Dairy Free Strawberry Cake Recipes

HOMEMADE DAIRY FREE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 F or 180 C and butter an 8" cake pan with coconut oil.
• In a small bowl, whisk flour, baking powder and salt together.
• In a larger bowl beat coconut oil (make sure to melt it first) with sugar until it's white and fluffy, then add the egg, vanilla and milk until it's all combined together. Gradually add the dry mixture to the wet batter and keep mixing until smooth.
• Pour the batter into the cake pan and add cut strawberries on top with the cut side down.
• Bake the cake for 10 minutes at 350 F and then reduce heat to 325 F for 50-60 minutes or until golden.
• Let cool and enjoy!

DAIRY-FREE STRAWBERRY CAKE

Steps:

• Preheat the 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 flour, sugar, baking powder and salt.
• In a separate bowl, whisk together eggs, oil, 1 cup of the strawberries and soy milk.
• Add to the flour mixture and whisk until just combined.
• Pour into prepared cake pans.
• Bake 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 margarine in a medium bowl.
• Sift powdered sugar into the bowl, then add remaining 1/4 cup strawberry purée.
• Stir until smooth.
• Frost cake and decorate the top of the cake with fresh strawberries just before serving.

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!