Vegan Strawberry Cake
Ingredients
- 1 lb Fresh Strawberries
- 2 1/2 cups All-Purpose Flour
- 1 1/4 cups Sugar
- 1/2 cup Plant Milk
- 1 1/2 tsp Apple Cider Vinegar
- 1/2 cup Dairy-Free Yogurt, plain
- 3/4 cup Vegan Butter Sticks, room temp
- 1/4 cup Vegetable Oil
- 2 tsp Vanilla
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Vegan Red Food Dye (optional)
Vegan Strawberry Frosting
- 1 cup Freeze Dried Strawberries
- 1 cup Vegan Butter, room temp
- 3-3 1/2 cups Powdered Sugar
- 1 tsp Vanilla
- 2-4 tbsp Plant Milk (as needed to thin)
Preparation
Prepare Strawberry Puree
Wash strawberries and remove stems and leaves.
Blend strawberries until smooth and strain.
Simmer strained puree in a saucepan for 25-30 minutes until reduced to 1/2 cup.
Cool puree in the fridge.
Prepare Cake Batter
Preheat oven to 350°F (175°C).
Grease and line two 9-inch circle pans.
Mix plant milk and apple cider vinegar, set aside.
Whisk flour, baking powder, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar, then add oil, yogurt, and vanilla.
Alternate adding dry ingredients and buttermilk, mixing between each addition.
Mix in cooled strawberry puree and food dye (if using).
Bake the Cake
Divide batter evenly between pans and bake for 24-27 minutes.
Test with a toothpick to ensure the center comes out clean.
Cool in pans for 10 minutes, then transfer to a cooling rack.
Prepare Strawberry Frosting
Cream together vegan butter, vanilla, and milk.
Gradually add powdered sugar while mixing.
Blend freeze-dried strawberries and mix into the frosting.
Frost and Decorate
Once cakes are fully cooled, frost and decorate as desired.
