Dairy-Free Strawberry Cake
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 eggs
- 1/2 cup canola oil
- 1 1/4 cup puréed strawberries, fresh or frozen, thawed, if frozen (from about 1 quart strawberries), divided
- 1/2 cup soy milk or almond milk
- 2 cups powdered sugar
- 3/4 cup non-hydrogenated dairy-free margarine, softened
- 1/4 cup puréed fresh or frozen strawberries
- Fresh strawberries for decoration
Preheat the oven to 350°F.
Oil and flour two 9-inch round cake pans or one 9x13-inch cake pan. Set aside.
In a large bowl, combine flour, sugar, baking powder and salt.
In a separate bowl, whisk together eggs, oil, 1 cup of the strawberries and soy milk.
Add to the flour mixture and whisk until just combined.
Pour into prepared cake pans.
Bake until a toothpick inserted into the center of the cake comes out clean and the cake is springy, about 30 minutes.
Remove from the oven and cool in the pan for 10 minutes before inverting on a wire rack to cool completely.
To make the frosting, put margarine in a medium bowl.
Sift powdered sugar into the bowl, then add remaining 1/4 cup strawberry purée.
Stir until smooth.
Frost cake and decorate the top of the cake with fresh strawberries just before serving.
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- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 eggs
- 1/2 cup canola oil
- 1 1/4 cup puréed strawberries, fresh or frozen, thawed, if frozen (from about 1 quart strawberries), divided
- 1/2 cup soy milk or almond milk
- 2 cups powdered sugar
- 3/4 cup non-hydrogenated dairy-free margarine, softened
- 1/4 cup puréed fresh or frozen strawberries
- Fresh strawberries for decoration