NAKED STRAWBERRY CAKE
Nothing says summer is coming like a fluffy vegan naked strawberry cake with vegan creamcheese frosting, refreshing herbs and sweet ripe strawberries!
Ingredients
- 250 g flour
- 140 g coconut sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tsp vanilla
- 300 ml plant milk
- 80 ml plant oil
- 1 tablespoon apple cider vinegar
- 100 g vegan butter/ margarine
- 100 g vegan cream cheese
- 150 g powdered sugar
- 1/4 teaspoon vanilla
- a pinch of salt
- 250 g strawberries
- lemon balm or lemon basil
Instructions
- Preheat the oven to 180°C/ 350° Fahrenheit.
- First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Mix flour, sugar, salt and vanilla well and mix plant milk, oil and apple cider vinegar well, then pour together and combine quickly. Pour in two lightly greased 7inch round springform (16-18 cm) baking tins and bake for 35 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 and cream cheese and mix with an electric mixer, slowly increasing speed until smooth. Mix in powered sugar, pinch of salt and vanilla. Then put in the fridge to firm up.
- Wash strawberries and cut off the green.
- When the cakes have cooled, turn them round, 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 with a spatula to get the naked effect.
- Keep in the fridge and garnish with strawberries and lemon basil before serving.
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