Vegan VANILLA CAKE with homemade Sponge Cake and Strawberries

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

non-dairy butter

🥗Healthier: avocado

💰Cheaper: margarine

Avocado provides healthy fats and moisture.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a large bowl, mix together the all-purpose flour, sugar, baking powder, and lemon zest.

In another bowl, whisk together the plant milk, sunflower seed oil, vanilla extract, and water.

Combine the wet ingredients with the dry ingredients and mix until smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Once cooled, prepare the syrup by mixing the water, sugar, and vanilla extract until dissolved.

Spread the syrup over the cakes before frosting them with vegan whipped cream.

Top with fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens