Strawberry Smash Cake (Vegan & GF)
 
Prep time
Cook time
Total time
 
I beautiful nutritious dessert you can feel good about giving to your kids! [vegan, gluten-free, oil-free, dye-free]
Author:
Recipe type: Dessert
Serves: 1 4.5-in. cake
Ingredients
  • ¾ cup raw cashews, soaked in warm water 2+ hours
  • 1 T. strawberry puree/juice (blended from thawed frozen organic strawberries)
  • 1½ t. lemon juice
  • ½ t. vanilla extract
  • 2-3 T. pure maple syrup or agave
  • 5-7 drops beet juice, or a few beet slivers
  • ¼ cup nondairy milk
  • Pinch sea salt
  • ------------------------------------
  • ¾ cup oat flour (You can make your own by blending quick oats in a food processor, but I used Bob's Red Mill)
  • ⅓ cup coconut sugar
  • 1 t. baking powder
  • ¼ t. sea salt
  • ½ cup strawberry puree (blend thawed frozen organic strawberries, drained)
  • 1½ t. vanilla extract
  • ¼ c + 2 T. nondairy milk
Instructions
  1. First, make the strawberry icing: blend the first 8 ingredients in a high-speed blender until smooth. Taste and add more sweetener or beet juice, if desired. Transfer to a small air-tight container and place in the fridge to thicken.
  2. Preheat oven to 350 degrees F. Grease 3 4.5-inch cake pans or one 8-inch cake pan with coconut oil.
  3. In a mixing bowl, combine the oat flour, coconut sugar, baking powder, and salt. In another small bowl, stir together the remaining ingredients. Pour wet into dry, and combine until a fairly smooth batter forms.
  4. Divide batter among cake pans and bake 20-22 mins. Allow cakes to cool in their pans about 15 mins, then invert onto a sheet of wax paper or a clean baking sheet.
  5. When cakes are completely cool and icing has thickened (this may take 2-3 hours), transfer one cake to serving plate and ice top, stack next cake on top of that, and repeat. Finally, ice entire 3-layered cake.
  6. If desired, crush a freeze-dried strawberry into a powder and sprinkle it over number stencil to decorate your cake.
  7. Serve immediately, or keep in an air-tight container in the fridge up to 3 days. To keep the icing looking fresh, however, do not ice the cake until within about 2 hours of serving.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/03/12/strawberry-smash-cake/