nonstick spray + flour for pan (or Baker's Joy)
2 cups sugar
4 egg replacers (I used Bob's Red Mill)
3/4 cup vegetable oil
1 1/2 cups fresh strawberries, pureed
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 drops red food coloring, optional
1. Preheat oven to 325 degrees F. Spray and flour a bundt pan. This recipe would also work for a rectangular baking pan, but it rose quite a bit, so I'm not sure about the size.
2. Mix together sugar, prepared egg replacer, vegetable oil, pureed strawberries, vanilla extract, and lemon zest. Combine the flour, baking powder, and salt, and then add to the wet mixture. If you'd like a deeper pink color, add the red food coloring.
3. Pour batter into prepared pan and bake for about 50 minutes. If you're using a rectangular pan, the baking time will be less, so keep an eye on it. The cake is ready when it's slightly browned on top, and a toothpick comes out clean.
4. If you're using a bundt pan, let the cake cool for 10-15 minutes before inverting it onto a plate or cake dish.
I like this cake plain, but it would probably be even better with some glaze or cream cheese frosting. Enjoy, experiment, and let me know how you like it!
Source of recipe: This is a veganized version of the homemade strawberry cake I found at http://adashofsass.com/2009/03/01/homemade-strawberry-cake/ .