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Wednesday, 23 January 2019

The ultimate pink strawberry cake recipe

Vegan, easy.

Valentines is coming up and what better time to make a 'pretty in pink' cake than now?
This cake is moist, light, fluffy and delicious. With a burst of fresh strawberries and a delightful pastel pink cake... it's not only gorgeous on the eyes, but tastebuds too! 

The beautifully coloured sponge cake layers are coloured with vegan pink food gel. 
I use the Rainbow Dust ProGel Pink gel which is Nut Free, GM Free, Gluten Free, Suitable for Vegetarians & Vegans, Kosher and Dairy Free. This isn't sponsored, but I want to mention it as its ultra-pigmented and amazing in cakes! 

The buttercream is naturally pink, with a homemade strawberry compote which gives a scrumptious burst of berry flavour.

This cake is perfect for Valentines, birthdays, Mothers day or any occasion/celebration where you need a show stopper!

Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium

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Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour 
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-Pink food colouring

Ingredients for the strawberry compote

-100g of strawberries (washed and chopped)
-1 teaspoon of golden caster sugar
-3 tablespoons of water

Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-3 tablespoons of strawberry compote (ingredients above)
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To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Add in a drop of pink food colouring and gently mix.

Step 7- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the strawberry compote
Step 1- Slice the strawberries and place into a medium-sized saucepan along with the sugar and water.

Step 2- Place the saucepan onto the hob and heat on medium until the strawberries soften.

Make sure to keep the mixture moving to prevent any burning.

Step 3- Once the strawberries are soft, mash them with a fork to break them up, and allow the mixture to cook and thicken.

This will take around 5-10 minutes.

Step 4- Once thick and jam-like, take off the heat and allow to cool fully before using.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
I use a stand mixer fitted with a balloon whisk attachment. 

Step 2- Add in the strawberry compote and whizz up until combined.
Add a splash of dairy-free milk if too thick.

Step 3- Stack and fill the cake with the buttercream then crumb coat the whole cake with the buttercream and pop into the fridge to set. 
This will take around 1 hour.

To decorate, I added leftover buttercream into a piping bag fitted with an open star tip nozzle (Wilton 2D) and piped some swirls around the top of the cake, added on some fresh strawberries and a few vegan sprinkles.


Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!

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6 comments

  1. Great post - this cake looks so yummy! My family always makes a heart cake during February (using a circle and square pan), so I think this cake would be perfect for that. Thanks for sharing!
    -Jenna ❤
    The Chic Cupcake

    ReplyDelete
    Replies
    1. Hello Jenna,
      Aww thankyou so much! If you do make it, tag me in some photos on social media! I'd love to check it out!
      All of my socials are in the top right hand corner of my blog :) x

      Delete
  2. I am so in love with this recipe. It is easy to do and everyone loves it. I would eat anything that has strawberries in it.

    ReplyDelete
  3. Baking strategies in order to make your cake fluffy or spongy would rely on the ratio or proportion of ingredients you are about to use over baking cakes these should count over the egg whipping as well mixing of the flour advises Baking Classes in Velachery .

    ReplyDelete
  4. What a gorgeous cake! Thank you for sharing the recipe!
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    ReplyDelete

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