Strawberries & cream cake, vegan version

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Vegan Strawberries & Cream Cake

Yesterday while I was browsing foodgawker.com, I came across an interesting recipe which lead me to a wonderful blog called The Hungry Mouse. And as I began perusing the archives there, I found this recipe for Strawberries & Cream Cake which looked so good, I decided to make it for breakfast this morning.

Yes, breakfast.

Of course, it turned out to be more brunch because I didn’t start it until 11am. And then it turned out to be vegan because, well, I had no eggs and no heavy cream. But luckily, I had strawberries – which is rare – as I’d intended them for something else.

So, without further musing, here’s my adaptation . . .

Strawberries & Cream Cake, Vegan Version

3/4 cup sugar
4 TBS butter, softened
1 egg, using ENR-G egg replacer
2 cups flour
3/4 cup vanilla hemp milk w/1 TBS Tofutti soy sour cream
2 tsp baking powder
1/2 tsp salt
2 cups sliced strawberries

Butter bottom and sides of square cake pan
Preheat oven to 375

Put sugar in the bowl of stand mixer, slice butter and add to bowl. Add the egg replacer. Beat to combine well. This took about 20 seconds on medium speed.

In a small bowl, mix the 3/4 cup vanilla hemp milk and the tablespoon of soy sour cream until combined and the add to the mixing bowl. Beat to combine.

Add flour, baking powder and salt. Beat on high to combine – just until it comes together like soft cookie dough. Again this took about 20 seconds. I scraped the sides of my bowl with a rubber spatula and beat again for about 10 seconds.

Toss in the strawberries, folding them in by hand. I used my rubber spatula for this as well. Be careful not to smash them.

Then scrape into your cake pan and bake at 375 for 30 minutes or until a toothpick inserted in the center comes out clean. Since I used an 8×8 square pan, it actually took about 37 minutes. I assume this is because the pan is a bit smaller than a 9″ round cake pan, and thus the cake is a bit thicker.

Cool in the pan on a baking rack.

And then serve it with some soy vanilla ice cream or maybe some soy whipped topping! Yum!

In the arena,

My fellow Americans, enjoy your Independence Day! And please, say a prayer for our military members, our veterans and for those who have paid the ultimate sacrifice for our great nation.

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.