Strawberry Cake

From Taloola Cafe

About Taloola Cafe:

Whether visiting Taloola Cafe to meet friends or indulge in solitude, they strive to satisfy both your hunger and heart.  Taloola’s serves organic coffees and teas, along with a menu full of wholesome ingredients.  They offer comfort, community, inspiration and delicious preparations.  It’s their mission to make you feel good inside.

Producers:

Strawberries (Raymont’s Berries)
The Fruit Wagon (Apple Cider Vinegar)

Ingredients:

  • Place oven rack on middle ledge, preheat over to 350F.
  • Prepare two 9″ round cake pans – oil sides, place sized parchment paper in bottom of pans
  • 375g pureed strawberries thawed (Raymont’s Berries)
  • 500g all purpose flour
  • 7g salt
  • 6g baking soda
  • 215g canola oil
  • 400g white sugar
  • 60g apple cider vinegar (The Fruit Wagon)
  • 13g vanilla extract
  • 2.5g strawberry extract or flavouring
  • 7g strawberries
  • 250g vegan butter
  • 500g icing sugar
  • 7g vanilla

Making Strawberry Cake

  1. In a large bowl, mix canola oil, white sugar, apple cider vinegar, vanilla extract and strawberry extract.
  2. In a medium bowl, mix all purpose flour, salt and baking soda.
  3. Pour approximately 1/3 pureed strawberries into the large bowl and mix until combined.
  4. Pour approximately 1/3 of flour mix into the large bowl and mix until combined.
  5. Repeat steps 3 and 4 until all combined into a thick batter
  6. Pour 1/2 (approx. 785g) into each cake pan. Place pans on rack, bake 20 minutes, rotate, bake for another 20 minutes. Use a toothpick to test – if crumbs stick, bake for another 3 minutes.
  7. Remove from oven and cool on racks – after approximately 20 minutes, remove from pans, continue cooling.
  8. Use a hand mixer or stand mixer on low speed to whip butter and strawberry until butter is soft.
  9. Add approximately 1/2 of the sugar, whip on low until mixed. Add the rest and combine. Mix on low until combined and then gradually increase speed until icing is fluffy.
  10. Add vanilla and mix on low until combined.
  11. Split icing into 2 bowls (approximately 370g each), use a flat knife or offset spatula to ice layers.
  12. Chill in fridge until ready to serve. Keep in fridge for up to 7 days and in freezer 3 months.