Ingredients
Cake Ingredients
- 2 cups all purpose flour (organic)
- 2 tbsp tapioca flour or arrowroot (organic)
- 1 cup organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 cup almond milk (or plant milk of choice)
- ½ cup reduced strawberry puree (from 1 lb fresh strawberries)
- ¼ cup vegetable oil (organic)
- 1 tsp white distilled vinegar
- 2 tsp vanilla bean paste
Frosting Ingredients
- 1 cup vegan butter (room temperature)
- 2-3 cups organic powdered sugar (sifted)
- 1 oz bag freeze dried strawberries (blended)
- 1 tsp vanilla bean paste
- 3 tbsp almond milk (room temperature)
Topping
- 2 cups sliced fresh strawberries
Instructions
- Make the reduced strawberry puree: Rinse and hull the fresh strawberries then puree them using a blender or food processor. Pour the puree into a small pot over medium-low heat and simmer, stirring occasionally until it is reduced to half its size, about 15-20 minutes. Allow to cool completely.
- Prepare oven and pan: Position the oven rack in the center and preheat the oven to 350°F (180°C). Line a jellyroll or sheet cake pan with non-stick baking spray and parchment paper on the bottom for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, tapioca or arrowroot flour, organic cane sugar, baking powder, baking soda, and sea salt to evenly distribute all dry ingredients.
- Mix wet ingredients: In a separate bowl, whisk together almond milk, ½ cup of the reduced strawberry puree, vegetable oil, white distilled vinegar, and vanilla bean paste until well combined.
- Combine batter: Pour the wet ingredients into the dry ingredients and gently whisk until the batter just comes together and no dry spots remain. Stir from the bottom up to ensure even mixing. Pour the batter evenly into the prepared pan and spread with a spatula to smooth it out. Tap the pan gently on the counter to release any air bubbles.
- Bake cake: Place the pan in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Make strawberry buttercream frosting: Using a handheld mixer, beat the vegan butter until light and fluffy. Gradually add 1 cup of powdered sugar and the blended freeze dried strawberries, mixing until well combined. Add vanilla bean paste and almond milk, continuing to beat until smooth. Slowly incorporate the remaining powdered sugar until the frosting reaches a smooth and spreadable consistency.
- Assemble the cake: Once the cake has fully cooled, spread the strawberry buttercream frosting evenly over the surface. Top generously with the sliced fresh strawberries for an added fresh burst and visual appeal. Slice and serve.
Notes
- For best results, use fresh ripe strawberries for the puree and topping to maximize flavor.
- Make sure the cake is completely cooled before frosting to prevent melting the buttercream.
- You can substitute almond milk with any plant-based milk such as oat, soy, or cashew milk.
- If a smoother frosting is desired, sift the powdered sugar before use.
- This cake keeps well in an airtight container refrigerated for up to 3 days.
- Freeze dried strawberries can be found in specialty stores or online and add concentrated strawberry flavor to the frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
