Ingredients
Strawberry Puree
- ~2 cups (240g) fresh or frozen strawberries (room temperature and measured without stems)
Cake Batter
- 1 1/2 cups (190g) all-purpose plain flour (spoon and leveled)
- 2/3 cup (135g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup (65g) neutral flavored oil
- 2 tablespoons (30g) dairy-free milk (room temperature)
- 2 teaspoons apple cider vinegar (or lemon juice)
- 1 teaspoon vanilla paste
- 1/4 scant teaspoon pink gel food coloring (or around 1/2 scant teaspoon of liquid food coloring)
Frosting and Decoration
- 1 batch Vegan Strawberry Frosting
- 1/3 cup (110g) strawberry or raspberry preserves (thick, not runny, optional)
- Fresh strawberries (or other fresh berries) for garnish
Instructions
- Prepare the fresh strawberry puree: Add the strawberries to a food processor or blender and blend until smooth with no chunks remaining. Set aside the puree for use in the cake batter.
- Preheat and prepare pans: Preheat your oven to 180°C (350°F). Grease or line two 6-inch (15 cm) round cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, add all the dry cake ingredients: flour, sugar, baking powder, and salt. Stir well to combine evenly.
- Add wet ingredients and puree: Pour the strawberry puree, neutral oil, dairy-free milk, apple cider vinegar, vanilla paste, and pink food coloring into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing. Lumps are fine as long as there are no dry pockets of flour.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
- Trim domes and assemble: Once cooled, slice off the domed tops of both cakes to create flat surfaces. Place one layer on a serving plate.
- Frost and optionally fill: Spread or pipe approximately 3/4 cup of vegan strawberry frosting on the first cake layer. If using preserves, create a frosting dam around the edge and spoon the preserves into the center.
- Top and finish frosting: Place the second cake layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake evenly.
- Garnish and store: Garnish the cake with fresh strawberries or other fresh berries as desired. Store the assembled cake in an airtight container at room temperature until serving. Refrigerate leftovers for up to 2-3 days, bringing the cake to room temperature (1-2 hours) before serving.
Notes
- Ensure strawberries are at room temperature for best blending and mixing.
- Do not overmix the batter to maintain a tender crumb; some lumps are acceptable.
- If you do not have pink gel food coloring, use a small amount of liquid food coloring but note that gel provides more vibrant color without thinning the batter.
- The strawberry or raspberry preserves are optional but add an extra layer of fruity flavor; use a thick preserve to prevent runniness.
- Allow the cake to come to room temperature after refrigeration to restore moistness and flavor.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
