Vegan Strawberry Pudding Cake

The Vegan Strawberry Pudding Cake is an exciting and tasty option for vegans, mainly because of the non-vegan components in it, which make this recipe guilt-free to consume. 55 minutes is the total time requirement for this cake. This dessert does not contain many ingredients or equipment. The name of the recipe may sound complicated in terms of preparing, but this is an easy pudding cake. Overall Vegan Strawberry Pudding Cake comes out soft and warm. The consistency of this cake becomes light once it bakes. You can try making this dessert for occasions, events, gatherings, celebrations, birthdays, parties, or as a sweet dessert after meals.

STATS:

• Prep time: Fifteen minutes
• Cook duration: 40 minutes
• Total time: 55 minutes
• Portion size: 1 slice
• Serving: 6 servings
• Number of calories: 220 kcal
• Course: Dessert
• Diet: Vegan
• Cuisine: American

EQUIPMENT:

• Oven
• Mixing bowl
• Saucepan
• 8-inch baking dish
• Measuring cups & spoons
• Whisk

INGREDIENTS:

CAKE BATTER:

• Half cup granulated sugar
• 1½ tsp baking powder
• Quarter tsp salt
• 1 cup flour (all-purpose)
• 1 teaspoon vanilla extract
• Half cup unsweetened plant milk
• Two tbsp neutral oil

STRAWBERRY LAYER:

• 1½ cups chopped strawberries
• Half cup granulated sugar
• 1½ cups hot water
• 2 tbsp cornstarch

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

• This is the basic ingredient for this specific version of the recipe that gives the basic shape of the cake. If you require the omission of gluten, use a blend of flour that contains no gluten. Another option for you to use can be whole wheat flour, which can make a dense dessert.

GRANULATED SUGAR:

• The brown color in the cake actually comes from using sugar, and it also provides the sweet taste in the dessert. The pudding consistency also comes along with the addition of granulated sugar. Other options for you to use can be brown or coconut sugar, which can darken the color of the dessert.

BAKING POWDER:

• The lifting of the cake is done with baking powder. It also provides softness to the dessert.

SALT:

• A little amount of salt can actually make the overall taste of the cake better.

PLANT MILK:

• There are two basic things that the plant milk provides to this cake: one is the softness, and the other is the moisture.

OIL:

• Since we cannot use dairy in this recipe, oil will cover up for that. It will also make the cake softer. You can melt some vegan butter and use that instead of oil.

VANILLA EXTRACT:

• The sweetness level increases with the addition of vanilla extract, and it improves the flavor of the cake. Strawberry extract can also be an option to use in place of this component.

STRAWBERRIES:

• These are the core ingredients in this cake recipe, as this is the main pudding flavor. Naturally, strawberries will provide a sweet taste to the overall dessert. Other ideas that you can consider are either blueberries or raspberries.

CORNSTARCH:

• For the pudding layer, we will be using cornstarch so that it makes it thick enough for spreading over the cake batter. Use tapioca starch as an alternative for this ingredient.

HOT WATER:

• When mixing hot water along with sugar & cornstarch, this will create a thick pudding. If you require an alternative for this, try using hot vegan milk.

INSTRUCTIONS:

1. Warm your oven to 180°C.
2. Then comes the greasing of your baking dish by applying some oil to it.
3. Mix all the dry components for the cake batter in a bowl.
4. Then include vanilla, oil, and plant milk in it.
5. Carefully combine the batter and pour it into the baking dish.
6. Then, make the strawberry pudding layer by taking a saucepan.
7. Include sugar & strawberries in it.
8. Cook this mix for about 4 minutes.
9. Make a mix of hot water and cornstarch and include it in the saucepan.
10. Keep stirring to create a thick sauce.
11. Gradually spread this strawberry pudding layer over the cake batter in the pan.
12. Be sure not to mix or stir both batters.
13. Bake it just like that for about 40 minutes.
14. After this, cool the cake for about 10 minutes and then enjoy it.

SERVING SUGGESTIONS:

• If you eat this cake at its warm temperature, the consistency of the pudding will feel great.
• For topping ideas, you can try adding some vegan ice cream over the cake.

TIPS:

• Be sure not to mix the different batters in the baking pan.
• You can first check the flavor of the strawberries and then decide to include the desired amount of sugar in the saucepan.

STORAGE INFORMATION:

FRIDGE:

• You need to store this dessert inside a tight box for a maximum of 4 days.

FREEZER:

• Do not freeze the whole cake; cut it into slices and then keep it for only one month.

FAQs:

Will frozen strawberries work okay in place of fresh ones?

• You can definitely try the utilization of frozen strawberries, but don’t defrost them; use them in their frozen form.

Will the cake come out too sweet?

• The sweetness level for this cake will be decent. You can always adjust the use of sugar to your liking.

NUTRITIONAL INFORMATION:

Iron: 1.6 g

Calcium: 90 grams

Vitamin A: 180 IU

Calories: 220 kcal

Net carbs: 34 grams

Total carbs: 38 g

Fiber: 4 grams

Protein: 3 grams

Fat: 7 g

Sodium: 180 g

Potassium: 260 grams