Easy Vegan Strawberry Cake
This easy vegan strawberry cake comes together in one bowl using simple ingredients. It's delicious and perfect for spring!
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Ingredients
- 1 1/2 cup whole wheat pastry flour (or sub all-purpose flour)
- heaping 1/2 cup + 1 Tbsp pure organic cane sugar, divided (you can add a little more if you want it sweeter)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup vegan butter, melted and cooled (or melted coconut oil)
- 1/4 cup applesauce
- 1 cup unsweetened almond milk (or any non-dairy milk)
- 1 tsp vanilla extract
- 2 cups strawberries, quartered
Instructions
- Preheat oven to 350° F. Grease and line with parchment paper a 9 inch round baking pan or grease a springform pan (what I used).
- Combine the dry ingredients (flour, heaping 1/2 cup sugar, baking powder, and salt) in a large bowl. Whisk until well combined.
- Add the wet ingredients (melted butter/oil, applesauce, almond milk, and vanilla) and mix with a spatula until just combined, being careful not to over mix. ***Make sure your milk is warmed a little bit if using coconut oil so it doesn’t harden.
- Fold in half of the strawberries. Pour batter into the pan and cover the top with rest of the sliced strawberries. Sprinkle the 1 Tbsp of sugar evenly over the top.
- Bake for 40-45 minutes or until golden brown and toothpick inserted comes out clean. Let it cool in the pan on a wire rack. Enjoy! Serve with coconut whip or non-dairy yogurt.
Servings: 6