Ingredients
Method
- Add the strawberries to a food processor or blender. Blend until smooth and no chunks remain. Set aside.
- Preheat your oven to 350°F (180°C). Grease or line two 6-inch (15 cm) round cake pans with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
- Add the strawberry puree, oil, dairy-free milk, apple cider vinegar, vanilla extract, and food coloring to the dry ingredients. Stir until just combined. Be careful not to overmix. There may be a few lumps, but avoid pockets of flour.
- Divide the batter evenly between the two prepared cake pans. Smooth the surface with a spatula. Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.
- Once the cakes are completely cooled, slice off the domes of both cakes to level them. Place one layer on a serving plate. Spread or pipe about ¾ cup of vegan strawberry frosting on top. If adding fruit preserves, pipe a dam of frosting around the edge and spoon the preserves in the center. Add the second layer of cake on top.
- Spread or pipe the remaining frosting around the entire cake. Garnish with fresh strawberries or other berries of your choice.
Nutrition
Notes
This small-batch vegan strawberry cake is soft, moist, and bursting with berry flavor. Ideal for small gatherings, it offers a perfect balance of sweet frosting and fruity jam filling!