Three-Layer Vegan Strawberry Cake

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the finely chopped strawberries.
6. Divide the batter evenly among the prepared cake pans.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Strawberry Frosting:

1. In a large bowl, beat the vegan butter until creamy.
2. Gradually add the powdered sugar, one cup at a time, and continue beating until smooth and fluffy.
3. Add the strawberry puree and vanilla extract, and beat until well combined.
4. If the frosting is too thin, add more powdered sugar. If it’s too thick, you can add a little more strawberry puree or plant-based milk.

Assembly:

1. Once the cakes are completely cooled, spread a layer of strawberry frosting on top of the first cake layer.
2. Place the second cake layer on top and repeat the process.
3. Finally, add the third cake layer and frost the top and sides of the entire cake.
4. Optional: Garnish with fresh strawberry slices or other decorations of your choice.
5. Slice, serve, and enjoy your delicious vegan strawberry cake!