Best Ever Vegan Strawberry Shortcake Recipe for your Special Occasion
I love Strawberries and Strawberry Cake is one of my favourite Cakes but this easy yummy Vegan Strawberry Shortcake is the best of all. My homemade Vegan Strawberry Shortcake is the perfect Cake that you can share with guests for every special Occasion!
This simple and delicious Strawberry Cake is made with Flax "Eggs" Ground Hazelnuts, white Whole-Wheat flour and is completely dairy free. The delicious creamy frosting is a combination of Cashews and Coconut Cream and tastes perfect with Vanilla flavor.
You need to make 2 Flax Eggs for this recipe which does not only give this Cake a perfect texture but also have many nutritional benefits. This is a perfect substitute for 2 Eggs, You can easily make your quick and easy Ground Flax seed or Flax meal at home with your Blender. Add 1/2 cup of Flax seeds to your Blender (Power Blender preferably) Blend until the seeds are ground and resemble powder. you need just 2 tablespoons, mix the 2 tablespoons of Flax meal with 5 tablespoons of Water and allow it to rest for at least 30 minutes. You can store the remaining Flax meal in an air tight Container. It can last up to 3 months if you place it in the Fridge.
Overnight soaked Cashews are the best for this frosting because the Cashews will become softer and will create a smoother and softer frosting when combined with hardened cream from Coconut Cream. If the Cashews are not soaked enough you might need to add extra liquid which can ruin the frosting so soaking the Cashews Overnight is necessary for this recipe.
You need just 2 Cans of Coconut Cream. Put the Coconut Cream in the Fridge and chill for 12-24 hours. Remove just the hardened Cream from the Cans and combine them immediately into the Blender with the other frosting ingredients.
Wash 1- 2 cups of fresh Strawberries and use them for topping and decoration. Cut some of the Strawberries in half and set aside. Slice the remaining Strawberries in half and stamp out star shapes with your star shaped Cookie Cutter or any other shaped Cutter. Combine the shapes and use them to beautify your Cake
CAKE BAKING INGREDIENTS
3 cups All purpose Flour
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Organic Pure Cane Sugar
1 cup Organic unsweetened Soy Milk
3 teaspoons Vanilla Extract
1 cup 100% Plant-Based Butter
1/2 cup Ground Hazelnuts
1/2 cup white Whole-Wheat Flour
2 tablespoons Flax Meal (Whisk with 5 tablespoons Water)
CASHEW COCONUT CREAM FROSTING
400g Cashews soaked overnight
hardened Cream from 2 Cans of Coconut Cream (not Coconut Milk)
2 teaspoons Vanilla Extract
2 -3 tablespoons Maple Syrup
Whisk the Butter and Cane Sugar with the "Flax Eggs" until smooth and fluffy.
Stir in the remaining wet ingredients.
Whisk together until smooth and set aside.
In a separate Bowl, mix together the remaining dry ingredients.
Sift the mixed dry ingredients to remove any lumps.
Combine the wet and dry ingredients until smooth but don't over-mix.
Grease 3 round Cake Pans with Vegetable oil or Baking Spray (I used 24cm, 26cm and 28cm Spring-form Pans with the height of 6.5cm)
Line the Pan's Bottoms with round Parchment Papers.
Bake in a preheated Oven for 35 minutes or until the Toothpick inserted into the middle comes out clean (I baked the 3 Pans separately at 350° F)
Baking time varies so keep eye on your 3 Cake Pans to prevent too much browning.
Baking separately will help the pans to bake evenly.
Allow them to cool completely at room temperature before frosting, this can take some hours.
Combine the ingredients for the frosting in a Blender (use Power Blender if you have one)
Blend until smooth and fluffy.
Cover and place in the Fridge until ready to use.
Chill it for 1 hour at least before frosting.
Spread the frosting on the Cake Layers and allow the Cake to rest uncovered for 15 minutes in the Fridge.
Decorate with Strawberries and leave it uncovered in the Fridge for 20 minutes
Put the Cake into an air tight Cake Container and leave it in the Fridge until ready to serve,
Enjoy the Cake within 2 days.
Preparation Time 30 minutes
Baking Time 35 minutes (Baking separately = I hr 45 minutes)