If you're looking for a decadent cake that everyone will love, this vegan strawberry cake is the perfect choice. It's light and fluffy, and covered with a gorgeous vegan strawberry buttercream frosting. Plus, it only needs 7 simple ingredients, so it's easy to make even if you don't have much experience in the kitchen. This egg-free cake is based on fresh strawberries to celebrate the harvest of the season and infuse it with a strawberry flavor in a natural way.
To make it, blend the strawberries using the high speed setting to form a light strawberry milk. Letting it cool in the fridge before frosting the cake will help it harden and, hopefully, prevent it from melting on the cake. The secret ingredient in this cake was inspired by the first layer cake I made, a fresh strawberry cake by Anne Byrne, The Cake Mix Doctor. The strawberry reduction in this recipe was inspired by Sally's Baking Addiction's strawberry cake.
Based on my pink champagne cake, which measures 3 x 6 inches, you don't need to expand the recipe, but simply divide the dough into 3 cake pans. I haven't tried cake flour with this recipe, but normally when you replace cake flour with all-purpose flour, you'll want to add an additional one or two tablespoons of cake flour for every cup of all-purpose flour. I would say that this vegan cake is tough enough for a 4-layer, 1-tier cake if you use the strawberry buttercream instead of the cream cheese frosting. This vegan and gluten-free strawberry cake is sure to be a hit at any birthday or holiday celebration.
It's rich, dense, and delicious - plus it's healthy too! So why not give it a try? You won't regret it!.
