Vegan Strawberry Cake Recipe
 
Prep time
Bake time
Total time
 
You will need strawberry compote/puree for the cake batter, the buttercream and also for a layer to spread over the cake before the icing.
Be sure to prepare the compote recipe first, and this can be done up to 1 week ahead and store in the refrigerator until needed.
Serves: serves 12-15
Ingredients
  • All Purpose Flour 1½ cup (188g)
  • Beet Root Powder 2 Tablespoons * see notes for success
  • Strawberry Powder (from freeze dried strawberries) 5 Tablespoons
  • Baking Powder 2 teaspoons
  • Salt ½ teaspoon
  • Egg Replacer 1 teaspoon *I used Bob's Red Mill
  • Granulated Sugar 1 cup (200g)
  • Vegetable Oil ⅓ cup (78ml)
  • Strawberry Compote/Puree 2 Tablespoons (28g)
  • Soy Milk *Or any plant milk of your choice 1 cup (237ml)
  • vanilla Extract 2 teaspoons (10ml)
  • 1 recipe your favorite buttercream
  • Strawberry puree ½ cup
  • For the Strawberry Compote: **see notes for success in text of article above recipe section
  • Fresh or Frozen Strawberries 1 pint (454g)
  • Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
  • Cranberries *optional ½ cup * see notes for success
Instructions
  1. First prepare the strawberry compote by placing the strawberries & cranberries (fresh or frozen) in a medium sauce pot and cook over low heat stirring occasionally to avoid scorching the bottom.
  2. If using fresh berries add a tablespoon or two of water to help the cooking process along.
  3. Sugar is optional depending on how sweet your berries are and how sweet you like your compote.
  4. I usually add a couple tablespoons especially when using cranberries
  5. Cook until the berries have almost completely broken down, then cool slightly and transfer to a blender to puree smooth
  6. Next prepare the cake batter
  7. Preheat the oven to 350°F
  8. Grease and parchment paper your cake pan(s)
  9. In a large mixing bowl combine the sugar, oil, vanilla, plant milk and strawberry puree and whisk smooth
  10. Sift together the flour, beet root powder, strawberry powder, salt, baking powder and egg replacer then add to the liquids in the bowl.
  11. Whisk smooth
  12. Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  13. Cool in the cake pan, then flip onto a serving platter.
  14. Prepare your favorite buttercream recipe and add ½ cup strawberry puree OR more strawberry fruit powder (4 Tbs) at the last stage of mixing.
  15. Spread the remaining fruit compote over the cooled cake then ice with strawberry buttercream
Notes
Strawberry cake will stay fresh at room temperature for up to 3 days

Refrigerate for longer storage, up to 1 week covered to prevent drying
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=4745