Vegan Strawberry Cake (made with freeze dried strawberries!)
makes 12 cupcakes or two 6" round cakes - This Vegan Cake is bursting with strawberry flavor and is so delicious! Top with some vegan buttercream for an amazing dessert or birthday treat!
Equipment
- blender or spice grinder
- cupcake tin or two 6 inch round cake pans
- whisk
- mixing bowls
- spatula or spoon
Ingredients
- 1 ounce (28g) freeze dried strawberries about 1½ heaping cups
- ¾+2tbsp cup unsweetened soy milk
- 1½ tablespoon apple cider vinegar
Dry Ingredients
- 1⅓ cup all purpose flour 160g
- 3 tablespoons corn starch
- ½ cup white sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1-2 drops natural red food coloring optional
Instructions
- Preheat oven to 350°F and blend the freeze dried strawberries in a spice grinder or a blender (bullet style works well.) Set to the side to let the powder settle before opening.
- Prepare your vegan buttermilk by mixing soy milk and apple cider vinegar, stir and set to the side.
- In a large mixing bowl add all dry ingredients, including the freeze dried strawberries, and whisk to combine well.
- Add vegan buttermilk and remaining wet ingredients to the dry mixture and stir until all dry ingredients are just incorporated. Try not to over mix, a few small clumps are fine.
For 12 Cupcakes
- Line cupcake tin with cupcake liners or lightly coat with non-stick spray. Divide batter, about ¼ cup batter per cupcake, to the pan and bake for 20-23 minutes.
For TWO 6" round cakes
- Lightly coat cake pan with non-stick spray, cut a piece of parchment to fit the bottom of the pan. Pour batter into pan and bake for 24-26 minutes.
- Allow cake to cool for 15 minutes before removing from the pan and let the cake cool completely before decorating or cutting.
Did you try this recipe?Let me know how it was!