You are here

Member since April 2003

Strawberry Cake

What you need: 

2 1/4 cups flour
1 2/3 cups brown sugar
2/3 cups shortening
1 2/4 cups vanilla soy milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
10 fresh strawberries
A few drops of food colouring (optional)
egg substitute equivalent to 5 eggs

What you do: 

You will also need:
Greased and floured 9 round cake pansA small bowl, a medium bowl, a large bowlHand mixerMeasuring cups
Heat oven to 350°F.
Mix flour, brown sugar, shortening, baking powder, soymilk, and vanilla together. Remove and discard strawberry greens. Put strawberries in a separate small bowl and squish them up with a fork. Add strawberries to batter. In a separate bowl, use a hand beater to mix up the egg replacer then beat it until frothy. Add beaten egg replacer to batter. Batter will be slightly pink, but you can add a few drops of red food colouring to brighten the colour. Pour into two greased and floured 9 round cake pans and bake for 30 to 35 minutes.
I like cake.
NOTE: Some brown sugars are just bleached sugar with molasses added. As far as I know, C&H brown sugar isn't bleached.
NOTE: Also, some red food colouring is made of crushed up bugs (carmine). Make sure your food colouring is from vegetable sources.
NOTE: Spectrum Naturals makes really good organic vegan palm oil shortening.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


The recipe as stated is a bit wet - I cut down the amount of egg replacer and it worked for me - strawberry soy milk is excellent in place of vanilla too!


This cake is awesome. For those with egg replacer problems, try using banana instead. It goes well with the strawberries anyway. Also, add way more strawberries, a little less soy milk, and use several small pans. I think it makes the cake hold together better, and avoids the whole "too gooey" outcome. I've made this cake twice so far, and it is definitely one of my favorites. 

Log in or register to post comments