Vegan Strawberry Cake

Ingredients

• 2 cups (240g) fresh or frozen strawberries, at room temperature, stems removed
• 1 ½ cups (190g) all-purpose flour, spooned and leveled
• ⅔ cup (135g) granulated sugar
• 2 ½ tsp baking powder
• ⅛ tsp salt
• ¼ cup (65g) neutral flavored oil (like canola or vegetable)
• 2 ½ tbsp (30g) unsweetened dairy-free milk, at room temperature
• 2 tsp apple cider vinegar or fresh lemon juice
• 1 tsp vanilla extract
• ¼ tsp scant pink gel food coloring (optional)
• --- For the Frosting & Assembly:
• 1 cup (227g) vegan butter, softened
• 3-4 cups (360-480g) powdered sugar, sifted
• 3 tbsp strawberry puree (from the batch above)
• 1 tsp vanilla extract
• ⅓ cup (110g) thick strawberry or raspberry preserves
• ½ cup fresh strawberries, sliced for garnish

Instructions

1. 1

   Preheat oven to 350°F (180°C). Grease and line two 6-inch (15 cm) round cake pans with parchment paper.

2. 2

   Prepare the strawberry puree by adding the 2 cups (240g) of strawberries to a food processor or high-speed blender. Blend until completely smooth with no chunks. Set aside. You will need most of this for the cake batter and 3 tablespoons for the frosting.

3. 3

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

4. 4

   To the dry ingredients, add the strawberry puree (reserving 3 tbsp for frosting), neutral oil, dairy-free milk, apple cider vinegar, vanilla extract, and optional food coloring. Gently fold the wet and dry ingredients together with a spatula until just combined. Do not overmix; a few lumps are okay.

5. 5

   Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

6. 6

   Bake for 20-23 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached.

7. 7

   Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. This will take at least 90 minutes. Do not frost warm cakes.

8. 8

   While the cakes cool, prepare the frosting. In a large bowl, use an electric mixer to beat the softened vegan butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed then increasing to high. Add the reserved 3 tablespoons of strawberry puree and 1 tsp vanilla, and beat until light and fluffy.

9. 9

   To assemble, once the cakes are completely cool, use a large serrated knife to carefully slice off the domed top of each cake layer to create a flat surface.

10. 10

    Place one cake layer on your serving plate or cake stand. Pipe a border of frosting around the top edge to create a 'dam'. Spoon the strawberry preserves into the center and spread it evenly within the border. This prevents the filling from oozing out.

11. 11

    Gently place the second cake layer on top. Apply a thin 'crumb coat' of frosting over the entire cake to trap any loose crumbs, and chill for 15-20 minutes. Then, apply the final, thicker layer of frosting over the top and sides, smoothing with an offset spatula.

12. 12

    Garnish the cake with fresh sliced strawberries. Slice and serve.