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Strawberry Almond Cake (Vegan)

Delicate almond-infused cake layers filled with a lightly sweetened strawberry compote and topped with homemade whipped cream. This dairy and egg-free dessert is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Ingredients
  

Strawberry Compote

  • 16 oz fresh strawberries - remove cap and core and halved
  • 4 tbsp cane sugar
  • ¼ tsp lemon juice
  • ¼ tsp lemon zest
  • ½ tbsp cornstarch
  • 2 tbsp water

Almond Cake

  • 270 grams / 2¼ cup all purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup / 200 grams cane sugar
  • 4 tbsp oil - I used olive oil
  • 4 tbsp plant based butter with salt - room temperature
  • 2½ tsp almond extract
  • ½ cup / 120 grams plant based yogurt - room temperature
  • ½ cup / 125ml plant based milk - room temperature
  • 2 tsp lemon juice (you can also use apple cider vinegar)
  • 4 tbsp aquafaba - drained liquid from a can of chickpeas

Whipped Cream

  • 1 cup plant based heavy cream - cold
  • 1 tbsp plant based cream cheese - room temperature ( if you don't need the whipped cream more stable and pipeable, this ingredient can be omitted)
  • ½ cup/ 60 grams powdered sugar
  • ⅛ tsp almond extract

Instructions
 

Strawberry Compote

  • Place the strawberries, sugar, lemon juice, and lemon zest in a medium pot; stir to combine.
    To a small container, add the cornstarch and water. Stir until fully combined and add to the strawberry mixture. Stir until all ingredients are fully combined.
    Place the pot over medium to medium-low heat. Bring the mixture to a light simmer and allow it to thicken slightly and the strawberries to soften. This will take 10 to 12 minutes. Once the strawberries reach the desired consistency, remove the pot from the heat, pour the compote into a heat safe container and allow it to cool to room temperature.
    The compote can be prepared a day or two ahead of time and stored in the refrigerator until you are ready to assemble the cake.

Almond Cake

  • Pre-heat the oven to 350F and prepare two 6 inch round pans by greasing and lining the bottoms with parchment paper.
    To a small bowl, add all of the dry ingredients - flour, baking powder and baking soda; whisk to combine and set the bowl aside.
    Add the sugar, butter and oil to a medium bowl. Using a hand held mixer, whip the ingredients together for 2 minutes on high speed. In a separate medium bowl, add the yogurt and aquafaba. Using a hand held mixer, whip the yogurt and aquafaba on high speed for 2 minutes.
    Add the yogurt mixture, milk and lemon juice to the sugar mixture and blend with the hand mixer on medium low speed for 30 seconds or until well blended. Sift the dry ingredients before adding them to the wet ingredients. Gently fold the dry ingredients in just until fully incorporated.
    Divide the batter between your two prepared pans. Bake the cakes for 40 minutes or until they are lightly browned, the edges are pulling away form the pan and a toothpick inserted comes out clean.
    Let the cakes rest in the pans for 10 minutes before turning them out onto a cooling rack. Let them cool to room temperature before assembling the cake.
    The cakes can be made ahead of time and stored in the refrigerator or freezer. Wrap the room temperature cakes in plastic wrap and then place in a freezer storage bag. If you are assembling the cake the same day or the next day - place the cakes in the refrigerator. If you have prepared the cakes more than a day ahead of time, store the cakes in the freezer.

Whipped Cream

  • ***The cream cheese was added to create a more stabile whipped cream (I was looking for a pipeable consistency). The cream cheese can be omitted if you do not want/need the whipped cream to be pipeable.***
  • To the bowl of a stand mixer, add the cream cheese and 2 tablespoons of powder sugar . Whip on medium high speed with a balloon whisk attachment for 30 seconds to a minute. You want it to be smooth and creamy.
    Add the cold heavy cream, the rest of the powdered sugar and the almond extract to the bowl. Continue whipping on high speed with the balloon whisk attachment for 2 to 3 minutes or until medium stiff peaks are achieved.
    If you are piping the whipped cream onto the cake, place the whipped cream into a piping bag fitted with the piping tip of your choice.

Assembling the Strawberry Almond Cake

  • Place one of the cake layers onto a plate, cake pedestal or serving dish. Pipe a border of whipped cream around the edge of the cake. If you are not piping, you can dollop the whipped cream onto the cake.
    Place the strawberry compote inside of the whipped cream border. I added about a half to 3/4 of a cup of compote to the cake.
    Place the second cake layer over the top of the compote and whipped cream. Top the second layer with whipped cream by piping or dolloping it on.
    Decorate with a few strawberries and serve.
    Store the cake in the refrigerator for up to 3 days.