Desserts/ Vegan Baking

Strawberry Moon Cake

Strawberry Moon Cake

Recipe by Jennifer-JuneCourse: Desserts, Vegan Baking
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

I made this cake in honour of tonight’s Strawberry moon.

Ingredients

  • Equivalent of 2  eggs (I used 1 serving of Bob Red Mill’s Egg replacer and 2 Tbs of aquafaba but you can use whatever you like.) If you need some examples of egg replacements see notes below.

  • 1 cup granulated sugar 

  • 1 cup plain vegan Yogurt (preferably unsweetened)

  • 1/3 cup canola oil

  • 1 tsp vanilla extract 

  • 2 cups all-purpose flour 

  • 2 tsp baking powder 

  • 1/4 tsp salt

  • 3 cups strawberries hulled

  • 1 tsp powdered sugar (optional)

Directions

  • Dice half of the strawberries and set aside. Halve the rest of the strawberries and put them aside also.
  • In a large mixing bowl, beat together egg equivalent with granulated sugar for a few minutes, until thick.
  • Add yogurt, canola oil and vanilla and beat on low speed until well combined.
  • In a small bowl, whisk together the flour, baking powder and salt until well incorporated.
  • Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Do not over-mix. 
  • Pour half of the batter into prepared pan. Top with the diced strawberries.
  • then spread remaining batter over the top. Cover the surface with the halved strawberries (cut-side-down), pressing them down just slightly into the batter.
  • Bake at 375˚F. Mine took about an hour to cook through but I suggest checking at about 45 minutes. A toothpick inserted into center should come out relatively clean if you don’t poke it right next to a strawberry half, as the fruit will keep the batter quite moist. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
  • Run a knife or thin spatula around cake edges to loosen from pan. Transfer to a cake platter ad cool to room temperature. Dust with powdered sugar and serve.

Notes

  • The original (non-vegan) version of this recipe is from https://natashaskitchen.com/ I only had to make a few adjustments and it tastes amazing.
  • A handful of egg alternatives or substitutes can be found here: http://sweetvegan.net/vegan-substitutes/

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