You are here

Member since May 2010
0
5

Yummy Strawberry Cake

What you need: 

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

What you do: 

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/.

Preparation Time: 
20 minutes, Cooking time: 50 minutes
Cooking Time: 
50 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I measured a cup of sliced strawberries into a mixing cup, then blended them with my other wet ingredients....Not sure if it's how the recipe author intended but I figured I'd save myself washing an extra bowl this way. :)

0 likes

I've been looking for something I could modify into a peach- blueberry pound cake I used to make, I think this might work.....I have a question though, Do you measure the strawberries before or after you puree them? Like is it a cup and a hlaf of whole berries that you then puree, or do you measure out a cup and a half of the puree?

0 likes

I just made this! The flavour is delicious, and the colour is pretty. The texture was slightly denser than I would have liked, but I think next time maybe a pinch of baking soda and a splash of lemon juice or vinegar might lighten it up a bit more. This'll be a great recipe to play with, though.

0 likes

i made this for easter! soo delightful  :)>>> this was gone before the dairy&egg loaded chocolate cake next to it. hehe!! i only used about 3/4 c. of sugar and 1 c. of applesauce for egg replacers. the texture was perfecttt, super moist and fluffy. no frosting needed, jus strawberries with sugar on top.THANK YOU for the recipe runnerbean

0 likes

Mine was also dense like a fruit bread, which is why I liked it plain. So if it turned out "gummy" for yall, that is how it's supposed to be haha. Maybe it's the egg replacers? The original recipe used frozen strawberries, and said to drain them when thawed, so that should work just fine. Thanks for testing and reviewing!

0 likes

This is really nice, but I am a baking klutz, so it hasn't turned out what I was hoping for haha but it's still very tasty!

The only things I did different was used frozen strawberries instead of fresh - just didn't have any fresh at the shops. Used wholemeal plain (whole wheat) flour, it's the only flour we have. Didn't use 2 cups straight sugar, used 1 cup raw sugar, and the rest with PureVia http://www.purevia.com.au/ it's a blend of stevia with other non sucrose sweeteners. Always trying to use stevia a bit more, even if it is adulterated haha Just another note, my mixture was very dry, so I added in some soy milk to thin it out, and some more strawberry puree.

Mine also turned out as a gummy consistency, but it kinda reminds me of the texture of banana bread, and I like it :) Maybe next time I might make this and turn it into a loaf xD

Can definitely taste the strawberries, and can vouch for the pink colour without the need for additional colour! It's a nice natural pink, and I think it looks better this colour than if I had made it more vibrant. So even though I fail in the art of sweets, I survived this round, and will live to bake for another day :)

0 likes

I just found this weekends dessert.

0 likes

Well i tried it (halfed the recipe)
I liked the taste. but The consistency was a little weird. kinda gummy.
maybe i added too much of the pureed stawberries.
and cut the sugar a bit. Pretty good though. Oh and i didn't add food coloring either It came up pretty pink though :)

0 likes

This turned out just lovely. I used applesauce for part of the oil and added a little rosewater, and it tastes wonderful and has a nice texture. I had a little cream cheese glaze leftover from another cake, and I tried it with that. It was good, but honestly, the cake is flavorful enough plain. I didn't add the food coloring, and my cake turned out a very pretty pink.

0 likes
Log in or register to post comments