“The perfect cake for Valentine's Day”
This luscious vegan strawberry cake is a true summer delight - three layers of fluffy cake packed with fresh strawberry flavor, frosted with silky vegan strawberry buttercream frosting.
– In a food processor blend fresh strawberries until they turn into a juice. – Transfer the strawberry juice to a saucepan, add sugar and cook over medium heat, stirring occasionally, until the mixture thickens and reduces significantly. Aim for around 1 to 1.5 cups of reduced strawberry puree. This may take approximately 20-25 minutes.
– In a large bowl, whisk together flour, sugar, baking soda, and salt. – In a separate bowl, mix reduced strawberry puree, vegetable oil, apple cider vinegar, and vanilla extract. – Combine wet and dry ingredients, stirring until just combined. Don't overmix.
– Divide the batter evenly between the three prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
In a blender or food processor, process the freeze-dried strawberries until they turn into a fine powder. In a large bowl, beat together vegan butter, powdered sugar, freeze-dried strawberry powder, and vanilla extract until smooth.
– Once the cakes are cooled, frost the top of one layer, place the second layer on top, frost it, and then add the third layer. Frost the entire cake.
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