Homemade Dairy Free Strawberry Cake Recipes

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DAIRY-FREE STRAWBERRY CAKE



Dairy-Free Strawberry Cake image

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

Time 1h10m

Yield Serves 12

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
4 eggs
1/2 cup canola oil
1 1/4 cup puréed strawberries, fresh or frozen, thawed, if frozen (from about 1 quart strawberries), divided
1/2 cup soy milk or almond milk
2 cups powdered sugar
3/4 cup non-hydrogenated dairy-free margarine, softened
1/4 cup puréed fresh or frozen strawberries
Fresh strawberries for decoration

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.

Nutrition Facts : Calories 410 calories, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 70 milligrams, Sodium 360 milligrams, Carbohydrate 73 grams, Protein 5 grams

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