Vegan Strawberry Cake
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Vegan Strawberry Cake
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Get ready to impress everyone with this delectable Vegan Strawberry Cake. So perfectly fruity, moist, and sweet!
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Ingredients
For the Strawberry Reduction:
- 1 1/4 pounds hulled strawberries divided
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup avocado oil (or any neutral-flavored oil)
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 3/4 cup water
- sliced strawberries for garnish (optional)
For the Frosting:
- 1 cup dairy-free butter softened to room temperature
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the sides with oil.
Make the reduction
- Slice the strawberries and process in a blender until they are smooth.
- Transfer to a large pot and bring to a boil on high heat. Once boiling, reduce to medium and simmer, stirring very frequently, until it is reduced by half. You should have just under 1 1/4 cups of purée after reducing. This takes 15 to 25 minutes, depending on how big your pot is.
Make the cake:
- In a large bowl, whisk the flour, sugar, baking powder, soda, and salt. Push the mixture to the side of the bowl and spoon in just under 1 cup of the strawberry purée, but don't mix it.
- Make three wells in the flour. In one, pour the vanilla, in one the vinegar, and in one the oil. Don't mix.
- Pour the water all over the ingredients and then mix together well with a fork.
- Divide between the pans and bake until a toothpick inserted in the center comes out clean, about 33 to 36 mins. Allow to cool completely.
Frosting:
- Beat the butter in a large bowl until fluffy. Slowly add the powdered sugar a little at a time until well mixed.
- Add the remaining strawberry reduction and beat until well mixed.
Assemble:
- Place one of the cake layers on a cake stand, bottom side up and spread 3/4 cup of the frosting on top.
- Place the other cake on top. Spread a very thin layer of frosting over the cake to seal in the crumbs, then chill for 30 minutes.
- Once chilled, frost the rest of the cake and garnish with strawberries, if desired. Then slice and serve.
Nutrition Information
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Calories
376kcal
(19%)
Carbohydrates
62.7g
(21%)
Protein
2g
(4%)
Fat
13.1g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4.1g
Monounsaturated Fat
6.5g
Sodium
344mg
(14%)
Potassium
62mg
(2%)
Fiber
1.1g
(4%)
Sugar
48g
(96%)
Vitamin A
10IU
(0%)
Vitamin C
20mg
(22%)
Calcium
2mg
(0%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16People
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 62.7g | 21% |
| Protein | 2g | 4% |
| Fat | 13.1g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 6.5g | 33% |
| Sodium | 344mg | 14% |
| Potassium | 62mg | 1% |
| Fiber | 1.1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 20mg | 22% |
| Calcium | 2mg | 0% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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