Vegan Strawberry Layer Cake
 
 
Unlike cakes that contain raw eggs and need to cook through, this vegan cake will dry as saw dust if you bake it based off of the toothpick test. Wet crumbs are okay to see. There will be carry over baking as well.
Recipe type: Dessert
Serves: 1 3-layer 6-inch cake
Ingredients
For the Vegan Strawberry Layer Cake:
  • 4 cups cake flour
  • 1 ½ cups granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 ½ cups strawberry puree
  • 1 cup water
  • ¼ cup (½ stick, 4 ounces) vegan butter, melted
  • ¼ cup vegetable oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon vanilla extract
  • Red gel food coloring
For the Vegan Strawberry Cream Cheese Frosting:
  • 8 ounces vegan cream cheese, room temperature
  • ½ cup 4 ounces vegan butter, room temperature
  • 2 to 3 tablespoons strawberry jam
  • 2 ½ teaspoons vanilla extract
  • Pinch of salt
  • 3 ½ cups powdered sugar, sifted
  • ½ cup all-purpose flour
  • Red gel food coloring
To assemble the cake:
  • 15 to 20 golden Oreos, crumbled
Instructions
To make the Vegan Strawberry Layer Cake:
  1. Preheat oven to 350 degrees F. Grease 4 6-inch cake pans with baking spray, set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the strawberry puree, water, melted butter, oil, vinegar, vanilla, and red food gel in a separate bowl.
  4. Make a well in the center of the dry ingredients. Pour the wet ingredients into well, and whisk outward. Whisk until the batter is an even consistency. There will be a few lumps in the batter.
  5. Bake for 20 to 25 minutes, rotating halfway. A toothpick inserted should have some wet crumbs. Do not over bake the cakes.
  6. Immediately invert onto a cooling rack to prevent additional baking. Cool completely before frosting.
To make the Vegan Strawberry Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the vegan cream cheese and vegan butter on a medium speed for 1 minute. Scrape down the sides and bottom of the bowl. With the mixer's speed on low, add the jam, vanilla, salt, powdered sugar, flour, and red food gel. Do not over mix, beat on a medium speed until lump free, about 1 to 2 minutes.
To assemble the Vegan Strawberry Layer Cake:
  1. If the cake layers have domes, use a serrated knife to level off the tops. Plop a dollop of frosting onto a cake board and secure the first layer down. Spread a layer of the frosting. Repeat this process with the second layer. Top with the final third layer.
  2. Before a crumb coat, place the cake in the freezer for 30 minutes, you want the cake to be firm.
  3. While the cake is in the freezer, crumble up the fourth cake layer and mix it together with the golden Oreo crumbles.
  4. Do a crumb coat, freeze for 15 minutes, and then do a final, thicker frosting layer. Place in the refrigerator until a skin slightly forms on the frosting, about 15 minutes.
  5. Pat the crumb mixture firmly into the frosting. Fill in any exposed spots. Refrigerate the cake for an hour to firm the outer coating.
Notes
Cake recipe adapted from My Vegan Cookbook
Recipe by Layer Cake Parade at http://layercakeparade.com/vegan-strawberry-layer-cake/