Forget fairy godmothers and glass slippers, this strawberry sheet cake is the real magic trick. Bursting with juicy strawberries and a touch of vegan enchantment, it’s simple to bake and beautiful enough to grace any occasion. Plus, it’s completely plant-based, so everyone can enjoy a slice of this happily ever after.
Strawberry Sheet Cake (Vegan)
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Ingredients
Dry
- 1 cup (9 oz.) all-purpose flour
- 1.6 oz. almond flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
Wet
- 2/5 cup (3.5 oz.) avocado oil
- 5 Tbsp. plant-based yogurt
- 3/4 cup (7 oz.) cane sugar
- 2/3 cup plant-based milk
- 3.5 oz. chopped strawberries
- 1 Tbsp. super-fine caster sugar
- 1 tsp. vanilla extract
Toppings
- 3-1/2 oz. strawberries sliced
- 1/2 cup sliced almonds
Instructions
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Preheat oven to 345 degrees F. Line quarter sheet pan with parchment paper.
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In bowl, mix chopped strawberries with caster sugar.
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In large mixing bowl, place all wet ingredients except chopped strawberries and whisk well. Add sifted dry ingredients and chopped strawberries and mix with spatula.
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Pour batter into prepared pan and smooth down evenly. Slightly lift and drop pan on flat surface 2-3 times to remove any air bubbles.
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Arrange sliced strawberries on top and sprinkle on sliced almonds.
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Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 10-15 minutes, then transfer to wire rack to cool completely.
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Best on same day as baked. Refrigerate any leftovers.
Notes
Nutrition
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The post Strawberry Sheet Cake (Vegan) first appeared on The Upside by Vitacost.com.