Friday, October 12, 2012

Scraps and Snippets ~ Strawberry Cream Cake ~ Vegan MoFo #10

This is a very tasty dessert and was perfect for a grown up birthday cake. As far as cake density goes it's moderate, I could definitely tell the flour I used was whole wheat pastry and the egg replacer was flax (I'll try it with Ener-G or ground chia to see if they lighten it up a bit.) The texture was nice and it packed great taste and didn't fall apart while I worked with it. I did chill the layers overnight because of time issues and so that may have helped with stability. Moist but not mushy, it sliced like a dream. However, if you want the mouth feel of angel food cake, this isn't it.

Strawberry Cream Cake


1 Cup sugar
1 3/4 Cup coconut or almond milk
2 tsp vinegar
1 1/2 TBSP egg replacer, ground flax or ground chia
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla
1/3 Cup coconut oil
2 Cups flour

Mix milk with vinegar and let curdle (three minutes or so) add egg replacer powder/flax/chia) while this gels a bit mix oil and sugar add baking powder, soda, mix well. Add the coconut milk mixture and vanilla. Finally add flour and mix until completely incorporated.

Pour batter equally into two greased, floured cake pans. Bake at 350 for 22 minutes. Cake will bounce back when touched. 

Cream Cheese Frosting

1/3 Cup vegan cream cheese
4 Cups powdered sugar
1/2 tsp vanilla
1 Cup coconut cream frosting

Mix this together.

Coconut Cream Frosting

2 Cans coconut cream (thick coconut cream scraped off, liquid used for another purpose. The can of full fat coconut milk needs to be chilled for at least two days before it can be used for this recipe)
2 tsp vanilla
1/2 Cup powdered sugar

Mix the coconut cream, vanilla and powdered sugar together until whipped and the consistency to whipped cream. Scoop out a cup for the cream cheese frosting and put the rest in the fridge until you are ready to put the cake together.

A dozen or so thinly sliced strawberries.

Putting it all together.

When the cakes are cool, remove one layer from the pan. Cover that layer with the cream cheese frosting. Add sliced strawberries. Place second layer. Cover the whole cake with cream cheese icing. Then with a ziploc bag pipe the coconut cream frosting onto the top of the cake and around the base. Add the sliced strawberries and serve.