Strawberry Jam Cake
Create a perfectly pink vegan strawberry cake from scratch using strawberry jam and vegan cream cheese frosting. This simple cake is flavorful, moist, and fluffy as well as stunning to look at.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240g
- ¾ cup granulated white sugar 150g
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup dairy-free milk
- ½ cup strawberry jam
- ½ cup neutral oil
- 2 teaspoon vanilla bean paste or vanilla extract
- 1-2 drops red food dye optional
Frosting
- 8 oz vegan cream cheese
- ¼ cup strawberry jam
- ¼ cup + 2 tablespoon powdered sugar
- 1 teaspoon vanilla bean paste
- 1 generous pinch salt
- 1 drop red food dye optional
Instructions
- In a large bowl, combine all of the wet and dry ingredients and whisk together.
- Pour the batter into a gently-greased parchment lined baking dish (I used a 9 x 9 inch baking pan). Bake at 350°F for 50-55 minutes, until a toothpick comes out clean.
- Whisk together the frosting ingredients and place in the fridge to chill.
- Once the cake has baked and *fully* cooled off, spread the frosting on top. Slice and enjoy!
Notes
- Don’t over-mix the batter your cake will turn out dense and flat.
- Allow the cake to cool completely before frosting it so the frosting doesn’t melt and drip.
- Use 2 8” round baking pans and bake for 30-35 minutes for a layered round cake. Bake cupcakes for 20-25 minutes.
Nutrition
Calories: 456kcalCarbohydrates: 65gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 444mgPotassium: 80mgFiber: 3gSugar: 36gVitamin A: 77IUVitamin C: 4mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!