Strawberry Cake

Directions

1. Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans and line with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix together the almond milk and apple cider vinegar until combined. Set aside.
4. In a large mixing bowl, cream the vegan butter and granulated sugar together until light and fluffy.
5. Add in the vanilla extract and The Neat Egg eggs and mix until fully incorporated.
6. Add in half of the flour mixture and mix until just combined. Add in the almond milk mixture and mix until just combined. Finally, add in the remaining flour mixture and mix until just combined. Be careful not to overmix.
7. Pour the batter evenly into the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
9. While the cakes are cooling, prepare the strawberry cream layer and frosting. In a mixing bowl, combine the chopped strawberries, vegan whipped cream, vegan cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy.
10. Place one of the cooled white cake layers on a cake stand or plate. Spread a thick layer of the strawberry cream on top of the cake.
11. Add the second white cake layer on top of the strawberry cream layer.
12. Cover the entire cake with the remaining strawberry cream frosting, using a spatula or piping bag to spread the frosting evenly across the cake.
13. Garnish the top of the cake with fresh sliced strawberries.
14. Chill the cake in the refrigerator for at least 30 minutes before slicing and serving.
15. Enjoy your delicious and festive vegan strawberry cake made with The Neat Egg and topped with sweet and tangy strawberry cream!