My mom makes the best strawberry cake. When I became vegetarian (and then later vegan) I regretted not being able to eat that cake anymore because its ingredients included strawberry jello which (believe it or not) falls into the category of surprising foods that are not vegetarian. However, I recently found a veg-friendly version of jello and my quest for replicating my mom’s cake began.
We’ve gone through several versions of this cake and all of them have been good (except for the inedible one where I forgot a crucial ingredient), but this last one finally hit the mark. I don’t know if there is a better flavor in the world than strawberry so combining it in a cake is simply divine. And I read recently that strawberries are one of those nutritionally-dense wonder foods so be sure to have some fresh strawberry slices as a topping (so you can fool yourself into thinking you’re eating something healthy).
(I had to include this picture as well because not only is the plate precariously balanced on the bench, but it cracked me up that I got my foot in the shot too. What a goof. I do love that plate though!)
Vegan Strawberry Cake
3 cups flour (I’ll make at least 1 cup of that whole wheat flour)
1 ½ cups sugar
1 package strawberry vegetarian jello, (here’s the kind I use)
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 banana, mashed
1 can Coconut milk
1 ½ teaspoons vanilla
1 tablespoon apple cider vinegar
1 cup strawberries, chopped (I used fresh, but frozen can be substituted)
½ cup non-dairy margarine, softened (I use Fleischmann’s unsalted)
3 ½ cups powdered sugar
2 tablespoons Strawberry preserves
Heat oven to 350. Grease and flour either a 13 X 5 or 2 9-inch cake pans.
Mix dry ingredients together.
Add the banana and coconut milk in a blender or food processor and blend for about 30 seconds until the mixture is fairly smooth. Add remaining wet ingredients. Combine with dry. If you’d like a fluffy cake, you can beat the batter at medium speed for 3 to 4 minutes. I don’t usually do this and the cake turns out just fine.
Add the cup of sliced strawberries.
Bake for 50 – 55 minutes for the 13 X 9″ pan or 35 – 40 minutes for the cake pans.
Mix and beat ingredients together until smooth. If the icing is too thick, I sometimes add soy milk 1 teaspoon at a time until I reach the desired consistency.
Ice cooled cake between each layer and on top.
Add sliced strawberries to each serving for that special touch.