The Best Strawberry Cake with Strawberry Icing (Dairy-Free & Egg-Free)
I made this on a whim this week, and BOY am I glad I did! And so is everyone else in my family. This cake is “one of the best cakes” I’ve ever made, according to my mom… and she’s been the guinea pig for my slew of vegan cake recipes for the past decade.
We have heart shaped cake molds and strawberries are red. That’s about all the thought that went into making these strawberry heart-shaped cakes for Valentine’s Day.
Usually, if I don’t already have a vegan cake recipe for a cake I want to make or at least a similar recipe that I can alter slightly, I search for a regular cake recipe, full of eggs and milk, and I work from that and try to make a safe version.
It was way hard to find a strawberry cake recipe without strawberry Jello!
What?!?! I never even thought about using Jello in a cake recipe, and I can’t do that. At least not strawberry Jello. My daughter is also allergic to red dye. No, thank you!
I did find a marginally successful (according to the comments) recipe for dairy and egg-FULL strawberry cake, using real strawberries, NOT Jello. Okay… time to really try out my skills at successfully making a regular recipe safe. Well, not only safe, but delicious, too!
This is what being an allergy parent is all about, am I right?
I substituted eggs, milk and butter with an egg-replacer concoction and non-dairy versions of milk and butter, plus I tweaked a couple other things, added a vegan strawberry icing recipe I just made up, and BAM!
BEST CAKE EVER!!!!
This vegan strawberry cake with strawberry icing turned out so incredibly moist and absolutely delicious, just one slice isn’t enough. Trust me on this one. Make enough cake to go around! I made two one-layer 8″ heart-shaped cakes. I kept one at home for us, and I took one to my parents. Well, they were all gone in a flash!
I started taking pictures, like the one above, and pretty soon I had eaten the entire slice of cake I had cut! Without even knowing it!
So, in a way, you could say this recipe is a bit dangerous… hehehe… I mean, look how moist!
I made these for Valentine’s Day, which is still two days away, and they’re gone already.
I better get back in the kitchen… like, right now!
Mouthwatering Strawberry Cake Made with Real Strawberries! Dairy-Free and Egg-Free
Mouthwatering Strawberry Cake Made with Real Strawberries! Dairy-Free and Egg-Free
Ingredients
- For the cake
- 1 1/2 cups sugar
- 1 cup strawberry puree
- 1/2 cup non-dairy baking margarine I use Smart Balance Original, room temp
- 1/2 cup non-dairy milk
- 2 “eggs” 1 “egg” = 1 1/2 Tbsp oil, 1 1/2 Tbsp water, 1 tsp baking powder
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- For the icing
- 1/2 cup shortening
- 1/2 cup non-dairy baking margarine room temp
- 1/2 cup strawberry puree
- 2 tsp vanilla
- 5 cups powdered sugar
Instructions
- For the cake:
- To make 1 cup of strawberry puree, blend (in a blender or food processor) about 2 cups of fresh or thawed, frozen strawberries.
- Combine sugar, strawberry puree, margarine, non-dairy milk, “eggs” and vanilla in a large mixing bowl. Mix with a mixer or hand blender until well combined.
- Slowly add flour and baking powder, and mix together.
- Pour batter into two 8″ cake pans and bake at 350° for 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- (This recipe will also make 24 regular cupcakes ~ bake for 18 minutes.)
- For the icing:
- To make 1/2 cup of strawberry puree, blend (in a blender or food processor) about 1 cup of fresh or thawed, frozen strawberries.
- In a large mixing bowl, blend shortening, margarine, strawberry puree and vanilla until smooth. The slowly add powdered sugar, one cup at a time, and blend until thick and creamy.
- Wait until cakes or cupcakes cool completely before frosting, or your icing will melt!
- Enjoy! (I know you will!!!)
