RCI-BR.004.0510.001
Strawberry Vanilla Almond Layer Cake
Frost cake with The Ultimate Whipped Vanilla-Almond Frosting
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 4 1/2 cups
- beet Sugar2 1/4 cups
- 2 tbsp
- 1 tsp
- soy milk or other 'milk'2 1/4 cups
- 2 tbsp
- light3/4 cupnatural oil
- Equivilant of 3 eggs1 unitbeaten
- 1/2 pint
- 1/3 cup
Method
1
Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans, then line the bottoms with parchment paper.
2
Whisk together the unbleached white flour, baking powder, and salt in a large bowl.
3
In another bowl, combine the beet sugar, soy milk, vanilla extract, light natural oil, and egg equivalent; whisk until smooth and well incorporated.
2 minutes
4
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
1 minutes
5
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
6
Bake for 32–35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
35 minutes
7
Remove the cakes from the oven and cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
8
Slice the fresh strawberries into thin, even pieces while the cakes cool.
9
Place the first cake layer on a serving plate or cake stand, then arrange half of the sliced strawberries evenly over the top.
10
Set the second cake layer on top and arrange the remaining strawberries over the surface.
11
Sprinkle the sliced almonds over the strawberries as a final garnish.