Dairy-Free Strawberry Cake

Dairy-Free Strawberry Cake

Serves 12

If desired, you may substitute part of the unbleached flour with whole wheat pastry flour or white wheat flour.

  • 2 cups unbleached flour
  • 1 cup natural cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon 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 box powdered sugar
  • 4 tablespoons non-hydrogenated dairy-free margarine, softened
  • 4 tablespoons puréed fresh or frozen strawberries
  • Fresh strawberries for decoration
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Preheat oven to 350°F. Butter (or spray) and flour 2 9-inch round cake pans or one 9x13-inch cake pan. Set aside. Combine dry ingredients in a large bowl. In a separate bowl, beat remaining ingredients together. Add to dry, beating with a wire whisk. Pour into prepared cake pans. Bake the cake for 30-35 minutes or until done when tested with a toothpick.

To make the frosting, sift powdered sugar into softened margarine. Add strawberry purée to spreading consistency. 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 carbohydrate (1g dietary fiber, sugar), 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.

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