Vegan Strawberry Sheet Cake is a tender and moist cake that is stuffed with the freshness of strawberries. The sheet cake is very convenient to cut and serve, as compared to the layered cakes that are hard to cut and serve. Plant-based ingredients, fresh strawberries, and dairy-free milk have been used to make a cake that is light and fulfilling, using this recipe. The top glaze on the Vegan Strawberry Sheet Cake is added to make it sweeter and shinier. It is completely vegan, i.e., not containing butter, not containing eggs, and not containing dairy. The cake is easy to prepare, and it can be baked in a normal rectangular pan.
STATS:
- Calories: 235 per slice
- Prep time: 20 minutes
- Serving size: 1 slice
- Cook time: 30 minutes
- Cuisine: Vegan, American
- Total time: 50 minutes
- Course: Dessert
- Diet: Vegan
- Servings: 12
EQUIPMENT:
- Whisk
- Spatula
- 9×13-inch sheet cake pan
- Mixing bowls
- Measuring cups and spoons
- Blender/food processor
- Cooling rack
INGREDIENTS:
- One cup of sugar granules
- A single teaspoon of baking powder
- One teaspoon of baking soda
- Half a teaspoon of salt
- One cup of fresh, puréed strawberries
- Using a cup spoon, combine butter and 1 teaspoon of avocado (or oat milk) oil.
- One-third cup of unbiased oil (sunflower or canola)
- Apple cider vinegar, 1 tablespoon
- Two cups of general purpose flour
- One teaspoon of vanilla cream
Regarding the glaze:
- One cup of powdered sugar
- 2 tablespoons puréed strawberries
- One teaspoon of lemon juice
INGREDIENT NOTES:
Flour:
- General-purpose flour is preferred as far as texture is related. Whole wheat flour may be used, although it makes the cake more compact.
Sugar:
- White sugar is used to sustain the pink color of the cake. Coconut sugar will work; however, the cake will be darker.
Baking powder & baking soda:
- To ensure that the cake rise and be light, they are required.
Salt:
- A little sharpens the taste and sweetness.
Strawberry purée:
- The fresh strawberries, made smooth, provide the cake with its flavor and natural pink hue. Frozen strawberries may be thawed and utilized.
Almond milk:
- Light texture and a neutral taste. Good ones are oat milk or soy milk.
Oil:
- Oil maintains the cake; it does not add any flavor. Olive oil will not be used due to the strong taste.
Apple cider vinegar:
- This aids in the activation of the baking soda so that it rises. Another option is to use white vinegar or the juice of a lemon.
Vanilla extract:
- Makes the strawberry flavor richer as well as sweeter.
Lemon juice:
Tartarizes the glaze and makes it not too sweet.
INSTRUCTIONS:
- Preheat your oven to 175°C (350°F).
- Grease a 9 x 13-inch pan and set aside to prepare.
- Blend fresh strawberries in a blender till smooth.
- Pour one cup of the cake and reserve 2 spoonfuls of the glaze for garnish.
- Mix all the dry items in a bowl. Purée strawberries, almond milk, oil, vinegar, and vanilla in another bowl.
- Put the wet mixture into the remaining dry mixture.
- Stir gently while the mixture is combined. Do not overmix.
- Fill the pan that has been prepared with batter.
- Distribute evenly with a spatula.
- Bake for almost 32 minutes or till a wooden pick emerges clean.
- Take it out of the oven and put the pan on the cooling rack.
- Allow to cool down and then glaze.
- In the case of the glaze, combine powdered sugar, strawberry purée, and lemon juice till it becomes smooth.
- To thicken it, add sugar or purée. Pour glaze over cooled cake.
- Sprinkle and allow to dry, then cut.
SERVING SUGGESTIONS:
TOPPINGS:
- Fresh strawberry slices
- Vegan whipped cream
- Shredded coconut
- Crushed pistachios
PAIRINGS:
- Hot green tea Iced coffee
- Vanilla almond milk
- Vegan chocolate mousse
OCCASIONS:
- Birthday celebrations
- Summer picnics
- Family gatherings
- Potluck desserts
TIPS:
- It is always important to measure flour using a spoon and leveling, not filling.
- The cake should be allowed to cool down in order to prevent melting when glazing.
- Ripe strawberries are also good to use.
STORAGE INFORMATION:
FRIDGE:
- Store the slices of the store in a tight container for 4-5 days. The glaze can become somewhat thick. FREEZER:
- Seal the slices of wrap cake with foil wrap and freeze for at least 2 months. Allow thawing in room temperature, then serve.
FAQs:
May I use gluten-free flour?
- Yes, a gluten-free baking mix 1:1.
Can I make this oil-free?
- Yes, the cake will be less moist if applesauce is used instead of oil.
Can I use a different fruit?
- Raspberries or blueberries can also be used, but the flavor will be different.
NUTRITIONAL INFO. (serving):
Calories: 235
Carbs: 42 g
Protein: 3 g
Fat: 7 g
Fiber: 2 g
Sugar: 28 g
Calcium: 40 mg
Iron: 1.1 mg
Sodium: 190 mg
Potassium: 160 mg
Serving size: 1 slice
Servings: 12
