06/06/2016Pastries - Desserts

Vegan Strawberry Cake

Name: Vegan Strawberry Cake
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 2 tbsp apple cider vinegar; 2 tbsp applesauce; 1 tsp baking powder; 250 mL soy milk; 130 g sugar; 260 g all-purpose flour; 1 clove vanilla; 190 mL coconut cream; 120 g plant-based margarine; 1 tsp agar-agar; 70 g cornstarch; 180 g sugar; 350 mL soy milk; icing sugar; 300 g strawberries

For hosting Spring / Summer Blender-free

For: 4 serv.Difficulty: EasyPreparation: 40 minCooking: 15 min

Do you want to treat your friends or your lovely family to a fantastic vegan cake, made with your own little hands, without anyone noticing that it's 100% plant-based? Do you want the whole crowd to exclaim "but you made this without eggs? without milk? without butter? how is it possible?"? Do you want your anti-vegan father-in-law (or someone else) to stuff himself without realizing that he's been tricked and that he's eaten a cake from the opposing camp?

Well, you're in the right place, my friend! Because this vegan strawberry cake is just to die for ;-)

As usual, no need to run to specialty stores, you'll find everything you need pretty much anywhere.

Servings

Ingredients

Cups

Sponge Cake

-apple cider vinegar 2 (tbsp)
-applesauce 2 (tbsp)
-baking powder 1 (tsp)
-soy milk 250 (mL)
-sugar 130 (g)
-all-purpose flour 260 (g)

Vanilla Cream

-vanilla 1 (clove)
-coconut cream 190 (mL)
-plant-based margarine 120 (g)
-agar-agar 1 (tsp)
-cornstarch 70 (g)
-sugar 180 (g)
-soy milk 350 (mL)

-icing sugar
-strawberries 300 (g)

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Steps

Prepare the vanilla cream: Heat the soy milk in a saucepan with the split and scraped vanilla bean. In a mixing bowl, whisk together the sugar, cornstarch, and agar-agar. When the milk comes to a boil, remove the vanilla bean and pour it into the mixing bowl, whisking constantly. Place the mixture back into the saucepan to cook the cream. When it becomes thick, pour it into your mixer and let it whisk the cream to cool it down. Gradually add the margarine while the mixer is running.
Whip the cold coconut cream until it forms soft peaks. Gently fold it into your vanilla cream using a rubber spatula. Chill it in the refrigerator.
Prepare the sponge cake: preheat your oven to 350°F. Mix the flour, sugar, and baking powder in a mixing bowl. Add the soy milk while whisking to obtain a smooth batter. Finish by adding the applesauce and vinegar.
Pour onto a baking sheet lined with parchment paper and bake for about 15 minutes. When the sponge cake is cold, cut out 2 large circles using your pastry ring.
Cut all the strawberries in half.
For the assembly of the cake: in your cake ring, start with a layer of sponge cake, then cover with a thin layer of cream. Next, place strawberries all around the edges and also throughout the middle. Cover with the remaining cream and finish with the other layer of sponge cake.
Place in the fridge for 2 hours, then remove the ring. Sprinkle with powdered sugar and it's ready :D!