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Vegan Berry Pink Lady Cake
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Strawberry Lady Cake

Course Berries, Birthday, Cake, High Tea
Keyword dairy free, egg free, vegan, vegan baking, vegan cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 2 hours 25 minutes
Servings 2 2 x 6 inch tins

Ingredients

  • 330 g caster sugar
  • 250 g vegan butter at room temperture
  • 2 tbs vanilla bean paste
  • 375 g low protein self-raising cake flour if available it makes the cake fluffy
  • 50 g ground freeze-dried strawberries or raspberries - ground to powder in food processor
  • 500 ml unsweetened coconut milk
  • 2 tbs white vinegar
  • Red/pink food colouring optional

Instructions

  • Pre-heat conventional oven at 160C/320F and grease and line 2 x 6in baking tins and wrap with baking strips
  • Using a standard mixer with paddle attachment, beat butter until creamed and then slowly add sugar and vanilla on low/med speed until combined and creamy, add a few drops of colouring if you want a really pink cake
  • In another bowl sieve flour, then sieve strawberry/raspberry powder into flour and mix until combined
  • In another bowl add vinegar to milk and stir, then add strawberry flavouring (add a few drops of colouring if you want a really pink cake here too)
  • Slowly add a small amount of flour and then milk to buttered sugar and beat on low speed, repeat the process over until you have combined all ingredients, don't over mix
  • Divid patter evenly between two 6IN greased cake tins, its very important to only fill half way, there maybe a little batter left over
  • Bake to 160C/320F for 50-60 mins or until skewer comes out clean when poked in the center of cake

Notes

Here is the perfect buttercream to add to this cake RECIPE HERE