Description
A delicious vegan strawberry cake that’s perfect for any occasion!
Ingredients
Scale
- 1 cup strawberries (blended and pureed)
- 1 1/2 cups all purpose flour (use gluten free, if needed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup confectioners sugar
- 1/2 cup canola oil (or any oil of choice)
- 1/2 cup dairy free yogurt (can use any plain or vanilla yogurt)
- 8 ounces vegan cream cheese
- 1/2 cup vegan butter
- 4 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon red food coloring (optional)
Instructions
- Preheat oven to 180C/350F. Line 2 8-inch pans. Cut a circular piece of parchment paper by tracing the bottom of the pan with a pencil and cutting it out.
- Using a high speed blender or food processor, blend your strawberries until a pureed texture.
- In a large mixing bowl, combine your flour, baking soda, and baking powder and mix well.
- In a separate bowl, mix together the powdered sugar, oil, yogurt, and strawberries, and mix until combined and creamy. Gently fold through your dry mixture, and mix until just combined.
- Distribute the cake batter amongst the two cake pans. Bake the cakes for 20-25 minutes, until a skewer comes out just clean. Remove from the oven and allow to cool in the pans completely. Once cool, remove from the pans and frost, if desired.
- To make the frosting, combine the vegan cream cheese and vegan butter and beat until fluffy. Add half the confectioners sugar and continue beating. Add the vanilla and the remaining confectioners’ sugar and beat until smooth. If using food coloring, stir that through at the end.
Notes
- Make sure to use gluten-free flour if needed.
- Can substitute any oil of choice for canola oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg