Every year in May, little strawberry houses show up all over Berlin and they sell fresh, red, sweet strawberries right from the fields outside the city. And that means strawberry cake!
Last summer I tried the vanilla cake recipe by Loving it vegan (original recipe here) and it was great, but I also had a couple of ideas what I could do with it and came up with a less sweet version that has a cream cheese frosting and lemon basil to go with the strawberries and I also decided for a fashionable naked cake design.
Lemon balm, lemon basil and all kinds of fruity herbs go very well with this recipe. Many flower shops sell these, but if they’re not available, ordinary mint will be ok too.
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Recipe for the strawberry cake
Ingredients
1 and 3/4 cups flour (200g)
3/4 cup coconut sugar (75g)
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp vanilla
1 cup plant milk (240ml)
1/3 cup plant oil (80ml)
1 tablespoon apple cider vinegar
*
1/3 cup vegan butter/ margarine (75 g)
1/3 cup vegan cream cheese (75 g)
1 cup powdered sugar
1/4 teaspoon vanilla
a pinch of salt
*
2 cups of strawberries (250 g)
lemon balm, lemon basil or similar
How to make the strawberry cake
Preheat the oven to 180°C/ 350° Fahrenheit. Mix dry ingredients well and mix wet ingredients well, then pour together and combine.
Pour in two 7inch round springform baking tins and bake for 40 minutes.
Tip: Baking strips will help keep your cake even so you don’t have to cut off the top. Soak the baking strips in cold water, so they are really wet and cold, then put them around the springform tins. You can buy them* or make them yourself.
For the frosting combine vegan butter, cream cheese, powered sugar and vanilla and mix with an electric mixer, slowly increasing speed until smooth.
Wash strawberries and cut off the green.
When the cakes have cooled, you can cut the top part off with a knife for a more stable cake. Apply frosting on one cake and put the other one on top, then apply frosting on that one too.
Put frosting on the sides and remove excess frosting to get the naked cake effect.
Keep in the fridge and garnish with strawberries and lemon basil before serving.
Ingredients
- 1 and 3/4 cups flour (200g)
- 3/4 cup coconut sugar (75g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tsp vanilla
- 1 cup plant milk (240ml)
- 1/3 cup plant oil (80ml)
- 1 tablespoon apple cider vinegar
- *
- 1/3 cup vegan butter/ margarine (75 g)
- 1/3 cup vegan cream cheese (75 g)
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- a pinch of salt
- *
- 2 cups of strawberries (250 g)
- lemon balm, lemon basil or similar
Instructions
- Preheat the oven to 180°C/ 375° Fahrenheit. Mix dry ingredients well and mix wet ingredients well, then pour together and combine.
- Pour in two 7inch round springform baking tins and bake for 40 minutes.
- For the frosting combine vegan butter, cream cheese, powered sugar and vanilla and mix with an electric mixer, slowly increasing speed until smooth, then put in the fridge.
- Wash strawberries and cut off the green.
- When the cakes have cooled, apply frosting on one cake and put the other one on top, then apply frosting on that one too. Put frosting on the sides and remove excess frosting to get the naked effect. Keep in the fridge and garnish with strawberries and lemon basil before serving.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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