Vegan Strawberry Cake
Ingredients
Strawberry Puree Ingredients:
· 1 teaspoon vegan butter (can use unsalted butter)
· 2 cups freshly diced strawberries
Strawberry Cake Ingredients:
· 1 cup homemade strawberry puree
· ¼ cup vegan butter, melted (can use unsalted butter)
· 1 cup unsweetened milk of choice
· 1 teaspoon vanilla extract
· 2 cups all-purpose flour (can use gluten-free or regular)
· 2 cups freshly diced strawberries
Vegan Cream Cheese Frosting Ingredients:
· 1 ½ cups Purecane™ Confectioners Sweetener
· 4 oz vegan cream cheese (can use regular cream cheese)
Directions
- Preheat the oven to 350 °F. Spray a 9x5 inch metal loaf pan with baking spray.
- Wash, destem, and dice 4 cups of fresh strawberries. Set aside.
- Bring a small saucepan with vegan butter to medium heat. Add 2 cups of strawberries and cook, stirring, until tender (about 2-3 minutes). Use an immersion blender to blend into a puree. You should have about ¾-1 cup of puree. Allow to cool before using. (You can use a standard high-speed blender.)
- Mix the strawberry puree, melted vegan butter, milk of choice, Purecane™ zero-calorie Baking Sweetener, baking soda, baking powder, and vanilla together. Then, add the flour and mix until a batter forms. Fold in the remaining strawberries and then pour the batter into the loaf pan.
- Bake the strawberry cake for about 50 minutes or until it has completely risen and is golden around the edges.
- While the strawberry cake bakes, mix the softened vegan butter, vegan cream cheese, and Purecane™ Confectioners Sweetener to make the cream cheese frosting. Allow the cake to cool completely before frosting.
- Option to ice cake while it's still warm so that the icing melts over the strawberry cake.
- Top with more berries and serve warm or cooled.
- Enjoy!
