3-4tablespoonsstrawberry pureefrom ½ cup sliced strawberries
¼teaspoonalmond extract
Instructions
Vegan Strawberry Cake
Preheat oven to 350ºF. Grease two 9" cake pans with cooking spray.
In a small bowl, make your flax eggs by combining 3 tablespoons ground flaxseed with 9 tablespoons water (½ cup + 1 tablespoon). Let sit for 5 minutes before using.
Use a food processor or blender to blend 3 and ½ cups sliced strawberries (stems removed) into a liquid. This should yield 1 and ¾ cups strawberry puree. Reserve ¼ cup for the strawberry frosting.
In a large mixing bowl stir together dry ingredients: flour, sugar, baking soda, salt.
Use a handheld or stand mixer to slowly mix in the flax eggs, strawberry puree, oil, non-dairy milk and almond extract into the dry ingredients. Mix until a uniform cake batter forms.
Evenly divide cake batter into two well greased 9" cake pans. Bake at 350ºF for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let rest in pans for five minutes, then remove from pans and place on a cooling rack.
Vegan Strawberry Frosting
Using a hand or stand mixer, mix together room temperature vegan butter and powdered sugar. When the mixture is too thick to mix further, add in strawberry puree one tablespoon at a time. Add in the almond extract. Mix until the frosting is spreadable, but not too runny.
Let the cake cool completely before frosting.
Notes
Strawberries: One pound (16 ounces) of strawberries is enough to make the strawberry puree for the cake and icing. Strawberries: Fresh or frozen strawberries will work in this recipe. If using frozen, first thaw them to room temperature in the fridge or in the microwave.
Gluten-free: You can try using a 1:1 substitution of all-purpose gluten free flour blend for white wheat flour, but do note that I have not tested this method.
Sheet cake instructions: Two 9 inch cake rounds of cake batter should fill one 9x13 inch sheet cake. You may need to adjust the bake time by a few minutes. Check the center of the cake for doneness before removing from the oven to cool.
Cupcake instructions: Yes! Two round 9" inch cake pans make about 24 cupcakes. Fill each tin about ⅘ full with batter. Bake cupcakes at 350 degrees F for about 15 minutes or until a toothpick inserted in the center comes out clean.
Storage/freezing: For best quality, keep cake refrigerated in a closed container for up to 5 days. You can also cover and store at room temp for 1-2 days. To freeze, place in an airtight container (either the whole cake or sliced) and freeze for up to 3 months. Let thaw overnight in the fridge or heat up individual slices in the microwave until thawed.