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1 Bowl Vegan Strawberry Sheet Cake


  • Author: Gabrielle
  • Prep Time: 10
  • Cook Time: 25-35 mins
  • Total Time: 9 minute
  • Yield: 4-8 slices 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one depression and the vanilla and 2 tsp strawberry extract into the other small depression, with the vegetable oil in the larger one. This step is imperative as your cake will be more dense and won’t rise.
  4. Add 17 drops of red food dye to the almond milk or water and pour over the entire thing, mixing until smooth.
  5. Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until slightly browned on the edges and when you push in it bounces back. The texture is so much better a lil under cooked as it will continue to bake even when removed from the oven.
  6. Icing: add the ready made icing to a standing mixer. Add the 6 drops of dye and strawberry extract. Whip for 1-2 minute until smooth. Ice the cooled cake. Garnish with sliced strawberries.

Notes

Looking to add strawberries to the recipe? Fold them in the batter or icing or make a strawberry puree for the batter or icing.

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