Vegan Strawberry Cake

Step 1

Prepare the reduced strawberry puree: Rinse and hull the strawberries. Using a food processor or blender, puree them. Pour the puree into a small pot and simmer for 25-30 minutes, stirring occasionally, until it reduces to about 1/2 cup. You might have a little more than that; save for topping ice cream or waffles. Allow it to cool for several minutes before adding to cake batter.

Step 2

Preheat the oven to 350 degrees F and prepare 2 8-inch round cake pans by lining the bottom with a circle of parchment paper and spraying with oil.

Step 3

Make the vegan buttermilk: Combine the soy milk and apple cider vinegar. Stir a little, then set aside.

Step 4

In a large bowl with an electric hand mixer or the bowl of a stand mixer with the whisk attachment, cream together the softened butter, oil and sugar until creamy. Mix in the vanilla and pink food coloring, if using.

Step 5

In a separate medium sized bowl, whisk together the flour, baking powder and salt.

Step 6

With the mixer on low speed, alternate adding the flour mixture and vegan buttermilk to the bowl with the butter/oil/sugar mixture, mixing until just combined each time.

Step 7

Now add in the reduced strawberry puree with the mixer on low and mix until combined, scraping the sides and bottom of the bowl as needed.

Step 8

Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set and a toothpick inserted comes out mostly clean with no wet batter.

Step 9

Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.

Step 10

Using a food processor or blender, blend the freeze dried strawberries into a powder. Set aside.

Step 11

Using your hand mixer or stand mixer with the paddle attachment, beat the softened vegan butter until creamy. Gradually add the powdered sugar, 1/2 cup at a time, until all the powdered sugar is mixed in.

Step 12

Now add in the strawberry powder and mix in. With the mixer on low speed, add in the vanilla and 2-3 tablespoons of soy milk as needed to thin the frosting to a desirable consistency. If it gets too thin, add more powdered sugar. If it's too thick, add more milk until it's just right.

Step 13

Once the cakes are completely cooled, frost, decorate with more strawberries and enjoy!

Step 14

The cake will keep at room temperature for up to 4 days. Make sure to cover the cut part to keep it from drying out. The whole cake or individual pieces also freeze well.