This is the one where you can have your cake, and eat too– with strawberry and cream! Adapted from Kris Holechek’s Have Your Cake And Vegan Too, this is a simple looking book, with effective and comforting recipes. I absolutely adore using shaped baking tins, and although I may use them not as often as I want to, every time I do, I am instantaneously transported to the eureka moment at which I bought it, which brings a smile to my face. (And so does this cake!)
BTW- Joie De Vivre is 99 posts old! Watch this space for the 100th!
- 3 cups all purpose flour
- 1 ½ teaspoons baking powder
- 1/4th teaspoon salt
- ½ cup canola oil
- 2 cups organic granulated sugar
- 2 tablespoons unsweetened applesauce/ cream cheese
- 1 ½ cups + 1 tablespoon milk
- ½ teaspoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 cups whipped cream (with 1 tbs vanilla extract and ½ cup powdered sugar)
- 2 cups halved strawberries, marinated with 1 tbs balsamic and 1 tbs granulated sugar
- Preheat the oven to 175*c and grease and flour 2 8-inch round pans or 1 9×13-inch pan.
- In a small bowl combine flour, baking powder, and salt. In a large bowl use an electric mixer to cream the oil & sugar until combined. Add the applesauce, milk, vinegar, & vanilla. Beat until combined.
- Leave the mixture to sit for a few minutes to activate the vinegar. Mix in half the dry mixture into the wet ingredients. Blend until just mixed. Then repeat with the rest of the dry mixture.
- Split the batter between the prepared pans and spread evenly. Bake for about 25-30 minutes (2 round pans) or 37-42 minutes (Square pan). When a toothpick inserted into the centre comes out clean remove from oven and let cool in the pan on a cooling rack for 15 minutes.
- Once cool, smother thickly with the cream, leaving about 3/4ths of a cup behind for decoration. Decorate with strawberries, and pipe over pretty swirls or designs of your choice with the rest of the cream. Et Voila!
If you liked this post, you may also like:
- I am still not confident with layer cakes. Maybe its psychological, a mental block, so I halved the recipe.
- I would advise dousing the cake with a bit of simple syrupbefore decorating, to moisten and soften the cake.
- You can change the toppings by using whatever fresh fruit is in season, or a combination of fruit never hurt anybody!