Berry Bliss: A Vegan Strawberry Cake Sensation!
Hey there, fellow foodies! Today, we're diving headfirst into a berry-licious adventure with a cake so good, it'll make you want to do a happy dance. Get ready for our Vegan Strawberry Cake – it's not just a cake; it's a celebration of all things sweet, juicy, and utterly delightful!
I've been itching to create this recipe for ages, and now, with the last of the summer strawberries practically begging to be used, the time is perfect. And trust me, this isn't your average, run-of-the-mill strawberry cake. We're talking real strawberries, bursting with flavor, in every single bite!
Why This Cake Rocks
- Triple Strawberry Power: We're not just throwing strawberries in; we're using them in three amazing ways – reduced in the batter, whipped into the icing, and as a fresh, juicy topping. It’s a strawberry fiesta!
- Perfect for a Strawberry Bounty: Overbought at the market again? (Guilty!). Got a pile of berries that are past their prime for snacking? No problem! This cake is the perfect solution, making the most of those not-so-perfectly pretty strawberries.
- Healthy Indulgence: It's vegan and gluten-free friendly, so you can enjoy this treat without any guilt. We’re all about delicious AND nutritious here.
Key Ingredients and Why They Matter:
- Strawberries: Obviously! We use them fresh, reduce them for intense flavor, and pile them high on top. Feel free to use frozen if fresh are not available, but be sure to reduce them to a thick puree for the best flavor.
- Oil: We use a mild oil like grapeseed for a neutral flavor, but any liquid oil will do, just avoid strong flavored ones.
- Sugar: A mix of caster and demerara for a touch of sweetness, but coconut sugar will work well too.
- Plant Milk: Any plant milk is fine, but soy works particularly well for that baked texture
- Flour: All-purpose flour works great, but a gluten-free mix is also an option, just ensure it has plenty of starches, or add some xanthan gum if required.
- Baking Agents: Baking powder and baking soda are our friends here, creating a beautiful, fluffy cake. The baking soda will react with the strawberries and make it light and airy.
- Vegan Butter: For a luscious buttercream frosting, we use a block vegan butter, whipped until airy. Violife brand is an excellent choice.
- Icing Sugar: This is key to our icing, it not only sweetens the frosting but also helps to stiffen it so be mindful to not reduce its quantity.
Tips for the Best Vegan Strawberry Cake
- Strawberry Reduction is Key: Don't skip the reduction. Simmer the blended berries until thick and paste-like for the most intense flavour. We want the best strawberry taste, and this is how to achieve it.
- Gentle Mixing: When you add your dry ingredients, mix gently to avoid over-mixing the batter and creating a tough texture. Small circles with a spatula help minimize lumps and prevent that
- Patience with the Icing: Make sure your butter is softened before you whip it up. Add the icing sugar gradually and the strawberry reduction a tablespoon at a time for the best consistency. A little refrigeration helps set it too.
Frequently Asked Questions
Q: How long does the icing keep?
A: The frosting can be kept in the fridge, in an air-tight container for 4-5 days. It can also be frozen for up to 2 months. If you refrigerate the icing, make sure to bring it to room temperature before whipping again and using.
Q: That’s a lot of cake, can I make it smaller?
A: Absolutely! Divide both the buttercream and the cake ingredients in half and bake the cake in a square 20 cm / 8 inches tin instead. Start checking after 25 minutes.
The Recipe
Ready to bake? Let's get started!
Yields: 20 slices
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients
Strawberry Puree
- 900 g (2 lb) / 32 oz destemmed strawberries, plus extra to decorate
Wet Ingredients
- 150 g / 2/3 cup neutral oil (grapeseed)
- 300 g / 1½ cups caster sugar
- 360 ml / 1½ cups plant milk (soy)
- 15 ml / 1 tbsp vanilla extract
Dry Ingredients
- 500 g / 4 cups all-purpose flour
- ¾ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
Strawberry Buttercream & Decoration
- 150 g / 5.3 oz (⅔ cup) vegan butter, softened
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
Method
Strawberry Puree
- Grab a large stainless steel pot, weigh it and write the weight down.
- Blend the strawberries until smooth, transfer to the pot and weigh again – write the weight down.
- Set the pot on a low-medium flame and bring to a gentle simmer. Allow to simmer for about 45 minutes, keeping an eye on the pot as it likes to boil over and stirring regularly.
- Stop simmering when the puree reduced to a third. My blended strawberries weighed 900 g / 32 oz and after reduction the weight was 300 g / 10.5 oz. Reduced puree should be thick, paste-like.
- Divide the reduced puree into two equal portions, refrigerate one half for the icing and keep the other half at room temperature.
Cake
- Grease a 22 cm x 33 cm (9 inch x 13 inch) baking tray, place two wide (and long enough to stick out of the tin) strips of baking paper down first, then line the bottom with a rectangle of baking paper.
- Preheat your oven to 175° C / 345° F (or 155° C / 310° F on a fan setting).
- Combine all of the wet ingredients in a large mixing bowl, add reduced strawberry puree and mix well.
- Combine dry ingredients in another bowl.
- Place a fine sieve over the bowl with wet ingredients and gradually sift dry ingredients through.
- Incorporate dry ingredients into the wet ones by making small circles with a spatula in the middle of your mixing bowl first (to minimize lumps). Mix gently but thoroughly until no dry pockets remain (a few lumps is okay). Transfer to the baking tin.
- Bake for about 35-40 minutes – until the edges pull away from the side of the tin and toothpick inserted in the middle comes out clean. Let it cool a little then using baking paper strips, carefully remove out of the tin and place on a baking rack until cool.
Strawberry Icing
- Place softened vegan butter in a large mixing bowl and whisk until pale and fluffy – about 3 minutes.
- Gradually whisk three quarters of the icing sugar.
- Add cold strawberry puree, tablespoon by tablespoon whisking well after each addition and finally the rest of icing sugar to stiffen.
- Store in the fridge (or freeze) until ready to use. Bring to room temperature first, before whipping again.
- If using fresh strawberries to decorate, cut them and blot them on a piece of paper towel first and do not decorate the cake until just before serving – moisture from the strawberries will make the icing weep and look less appetizing.
Notes
- Strawberries: If you want to skip the puree in the cake, use 450g / 1lb for the icing. Add an extra 120ml / ½ cup of plant milk and 30ml / 2 tbsp lemon juice to the batter.
- Gluten-Free: Use a good GF flour mix with plenty of starches and xanthan gum, or add 1 ½ tsp to your mix
- Tin size: If using a smaller 8 inch x 8 inch tin, half all the ingredients and check for baking after 25 mins
Share the Love!
If you make this cake, be sure to share your pictures on social media! I can't wait to see your lovely creations. Happy baking, friends!
#veganbaking #strawberrycake #glutenfree #healthyrecipes #easycake #summerbaking