Vegan Strawberry Cream Cake
Ingredients
Cake batter
- 2 1/2 cups / 300 g all-purpose flour
- 1 cup + 1 tablespoon / 250 g sugar
- 2 teaspoons baking powder
- 2 cups / 470 ml plant-based milk (such as oat, almond or soy)
- 2/3 cup / 160 ml vegetable oil (such as sunflower)
- 2 tablespoons lemon juice
Cream filling
- 10 ounces / 280 g plant-based whipped topping
- 7 ounces / 200 g vegan cream cheese
- 3 tablespoons freeze-dried strawberry powder (optional)
- beetroot powder or any other natural food color (optional)
Topping
- powdered sugar
- 1 lb / 454 g strawberries
Preparation
Preheat oven to 350 °F / 180 °C.
In a bowl combine flour, sugar, baking powder, plant based milk, oil and lemon juice. Mix on high speed until smooth.
Line two 8-inch / 20 cm cake pans with parchment paper. Divide the cake batter equally into the two cake pans. Bake for about 1 hour and 10 minutes or until cake is golden brown. Let cool on a wire rack.
In a bowl mix plant-based whipped topping, cream cheese and fruit powder (if using). Mix until smooth. Place one of the cake on a plate. Spread cream on top and place another cake on top. Dust with powdered sugar and decorate with strawberries. Slice and enjoy.
