Strawberry Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 30 mins
👩🍳Cook Time: 30 mins
1 ½ cup plain almond milk
¾ cups of maple syrup
1 ½ tbsp apple cider vinegar
3 tsp pure vanilla extract
¾ cups vegan butter I use Earth Balance
1 ½ cup coconut sugar
¾ cups of apple sauce
1 ½ cup of almond flour
2 ¼ cup gluten free mix I use Bob’s Red Mill
1 ½ tsp baking powder
1 tsp baking soda
½ cup maple syrup
1 cup of strawberries frozen or fresh
1 ½ cup of cashews soaked for 6 hours and rinsed
1 tsp pure vanilla extract
Pinch of Himalayan pink salt
1 tbsp pitaya powder
2 tbsp lemon juice
½ cup caned fat coconut cream
1 cup of fresh strawberries to decorate
1Blend plant-based milk with apple cider vinegar, maple syrup, vanilla extract and set aside.
2Preheat the oven to 350F, 175C and have your silicone donut molds ready.
3In a large bowl, blend butter with coconut sugar and whisk with electric blender until the mixture turns into a foam.
4Add apple sauce and whisk little longer.
5Slowly mix in almond flour and whisk again.
6Gradually start adding gluten free mix and milk and whisk well.
7When ready, line your cake pans with parchment paper and divide the bather between the three.
8Bake for 25 to 3o min or until the toothpick comes clean.
9When ready, let them cool down for 10 minutes before removing from the mold.
10Carefully flip over and slide the cake from the pan on your working surface. Flip back up and place on cooling rack. Let it completely cool for at least 2 hours before applying the cream.
12In a small pot, bring maple syrup with strawberries into a boil.
13Reduce the heat, cover with lid, and let it simmer for 5 to 7 minutes.
14Blend all the ingredients in the blender except the coconut cream.
15Transfer the mixture to a bowl and mix well with coconut cream.
16Cover with plastic wrap and place to a refrigerator for two hours.
17In the meantime, wash slice few fresh strawberries.
18Wen ready, apply cream on the middle of the first layer and place strawberry slices on top in a circle pattern. Apply more cream with a piping bag around the edges and place the second layer on top, then repeat.
19Pierce the layers with two skewers about 3 inches apart to help prevent sliding when you are applying the top cream. You may also place the cake into refrigerator for two hours for the cream to thickens again.
20At last, apply the cream with spatula on the top of the cake first, then continue all around.
21Decorate with strawberries and flowers of your choice if your like.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.