Vegan Strawberry Sheet Cake
Introduction
Indulge in the delightful flavors of our Vegan Strawberry Sheet Cake, a perfect treat for any occasion. This moist and flavorful cake celebrates the sweetness of fresh strawberries without any dairy or eggs, making it suitable for vegans and those with dietary restrictions. Baked to perfection and topped with a luscious strawberry frosting, this recipe promises a burst of fruity goodness in every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk (or any non-dairy milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For the Strawberry Frosting:
- 1/2 cup vegan butter, softened
- 3 cups powdered sugar
- 1/2 cup finely chopped fresh strawberries
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Make the Cake Batter:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the finely chopped strawberries into the batter.
- Bake the Cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool Completely:
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Prepare the Strawberry Frosting:
- In a mixing bowl, beat the softened vegan butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the finely chopped strawberries, vanilla extract, and a pinch of salt until the frosting is smooth and fluffy.
- Frost the Cake:
- Once the cake has cooled, spread the strawberry frosting evenly over the top using a spatula or knife.
- Serve and Enjoy:
- Slice the cake into squares and serve. Store any leftovers covered in the refrigerator.
Useful Information
- Ingredient Tips: Ensure the strawberries are fresh and finely chopped for optimal flavor and texture in both the cake and frosting. If strawberries are out of season, you can use frozen strawberries, thawed and drained well, but adjust the amount of liquid accordingly.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for best taste and texture.
- Decorating Ideas: Garnish the cake with fresh strawberry slices, mint leaves, or edible flowers for a beautiful presentation.
Nutrition Facts (per serving)
- Servings: 12
- Calories: 350 kcal
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 57g
- Dietary Fiber: 1g
- Sugars: 41g
- Protein: 2g
Smart WW Points
- Green Plan: 12 points per serving
- Blue Plan: 12 points per serving
- Purple Plan: 12 points per serving
Conclusion
Our Vegan Strawberry Sheet Cake is a delightful way to enjoy the sweetness of fresh strawberries in a dairy-free and egg-free dessert. Perfect for birthdays, celebrations, or simply a sweet indulgence, this cake offers a moist crumb and a creamy strawberry frosting that’s sure to impress. Whether you follow a vegan lifestyle or are looking for a healthier dessert option, this recipe delivers on both taste and texture. Share this delicious treat with friends and family, knowing it’s made with wholesome ingredients and lots of love. Enjoy the goodness of strawberries year-round with our Vegan Strawberry Sheet Cake!