Strawberry Almond Layer Cake (Vegan) (Edit recipe)

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The flavors of sweet strawberry and warm, nutty almond extract pair perfectly in this soft and fluffy layer cake. Moist, tender cake layers infused with almond extract are paired with a sweet layer of strawberry jam tucked in between, all wrapped in a lush, bright strawberry buttercream. Incredibly easy to make and completely dairy- and egg-free, it’s the perfect dessert for any summer gathering.

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Original Recipe

PREP TIME

45 minutes

COOK TIME

40 minutes

INGREDIENTS

23

Serves: 8

Ingredients

Almond Cake

2.25 cups All Purpose Flour, (270 grams)
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 cup Cane Sugar, (200 grams)
4 Tbsp Plant-Based Butter, -room temperature (56 grams)
4 Tbsp Olive Oil, (light olive oil)
.75 cup Oat Milk, Organic, -room temperature (180 ml) (any plant-based milk will work)
.5 cup Almond Milk Yogurt, -room temperature (120 grams) (any plant-based yogurt will work)
2 tsp Apple Cider Vinegar
2 tsp Almond Extract
1 tsp Vanilla Extract

Strawberry Buttercream

4 cups Powdered Sugar, (480 grams)
12 Tbsp Plant-Based Butter, -room temperature (168 grams)
3.5 Tbsp Dairy-Free Whipping Cream, -cold
.75 cup Freeze-Dried Strawberries, -processed into a fine powder
.125 tsp Almond Extract
1 Tbsp Strawberry Jam

Assembly

4 Tbsp Strawberry Jam
4 whole Strawberries, (decorate with sliced strawberry pieces)
1 pinch Freeze-Dried Strawberries, (sprinkle a few freeze-dried strawberry pieces acoss the top for decoration)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Almond Cake
Preheat the oven to 350F and prepare 2 6-inch round cake pans by greasing them and lining the bottoms with parchment paper.
To a small bowl, add the flour, baking powder, and baking soda. Whisk to combine and set the bowl aside
To a 2-cup measuring cup, add the milk, yogurt, vanilla extract, almond extract and apple cider vinegar. Whisk to combine and set aside.
To a medium bowl, add the butter, oil and sugar. With a handheld mixer, blend the ingredients at medium-high speed for 2 minutes.
Add half of the liquid mixture to the butter mixture and blend at medium speed for 15 seconds. Add half of the flour mixture to the bowl and blend at medium speed for 15 seconds.
Add the rest of the liquid mixture to the bowl and blend at medium speed for 15 seconds, add the rest of the flour mixture and blend at medium speed until no more flour can be seen.
Give the batter a few good stirs with a spatula and then divide the batter evenly between the two pans.
Bake the cakes for 40 minutes or until set – edges are pulling away from the pan and a toothpick inserted comes out clean.
Let the cakes rest in the pans for 10 minutes and then turn them out onto a cooling rack and remove the parchment paper. Make sure the cakes have cooled to room temperature before frosting them.
Strawberry Buttercream
Process the freeze-dried strawberries in a food processor to a fine powder and set aside.
To the bowl of a stand mixer, add the butter. With a balloon whisk attachment, whip the butter for 2 minutes at high speed, scrape the sides and whip for 1 more minute.
Add the powdered sugar and blend at medium-to-medium high speed for 1 to 2 minutes or until it all comes together.
Add the strawberry powder, heavy cream and almond extract and blend at high speed for 3 minutes.
Add the strawberry jam, blending at medium speed just long enough to incorporate it.
Assembly
Set the first cake layer on a plate or serving dish and generously frost the top, spreading it out evenly. Add the strawberry jam to the top of the buttercream layer, evenly spreading it out.
Place the second cake layer over the top of the jam layer. Cover the top with another thick layer of buttercream, spreading it across the top and down the sides. Add more frosting as needed to ensure the entire cake is fully coated.
Smooth the buttercream out on the top and sides of the cake with a cake scraper or off set spatula. Place some of the buttercream in a piping bag, fitted with the piping tip of your choice and decoratively pipe buttercream on top of the cake.
Decorate the cake with some fresh strawberries and/or a sprinkle of freeze-dried strawberry pieces.
Store the cake in an airtight container at room temperature or in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	819
Fat:	30 g
Carbohydrates:	129 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	225 mg
Fiber:	2 g
Sugars:	92 g
Sugar Alcohol:	0 g
Calculated per serving.