What started out as an endeavour to try as many cakes as I could before my birthday in March has turned into one of my favourite ways to relax. I’ve always loved baking and making cakes and decorating them has brought me so much joy these past few weeks that I don’t see myself stopping anytime soon!
For me, the best part about making cakes is getting to decorate them and put my own artistic spin on it. I love seeing how cake and frosting can be transformed into these beautiful creations!
This cake in particular was super fun to make because I had to go on a bit of a mission to get freeze-dried strawberries. If you live in Canada, there aren’t many places that sell this. If you live in the States, you can get them at Trader Joe’s! So you know what I did? I called up Starbucks, who uses freeze-dried strawberries in their strawberry açai refreshers and asked them if they sell them, they said no, but that you can order them on the side for no extra cost. So I hopped in my car and went to my local Starbucks and picked up a drink, and a cup of freeze-dried strawberries lol
Anywho, I hope you love this recipe as much as I do. In fact, my very non-vegan friend even said this was the best cake I’ve made so far!
Here’s the recipe:
For the Cake (adapted from totallythebomb.com)
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vinegar
- 5 tbsp vegetable oil
- 1 cup water
- 1 ½ tsp vanilla extract
For the Frosting
- ½ cup unsalted Becel plant-based bricks, chilled
- ¼ cup ground freeze-dried strawberries
- 3 cups icing sugar
- 1 tsp vanilla extract
- 2-3 tbsp unsweetened almond milk
- ¼ – ½ cup strawberry jam
- 1 cup fresh strawberries, washed and halved
- Preheat oven to 350oF and line three 5-inch round cake tins with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda and salt. In a separate bowl, mix together the remaining cake ingredients, then pour into the bowl of dry ingredients. Mix until the batter is combined, a few lumps are okay.
- Divide the batter evenly between the 3 cake tins and bake for 20-25 minutes at 350oF, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool completely.
- While the cakes are cooling, make the frosting. Start by beating the vegan butter with an electric hand-mixer until smooth and fluffy. Then add ½ cup icing sugar and the freeze-dried strawberries. Beat until all of the icing sugar and strawberries are incorporated, then add the vanilla extract and beat again.
- Transfer ¾ of the frosting into a piping bag. Set aside in a cool area until the cakes are fully cooled.
- Once the cakes are cooled, level two of the cakes so that the tops are flat.
- To assemble, add a tbsp of frosting to a flat surface such as a plate or cake board, then add one of the levelled layers of cake. Pipe a circle of frosting around the perimeter of the cake surface, then add an even layer of strawberry jam to the surface of the cake, using the frosting as boundaries to keep the jam from leaking out of the cake. Then pipe more frosting on top of the jam, using a circular motion, as if piping a spiral.
- Place the second levelled layer of cake on top, and repeat step 7. Then, place the final layer of cake on top and cover the exterior with the remaining frosting that was not transferred to the piping bag.
- To decorate, pipe some flowers on the top of the cake, then place a strawberry in the center of each flower.