Vegan Strawberry Cake
- 1 cup (160 g) fresh strawberries
- 0.25 cup vegetable oil
- 0.67 cup sugar
- 1 tsp vanilla
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- some vegan strawberry frosting
- some vanilla frosting
- some chocolate ganache
- 1 baking dish
- 1 parchment paper
- 1 large mixing bowl
Preheat oven to 350°F (176°C) and line a baking dish with parchment paper. This recipe will make one 8x8-inch square, one 9-inch circle, or two 6-inch rounds (adjust if altering batch size).
Make strawberry purée by blending fresh strawberries (160 g) until smooth.
To a large mixing bowl, add strawberry purée, vegetable oil, sugar, and vanilla. Whisk to combine.
Add all-purpose flour, baking powder, and salt to the wet ingredients and mix until fully incorporated with no lumps remaining. The texture should be thick, like cornbread batter.
Pour the batter into your prepared baking dish, spread into an even layer, and bake on the center rack for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy when touched and the edges slightly golden brown.
Let your cake cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
Best enjoyed the first day but will last, covered, at room temperature up to 3 days. Freeze up to 1 month (then thaw at room temperature).