Vegan Strawberry Cake
Ingredients
The cake
-
1½
cups
strawberry puree
-
3
cups
all-purpose flour
-
1
cup
organic white sugar
-
2
teaspoons
baking soda
-
1
teaspoon
salt
-
¾
cup
canola or olive oil
-
½
cup
non-dairy milk
-
2
teaspoons
almond extract
-
3
flax eggs
flax eggs
The frosting
-
3
cups
powdered sugar
-
2
tablespoons
vegan butter
-
3-4
tablespoons
strawberry puree
-
¼
teaspoon
almond extract
Instructions
- Preheat the oven to 350ºF and grease two 9" cake pans.
- Make flax eggs by combining ground flaxseed with water and let it sit for 5 minutes.
- Blend sliced strawberries into a puree, reserving some for the frosting.
- In a mixing bowl, combine the dry ingredients: flour, sugar, baking soda, and salt.
- Slowly mix in the wet ingredients, including flax eggs, strawberry puree, oil, non-dairy milk, and almond extract until a uniform batter forms.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes until a toothpick comes out clean. Let the cakes cool completely.
- For the frosting, mix vegan butter and powdered sugar, then gradually add strawberry puree and almond extract until spreadable.
- Frost the cooled cake.
Nutrition Facts (estimated)
Servings
16 slices
Calories
347
Total fat
13g
Total carbohydrates
56g
Total protein
3g
Sodium
299mg
Cholesterol
0mg
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