Tuesday, April 2, 2013

Strawberry Cake

Spring Strawberry Cake

I really wanted a strawberry cake for Easter and did not want to use an old recipe that was made from a box mix with butter and four eggs! Yet I did not want strawberry shortcake or a strawberry jello cake. 

After searching and exploring several sites, I stumbled across Fragrant Vanilla's blogspot and her recipe sold me!

I made this for Easter Sunday and everyone enjoyed it! It is so easy to make. 

1 1/2 cups whole wheat pastry flour or use GF
3/4 - 1 cup sugar
1 1/2 tsp baking soda

1 cup Aunt Kathy's pureed strawberries
1/4 cup refined coconut oil, warmed
1 Tbsp vanilla extract
1/4 cup + 2 Tbsp soy milk
2 Tbsp lemon juice

Favorite non vegan cream cheese frosting
Fresh Strawberries

Preheat the oven to 375° and position rack in center of oven. 
Line two six-inch-diameter cake pans with parchment paper. Coat parchment paper and pan sides with nonstick spray. 

Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. 

Whisk strawberries, oil, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly. 

Transfer cake batter to prepared pan. 
Bake cakes in preheated oven until tester inserted into center comes out clean, about 25-30 minutes. 

Cool cake completely in pan on rack, about 1 hour. Or let dry on racks overnight.

Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. 

Frost, garnish with fresh strawberries

The original recipe is from Fragrant Vanilla Cake blog be sure to check out how beautiful her cake is! 

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