cup of the granulated sugar, and continue beating on medium-high speed to high speed until you achieve nearly stiff peaks. This process takes me about 10-12 minutes with a stand mixer. You don’t want the peaks to droop at all. Usually when I’ve beaten the mixture enough, I actually still need 2-3 more minutes, bringing me to 10-12 minutes. Once you’ve achieved nearly stiff peaks, set the bowl aside.
- Make the cake batter: In a small bowl, whisk together the flour, remaining sugar, baking powder, and sea salt. Set aside. In a medium bowl, use a whisk to combine the dairy free milk, unsweetened applesauce, olive oil, and vanilla extract. Add in the flour mixture, and continue to whisk just until the dry has incorporated into the wet ingredients. Pour the cake batter into the large bowl containing the aquafaba mixture. Use a rubber spatula to gently fold the batter into the aquafaba, mixing until there are just no more white steaks of aquafaba. Be careful not to deflate the stiff peaks too much by over mixing.
- Bake the cakes: divide the batter evenly into the prepared cake pans, Place the cake pans into the oven and bake the cakes for 30-32 minutes, or until the toothpick comes out clean. The cakes will look lightly golden on top. When you remove them from the oven, allow the cakes to cool in the pans for 10 minutes. The cakes will slightly sink, but that’s okay. As long as they’re not caving into the middle, you’re fine! Once the cakes have cooled in the pans for a few minutes, you can carefully transfer them to a cooling rack to cool completely before making the vegan Swiss meringue frosting. Please keep in mind that the cakes will be delicate- more so than a vegan vanilla cake. Please handle with care!
- Make the vegan Swiss meringue buttercream: once your cakes have fully cooled, you can begin to make your frosting. If you’d prefer to make a vegan vanilla buttercream in lieu of a Swiss meringue buttercream, you may do so! To start: in a stand mixer or large bowl and hand mixer, cream the vegan butter for 2-3 minutes until fluffy. Add in aquafaba, and continue creaming until the mixture begins to whiten and turn even fluffier. Then add in the powdered sugar, and continue creaming the mixture until smooth and slightly glossy.
- Assemble the chiffon cake: use the frosting immediately for the cake. Use about 2/3 of the frosting to layer the cake, and crumb coat the edges. Then use the remaining frosting to create the final coating. It’s easiest to chill the cake for 20-30 minutes in between the crumb coat and the final frosting layer. You can also place the frosting into the fridge to keep cold while the cake is chilling. Top with sliced strawberries and serve!
- Storage: store any leftovers sliced and in an airtight container for up to 3-4 days in the fridge or up to 2 months in the freezer.
Aquafaba: this is a vegan version of a classic chiffon cake, so aquafaba, or chickpea brine, is a replacement for egg whites. Typically 2 tbsp of aquafaba equals 1 egg white, but if you’re looking for a chiffon cake using egg whites, I would suggest a different recipe (I’m so sorry for the inconvenience!)! For this recipe, I used chickpea brine from a can, but you can make your own aquafaba; this will just take more time.
To make your own aquafaba: I recommend this recipe by Lazy Cat Kitchen.
I have not tried this recipe with gluten free 1:1 baking flour yet. However, I will update the recipe if/when I do. If you feel like trying it, you can leave a comment down below as to how it went!
If you don’t want to use a vegan Swiss meringue buttercream: you can also make a vegan vanilla buttercream.
Keywords: easy chiffon cake, strawberry chiffon cake, vegan sponge cake, vegan angel food cake, chiffon cake