Strawberry layer cake (v)

A strawberry and vanilla layer cake that looks impressive and tastes delicious.

Makes one large cake compiled from three smaller cake layers.

Serves 12-15.

Vegan.

Adapted from this vanilla vegan cake recipe on The Healthy Family and Home.


Original post (with pictures) here.


Ingredients

Strawberry cake layers (makes 2x small 15cm /6 inch cakes):

500g strawberries (2 punnets), ends removed

1/4 cup raspberries, fresh or defrosted from frozen

3 cups plain flour

1 1/2 cups white sugar

2 tsp baking soda

1 tsp salt

1/3 cup non-dairy milk (I used unsweetened almond)

1/3 cup oil

2 tbsp apple cider vinegar


Vanilla cake layer (makes 1x small 15cm / 6 inch cake):

1 1/2 cups plain flour

3/4 cup white sugar

1 tsp baking soda

1/2 tsp salt

1/4 cup non-dairy milk (I used unsweetened almond)

1/4 cup oil

1 tbsp apple cider vinegar

1/3 cup sweetened apple sauce


Strawberry icing (see note below):

125g strawberries (1/2 punnet), ends removed
1 tbsp raspberries, fresh or defrosted from frozen
1/3 cup non-dairy margarine
3 1/2 cups icing sugar

Cake directions

  • Prepare 3 x 15 cm / 6 inch pans; or prepare 2 x 15 cm / 6 inch pans and make your strawberry cakes in 1 pan, cutting the resulting double-height cake in half when cool; or plan to make the cakes in batches if you don't own enough pans.
  • Preheat your oven to 180'C / 350'F.

For the strawberry cakes:

  • Puree the strawberries and raspberries in a food processor or blender, or using a hand mixer, until smooth. Set aside.
  • In a large bowl, combine the dry ingredients (flour, sugar, baking soda, salt) and stir to combine. Add the milk, oil and apple cider vinegar and stir through. Add the pureed berries and mix to incorporate.
  • Divide batter between two pans (or bake in one if choosing that route) and bake for 35 - 40 minutes or until an inserted skewer comes out clean. If you bake the cakes double height in one pan, you will need to add at least 10 minutes to the baking time.

For the vanilla cake:

  • In a large bowl, combine the dry ingredients (flour, sugar, baking soda, salt) and stir to combine. Add the milk, oil, apple cider vinegar and apple sauce and mix to incorporate.
  • Pour batter into a prepared cake pan and bake for 35 - 40 minutes or until an inserted skewer comes out clean.

For the strawberry icing (see note below):

  • Puree the strawberries and raspberries in a food processor or blender, or using a hand mixer, until smooth. Set aside.
  • Cream the non-dairy spread and sugar until fluffy. Gradually add the pureed berries, beating regularly to incorporate.
To compile the cake:
  • Place one strawberry cake on a large cake board. Top with strawberry icing, add the vanilla cake layer, and again top with strawberry icing. Add the final strawberry cake layer.
  • Cover top and sides with strawberry icing and decorate as desired (I drizzled mine with melted dark chocolate and scattered over candy stars).
Note
My initial batch of strawberry icing didn't work out, so I made a second batch that creamed non-dairy spread and sugar in the quantities listed above, but then added strawberry flavours from my initial runny icing. I am slightly estimating the quantities needed for the berries.
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