My son’s 6th birthday was coming and I was excited about baking a cake again.
I asked him what kind of cake he wanted and his answer was ‘a strawberry cake but with a vanilla sponge with strawberry frosting + decorations on it!
So I made this vegan strawberry cake with two 7 inch round vanilla sponges assembled with strawberry frosting. I decorated it with some fresh strawberries and melted chocolate. This cake is really easy to make and the fluffy sponge, the frosting, the fresh strawberries and the chocolate create good flavour combination. My son loved it a lot that he ate 2 slices after his birthday dinner. I wonder how he manages to eat so much..
I kept the leftover cake in the fridge with a cover. The sponge was still fluffy and everything else stayed pretty well so we enjoyed eating the cake next day!
The sponge cake recipe I used for this is super versatile. You can decorate the cake with chocolate ganache or vanilla frosting or almost any kinds of frosting will go really well with it.
Vegan Strawberry Cake
Ingredients
Vanilla sponge
- 240 ml soy milk
- 2 tsp vinegar
- 250 g plain flour
- 2 tsp baking powder
- 150 g sugar
- 75 ml oil any flavourless oil will be fine
- 2 tsp vanilla extract
Strawberry frosting
- 80 g vegan butter
- 130 g strawberry conserve
- 320 g icing sugar
Decoration (optional)
- some fresh strawberries
- 20 g dark chocolate
Instructions
Vanilla sponge
- Preheat the oven to 180°C (gas mark 5). Grease and dust two 7 inch round cake tins. In a medium bowl, mix together the soy milk and the vinegar. Set aside.
- Sift the flour and the baking powder in a large bowl. Put in the sugar and mix well.
- Add the oil and the vanilla extract to the soy milk mixture that you prepared earlier. Mix well.
- Make a hollow in the middle of the flour mixture and pour the wet ingredient. Mix until they are well combined but DO NOT OVER MIX!!
- Pour the batter into the prepared tins and bake for 25 to 30 minutes until a toothpick inserted in the cake comes out clean. To divide the batter into each tin, I often use a large spoon to put the same numbers of spoonfuls into each one.
Strawberry frosting
- Put all of the ingredients in a mixing bowl. Mix with a folk slowly until roughly combined (if you do it too quickly you will get the dust of the icing sugar all over the place).
- With an electric hand mixer, continue mixing the frosting until you get a desired consistency. If it looks too loose, add more icing sugar.
Assembling the cake
- Take out the sponge cake from the tins. Cut the top (the risen part) of the each sponge to make it flat so that the frosting can be spread evenly.
- Spread some of the frosting on top of one sponge and put the other sponge on top of it to make a sandwich cake.
- Spread the rest of the frosting all over the cake nicely. You may not have to use all of the frosting. If any left keep it in a airtight container in the fridge for about one week.
- Wash the strawberries and cut the top bits. Place them on top of the cake for the decoration.
- Melt the dark chocolate in the microwave. You have to be very careful no to burn the chocolate in the microwave so you may have to stir it few times before it completely melts.
- Decorate the top of the cake with the chocolate. I used a small spoon to drip the melted chocolate to do the writing.