Homemade Dairy Free Strawberry Cake Recipes

DAIRY-FREE STRAWBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place the cashews in a medium bowl and cover with cold water. Let the cashews soak for at least for 4 hours, or overnight, until soft.
• Make the crust: Using a food processor, pulse together the pecans, almond flour, dates, cinnamon, coconut oil, and a pinch of salt. Pulse until the pecans have been broken down into crumbs and the crust begins to stick together.
• Transfer the crust to a greased and parchment paper-lined 8-inch (20 cm) springform pan. Use your fingers to press the crust into the bottom of the pan in an even layer.
• Make the filling: Drain the soaked cashews and place them in the bowl of the food processor. Add the coconut milk, lemon juice, coconut oil, maple syrup, and vanilla. Blend until very smooth, 5-7 minutes.
• Pour roughly ⅔ of the cashew filling over the crust. Use a spatula to gently spread the mixture to the sides, then tap and shake the pan on the counter to achieve a smooth, even layer.
• Freeze the pan while preparing the strawberry layer, about 10 minutes.
• Add the strawberries into the remaining cashew mixture in the food processor and puree until smooth, scraping down the sides of the bowl as needed, about 5 minutes.
• Scrape the strawberry filling over the first layer. Use a spatula to gently push the layer out to the sides of the pan and tap and shake the pan on the counter to achieve a smooth, even layer.
• Top the cheesecake with sliced strawberries.
• Freeze the cheesecake until solid, at least 4 hours.
• To serve, let the cheesecake thaw at room temperature for at least 10 minutes before slicing.
• Enjoy!

DAIRY-FREE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350°F.
• Oil and flour two 9-inch round cake pans or one 9x13-inch cake pan. Set aside.
• In a large bowl, combine flour, sugar, baking powder and salt.
• In a separate bowl, whisk together eggs, oil, 1 cup of the strawberries and soy milk.
• Add to the flour mixture and whisk until just combined.
• Pour into prepared cake pans.
• Bake until a toothpick inserted into the center of the cake comes out clean and the cake is springy, about 30 minutes.
• Remove from the oven and cool in the pan for 10 minutes before inverting on a wire rack to cool completely.
• To make the frosting, put margarine in a medium bowl.
• Sift powdered sugar into the bowl, then add remaining 1/4 cup strawberry purée.
• Stir until smooth.
• Frost cake and decorate the top of the cake with fresh strawberries just before serving.