This morning, I tested out a super simple strawberry cake recipe for Valentine’s Day. Since Max is my strawberry cake lover, I asked him to judge it.
Strawberry Love Cake
Make one 9×9-inch cake.
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
2/3 cup organic strawberry preserves
1/2 cup sweet apple (Gala, Fuji), roughly chopped
1 tablespoon vinegar
1 teaspoon vanilla extract
3/4 cup cold water
Preheat the oven to 350ºF. Get out your 9×9-inch silicone bakeware.
In a medium bowl, whisk the flour and baking soda together. Set aside.
Using either a drink blender, immersion blender or bullet-style processor, blend strawberry preserves, apple, vinegar, vanilla extract and water. Pour wet ingredients into dry ingredients. Stir until combined.
Pour batter into silicone pan. BAKE 30 minutes.
When the cake is done, all to cool in pan for 10 minutes or so on a cooling rack. Turn upside down onto cooling rack to continue cooling. Once cool, transfer to cake plate and frost.
While the cake is baking, let’s prep for the Frosting.
1/2 cup natural cashews, soaked in hot water for 30 minutes, drained
1/4 cup + 2 tablespoons nondairy milk
3 tablespoons organic strawberry preserves
1/2 teaspoon vanilla extract
Using either a drink blender or bullet-style processor, blend until creamy the cashews, nondairy milk, preserves, and extract. While the cake is cooling, store frosting in the fridge; it will thicken just a bit more after being chilled. Check spreadability after you take it out the fridge, before trying to spread it on the cake. You may want to a teaspoon or two of nondairy milk to loosen it up.
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