White Chocolate Strawberry Cake
Reserve 6 of the best looking strawberries for the garnish
In addition to the white chocolate in the recipes listed below you will need about 4 ounces more to dip the strawberries and shave on top of the finished cake
The Edible Gold Leaf is optional garnish
Serves: 1-7" cake serves 10-12
  • For the Cake:
  • Cake Flour 3 cups (360g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 3 teaspoons (15g)
  • EnerG Egg Replacer 3 teaspoons (10g)
  • Salt ¼ teaspoon
  • Vegan Butter 9 Tablespoons (126g)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan White Chocolate 6ounces (approx 1 cup chopped) (168g)
  • For the Buttercream:
  • 1 Recipe Aquafaba Swiss Buttercream
  • Grand Marnier *optional 1 tablespoon
  • Vegan White Chocolate 3 ounces
  • For the Strawberry Filling:
  • 2 Lbs fresh or frozen
  • Sugar *optional to your taste
  • Grand Marnier *optional 1 Tablespoon
  • For the White Chocolate Drip:
  • Vegan White Chocolate 2 ounces
  • Soy Milk 2 Tablespoons (30ml)
  1. For the cake recipe:
  2. Melt the white chocolate and set aside
  3. Combine the flour, sugar, baking powder, EnerG egg replacer, and salt in a mixer bowl and sift it together or mix on low to combine.
  4. Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated
  5. Add the vanilla extract and then slowly pour in the soy milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter
  6. Add the melted white chocolate and mix to combine
  7. Divide the batter into greased and parchment lined cake pans (I am using 7" cake pans but you can use 8" if that's all you have)
  8. Bake in a preheated 350°F oven for 20 minutes then turn the oven down to 300°F for another 15 minutes or until they springy to the touch when you gently press the centers.
  9. Cool the cakes while you prepare the strawberry compote
  10. Reserve about 1 cup of chopped fresh strawberries and then cook the remaining strawberries stirring often over medium heat until boiling, the berries will break down and release their juices but if they seem too dry add a few tablespoons of water to avoid scorching.
  11. Strain about ½ cup of the compote through a find mesh strainer to add to the buttercream for later
  12. Add the chopped strawberries to the cooled compote for the cake filling.
  13. Prepare the Aquafaba Swiss Buttercream as per the instructions on that recipe and add 1 -3 Tablespoons of Grand Marnier and 3 ounces of melted cooled white chocolate, then the reserved cooled puree.
  14. Assemble the cake as shown in the video tutorial
  15. The white chocolate drip is made by combining the white chocolate and soy milk together in a small saucepot over low heat and stirring constantly until it is melted and smooth, cool before pouring onto the buttercream cake.
Keep refrigerated but best served at room temperature.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/white-chocolate-strawberry-cake/