Easy Vegan Recipe

Vegan Strawberry Cake

Vegan Strawberry Cake


Vegan Strawberry Cake Strawberry Milk ▢ Soy Milk ▢ Strawberries ▢ Apple Cider Vinegar ▢ All-Purpose Flour ▢ White Sugar ▢ Baking Powder ▢ Baking Soda ▢ Freeze Dried Strawberry Powder ▢ Vanilla Extract ▢ Melted Coconut Oil ▢ Strawberry Extract Vegan Strawberry Buttercream ▢ Vegan Vanilla Cupcake Frosting ▢ Freeze-Dried Strawberry Powder ▢ Natural Pink Food Coloring ▢ Natural Strawberry Extract

Prepare the strawberry milk by hulling and placing strawberries in a food processor or blender with soy milk. Blend and pulse them into smooth strawberry milk.


In another large mixing bowl, whisk the flour, freeze-dried strawberry powder, sugar, baking powder, and baking soda until evenly combined.


Pour the strawberry milk mixture into the dry Vegan Strawberry Cake ingredients. Whisk in the strawberry extract, oil, and vanilla extract.


Stir the Vegan Strawberry Cake mixture with a spoon until just combined or until no more flour lumps can be seen. Don't over-mix, or the cake will be dense.


Divide the Vegan Strawberry Cake batter evenly into the two 8-inch springform pans and preheat your oven to 350°F (180°C).


Bake the two Vegan Strawberry Cake layers for 20-23 minutes while switching their positions halfway and let them cool down for 1 to 2 hours on a wire rack.


Prepare two batches of vegan vanilla frosting and stir in the food coloring, strawberry powder, and flavor at the end. Frost the two layers on a turning table.


Vegan Strawberry Cake

Prep Time: 20 minutes Cook Time: 20 minutes Makes: 12 Serving Calories: 189 kcal per Serving

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