Vegan Strawberry Cake
I was inspired to make a vegan cake last week for a couple reasons. For one, I still have tons of strawberries frozen in my freezer that I wanted to try in a cake recipe. And secondly, my brother in law is a vegan and it was his 40th birthday last week! Happy Birthday, David!
The cake turned out pretty tasty, but rather dense and sweet with the icing so a small slice is satisfying enough. My husband said it was the best cake he’s ever had. I doubt I believe that, but happy to hear he enjoyed it so much.
- 4 ½ cup of cake flour
- 3 cups of organic cane sugar
- 5 ¼ teaspoons of baking powder
- ¾ teaspoon of salt
- 1 ½ cups of softened Dr. Bronner’s coconut oil (additional for greasing)
- 1 ½ cups of organic strawberry puree
- ½ cup of organic chia seeds
- 2 cups of organic sweetened almond milk
- 3 cups of organic confectioners sugar
- ½ cup of softened Dr. Bronner’s coconut oil
- 3 – 4 tablespoons of organic almond or soy milk
- 1 teaspoon of almond extract
- ½ teaspoon of vanilla extract
Preheat oven to 350 degrees. Grease two 8 inch round cake pans. Line bottom with parchment paper and grease paper.
In a medium bowl whisk together almond milk and chia seeds. Set aside.
In a large mixing bowl with an electric mixer, mix together flour, sugar, baking powder and salt just until blended. Add softened coconut oil and strawberry puree. Mix on medium speed for 2 – 3 minutes until fluffy. Gradually add chia and almond mixture.
Evenly distribute cake batter between both cake pans and bake for 60 minutes or until a toothpick is inserted in the middle and comes out clean.
In a large bowl, whip together confectioners sugar and coconut oil until smooth. Add a tablespoon of almond or soy milk at a time until it’s a thick consistency. You don’t want it to be runny. If it’s too runny, add a couple more tablespoons of confectioners sugar. Add almond and vanilla extract once you’ve reached your desired consistency.