Featured Recipe: Strawberry & Beet Birthday Cake (Non-GMO, Vegan)

October 16, 2016

 

Strawberry & Beet Birthday Cake
Print Recipe

Featured Recipe: Strawberry & Beet Birthday Cake (Non-GMO, Vegan)

There is no better time for a bit of indulgence than during a birthday celebration! Make the most of a sweet treat like this by making it organic & non-GMO!
Prep Time45 minutes
Cook Time1 hour
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: North American
Servings: 24 Slices

Ingredients

Cake:

  • 2.25 Cup Organic White Cake Flour
  • 1.5 Cup Organic Cane Sugar
  • 0.75 tsp Baking Soda (Aluminum Free)
  • 0.75 tsp Sea Salt
  • 1.5 Cup Water
  • 0.75 Cup "Sarafino" Extra Virgin Olive Oil
  • 1 tbsp "Simply Organic" Vanilla Extract
  • 3 tbsp Fresh Lemon Juice

Strawberry Beet Jam:

  • 0.5 Cup Organic Beets (Cooked, Pureed)
  • 0.5 Cup Organic Strawberries (Mashed)
  • 2 tbsp Organic Cane Sugar
  • 1 tbsp Fresh Lemon Juice
  • 1 tbsp "Pomona's Universal Pectin" (+ ½ tsp Calcium Water - Follow Package Instructions)

Icing:

  • 1 Cup “Earth Balance” Non-Hydrogenated Shortening
  • 1 Cup “Earth Balance” Vegan Butter
  • 6 Cups Organic Confectioners’ Sugar
  • 2 tbsp "Simply Organic" Vanilla Extract

Instructions

  • Combine all of the strawberry beet jam ingredients in a sauce pan and simmer for 25-30 minutes or until the jam thickens.
  • Transfer into a jar (or a shallow dish for quicker cooling) and place in the refrigerator to set.
  • Pre heat the oven to 350F.
  • In a large bowl, sift all of your dry cake ingredients and combine with the wet, ensuring to not over mix.
  • Pour into two greased, parchment lined, 8 inch cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out batter free and clean.
  • Allow the cake to cool before assembly.
  • Whisk all of the icing ingredients together and set aside for assembly.
  • Spread your first layer of icing on top of one of the cake layers and top with a layer of strawberry beet jam.
  • Place the second cake layer on top and repeat the same.
  • Cover the rest of the cake with the remaining icing and allow to set for at least 30 minutes before cutting into it.
    Strawberry & Beet Birthday Cake

Notes

Each Serving Contains: 427 calories; 1 g protein; 24 g total fat (0 g trans fat); 52 g total carbohydrates (44 g of sugar); 192 mg sodium
Posted in Dairy-Free, Dessert, For Kids, Nut-Free, Recipes, Vegan, Vegetarian