Dairy-Free Strawberry Cream Cake
Indulge in the irresistible charm of a Dairy-Free Strawberry Cream Cake, the ultimate dessert for those seeking a luscious treat without compromise. This recipe features soft, fluffy layers of vanilla-scented cake made with a dairy-free buttermilk alternative created from almond milk and apple cider vinegar, ensuring a tender crumb that’s completely plant-based. Each bite is complemented by a velvety coconut cream frosting, whipped to perfection from chilled coconut cream, and layered with juicy, fresh strawberries for a pop of natural sweetness. Ideal for vegans or those with lactose sensitivities, this cake is as beautiful as it is delicious, boasting vibrant layers perfect for birthdays, celebrations, or just a sweet indulgence. With a quick prep time and straightforward assembly, this recipe delivers a show-stopping dessert no one will believe is dairy-free!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Neutral-flavored oil (such as canola or vegetable oil)
- 15 ounces Canned coconut cream (chilled overnight)
- 0.5 cup Powdered sugar
- 3 cups Fresh strawberries (hulled and sliced)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a separate bowl, combine the almond milk and apple cider vinegar, allowing it to sit for 5 minutes to create a dairy-free buttermilk. Stir in the vanilla extract and oil.
Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the coconut cream frosting. Scoop the solid coconut cream from the chilled can into a mixing bowl, discarding any liquid. Beat the cream with an electric mixer on medium speed until fluffy.
Add powdered sugar to the coconut cream and continue beating until smooth and creamy. Refrigerate the frosting until ready to use.
Assemble the cake by placing one cake layer on a serving platter. Spread an even layer of coconut cream frosting over the surface and top with half of the sliced strawberries.
Place the second cake layer on top and repeat with another layer of coconut cream frosting and the remaining strawberries. Optionally, garnish with additional strawberries or mint leaves.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your dairy-free strawberry cream cake!
Nutrition Facts
Calories |
4649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.2 g | 282% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 649.9 g | 236% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 391.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 585 mg | 45% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2162 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
