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Vegan Vanilla Cake with Strawberry Buttercream

Joscelyn Abreu
  • 25 minutes
  • Serves 3

INGREDIENTS

2 tbsp

Strawberries, ground freeze-dried

1

Strawberry, fresh slices

1

Strawberry buttercream

1

Almond milk

2 cups

Almond milk

2 cups

Almond milk or other non-dairy milk

1/4 cup

Coconut syrup

1/2 cup

Vegan butter* (i used earth balance. can also use

8 oz

Vegan cream cheese

2 tbsp

White vinegar or lemon juice

3 cups

All-purpose flour, unbleached

1/2 cup

All-vegetable shortening

1 cup

Almond flour, super fine

3/4 cup

Avocado oil

2 tbsp

Baking powder

2 tsp

Baking soda

1

Cream cheese glaze

2 cups

Gf all-purpose flour

2 cups

Powdered sugar

2 tsp

Salt

2 2/3 cups

Sugar, natural

2 1/4 tbsp

Vanilla

2

Vanilla bean, seeds from

3/4 cup

Avocado oil or other neutral tasting cooking oil

2

Sustainable palm shortening or coconut oil

3 tbsp

Butter, dairy-free

2

Parchment paper

fresh flowers for decorating, optional