This decadent recipe for Vegan Strawberry Cream Cake was submitted by Keisha Dowdy as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
Before strawberry season comes to a close, consider whipping up one last jaw-dropping, dairy-free dessert, like this strawberry cream cake.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.
For a soy-free, vegan strawberry cream cake, use a cream cheese alternative such as Daiya and swap the soymilk frozen dessert for a coconut milk-based one.
- ½ cup coconut oil
- ½ cup dairy-free cream cheese alternative (Keisha tested with Tofutti non-hydrogenated)
- 2 tablespoons So Delicious Dairy Free Original or Vanilla Coconut Milk Creamer
- 5 cups powdered confectioners' sugar (sifted)
- 2 cups all-purpose flour (sifted), plus more for pans
- 1 cup cake flour (sifted)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons warm water
- 2 tablespoons tapioca starch
- 1 tablespoon potato starch
- 1½ cup sugar
- 1 cup coconut oil, melted
- ½ cup coconut sugar
- ¼ cup So Delicious Dairy Free Vanilla Soymilk Frozen Dessert (melted at room temperature)
- 1 tablespoon pure vanilla extract
- 1¼ cups So Delicious Dairy Free Unsweetened or Original Coconut Milk Beverage
- About 30 strawberries (for toppings and between cake layers)
- In a large bowl, beat the coconut oil and cream cheese with an electric mixer until light and fluffy.
- Briefly blend in the coconut milk creamer, then gradually add the confectioners' sugar while beating with the mixer on low. Once incorporated, beat on high until smooth, about 30 to 60 seconds. If the icing seems too thin for you, add more confectioners' sugar 1 tablespoon at a time. If it seems too thick for you, add more creamer 1 teaspoon at a time until it reaches your personally desired consistency.
- Preheat your oven to 350ºF. Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk the flours, baking powder, salt, and baking soda.
- In a small cup, whisk the water and starches until dissolved.
- In a large bowl, using an electric mixer, beat the sugar, coconut oil and coconut sugar until light and fluffy. With the mixer on low, beat in starch mixture. Beat in the soymilk ice cream and vanilla. Alternately beat in the flour mixture and milk beverage, beginning and ending with the flour mixture; mix just until combined.
- Divide the batter between the prepared pans; smooth the tops. Bake until the cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes.
- Run a knife around edges of pans and slowly invert cakes onto a cooling wire rack. Let cool completely for at least 30 to 40 minutes.
- Place one cake, bottom side up, on your desired cake platter. Using a rubber spatula spread the top of the cake with the frosting. Cut a few of the strawberries into slices and place them on top of the first layer of frosted cake. (set about 18 whole strawberries aside for the topping) Place the other cake on top. Frost the other layer. Then frost the sides of both layers.
- Slice the green tops off your remaining strawberries. Decorate the cake with the strawberries aligning them around the edges of the cake in a circular design.