This means using a scale but for a lot of recipes people use cups and liquid measure cups. I am anal about the amounts they have to be on the dot. This is particularly annoying when I am following recipes for cakes and cupcakes. Maybe it is just my impatience and that I often day dream but it does mean I have to ask people to repeat things. You have heard of selective hearing right? Well I think I have selective senses, I have always missed things that other can catch on the first go. One time for the ingredients, one time for the recipe and one time for the recipe again but this time without my brain assuming the steps. I know when I read recipes I have to read them at least three times. I’d also like to try making the cake in the future without the added step of reducing the pureed berry mixture.Do you follow recipes in the kitchen? Are you one of those high tech savvy people, who are able to follow the recipe ipad app at the same time as cooking it? Or do you struggle to even read a recipe without putting in your own selective thoughts and missing one or two things? Oh, and I’ll probably try a lemon frosting somewhere along the way.
Overall the blueberry cake was mildly flavored so I feel like it might not be worth the work for that particular berry, but raspberry was AWESOME.
I’ll also probably make one with some whole blueberries mixed into the batter. In the future I’d like to attempt this with blackberries (I anticipate having similarly delicious results), and I’d like to make the strawberry frosting with each respective other berry as well. I ended up layering them (I made one 6″ cake each flavor) and used my leftover strawberry frosting from earlier this summer. I added a little more oil than the recipe called for and a little applesauce too for extra moisture. Cooled the reduced berry mixtures before using in the strawberry cake recipe. However, after consulting with a couple other recipes and a friend who’s a great baker, here’s what I did: thawed frozen raspberries and blueberries (I wanted to make one cake with each), pureed, strained, reduced over medium heat with a little water and a little sugar added (don’t ask me for proportions, I just winged it). I was discouraged when I first read this comment as I was also hoping to make the recipe work with raspberries (and blueberries, for that matter). I made it back in June with strawberries and fell in love with the cake (I used AP flour). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.
1-Bowl Vegan Gluten-Free Chocolate Cake.Bookmark this one for upcoming birthday parties, baby showers, and beyond! More Gluten-Free Vegan Cake Recipes It’s the perfect cake to bring to all your spring and summer gatherings. We hope you LOVE this strawberry cake! It’s: Using two round cake pans will give you the prettiest two-layer cake, perfect for lathering with a batch of our vegan strawberry frosting.ĭecorate it with more fresh strawberries for the most stunning and vibrant pink cake. The remaining dry ingredients include baking powder for leavening and sea salt for flavor enhancement. Find it in our vanilla cake, coffee cake, and vanilla cupcakes. This combination is perfect for cakes and cupcakes because it yields a light and fluffy texture. Using another granulated sweetener such as coconut sugar might also work, but we find cane sugar helps the cake retain a pretty color.įor flours, we relied on our trusty gluten-free mix of almond flour, potato starch, and cornstarch. They’re blended into a purée and mixed with avocado oil for richness, organic cane sugar for sweetness, and vanilla extract for a subtle vanilla flavor. This gluten-free, vegan strawberry cake relies on fresh strawberries to celebrate the season’s harvest and infuse it with strawberry flavor, naturally.
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