Fresh and Easy Vegan Strawberry Sheet Cake
This delicious and fresh vegan strawberry cake is sure to satisfy your sweet tooth! It's made with organic cane sugar, organic flours and fresh strawberries. The moist texture and sweet flavor will leave you wanting more!
Servings: 12 people
Equipment
- small pot
- Mixing bowls
- jelly roll or sheet pan roughly 15 x 10 x 1"
- handheld mixer
Ingredients
- 2 cups all purpose flour organic
- 2 tbsp tapioca flour or arrowroot organic
- 1 cup organic cane sugar organic
- 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 1 lbs fresh strawberries
- ¼ cup vegetable oil organic
- 2 tsp vanilla extract
- 1 tsp white distilled vinegar
Strawberry Buttercream Frosting
- 1 cups vegan butter room temperature
- 2-3 cups organic powdered sugar sifted
- 1oz bag freeze dried strawberries blended
- 1 tsp vanilla extract
- 3 tbsp almond milk room temperature
- 2 cups sliced fresh strawberries for topping
Instructions
- Make the reduced strawberry puree. Rinse and haul your fresh strawberries and puree them using a blender or food processor. Add the puree to a small pot over medium-low heat and simmer stirring occasionally until it's reduced to half it's size. This should take about 15-20 minutes. Let cool.
- Prepare your oven and pans. Center your oven rack and preheat the oven to 350°F (180°C). Prepare a jellyroll or sheet cake pan with non-stick baking spray and parchment paper at the bottom.
- Make the cake. In a mixing bowl, combine the flours, cane sugar, baking powder, baking soda and salt. In another bowl, whisk together the almond milk, ½ cup of the reduced strawberry puree, vegetable oil, vinegar and vanilla extract.
- Whisk just until the batter comes together and no dry spots remain. Be sure to stir from the bottom up to evenly incorporate all the ingredients. Pour the batter evenly into the bottom of the pan and use a spatula to spread the batter to the corners of the pan. Tap the baking sheet on the counter a few times to release any air bubbles. Bake the cake for 23-25 minutes and a toothpick comes out clean when inserted into the center of the cake.
- Make the strawberry buttercream frosting. Use a handheld mixer to cream the vegan butter until light and fluffy. Add in 1 cup of the powdered sugar and the freeze dried strawberries and mix until combined. Add in the vanilla and almond milk and continue mixing until smooth. Add in the remaining powdered sugar until you reach a smooth and pliable consistency.
- Assemble the cake. Once the cake has cooled completely, add the frosting to the cake and spread it out in an evenly layer. Top with fresh strawberries and serve.
Notes
See post for recipe tips and tricks