Small-batch Vegan Strawberry Cake (Print Version)

# Ingredients:

→ Strawberry Puree

01 - 240g fresh or frozen strawberries, room temperature, measured without stems

→ Dry ingredients

02 - 190g all-purpose flour, spooned and leveled
03 - 135g granulated sugar
04 - 2 1/2 teaspoons baking powder
05 - 1/8 teaspoon salt

→ Wet ingredients

06 - 65g neutral-flavored oil
07 - 30g dairy-free milk, room temperature
08 - 2 teaspoons apple cider vinegar or lemon juice
09 - 1 teaspoon vanilla extract
10 - 1/4 scant teaspoon pink gel food coloring or 1/2 scant teaspoon liquid food coloring

→ To decorate

11 - Vegan strawberry frosting
12 - 110g strawberry or raspberry preserves, thick and not runny
13 - Fresh strawberries or other fresh berries

# Instructions:

01 - Add the strawberries to a food processor or blender. Blend until there are no more chunks. Set aside.
02 - Preheat oven to 180°C (350°F). Grease or line two 15 cm (6 inch) round cake pans with parchment paper. Add all the dry cake ingredients to a large mixing bowl and stir well. Add the strawberry puree and wet cake ingredients and stir until combined. Avoid overmixing; small lumps are fine as long as there are no pockets of flour.
03 - Divide the batter between the two prepared cake pans and smooth the surface. Bake for 20-23 minutes. The cakes are ready when a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
04 - When the cakes are completely cooled, slice off the domed tops. Place one cake layer on a serving plate. Spread or pipe 3/4 cup of frosting on top. If using fruit preserves, create a frosting dam and spoon the preserves in the center. Place the second cake layer on top. Spread or pipe the remaining frosting around the cake. Garnish with fresh strawberries or other desired decorations.
05 - Store the assembled cake in an airtight container at room temperature until serving. Refrigerate leftovers for 2-3 days. Bring the cake to room temperature for 1-2 hours before serving.

# Notes:

01 - Use the spoon and level method to measure the flour accurately to prevent a dry and dense cake. For the most accurate results, use gram measurements with a kitchen scale.
02 - Consider decorating the cake with strawberry cream cheese frosting or lemon buttercream if desired. Leftover frosting can be stored and used for other desserts.
03 - For a quick homemade jam, simmer 95g fresh or frozen strawberries/raspberries with 25g sugar, 8g cornstarch, and a dash of water for 10 minutes. Adjust consistency with water or by cooking longer. Use cooled jam in the cake.

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