Blender Recipes! Vegan Strawberry Cake

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

non-dairy yogurt

🥗Healthier: silken tofu

💰Cheaper: regular yogurt

Silken tofu provides creaminess with fewer calories.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and works well in baking.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: canned strawberries

Canned strawberries are often less expensive and still flavorful.

Puree fresh strawberries with sugar until smooth.

Add plant milk, vanilla extract, salt, baking powder, and all-purpose flour to the pureed strawberries.

Mix all ingredients together in the food processor until combined.

Preheat the oven to 350°F (175°C).

Pour the batter into two 8-inch round cake pans.

Bake the cake layers for an unspecified time until done.

Prepare a buttercream recipe with five times less sugar while the cake layers are baking.

Simmer thawed frozen strawberries and cranberries with a couple tablespoons of sugar to create a compote for about 20 minutes.

Puree the compote to achieve a preserved consistency for the cake filling.

Ice the cake with a simple icing and top with shiny fresh fruit using melted apricot jam mixed with water.

Cut the cake immediately after assembling, despite it not being set in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens