I wait all year to make this so I can use strawberries fresh out of the field!
Note: This is delightful with tea or coffee, but becomes more decadent served with cashew-cream ice cream or coconut whipped cream!

Spring Strawberry Cake
  • Coconut oil nonstick cooking spray
  • 6 tablespoons butter (at room temperature)
  • 2½ cups + 3 tablespoons cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cups raw sugar + 2 tablespoons (reserved)
  • 1 large flax egg (to make: slightly heaping tablespoon ground flaxseed + slightly more than 2 tablespoons water; mix and allow to gel)
  • ½ cup soy milk (or other plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, washed, hulled, and halved
  • Vegan powdered sugar (for dusting)
  1. Preheat oven to 350 degrees. Spray a 10-inch removable-bottom tart pan or a 9-inch deep-dish pie pan.
  2. Whisk cake flour, baking powder, and salt together in a small bowl.
  3. In a larger bowl, beat plant-based butter, ¾ cup sugar, flax egg, soy milk, and vanilla with a mixer on high speed for 4 minutes. Add dry mixture in gradually, and continue beating with mixer on lower speed just until smooth.
  4. Pour batter into prepared pan. Arrange strawberries, cut side down, on top of batter in a single layer (see photo). Note: You may not be able to fit the entire pound of berries, but come as close as you can! Sprinkle remaining 2 tablespoons raw sugar over strawberries.
  5. Bake cake for 10 minutes, then reduce oven temperature to 325°F and bake until golden brown and a toothpick comes out clean (about 55 minutes).
  6. Let cool in pan on a rack. Dust with vegan powdered sugar. Cut into wedges and serve.


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