Vegan Strawberry Cake
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Cooling Time:
30 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
739 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Vegan Strawberry Cake
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This vegan strawberry cake is a rich, moist cake layered with an indulgent strawberry buttercream frosting. And it’s entirely egg-free and dairy-free.
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Ingredients
- 2 ¼ cups all purpose flour
- ¼ cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup coconut oil plus 1 tbsp softened
- 1 ¾ cups sugar
- 10 tbsp aquafaba
- ⅓ cup dairy-free yogurt
- ½ cup almond milk
- ½ cup strawberry puree directions in this recipe
- Red food coloring optional
Strawberry Puree
- 1 pound strawberries fresh hulled
Vegan Strawberry Buttercream Frosting
- 1 cup freeze dried strawberries
- 1 cup coconut oil softened
- 4 cups confectioner's sugar
- ¼ cup almond milk
- 1 tsp vanilla extract
Instructions
Make the Strawberry Puree
- Puree the strawberries in a blender.
- Pour the pureed strawberries into a small saucepan. Cook over medium-low heat for approximately 30 minutes, until reduced by half.
- Remove from heat and allow to cool to room temperature. You can place it in the fridge for a half hour to speed up the cooling (exact time will depend on how cold your fridge is).
Make the Vegan Strawberry Cake
- In a mixing bowl, combine the dry ingredients (flour, cornstarch, baking powder, baking soda, and salt). Set aside.
- In the stand mixer, cream together the coconut oil and sugar. Beat on high speed until creamy and well combined.
- Slowly whisk in the aquafaba on medium speed.
- Add the dairy-free yogurt and vanilla, and mix until combined.
- Add the dry ingredients and start mixing on low speed.
- Add the almond milk and whisk on medium speed until well combined.
- Whisk in the strawberry puree, and mix until the batter is smooth. You may add a couple drops of red food coloring at this point, if you want a more red cake (this is purely aesthetic - I used one drop).
- Prepare the cake pans by spraying with non-stick cooking spray and lightly sprinkling with flour.
- Pour batter evenly into the two cake pans.
- Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Set cakes aside to cool before frosting.
Make the Vegan Strawberry Buttercream Frosting
- In a blender, grind the freeze dried strawberries into a fine powder.
- In a stand mixer, whisk the coconut oil for a minute until creamy.
- Add the confectioner's sugar, almond milk, and vanilla. Whisk on high speed until you have a smooth and creamy frosting.
Equipments used:
Nutrition Information
Show Details
Calories
739kcal
(37%)
Carbohydrates
113g
(38%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
1mg
(0%)
Sodium
324mg
(14%)
Potassium
391mg
(11%)
Fiber
4g
(16%)
Sugar
84g
(168%)
Vitamin A
14IU
(0%)
Vitamin C
269mg
(299%)
Calcium
87mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 113g | 38% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 324mg | 14% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 84g | 168% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 269mg | 299% |
| Calcium | 87mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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