Strawberry Vanilla Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 45 mins
3 ½ cups apple sauce unsweetened
¾ cup of grape seed oil or other neutral flavour oil of your choice
1 1/2 tbs apple cider vinegar 1 1/2tbs
1 1/2 cup Xylitol or raw coconut sugar 1 cup
3 ¾ cups whole grain Spelt flour
1 1/2 tbsp baking powder 1 1/2tbsp
1 tbsp baking soda 1tbsp
2 tsp pure vanilla extract 2tsp
½ tsp Himalayan pink salt
2 cups cashews 2 cups presoaked for 4 to 6 hours
1 cup canned coconut cream 1 cup cooled, including the coconut water
1/2 cup Xylitol or Maple syrup
1 tsp vanilla extract
¼ cup lemon juice
Blend all in the blender until smooth and place into refrigerator for 2 to 3 hours or overnight.
STRAWBERRY CHIA JAM
Fresh strawberries 1 cup washed and sliced
Maple Syrup ¼ cup
1Preheat the oven to 300F.
2Cut 7inch diam circles out of parchment paper and place them on the bottom of your forms. You may brush the bottoms with oil first so the paper would sick.
3In a bowl, mix apple sauce with oil and whisk thoroughly.
4Add sweetener with vanilla and apple cider vinegar. Whisk thoroughly again.
5In a separate bowl, blend flour, with rest of the ingredients.
6Gradually keep adding dry mixture into the wet mixture while stirring, until well combined.
7Pour mixture equally into your three forms and bake for 45 minutes, or until toothpick comes out clean.
8Let it cool down for at least 20min.
9Remove from the forms and carefully flip upside down on your working surface.
10Let it cool for at least couple of hours or overnight.
11Carefully remove the bottoms and flip back.
12Trim the tops with long sharp serrated edge knife.
13Cut each cake in half with same knife.
14Apply jam, about 3tbsp on the first half and place the second half on top.
15Apply cream, by using mini ice cream scoop, 3tbsp on top and repeat until you done.
16Cover with cream by using spatula. You may need to apply about three layers and place the cake into a freezer for 15 minutes between each layer.
17Decorate with strawberries and with flowers if you wish.
19In a small pot, bring maple syrup to a boil.
20Add strawberries and stir well.
21Reduce the heat and let it simmer for 10 minutes.
22Take it off the heat and let it cool down for 5 min.
23Transfer to a food processor and blend until smooth.
24Transfer to a bowl, add chia seeds and mix thoroughly.
25Cover with lid and place into a refrigerator overnight.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
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.