We recently volunteered to make a vegan cake for a friend’s birthday. I decided to try a strawberry cake since my friend’s wife already ordered a non-vegan chocolate cake from Whole Foods. I always thought there were two categories of strawberry cakes: a white cake based recipe with the addition of strawberry puree or a fake-o strawberry jello based recipe. I have baked cakes using strawberry puree and it is tends to be finicky due to how wet the batter can get. It also does not have the pinkish color after you bake the puree based recipe.
While hunting for a vegan strawberry cake recipe, I came across this recipe from MyVeganCookbook. I never thought about using freeze dried strawberries, strawberry extract, or strawberry powder! For this cake I didn’t have any strawberry extract and the cake wasn’t overly strawberry flavored. However, because we used our homemade strawberry vanilla jam, it was plenty sweet and strawberry flavored. I wasn’t particularly fond of the frosting recipe included here, so I would recommend using one with a mixture of shortening and vegan butter or all shortening. Because the jam is pretty sweet, the filling is relatively thin.
For the iPhone image, my husband used Adobe Photoshop and Illustrator to make an image that we printed out to our edible image printer. We have a dedicated inkjet printer for edible ink (it was a brand new inkjet printer which has never printed anything except edible non-toxic ink). We print onto an icing sheet which we got at Icing Images, cut it out and put it on the iced cake on the day of the party.
For the silver sides, we used fondant and luster dust mixed with vodka and painted it on.
For the 10″ square pan I doubled the recipe here even though it says to not double it and changed the way you mix the liquid in with the dry. I would look for an alternate frosting for this cake. I will be creating a non-vegan version of this cake next for my son:
Recipe: Vegan Strawberry Cake with Vanilla Vegan Buttercream Frosting
Summary: An interesting solution to strawberry cake!
- 2 Cups Bleached Cake Flour
- 3/4 Cup Sugar
- 1/2 Teaspoon Salt
- 1 & 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Freeze Dried Strawberries
- 1 & 1/3 Cup Water
- 2 Tablespoons Melted Vegan Butter
- 2 Tablespoons Canola Oil
- 1 Teaspoon Strawberry Extract
- 1 Teaspoon Lemon Juice
- Red or Pink Food Coloring (Optional)
- 1 cup Vegan Butter
- 1/2 tsp vanilla extract
- seeds from 1/2 vanilla bean
- 1 tbsp unsweetened almond milk
- 2 to 2 1/2 cups icing sugar
- Preheat the oven to 350 degrees.
- In a medium sized mixing bowl add dry ingredients: flour, salt, baking soda and powder.
- In a food processor, chop the freeze dried strawberries into a powder, they don’t have to be too finely chopped, a few chunks look nice in the cake. Place this into the mixing bowl with the rest of the dry ingredients and stir all of it together (a whisk is great for this)
- Next, in a separate small mixing bowl combine the wet ingredients: water, sugar, vegan butter, oil, strawberry extract, lemon juice and food coloring. Stir the wet ingredients together. Now pour the wet ingredients into the mixing bowl with the dry. Take special care not to over mix the ingredients. DO NOT use an electric mixer. Stir it with a big spoon and stir slowly until ingredients are well combined with a few lumps.
- For A Two Layer Cake: For a two layer cake as pictured above pour the batter into an 8X2 inch, greased and floured round cake pan and place in the oven and bake for 30 to 35 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Repeat this recipe to get the second layer. I was able to double the recipe, but I also took great care in mixing the batter. The original author says that if you try to mix more than one recipe at a time it causes the cake to become too tough or in some cases too gummy. After they are out of the oven let cool for 30 minutes before icing them.
- For Cupcakes: If you are making cupcakes, insert cupcake papers into 12 cupcake wells. Next pour batter into wells, filling them 3/4 the way. Place into oven and cook 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. After they are out of the oven let cool for 30 minutes before icing them.
- For the frosting, combine everything but the icing sugar and beat well. Slowly add the icing sugar. After you add about 1 cup of icing sugar, beat at medium to high for a few minutes. If the frosting doesn’t look thick enough to pipe, then add more icing sugar. Again beat high until frosting is smooth and looks thick. Pipe onto cool cupcakes and enjoy
Cooking time: 35 minute(s)