This is the most effective vegetarian Strawberry Cake ever! made up of scratch and detonating with contemporary strawberry flavor. The ice is to die for!

This wonderful vegetarian Strawberry Cake is customized from my vegetarian Vanilla Cake direction. It’s improbably wet, downy and infused with a large amount of contemporary strawberry flavor! I took loads of tips from Sally over at Sally’s Baking Addiction, and used reduced strawberry puree within the cake batter (don’t worry, it’s easy!) and freeze dried strawberries within the ice. 


Why not simply use strawberry puree that's not reduced? It’s an excessive amount of liquid, and not enough flavor! By reducing, you get a really focused strawberry flavor while not adding a large amount of liquid to the cake batter. Perfection.

Prepare the cake batter, per the directions below in direction card, then add within the reduced strawberry puree. 

I didn’t use any, however if you would like your cakes to be pink, merely use a number of drops of pink food colouring. you'll got to notice a vegetarian friendly whole (Whole Foods has some options). The ice are going to be terribly pink from the freeze dried strawberries.


Strawberry Cake:

  • 1 pound fresh strawberries (1/2 cup reduced, see instructions)
  • 1 1/4 cups soy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup softened vegan butter
  • 1/2 cup canola oil
  • 1 1/2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Strawberry Frosting:

  • 1 cup freeze dried strawberries
  • 1/2 cup vegan butter, softened
  • 1/2 cup vegan shortening
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons soy milk, as needed

For the Strawberry Cake:

  1. Make the reduced strawberry puree: Rinse and hull the strawberries. Using a food processor or blender, puree them. Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces to about 1/2 cup. You might have a little more than that; save for topping ice cream or waffles. Allow it to cool for a few minutes before adding to cake batter.
  2. Preheat the oven to 350 degrees F and prepare 2 8-inch round cake pans by lining the bottom with a circle of parchment paper and spraying with oil.
  3. Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.
  4. Using an electric hand mixer or a stand mixer, cream together the softened butter, canola oil and sugar until creamy. Mix in the vanilla.
  5. In a separate bowl, whisk together the flour, baking powder and salt.
  6. Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk, mixing until just combined each time. Now add in the reduced strawberry puree with the mixer on low.
  7. Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set and a toothpick inserted comes out mostly clean with no wet batter.
  8. Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting. You can place them in the refrigerator to speed the cooling process along if you need to.

For the Strawberry Frosting:

  1. Using a food processor or blender, blend the freeze dried strawberries into a powder. Set aside.
  2. Using your hand mixer or stand mixer, beat the vegan butter and shortening together until creamy. Gradually add the powdered sugar, 1/2 cup at a time, until all the powdered sugar is mixed in.
  3. Now add in the strawberry powder and mix in. With the mixer on low speed, add in the vanilla and 2-3 tablespoons of soy milk as needed to thin the frosting to a desirable consistency. If it gets too thin, add more powdered sugar. If it's too thick, add more milk until it's just right.
  4. Once the cakes are completely cooled, frost and enjoy!

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