Vegan Strawberry Cream Cake

Who wants a slice of this vegan strawberry cream cake? It's loaded with fresh and juicy summer strawberries and filled with a delicious cream. Easy to make and really good. Hope you enjoy!

The Recipe

Vegan strawberry cream cake

Ingredients

For the cake:

2 1/2 cups / 300 g all-purpose flour

1 cup + 1 tablespoon / 250 g sugar

2 teaspoons baking powder

2 cups / 470 ml plant-based milk (such as oat, almond or soy)

2/3 cup / 160 ml vegetable oil (such as sunflower)

2 tablespoons lemon juice

For the cream filling:

10 ounces / 280 g plant-based whipped topping

7 ounces / 200 g vegan cream cheese

3 tablespoons freeze-dried strawberry powder (optional)

beetroot powder or any other natural food color (optional)

For the topping:

powdered sugar

1 lb / 454 g strawberries

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder, plant based milk, oil and lemon juice. Mix on high speed until smooth.

3. Line two 8-inch / 20 cm cake pans with parchment paper. Divide the cake batter equally into the two cake pans. Bake for about 1 hour and 10 minutes or until cake is golden brown. Let cool on a wire rack.

4. In a bowl mix plant-based whipped topping, cream cheese and fruit powder (if using). Mix until smooth. Place one of the cake on a plate. Spread cream on top and place another cake on top. Dust with powdered sugar and decorate with strawberries. Slice and ENJOY!