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Berry Cake


Berry Cake

Joanne Molinaro
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  • 1 3/4 cup self rising flour
  • 1 cup organic sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup plant milk plus 1 Tablespoon white vinegar
  • 1 Tablespoon vanilla extract
  • 1/4 cup vegan butter slightly melted
  • 1/4 cup strawberry preserves
  • 11/2 cup powdered sugar
  • 2 Tablespoons vegan butter
  • 1/2 cup vegan cream cheese
  • 2 Tablespoons soy milk powder
  • 1 drop pink food coloring
  • 2 cups fresh raspberries for decoration


  • Preheat oven to 350° F.
  • In a large bowl, mix together vegan butter, strawberry preserves, sugar, vanilla extract, and plant milk + vinegar mixture.
  • In a separate bowl, sift flower and add remaining dry ingredients.
  • Whisk dry ingredients together, and then add wet ingredients.
  • Mix together until well combined.
  • Divide batter evenly between two greased 7-inch cake pans (I used a scale to do this).
  • Place in the oven and bake for ~35 minutes, until the edges of the cake begin to pull away from the pans and the center is springy.
  • Allow the cakes to cool in the plans for ~10 minutes before sliding a sharp knife around the edges and removing them. Then, allow them to cool for at least 1 hour.
  • In the meantime, using a stand mixer or a hand mixer, mix together all ingredients for frosting. When cakes are completely cool, add frosting b/t the two layers, as well as on top and down the sides. Add raspberries for decoration.Ber
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