Vegan Strawberry Cake
User Reviews
4.9
Vegan Strawberry Cake
Description
The Vegan Strawberry Cake is crafted using a combination of all-purpose flour, baking agents, and a packet of strawberry jel dessert powder to enhance its flavor and color. The batter incorporates fresh strawberry puree, canola oil, organic cane sugar, and non-dairy milk, along with almond extract to provide a delicate nutty note. The freeze-dried strawberries are ground into a powder to be added to the vegan butter and vegetable shortening frosting, creating a flavorful and creamy strawberry frosting that complements the light cake layers. Fresh strawberries are reserved for layering and decoration, adding freshness and color to the finished cake.
Baking the cake in three 9-inch pans lined with parchment paper ensures even layers, while the use of vegan butter and shortening in the frosting keeps it smooth and spreadable. The almond extract in the batter and frosting can be substituted with vanilla if desired. This strawberry cake combines visual appeal with a balanced strawberry presence, both in the cake and the frosting, making it a cohesive dessert suited for occasions that call for a plant-based treat.
To decorate, fresh strawberries are sliced and layered between the cake layers and on top, adding texture contrast. The recipe allows using frozen strawberries for the batter after thawing and draining but advises fresh strawberries for decoration due to their firmer texture. Proper measuring of flour is emphasized in the notes to ensure accurate results. Store the finished cake in an airtight container in the refrigerator and consume it preferably on the day of frosting.
Ingredients
For the cake:
- 4 ¾ cups all-purpose flour See Notes for tips on measuring flour, 590 g
- 1 (.7 oz) packet strawberry jel dessert If you can't get this product where you live, omit it and increase sugar by ¼ cup, Simply Delish brand
- 1 teaspoon salt fine sea salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 pounds strawberries 1 lb. for the batter and 1 lb. for layering/decoration, fresh, divided, see notes about using frozen
- ⅔ cup canola oil
- 1 ¾ cups organic cane sugar
- 1 ½ cups non-dairy milk I used unsweetened soy milk, but any sweetened variety is fine, too.
- 1 ½ teaspoons almond extract Can sub vanilla.
For the vegan strawberry frosting:
- 1 ½ cups vegan butter Earth Balance brand, room temperature
- ¼ cup vegetable shortening organic, room temperature
- 4 ½ to 5 cups powdered sugar organic
- 1 teaspoon almond extract optional
- 2 to 3 tablespoons non-dairy milk for consistency
- 1 ounce freeze-dried strawberries
Instructions
Make the freeze-dried strawberry powder (for the frosting):
- Using a blender or spice grinder, pulverize the freeze-dried strawberries until mostly powdered. Place a mesh strainer over a bowl, and sift the powder to separate the seeds. Discard the seeds, and set the strawberry powder aside.
Make the cakes:
- Preheat oven to 350 degrees F, and oil three 9-inch cake pans. Place a circle of parchment paper in the bottom of each pan, and set pans aside.
- Sift the flour, baking soda, and baking powder into a large mixing bowl. Add the salt and Simply Delish vegan jello. Whisk to thoroughly combine the ingredients and distribute the jello powder. Set aside.
- Wash and dry the strawberries; set 1 pound aside for decorating the cake. Trim the stem ends from the remaining berries, and place them in a blender or large food processor. Blend until pureed. Measure out 2 cups of puree. If you have extra, set aside and enjoy as a snack.NOTE: If using a food processor smaller than 14 cup capacity, don't add all of the wet ingredients to the bowl or it may leak. Puree the strawberries first, then transfer the puree to a large bowl to be mixed with the remaining wet ingredients.
- Add the oil, sugar, milk, and almond extract to the strawberry puree, and pulse several times to combine.
- Pour the wet mixture into the dry ingredients and stir until just mixed, with no visible dry flour remaining. Work quickly, but be careful not to overmix. The batter will be very thick. Divide batter evenly among the three pans, and bake for 28 to 32 minutes or until the tops bounce back when lightly pressed.
- Allow cakes to cool in the pans for 10 to 15 minutes, then flip out onto racks to cool completely. *If preparing in advance, wrap each layer individually in plastic wrap, and store in the refrigerator until you're ready to frost the cakes.
Make the frosting:
- Using a handheld or stand mixer, in a large bowl cream the butter and shortening until light and fluffy, 3 to 5 minutes. One cup at a time, sift in about 4 cups of powdered sugar, beating on low speed between additions. Scrape down the sides of the bowl as needed. Add 1 tablespoon milk and the extract, if using, and beat until smooth.
- Sift in the strawberry powder, and beat on low speed. Taste for sweetness, adding more powdered sugar if desired. If the frosting seems too stiff, add another tablespoon of milk. Beat on medium-high speed until fully incorporated and smooth. If the frosting seems too soft for decorating the cake, place the bowl in the refrigerator for 10 minutes.
Decorate the cake:
- Trim the stems of 10 to 12 strawberries, reserving at least a few berries for the top of the cake. Place trimmed berries cut-side down on the cutting board, and make vertical cuts through each berry to create slices of similar thickness.
- Place one cake layer on a serving plate or cake stand. Arrange sliced strawberries on top (it should take about 5 or 6 berries to cover it, depending on their size). Using an offset spatula, carefully spread a thin layer of frosting across the top. Repeat the process for the second layer.
- Place the 3rd cake layer on top, and frost the top and sides. Decorate with remaining fresh strawberries. Refrigerate until ready to serve.
Notes
- For accurate flour measurement, use a kitchen scale or fluff the flour, spoon it into the cup, and level with a knife.
- Fresh strawberries are recommended for decorating the cake, while thawed and drained frozen strawberries can be used in the batter.
- Store the decorated cake in an airtight container in the refrigerator; best enjoyed the same day frosted, leftovers keep up to 4 days refrigerated or can be frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 498kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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