Strawberry Cake
Author: Live Run Eat Grow
Recipe type: Sweets
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 12-16
- 2 boxes white cake mix
- 1 small box strawberry jello
- 8 Tbs. Follow Your Heart vegan egg replacer
- 1¾ c. water
- ¾ c. olive oil
- ¾ c. frozen strawberries, thawed
- Frosting:
- 3 c. confectioner's sugar
- 4 Tbs. vegan butter
- 1 c. frozen strawberries, thawed
- Preheat oven to 350 F.
- Grease and flour a bundt pan, or two 8 inch round cake pans.
- In a small bowl, mix the egg replacer and water together. Set aside.
- In an electric mixer, on a low speed setting, combine the cake mix, oil, and frozen strawberries.
- Add the 'egg' mixture and mix on medium speed for 2 minutes.
- Pour batter into cake pan and bake for 40-45 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting.
- In an electric mixer, whip together the butter and thawed strawberries.
- Add the powdered sugar, one cup at a time, until all ingredients are combined.
- Spread frosting on cooled cake and serve.
Recipe adapted from the Huntsville Heritage Cookbook.
Recipe by Live Run Eat Grow at https://www.liveruneatgrow.com/2018/03/24/strawberry-cake/
3.5.3229