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Mouthwatering Strawberry Cake Made with Real Strawberries! Dairy-Free and Egg-Free

A moist strawberry cake made with real strawberries, topped with homemade strawberry icing. Dairy-free and egg-free.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Allergy-Friendly, Cakes, Dessert
Servings 2 single layer 8" cakes

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!!!)