Cooked - Strawberry Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Strawberry Cake

1.0

375 g (3 cups) cake flour, sifted

1 tbsp cornstarch

2½ tsp baking powder

½ tsp baking soda

¾ tsp fine sea salt

27 g (scant ½ cup) freeze-dried strawberries, finely ground

7 g (about 2 tbsp) freeze-dried raspberries, finely ground

300 g (1½ cups) organic cane sugar

240 g (1 cup) neutral oil

360 g (1½ cups) unsweetened soy milk, room temp

2 tsp apple cider vinegar

120 g (½ cup) strawberry purée, strained if needed

120 g (½ cup) plain unsweetened non-dairy yogurt

1 tbsp vanilla bean paste

340 g (1½ cups / 3 sticks) non-dairy butter, cool room temperature

45 g (¾ cup) freeze-dried strawberries, finely ground (or use 40 g freeze-dried strawberries + 5 g freeze-dried raspberries for a brighter flavor)

530 g powdered sugar, sifted

½ tsp fine sea salt

60g (4 tbsp) non-dairy heavy cream

1½ tsp vanilla bean paste

Preheat oven to 335°F. Grease and line three 8-inch round cake pans with parchment.
Whisk soy milk and apple cider vinegar. Let sit 10 minutes to curdle.
In a large bowl, whisk dry ingredients
In a separate bowl, whisk wet ingredients.
Pour wet ingredients into dry and whisk gently. Do not overmix.
Divide batter evenly between pans.
Bake 20-22 min.
Cool in pans for 10 minutes, then transfer to racks to cool completely.
Beat butter on medium-high speed for 5 minutes until smooth and slightly lightened but still dense.
Add freeze-dried strawberry powder, vanilla, and salt. Beat until fully incorporated and evenly colored.
Add powdered sugar and mix for at least 5 min.
Add non-dairy heavy cream 1 tablespoon at a time until desired consistency.
Mix on low for 1-2 minutes
Place first layer on cake board and spread an even layer of buttercream.
Repeat with remaining layers & wrap cake with remaining buttercream

Course🍰Dessert

Diets🌱Vegan...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎂Birthday🎉Celebration📆Everyday

Season🌸Spring

DifficultyMedium ⏰ 1h

Created 8 weeks ago

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