Vegan Strawberry Vanilla Cake Recipe
Since making my Three Layer Lemon Berry Cake last week, I have been dreaming about making another vegan cake, as I wanted to try switching up the flavors a bit and make a three layer vanilla strawberry cake. It just so happened that an opportunity came about this week giving me a perfect chance to bake this strawberry cake. I used a similar recipe to the Lemon Berry Cake, altering the flavours a bit, and adding some extra strawberry filling on the top of the cake.
The Home Baked Vegan’s Strawberry Vanilla Cake is:
Vegan
Egg-free
Dairy-free
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*Important note: The batter for this recipe will make three 9″ round cakes; if you need to bake them one layer at a time, or don’t have a large enough mixing bowl to mix all of the batter at once, then use the following measurements for one layer of vegan vanilla cake:
1/2 Cup Vegetable Oil
3/4 Cup Sugar
2 tsp Vanilla
1 Banana
1 Cup Soy Milk
2 Cups Flour (All purpose or cake flour)
2 tsp Baking Powder
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Here is the recipe for The Home Baked Vegan’s Three Layer Strawberry Vanilla Cake:
Ingredients:
Cake Batter:
1 1/2 Cups Vegetable Oil
2 1/4 Cups Sugar
2 Tbsp Vanilla
2 1/2 Bananas
3 Cups Soy Milk
6 Cups Flour (All purpose or Cake flour)
2 Tbsp Baking Powder
Strawberry Topping:
1/2 Cup Sugar
1 Cup Strawberries
3 Tbsp Corn Starch
1 Tbsp Lemon Juice
3 Tbsp Cold Water
Strawberry Filling:
1 Cup Sugar
2 Cups Strawberries
6 Tbsp Corn Starch
2 Tbsp Lemon Juice
1/4 Cup Cold Water
Vanilla Buttercream Style Frosting
1 Cup Vegan Butter
5 Cups Icing Sugar
1 tsp Soy Milk
2 tsp Vanilla
Method:
Prepare the cake layers:
Preheat oven to 350’F
In a large mixing bowl, puree the bananas with an immersion blender (or blend the banana in a blender and transfer it to the mixing bowl).
Mix together the pureed banana, vegetable oil, sugar, vanilla extract, and soy milk.
In a separate bowl, sift together the flour and baking powder.
Add the dry ingredients into the wet ingredients and mix together until no more dry lumps remain.
Pour the batter into three 8″ or 9″ Round Cake Pans.
Bake for 30 – 35 minutes, until a toothpick inserted into the middle of the cake comes out clean.
Let the cakes cool.
Prepare the Strawberry Topping:
Over medium-high heat, in a small saucepan, stir together the strawberries, sugar, and lemon juice, until the sugar dissolves.
Strain the strawberries through a sieve and transfer the liquid back into the saucepan. Discard the leftover strawberries, or add them into the strawberry filling below.
Heat the strawberry liquid in the saucepan over medium-high heat.
In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved.
Stir the cornstarch water into the strawberry liquid, and bring to a boil. Boil for approximately 3 minutes, stirring constantly, until thickened.
Remove from heat and let cool.
Prepare the Strawberry Filling:
Over medium-high heat, in a small saucepan, stir together the strawberries, sugar, and lemon juice, until the sugar dissolves.
In a small bowl, stir together the cornstarch and cold water until the cornstarch is all dissolved.
Stir the cornstarch water into the strawberries, and bring to a boil. Boil for 3 – 5 minutes, stirring constantly, until thickened.
Remove from heat and let cool.
Prepare the Buttercream Style Frosting:
Prepare the Buttercream Style Frosting:
In a stand mixer or using a large mixing bowl with an electric mixer, beat together until smooth: the Vegan Butter, Icing Sugar, Soy Milk, and Vanilla Extract.
Once the cake layers are completely cooled, assemble the Cake:
Use a cake leveler, or a large knife to level the cake rounds and give them all flat tops.
Place the first layer of cake on the plate or cake board.
Use a piping bag to pipe a circle of frosting around the edge on the top of the cake.
Fill the inside of the circle with an even layer of 1/2 of the strawberry filling.
Carefully place the second cake round on top of the first layer.
Use a piping bag to pipe a circle of frosting around the edge on the top of the cake.
Fill the inside of the circle with an even layer of 1/2 of the strawberry filling.
Place the final layer of cake on top of the cake.
Frost the cake with the remaining frosting, and top with strawberry topping.
Store covered (ideally in an airtight container) at room temperature for up to 3 days.
Enjoy!
