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Vegan Strawberry Cake from My Vegan Cookbook

I am VERY upset! I turned 11 years old on January 5 and, even though I celebrated with plenty of beauty sleep for an entire week, I never got my surprise party. Mother has been extra busy since the year started and I’ve had to be patient, something that does NOT come naturally to a celebrity like me. I wanted cake, treats, massages from Sterling Impression, très chic accessories, and a sparkly tiara. Instead of beautiful gifts, I got to spend extra, unwanted time with the bratty brothers while Mother travels to Washington, D.C. Hrmph! I’m still expecting a glamorous birthday celebration, even if I have to wait for Valentine’s Day. I already went online shopping for pawmazing collars and leashes on Etsy.com (Valentine Dog Collar, Designer Rosette Flower Dog Collar, and Snow Glitter Dog Collar with Snow Glitter Leash and Dog Collar Flower Add-on). As soon as I get my fabulous collars and Mother returns from her business trip, I’ll make plans for my fête d’anniversaire and beg for a PINK, vegan strawberry cake!

•    2 Cups Bleached Cake Flour
•    3/4 Cup Sugar
•    1/2 Teaspoon Salt
•    1 & 1/4 Teaspoon Baking Powder
•    1/2 Teaspoon Baking Soda
•    1 Cup Freeze Dried Strawberries
•    1 & 1/3 Cup Water
•    2 Tablespoons Melted Light Vegan Butter
•    2 Tablespoons Canola Oil
•    1 Teaspoon Strawberry Extract
•    1 Teaspoon Lemon Juice
•    Red or Pink Food Coloring (Optional)

Preheat the oven to 350 degrees.

In a medium sized mixing bowl add dry ingredients: flour, sugar, salt, baking soda and powder. Now, in a food processor, chop the freeze dried strawberries into a powder, they don’t have to be too finely chopped, a few chunk look nice in the cake. Place this into the mixing bowl with the rest of the dry ingredients and stir all of it together.

Next, in a separate small mixing bowl combine the wet ingredients: water, butter, oil, strawberry extract, lemon juice and food coloring. Stir the wet ingredients together. Now pour the wet ingredients into the mixing bowl with the dry. Take special care not to over mix the ingredients. DO NOT use an electric mixer. Stir it with a big spoon and stir slowly until ingredients are well combined with a few lumps.

For A Two Layer Cake: For a two layer cake as pictured above pour the batter into an 8X2 inch, greased and floured round cake pan and place in the oven and bake for 30 to 35 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Repeat this recipe to get the second layer. Do not double this recipe. If you try to mix more than one recipe at a time it causes the cake to become too tough or in some cases too gummy. After they are out of the oven let cool for 30 minutes before icing them. One recipe of MVC’s Strawberry Icing will ice the cake perfectly.

For Cupcakes: If you are making cupcakes, insert cupcake papers into 13 cupcake wells. Next pour batter into wells, filling them 3/4 the way. Place into oven and cook 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. After they are out of the oven let cool for 30 minutes before icing them with MVC’s Strawberry Icing.

Strawberry Cake Icing
•    1 Cup Freeze Dried Strawberries
•    1/4 Cup Earth Balance Natural Buttery Spread Original (Room Temperature)
•    1 lb (453 grams) Box Confectioners Sugar
•    1/8 Teaspoon Baking Soda
•    2 Pinches of Salt
•    1 Teaspoon Strawberry Extract
•    1/2 Teaspoon Lemon Juice
•    Almond or Soy Milk, About 3 Tablespoons + 1 Teaspoon

In a food processor, chop the freeze dried strawberries into a powder, they don’t have to be too finely chopped, a few chunk look nice on the cake. Now place this into a medium sized mixing bowl. With this place the rest of the ingredients into a mixing bowl except for the almond milk. Start by adding the almond milk a little at a time. First add 2 tablespoons and mix with an electric mixer. Check the consistency of the icing. It should be thin enough to spread but thick enough to keep it’s shape. To check this, move a knife through the icing and see if the pattern stays put. If the icing needs more almond milk keep adding it by the teaspoon. If you accidentally add too much, add more confectioner’s sugar.

Both recipes are originally from My Vegan Cookbook.

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Bea's Beat

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Deborah Howard

Deborah Howard

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759 CJC Hwy., #332
Cohasset, MA 02025
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