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–+ servings

Vegan Strawberry Birthday Cake

This is a re-make of my layered cake, this time in a sheet version. I hope you love either option!
5 from 1 vote
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Prep Time 35 minutes
Cook Time 34 minutes
Course Dessert
Servings 1 sheet cake

Ingredients
  

For the Cake

  • 2 c. all purpose flour I used whole wheat
  • 1 c. pastry flour I used whole wheat
  • 2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 and 1/3 c. natural cane sugar
  • 1 and 1/2 c. almond milk
  • 2/3 c. vegetable oil
  • 1 tbsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • 1 pint strawberries fresh

For the Icing

  • 1/2 c. vegan butter
  • 2 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 c. strawberries fresh
  • 1/2 tsp. almond milk (optional - I preferred it, and you can add more if you'd like the icing thinner)

Instructions
 

Make the Cake

  • Heat your oven to 350 degrees. Spray a 9x13 pan with oil.
  • Mix the flours, baking soda, and salt in a large bowl.
  • In a separate bowl, mix the sugar, oil, milk, vanilla and vinegar.
  • Slowly pour the liquid mixture into the flour and mix for a few minutes. I used a spoon to mix (all about ease these days), you can use a handheld mixer if you have one.
  • Stir the strawberries into the batter, and mix well.
  • Pour the batter evenly into your prepared pan. Bake for 34-36 minutes, until a toothpick in the center comes out clean.
  • Remove from the oven and set on a cooling rack. Allow the cake to fully cool for at least 30 minutes.

Prepare the Icing

  • Using a handheld mixer, combine the butter with the powdered sugar, adding the sugar slowly, no more than 1/2 a cup at a time. Next, mix in the vanilla.
  • Chop the strawberries into small pieces and add to the mixture - use your mixer to break them up even more into the icing.
  • Note: at this stage, if you want the icing to be a bit thinner, add almond milk, no more than 1/2 a teaspoon at a time. I added 1/2 tsp. this time around.
  • Ice your cake! Pop it in the fridge for about 30 minutes to get the icing to set. Then slice, and enjoy!

Notes

This cake will last in the fridge covered for about 3-4 days. You can always freeze it, too, just don't ice it before freezing it! Cover the cake well with saran wrap before freezing, and make sure to defrost fully before icing. 
Tried this recipe?Let us know how it was!