Dairy-Free Strawberry Cake

Dairy-Free Strawberry Cake

Rated:
Recipe Rating: 3.33807
Serves 12
If desired, you may substitute part of the unbleached flour with whole wheat pastry flour or white wheat flour.
Ingredients: 
  • 2 cups unbleached all-purpose flour
  • 1 cup natural cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup puréed strawberries, fresh or frozen, thawed
  • 1/2 cup soy milk or almond milk
  • Icing
  • 1 (1-pound) box powdered sugar
  • 4 tablespoons non-hydrogenated dairy-free margarine, softened
  • 1/4 cup puréed fresh or frozen strawberries
  • Fresh strawberries for decoration
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Method: 
Preheat oven to 350°F. Oil and flour two 9-inch round cake pans or one 9x13-inch cake pan. Set aside. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs, oil, strawberries and soy milk. Add to the flour mixture and whisk until just combined. Pour into prepared cake pans. Bake the cake until a toothpick inserted into the center of the cake comes out clean, and the cake is springy, about 30 minutes. Remove from the oven and cool in the pan for 10 minutes before inverting on a wire rack to cool completely.

To make the frosting, put the margarine in a medium bowl. Sift the powdered sugar into the bowl, then add the strawberry purée. Stir until smooth. Frost the cake and decorate the top of the cake with fresh strawberries just before serving.
Nutritional Info: 
Per Serving: 410 calories (110 from fat), 12g total fat, 1.5g saturated fat, 70mg cholesterol, 360mg sodium, 73g carbohydrates, (1 g dietary fiber), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.