Go Back
–+ servings
Vegan Strawberry Cake

Vegan Strawberry Cake Transformation

5 from 5 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 31 minutes
Total Time 2 hours 6 minutes
Course Dessert
Cuisine Vegan
Servings 1 2-tiered cake

Ingredients
  

For the Cake

  • 1 c. pastry flour (I used whole wheat)
  • 2 c. all-purpose 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. grapeseed oil
  • 2 tsp. vanilla
  • 1 tbsp. apple cider vinegar
  • 2 c. frozen strawberries

For the Icing

  • 3/4 c. vegan butter (I used Earth Balance)
  • 3 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/2 c. frozen strawberries

Instructions
 

For the Cake

  • Heat your oven to 350 degrees. Spray two 9" pans with oil. Cut out two sheets of parchment paper and line the bottom of the pans with the paper.
  • 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 using a handheld mixer.
  • In a food processor, process the strawberries for about 30 seconds.
  • Stir the strawberries into the batter, and mix well.
  • Pour the batter evenly into both pans. Bake for 29-31 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. Then, run a knife around the edge of the cake to loosen, and invert to remove from the pans.

For 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.
  • In the food processor, process the strawberries until all large pieces have broken up, for about 30 seconds.
  • Mix the strawberries into the icing, and stir well.
  • Note: if you want the icing to be a bit thinner, add almond milk, no more than 1/2 a teaspoon at a time.
  • Now, ice your cake! Ice the bottom layer and sides, and pop it in the fridge for 30 minutes to help it set. Then add the top layer, ice the top and sides, and pop it back in the fridge for 30 minutes.
  • Slice, serve, and enjoy!!

Notes

Note: if you are making this as a sheet cake, you can decrease the icing recipe to 1/2 c. butter, 2 c. powdered sugar, 1/2 tsp. vanilla, 1/3 c. strawberries.
Tried this recipe?Let us know how it was!