Vegan Strawberry Cake

My birthday is coming up and it’s got me thinking a lot about cake… What is the best way to make a cake taste summery? Well I figured making it taste like strawberries would do the trick. I used fresh strawberries, pulsed them in a food processor to make a puree and that is all I used to get the lovely pink color and strawberry taste in both the cake and strawberry icing.

DSCN1492edited

 

 

I am also sharing two, yes two, different icing recipes so you can really customize this cake to however you want to make it look. I chose making them both and did a sort of ombré/ two tone effect on mine. I do suggest doubling the white icing recipe if you choose to decorate the whole cake with just white icing.

If you prefer a tall cake use 6″ pans and for a larger cake to serve a larger crowd (8-10 people) use 8″ cake pans.

This cake is:

Fresh

Fruity

Spongy

Soft

Moist

And super tasty!

DSCN1543

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1 Cup pure cane sugar

4 oz Vegan butter, softened (I use earth balance)

1/4 Cup unsweetened applesauce

1 Tsp vanilla extract

2 1/2 Tsp baking powder

2 Cups unbleached all purpose flour

1 cup pureed strawberries *Take a handful of fresh cleaned strawberries, stems removed, put them in a food processor or high powered blender for a few quick pulses*

Directions:

In a small mixing bowl, combine flour and baking powder. Stir well. Set aside.

Using a standing mixer with paddle attachment (or hand mixer), cream together cane sugar, and softened vegan butter until smooth creamy consistency. Scrape sides of bowl. Add in applesauce, and vanilla extract, mix on medium speed.

Add half of flour mixture to butter mixture, mix well. Then mix in half of strawberry puree. Alternating between flour and strawberry puree until smooth and mixed thoroughly. Scraping sides of bowl as needed.

Divide and spread batter evenly into 2 8″ or 6″ round cake pans, greased with coconut oil with bottoms of pans lined with parchment paper.

Bake at 350°F for 20-25 minutes or until when center is poked with a toothpick and it comes out clean.

Cool for a few minutes after removing from oven. Then gently and carefully flip over onto a wire cooling rack to cool completely before icing.

White Icing:

2 oz Vegan butter, softened

2 1/2 Cups powdered sugar

1 Tsp vanilla extract

2 Tbsp non-dairy milk

Directions:

Combine all ingredients using a mixer *If using a standing mixer use whisk attachment* start mixing on slow, after mostly combined beat on high speed for a few minutes in order to get a fluffy icing. Scrape down sides of bowl periodically as needed.

Strawberry Icing:

2 oz Vegan butter, softened

4 Cups powered sugar

3 Tbsp Strawberry puree

Directions:

Combine all ingredients using a mixer *If using a standing mixer use whisk attachment* start mixing on slow, after mostly combined beat on high speed for a few minutes in order to get a fluffy icing. Scrape down sides of bowl periodically as needed.

DSCN1550

Enjoy!

 

 

 

 

Save

Advertisements

2 Comments Add yours

  1. veggablonde says:

    I LOVE strawberry cake!!! I haven’t had it since I went vegan a year ago, I miss it! Ahh, so glad to see this! 100% going to bake it soon!!!
    https://veggablonde.wordpress.com/

    Like

    1. Fantastic! I would love to hear what you think of my recipe after you try it, so please let me know how it goes 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s