Vegan Strawberry Cake Recipe

Preheat oven to 350 °F.

Coat three 8-inch cake pans with non-stick cooking spray and line the bottom of each cake pan with parchment paper circles.

Set a sieve over a large bowl, add the all-purpose flour, and sift it into the bowl.

Add the granulated sugar, baking soda, and salt, and whisk to combine.

Combine the apple sauce, vegetable oil, apple cider vinegar, and strawberry extract in a medium bowl.

Add the applesauce mixture to the flour sugar mixture and stir to combine.

Divide the strawberry cake batter between the cake pans.

Bake the vegan strawberry cake in a preheated oven for 20 minutes until a skewer inserted into the cake comes out clean.

Let the strawberry cakes cool in the pan for 5 minutes. Transfer to a wire rack to cool completely

Place the butter into a mixer fitted with the paddle attachment and beat it for 1 minute. Next, add the vanilla extract and beat it for 30 seconds.

Add 1/2 cup of the powdered sugar to the butter and beat until combined. Next, add the coconut milk and beat it until combined. Add remaining 3 1/2 cups of powdered sugar 1/2 cup at a time until the buttercream reaches your desired consistency.

Combine the fresh strawberries and strawberry preserves in a medium bowl.

Place one strawberry cake onto a cake stand. Add frosting and top with 1/3 of the strawberry mixture.

Repeat the steps with the other layers of strawberry cake and frost the entire cake.

Finally, garnish the strawberry cake with the remaining strawberries.