At the moment’s recipe is a vegan strawberry cake that I’ve been which means to make for ages and I abruptly realised, in a little bit of a panic, that strawberry season is nearly gone so I’d higher hurry up. This vegan strawberry cake doesn’t use any synthetic strawberry flavourings however actual, juicy and candy strawberries – in abundance!
It’s a terrific cake to make when you end up with a large strawberry haul for no matter purpose – you bought overly enthusiastic within the fruit & veg aisle for instance (that’s ALWAYS me!!) and particularly in case your strawberries aren’t perhaps image excellent anymore however are too good to throw away! This the place this vegan strawberry cake is available in.
This desserts ought to actually be referred to as triple strawberry cake as I employed these juicy flavour bombs in three other ways. I added a portion of strawberry discount to the batter, one other to the icing and I additionally topped the cake with extra recent strawberries. Is there such a factor as too many strawberries – I believe not…
MORE ABOUT THE INGREDIENTS
STRAWBERRIES – this cake is all about strawberries so I used them in abundance. I used recent strawberries in each the cake and the icing however frozen strawberries ought to work simply as effectively. With a view to get the flavour with out undesirable moisture, you could cut back blended strawberries on the range till thick.
OIL – I used grapeseed oil to make this cake because it’s low cost, handy (no have to soften it) and has a impartial flavour. You need to use any liquid oil you’ve so long as it doesn’t have a robust flavour. I’d not use robust olive oil for that purpose, however a gentle selection, which is a mix of various olive oils, will work effectively.
SUGAR – I used a combination of caster (superfine) sugar and demerara cake to sweeten this cake, however coconut sugar will work simply as effectively when you choose to make use of that.
PLANT MILK – any plant milk will work effectively right here though I like utilizing soy milk in baked items.
AP FLOUR – I used white all objective flour right here, however I’ve additionally examined with a gluten-free flour combine this one and I discovered that gluten-free model wanted a pair much less minutes within the oven and that it benefited from the addition of xanthan gum (1½ tsp).
BAKING AGENTS – I exploit a mixture of baking powder and baking soda to present this cake a pleasant rise. The latter comes right into a response with bitter strawberries and helps with aeration of this cake.
VEGAN BUTTER – I used vegan butter, the one which is available in a stable block slightly than in a bathtub, to make a easy vegan strawberry buttercream icing. I used Violife and it really works completely.
ICING SUGAR – icing sugar is a key ingredient in a conventional buttercream icing in order that’s what I used. Not solely does it sweeten the icing, nevertheless it additionally helps to stiffen it so don’t be tempted to scale back its quantity an excessive amount of because the icing will likely be much less stiff. I’ve had some success with changing among the icing sugar with cornstarch (cornflour within the UK), however you may solely do this up to some extent (1 tbsp or so) till it turns into noticeable within the completed product.
To flavour the cake and the frosting with strawberries, we have to make a strawberry discount – i.e. simmer blended strawberries on the range till all the extra water evaporates and the ensuing pure will get darkish and thick, paste-like consistency (image on the proper).
I began off with 900 g / 2 lb / 32 ouncesstrawberries and I cooked them down till I received 300 g / 10.6 ouncesof strawberry discount. Half of it went into the cake and the opposite half into the icing. When selecting strawberries for the discount, choose those which are not lovely to have a look at however nonetheless too good to waste and save the freshest ones for the ornament.
To make the cake, mix all the moist substances in a big baking bowl, add sugar and blend effectively.
Sift mixed dry substances into the moist and blend gently to mix. Begin mixing by making small circles in the midst of the bowl to minimise lumps forming. Combine solely till every little thing is effectively mixed and there aren’t any streaks of flour left – just a few flour lumps right here and there may be okay.
FREQUENTLY ASKED QUESTIONS
HOW LONG DOES THE ICING KEEP?
The frosting could be stored within the fridge, in an air-tight container for 4-5 days. It will also be frozen for as much as 2 months. For those who refrigerate the icing, ensure to convey it to room temperature earlier than whipping once more and utilizing.
THAT’S A LOT OF CAKE, CAN I MAKE IT SMALLER?
Positive you may. Divide each the buttercream and the cake substances in half and bake the cake in a sq. 20 cm / 8 inches tin as a substitute. Begin checking after 25 minutes.
To make the icing, place vegan butter in a big bowl and permit it to melt. As soon as softened sufficient to whip, whip it till aerated and fluffy earlier than including a lot of the icing sugar in progressively.
As soon as a lot of the icing sugar has been added, add chilly strawberry discount tablespoon by tablespoon, lastly add the remainder of the icing sugar. Refrigerate till prepared to make use of.
STRAWBERRY PUREE
- 900 g (2 lb) / 32 ouncesdestemmed strawberries*, plus further to embellish
WET INGREDIENTS
- 150 g / 2/3 cup impartial oil, I used grapeseed
- 300 g / 1½ cups caster sugar
- 360 ml / 1½ cups plant milk, I used soy
- 15 ml / 1 tbsp vanilla extract
DRY INGREDIENTS
- 500 g / 4 cups all objective flour*
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
STRAWBERRY buttercream & DECORATION
- 150 g / 5.3 oz (¾ cup) vegan butter, softened
- 400 g / 14 oz (3¼ cups) icing / powdered sugar
METHOD
STRAWBERRY PUREE
- Seize a big chrome steel pot, weigh it and write the load down.
- Mix the strawberries till easy, switch to the pot and weigh once more – write the load down.
- Set the pot on a low-medium flame and convey to a delicate simmer. Permit to simmer for about 45 minutes, maintaining a tally of the pot because it likes to boil over and stirring often.
- Cease simmering when the puree lowered to a 3rd. My blended strawberries weighed 900 g / 32 ouncesand after discount the load was 300 g / 10.5 oz. Decreased puree must be thick, paste-like.
- Divide the lowered puree into two equal parts, refrigerate one half for the icing and maintain the opposite half at room temperature.
CAKE
- Grease a 22 cm x 33 cm (9 inch x 13 inch) baking tray, place two huge (and lengthy sufficient to stay out of the tin) strips of baking paper down first, then line the underside with a rectangle of baking paper.
- Preheat your oven to 175° C / 345° F (or 155° C / 310° F on a fan setting).
- Mix all the moist substances in a big mixing bowl, add lowered strawberry puree and blend effectively.
- Mix dry substances in one other bowl.
- Place a effective sieve over the bowl with moist substances and progressively sift dry substances by way of.
- Incorporate dry substances into the moist ones by making small circles with a spatula in the midst of your mixing bowl first (to minimise lumps). Combine gently however completely till no dry pockets stay (just a few lumps is okay). Switch to the baking tin.
- Bake for about 35-40 minutes – till the perimeters draw back from the aspect of the tin and toothpick inserted within the center comes out clear. Let it cool slightly then utilizing baking paper strips, rigorously take away out of the tin and place on a baking rack till cool.
STRAWBERRY ICING
- Place softened vegan butter in a big mixing bowl and whisk till pale and fluffy – about 3 minutes.
- Steadily whisk three quarters of the icing sugar.
- Add chilly strawberry puree, tablespoon by tablespoon whisking effectively after every addition and eventually the remainder of icing sugar to stiffen.
- Retailer within the fridge (or freeze) till prepared to make use of. Deliver to room temperature first, earlier than whipping once more.
- If utilizing recent strawberries to embellish, lower them and blot them on a chunk of paper towel first and don’t beautify the cake till simply earlier than serving – moisture from the strawberries will make the icing weep and look much less appetising.
NOTES
*GLUTEN-FREE: to make this cake with out gluten, use a very good GF flour combine that incorporates loads of starches as they assist with binding. Additionally it is good so as to add a small quantity of xanthan gum (about 1½ tsp) until you flour combine already incorporates it.
TIN SIZE: I used a 22 x 33 cm / 9 inch x 13 baking pan (this one). To make a smaller cake, use half of the batter and bake in an 20 cm x 20 cm (8 inch x 8 inch) sq. tin. Begin checking after 25 minutes.
