Vegan Strawberry Cake
This vegan strawberry cake is a mouthwatering and healthy dessert, the perfect choice for those seeking a plant-based treat. The creaminess of the coconut cream and the natural sweetness of the fresh strawberries make this cake extra special. It's an ideal choice for festive occasions or family gatherings, where you can impress your vegan guests.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C). Line a 9-inch (22 cm) cake pan with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, and cane sugar.
3
In another bowl, combine the almond milk, coconut oil, and vanilla extract.
4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan before frosting.
6
In a chilled bowl, whip the coconut cream until stiff peaks form. Gently fold in the erythritol and lemon juice.
7
Slice the cooled cake horizontally into two layers. Spread a generous layer of coconut cream and sliced fresh strawberries over the bottom layer.
8
Carefully place the top layer over the filling. Frost the entire cake with the remaining coconut cream.
9
Garnish the cake with fresh strawberries and lemon zest.
10
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
