Pink, lace, burlap. When I heard this was the overall theme for my dear friend’s baby shower, I was so excited to come up with an amazing cake for the event. When my friend told me she wanted a vanilla and strawberry cake, I was even more excited! I decided to do two layers, the bottom being the Vegan Vanilla Cake with Strawberry Buttercream Frosting that I am posting today. My friend is not vegan, nor to my knowledge was anyone else attending vegan, so it was important to me to make something that was delicious and got rid of some the vegan stereotypes that float around aka tastes like cardboard. Seriously where do people come up with this stuff?! This vegan Vanilla Cake with Strawberry frosting was both delicious and cruelty free, but definitely full all the fat, sugar, and calories of your traditional cake. While it wasn’t the healthiest of cakes, it was absolutely perfect for celebrating a soon to be born little princess and got rave reviews from other party goers.
As I said, this cake feature two layers. The first is a vegan vanilla cake adapted from the wonderful blogger Cake Merchant, topped with a delicious strawberry buttercream. I fell in love with her vegan vanilla birthday cake recipe a few months back and use it as a base for almost all of my non-chocolate cakes. I have tried multiple variations including strawberry, cookies and cream, and plain vanilla. All have turned out perfect. I have modified her recipe only slightly, mostly because I can be a bit of a lazy cook and don’t want to have to measure more than I have to and felt her’s required just a few too many measuring cups.
The second layer was a fresh strawberry cake topped with vanilla buttercream. I made this strawberry cake as cupcakes a few weeks back for a bake sale at work and absolutely loved the taste that fresh strawberries brought to it. My previous strawberry cake recipe only used strawberry extract, but the addition of fresh strawberries is an absolute must. Especially when you have a ton on hand after going strawberry picking. Both cakes were filled with a delicious strawberry jam. This added great flavor and cut back on the amount of frosting so the cakes weren’t overly sweet.
Lucky for me, my friend loved the vintage look for her shower, so I wasn’t too concerned with getting my frosting perfectly smooth. I don’t bake or cake decorate as much as I used to, so my frosting techniques are a little bit rusty. For the top layer I created some rustic looking ruffles, left the edges unfinished, and did a small swirl on the top. For the bottom, I piped a few rosettes and topped it with some gold sprinkles. To finish off the look I made a cute little name sign using ribbon, straws, scrapbook paper, and stickers. It all cake together beautifully and really couldn’t have turned out better! Anywho, here is the recipe for my very favorite vegan vanilla cake with strawberry frosting. I will be adding another post for the top layer (strawberry cake with a vanilla almond frosting) in just a bit so stay tuned.
Looking for strawberry extract, butter extract, or spectrum shortening? Check out my Amazon store!
- 1½ c unsweetened almond milk
- 1 tbs apple cider vinegar
- 1 c plus granulated sugar
- ⅓ c vegetable oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 1 tsp butter extract (McCormick's is vegan!)
- 2 c unbleached all-purpose flour
- 3 tbs cornstarch
- ¾ tsp baking soda
- 1 tsp baking powder
- ¾ tsp salt
- ¾ c (1½ sticks) Earth Balance Buttery Sticks
- ¾ c Spectrum Organics non-hydrogented shortening
- ½ c strawberry jam
- 3½ c powdered sugar
- 1 tsp pure vanilla extract or vanilla bean paste
- 1 tsp strawberry extract
- ½ tsp butter extract (optional)
- pinch of salt
- Usweetened almond milk as needed to obtain desired consistency for frosting (I use anywhere from 1 tbs-1/4 c)
- Preheat the oven to 350F
- Grease and line cake pans with parchment paper or grease cupcake tins.
- In a large bowl, whisk together the non-dairy milk and vinegar. Let stand while preparing other ingredients.
- Mix sugar, oil, and extracts until combined. I use the lowest speed on my stand mixer.
- Stir together the flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
- Alternating adding the flour mixture and milk to the sugar/oil mixture while mixing on low. I usually add by the ½ cup at a time.
- Mix until all ingredients are combined, but do not over mix.
- Pour into prepared pans
- Baking times will vary depending on your size of pan. Mini cupcakes took me about 16 minutes, and a 10 inch cake took approximately 30 minutes. The cake is done with a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting.
- Beat butter and shortening together on medium high speed (medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
- Add the extracts, salt, and jam and beat to combine.
- Add the powdered sugar by the half cup and beat on low to combine.
- Turn the mixer up to medium high and beat for an additional 2 minutes.
- Add almond milk in one tablespoon at a time until the frosting reaches the desired consistency.