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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: 
Servings: 
8-16
Recipe Category: 

SO HOW'D IT GO?

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!

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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. 

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