Finally it’s here!
The cake I have been talking about since October!
I have now completed my collection of the most important cake recipes you all should have in your repertoire!
All tested and truly perfection!
This strawberry cake is a triple threat since it is not only super moist strawberry cake, but it has a strawberry compote and strawberry buttercream too!
However this cake can definitely stand up on it’s own, the buttercream & compote brings this cake over the top!
Click here for more information about flavoring your buttercream!
Vegan Strawberry Cake Recipe
I baked this cake in a single layer 9" x 9" pan
If you want to make a 3 layer 7" cake be sure to double all the recipe ingredients below
I had 1 bag of 1.2oz (34g) freeze dried strawberries and this was perfect for the cake recipe and the buttercream.
If you are using fresh strawberries for the compote, add a few tablespoons water to help the cooking down process
If you want to make a 3 layer 7" cake be sure to double all the recipe ingredients below
I had 1 bag of 1.2oz (34g) freeze dried strawberries and this was perfect for the cake recipe and the buttercream.
If you are using fresh strawberries for the compote, add a few tablespoons water to help the cooking down process
Serves: serves 12-15
Ingredients
- All Purpose Flour 1½ cup (188g)
- Beet Root Powder 2 Tablespoons
- Strawberry Powder (from freeze dried strawberries) 5 Tablespoons
- Baking Powder 2 teaspoons
- Salt ½ teaspoon
- Egg Replacer *I used The Plant Based Egg by Freely Vegan 1 teaspoon
- Granulated Sugar *vegan 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
- 1 recipe strawberry compote:
- Fresh or Frozen Strawberries 1 pint
- Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
- Cranberries *optional ½ cup
Instructions
- Preheat the oven to 350°F
- Grease and parchment line a 9"x9" baking pan
- In a large mixing bowl combine the sugar, oil, vanilla, milk and puree and whisk smooth
- Sift together the flour, beet root powder, strawberry powder, salt, baking powder and egg replacer then add to the liquids in the bowl.
- Whisk smooth
- Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking prepare the strawberry compote by cooking the frozen strawberries with the cranberries and sugar and bring to a boil.
- Reduce eat and simmer for 5 minutes or until the cranberries start to burst.
- Puree the berries to a chunky compote, refrigerate until needed, it will thicken as it sits.
- Cool in the cake pan, then flip onto a serving platter.
- Prepare your favorite buttercream recipe and add ½ cup strawberry powder at the last stage of mixing.
I have freezer dried strawberries, but I don’t have beet root powder. Can the beet root powder be omitted?
Thanks!
yes totally! I just added it to ensure my color would come through, but you can just use more strawberry powder
I will be purchasing a butane torch for food from amazon. Before i complete my purchase I would like to know if you get credit fir giving me a link, if so I will use the link, it not don’t bother.
Hi Gretchen, I have been loving how much you’re posting and uploading at the moment. Thanks for all the wonderful new recipes 🙂
I have a question regarding The Plant Based Egg. I purchased it a few months back after your recommendation, but don’t know how to use it to replace egg yolks in a recipe – it’s for “Milk Bar Pie” formerly known as “Crack Pie”, I’m sure you’re familiar with it. It requires 4 egg yolks for the filling. How would you replace these using the Plant Based Egg? (I’m not sure if it should have less liquid) Or would you use a different egg replacer for this kind of pie?
I attempted to reach out on the Plant Based Egg website, but didn’t receive a response from them, but as you’re my go-to baking expert I would really trust your advice the most on this. Thank you!
Hi Thanks!
I am also enjoying making these new style videos!
The Milk Bar Pie looks to me like some sort of custard pie? That said I would not really use the Plant Based Egg for something like that. When I make custards I stick to good ol’ cornstarch or arrowroot for the thickener.
CLICK HERE for my custard recipe that you can maybe tweak it a bit (since this Crack Pie recipe is LOADED WITH BUTTER! WOW!)
So you would definitely have to play around with the ratios, but again cornstarch is my go-to for all custards.
HOWEVER I have used the Vegan Egg by Follow Your Heart as a great replacer for recipes using Egg Yolks, since I find that one mimics the thickness of yolks the best.
Not sure you have that one? It’s the one they sell in the little egg carton box.
Anyway, for the Oat Cookie part of this recipe I would use the PBE to replace that 1 yolk, since there is acts a a small binder and the PBE will do great on that type of recipe. Sub 1 teaspoon PBE for the 1 yolk there
Hello Gretchen. I have tried the red velvet cake with the beet root and I could taste the beet in the cake. Also I will try the strawberry cake but I DONT want to taste beets. Any suggestions. Thanks
Hmm, I liked that slight “sweet” taste the beets lent, but you may prefer the original recipe for RED VELVET CAKE
The Strawberry cake can leave out the beet root, just add in 2.5 Tbs more flour (you will probably need some food color to make the color look appealing)