This cute small-batch vegan strawberry cake is ideal for smaller gatherings and serves 4 to six folks. It is topped with a luscious strawberry frosting and stuffed with berry jam. This recipe has been tailored from my widespread bigger strawberry cake recipe!
Components you may want
The complete checklist of ingredient portions and directions are within the grey recipe card on the backside of this submit.
Strawberries, contemporary or frozen. I’ve examined each varieties they usually work equally as effectively! Be sure to use ripe and candy strawberries because it’s the principle taste of your cake.
Sugar to sweeten the cake and produce out the flavour of the strawberries! This cake would not use as a lot sugar as different layer muffins because the strawberries add loads of pure sweetness.
Pink meals coloring for a little bit additional pink colour. When the cake is made with solely contemporary strawberries, it is a boring pink colour. Pink meals coloring supplies extra constant outcomes than utilizing beetroot powder or strawberry powder, because the latter two usually tend to brown within the oven.
If you wish to make your individual strawberry jam filling, you may additionally want cornstarch. And if you wish to embellish the cake with my strawberry frosting, you may additionally want vegan butter and powdered sugar.
Put together the cake batter
First, puree the strawberries in a blender till clean. Put aside.
In a big bowl, add all of your dry substances and blend till mixed. Be sure to combine the substances very effectively so the baking powder is evenly dispersed… we do not need any bitter pockets in our cake :).
Add the strawberry puree, and the remainder of the moist substances then combine till simply mixed. It is okay if there are some small lumps in your batter, so long as they are not dry lumps of flour! Overmixing the cake batter ends in a dry and bread-like cake. No, thanks!
I used just below ⅛ teaspoon of pink gel meals coloring and added it with the moist substances. That is about the identical as ¼-1/2 teaspoon of liquid meals coloring. Take into account that the colour will darken within the oven!
Baking the cake
The muffins take about 20-23 minutes to bake in a preheated oven. Once you insert a toothpick within the center, it ought to come out clear.
In the event you personal cake strips, I like to recommend utilizing them for this vegan strawberry cake. Cake strips forestall some browning on the sides of the cake, and reduce domes from forming on prime. Don’t be concerned – if you do not have cake strips, these muffins will nonetheless bake superbly!
Adorning the cake
I adorned my strawberry cake with strawberry frosting which is of course coloured and flavored with strawberries. If you need some vanilla frosting on your cake (like under), beat the butter, sugar and vanilla collectively in accordance with the recipe. Take away a little bit of the plain frosting, then combine within the strawberry puree or freeze-dried strawberries on your strawberry frosting.
I additionally crammed my cake with raspberry jam and adorned it with contemporary strawberries, and freeze-dried raspberries. Be happy to embellish your cake as you want! It would even be scrumptious with:
Customizing this recipe
I like to recommend utilizing my gluten-free strawberry cake and baking it in 2 x 6-inch cake pans.
This cake would not work effectively with all-purpose gluten-free flour and Bob’s Pink Mill 1:1 flour as they end in overly dense and doughy muffins.
Extra vegan strawberry recipes
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Small-batch Vegan Strawberry Cake
Servings: 6
Components
To brighten (or see notice 2 for options)
Forestall your display from going darkish
Directions
Put together the contemporary strawberry puree:
Make the strawberry cake:
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Preheat oven to 180°C (350°F). Grease or line 2 x 6 inch (15 cm) spherical cake pans with parchment paper.
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Add all of the dry cake substances to a big mixing bowl and stir effectively. Add the strawberry puree and moist cake substances and stir till simply mixed. Watch out to not overmix the batter. Lumps within the cake batter are advantageous, so long as there aren’t pockets of flour.
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Divide the batter between your 2 cake pans and clean the floor.
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Bake the muffins for round 20-23 minutes. They’re prepared when you possibly can insert a toothpick within the center and it comes out clear. Let the muffins cool of their pans for round 10 minutes then take away them to chill on a wire rack.
To assemble the cake:
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When the muffins have fully cooled, slice off the dome of each muffins. Place on a serving plate.
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Unfold or pipe round ¾ cup of frosting on the cake. In the event you’re filling your cake with fruit preserves, create a dam of frosting and spoon the preserves within the center. Place the remaining cake on prime.
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Unfold or pipe the remaining frosting across the cake. Garnish with contemporary strawberries or as desired.
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Retailer the cake in an hermetic container at room temperature till serving. Retailer leftovers within the fridge for 2-3 days. Be sure to let the cake come to room temperature for 1-2 hours earlier than serving.
Notes
- Please measure your flour correctly utilizing the spoon and degree methodology, in any other case your cake will likely be dry and dense. Fluff up the flour in its container, use a spoon so as to add it to a measuring cup and degree it off with a knife. Don’t use the measuring cup to scoop flour out of the container as it will add an excessive amount of flour to the batter. For the most effective outcomes, use the gram measurements and an electrical kitchen scale.
- Alternatively, you possibly can embellish the cake with my strawberry cream cheese frosting or lemon buttercream. You’ll have a little bit frosting left over.
- To make your individual fast jam, add ¾ cup (95g) contemporary or frozen strawberries/raspberries, 1 ½ tablespoons (25g) sugar, 1 tablespoon (8g) cornstarch and a touch of water to a small saucepan. Deliver to a simmer and cook dinner for 10 minutes whereas mashing the berries. Add extra water for a thinner jam or cook dinner longer for a thicker jam. Put aside the place it’s going to thicken additional. When it is cooled fully, use it within the cake.
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