{"id":4957,"date":"2020-06-05T21:41:54","date_gmt":"2020-06-05T21:41:54","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=4957"},"modified":"2020-06-12T17:06:19","modified_gmt":"2020-06-12T17:06:19","slug":"strawberry-moon-cake","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/strawberry-moon-cake\/","title":{"rendered":"Strawberry Moon Cake"},"content":{"rendered":"
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\n\t\t\t\t\t\"Strawberry\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
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Strawberry Moon Cake<\/h2>Recipe by Jennifer-June<\/span>Course: Desserts, Vegan Baking<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

40<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

I made this cake in honour of tonight’s Strawberry moon.
<\/p>

Ingredients<\/h3>
  • <\/span>

    Equivalent of 2\u00a0 eggs\u00a0(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. <\/span><\/p><\/li>

  • <\/span>

    1\u00a0cup granulated sugar\u00a0<\/span><\/p><\/li>

  • <\/span>

    1\u00a0cup\u00a0plain vegan Yogurt (preferably unsweetened)<\/span><\/p><\/li>

  • <\/span>

    1\/3\u00a0cup\u00a0canola oil<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tsp vanilla extract\u00a0<\/span><\/p><\/li>

  • <\/span>

    2\u00a0cups all-purpose flour\u00a0<\/span><\/p><\/li>

  • <\/span>

    2\u00a0tsp baking powder\u00a0<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0tsp\u00a0salt<\/span><\/p><\/li>

  • <\/span>

    3 cups\u00a0strawberries\u00a0hulled<\/span><\/p><\/li>

  • <\/span>

    1\u00a0tsp powdered sugar (optional) <\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Dice half of the strawberries and set aside. Halve the rest of the strawberries and put them aside also.<\/li>
    • In a large mixing bowl, beat together egg equivalent with granulated sugar for a few minutes, until thick.
      <\/li>
    • Add yogurt, canola oil and vanilla and beat on low speed until well combined.
      <\/li>
    • In a small bowl, whisk together the flour, baking powder and salt until well incorporated. <\/li>
    • 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.\u00a0
      <\/li>
    • Pour half of the batter into prepared pan. Top with the diced strawberries.\"\"<\/li>
    • 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. \"\"<\/li>
    • Bake at 375\u02daF. 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.
      <\/li>
    • 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.\"\"<\/li><\/ul><\/div>
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      Notes<\/h3>\n\t\t\t\t\t
      • 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.<\/li>
      • A handful of egg alternatives or substitutes can be found here: https:\/\/sweetvegan.net\/vegan-substitutes\/<\/li><\/ul>\n\t\t\t\t<\/div>