Kate's Strawberries and Cream Birthday Cake
For my cousin’s birthday this year, I made a vanilla cake with fresh strawberry layers. I must say, it was delicious! I used basically the same recipe as my lemon cake, without the lemon. So, a basic vanilla olive oil cake. Pair that with vegan butter cream and fresh strawberries, and you have a masterpiece!
Ingredients:
For the Cake:
3.5 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
2 cups oat milk
1 Tbsp vanilla extract
3/4 cup olive oil
2 Tbsp apple cider vinegar
3 cups fresh strawberries (2 cups sliced, 1 cup whole with tops removed)
For the Icing:
6 Tbsp vegan butter (I recommend Earth Balance, as Miyoko’s is too oily to keep the frosting’s texture)
5 cups powdered sugar
1 Tbsp vanilla extract
1/3 cup oat milk (+ more if needed)
Instructions:
Preheat oven to 350F and prepare two 9” cake pans by greasing and lining with parchment paper.
Mix together flour, sugar, baking soda, and salt.
While still mixing, slowly pour in oat milk.
Add vanilla extract, olive oil, and vinegar. Mix until well combined.
Pour into prepared cake pans.
Bake for about 40-50 min, or until an inserted toothpick comes out clean.
Let cool..
To make the icing, mix vegan butter, powdered sugar, vanilla extract, and oat milk together until creamy and thick. If too thick for your liking, add more oat milk one Tbsp at a time until your desired consistency is reached.
Slice the dome off of both cooled cakes and frost with icing, adding a layer of fresh sliced strawberries on top of each layer of icing. Frost the entire cake and add whole fresh strawberries on top to decorate. Serve immediately or refrigerate until serving.
Enjoy with some vegan ice cream or whipped cream!
