Strawberry Cake

Looking for a delicious and festive vegan dessert for your next special occasion or celebration? Look no further than this mouth-watering vegan strawberry cake made with The Neat Egg! Featuring two layers of fluffy white cake and a sweet and tangy strawberry cream filling and frosting, this cake is sure to impress all your guests. Made with high-quality, vegan ingredients, including The Neat Egg, this cake is not only delicious, but also a healthier option for those who want to enjoy a sweet treat without compromising their dietary preferences. Plus, with fresh strawberries both inside and on top of the cake, this dessert is perfect for spring and summer celebrations. So, what are you waiting for? Try this irresistible vegan strawberry cake today and impress everyone with your baking skills!

Ingredients

For the white cake layers:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsweetened almond milk
  • 2 tsp apple cider vinegar
  • 1/2 cup vegan butter, softened
  • 1 1/4 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 The Neat Eggs, prepared per packaging instructions

For the strawberry cream layer and frosting:

  • 1 cup fresh strawberries, chopped
  • 2 cups vegan whipped cream
  • 1/2 cup vegan cream cheese
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

Decoration:

  • Fresh strawberries, sliced

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!

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