Vegan Strawberry Cake
Heat your oven to 350. Line two 8 inch cake pans with parchment paper and spray the sides with cooking spray
1
Slice strawberries and place into a blender. Blend until smooth
2
Place purée in a large pot and bring to a boil. Reduce the heat and simmer. Reduce by half, takes about 15-25 minutes. Should end up with 1 & 1/4 cup
3
In a large bowl, whisk flour, sugar, baking powder & soda, and salt together
4
Push the mixture to the side and spoon in just under 1 cup of the strawberry purée, but do not mix
5
Make 3 wells in the flour. Add avocado oil to one, then apple cider vinegar, then vanilla. Do not mix
6
Pour water all over the ingredients and mix together well with a fork
7
Divide the batter between the 2 prepared pans. Bake until a toothpick inserted in the middle comes out cleanly and let cool in the pan COMPLETELY
8
Meanwhile, beat butter in a large bowl until fluffy
9
Add powdered sugar a little at a time until all is mixed in well
10
Add the remaining strawberry reduction and beat until mixed
11
Place one of the cakes on a cake stand, bottom side up, and spread 3/4 cup of the frosting on top
12
Place the 2nd cake on top. Spread a very thin layer of frosting all over the cake to seal in the crumbs
13
Chill for 30 minutes
14
Once chilled, frost the rest of the cake and garnish with strawberries if desired. DEVOUR!
15
Full recipe and nutrition info on foodfaithfitness.com
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