Super Moist Strawberry Cake! ⓥ (easy & delicious vegan hack)

Strawberry has always been my favorite flavor. I was the weird one who would get strawberry milk instead of chocolate everyday for lunch in school. Strawberry anything was bound to be the best flavor if I had anything to say about it and this cake is certainly no disappointment.

Going down the baking aisle there is certainly no shortage of options. Whether it be cake, cookies or brownies, every brand has 300 flavors and the what’s awesome is most are accidentally vegan! The “suggested” ingredients, and I do say suggested, never seem to be though. Eggs, butter, butter. eggs, milk, etc., etc.,  are the baking staples and if you’re not vegan, there’s a good chance that you have no idea that you can make a cake without these things. But the great news is that there are so many substitutes, some a little more unconventional than others that require a leap of faith in comparison to a safe substitute of vegan margarine for butter but in the end, whatever dessert you choose can turn out just as yummy when made vegan!

A favorite of mine that is straight from the box is strawberry cake. I use the Pillsbury Moist Supreme Strawberry Cake Mix, with a few modifications, and I promise you, OMG.

The recipe calls for a cup of water, okay, vegan-check, 1/2 cup of oil-check, and three eggs. In this case, the eggs are the problem, who would have guessed. Eggs are just so versatile in baking that they show up literally, everywhere. But luckily a great hack is upon us.

Instead of three eggs, simply add 1/2 cup of applesauce to the dry cake mix, 1 cup of water and 1/8 cup of oil. Its necessary to cut back on the liquids to keep the ratio of dry to wet ingredients suitable for a moist and fluffy cake.

This mix makes a perfect cake in a 9×9 pan, following the baking instruction on the package. Frosted with cream cheese frosting, which is also unexpectedly vegan (although it makes me question what cream cheese frosting really is) and some strawberry garnish on top, YUM! Subbing out applesauce for eggs makes for an (almost) guilt free dessert. There is no doubt about that, so just because it happens to be vegan, doesn’t mean you have to be vegan to eat it (Dad I’m talking to you.)

In a 13×9 baking dish, I find the cake to be too thin for my liking. Doubling the recipe would certainly make for a thicker cake however, I haven’t quite mastered the ratio of ingredients for doubling this recipe without leaving the middle slightly undercooked. But expect a solution in the very near future, because the more cake, the better.

Let me know in the comments your favorite cake recipes/ flavors and if you try this awesome vegan hack for a delicious strawberry cake!!

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