A vegan fresh strawberry cake with moist tender crumb and 2 delicious layers of frosting.
All ingredients need to be at room temperature.
I have used 10” square pan .
This recipe makes one 9 “ cake / 10 “ cake or 9*13 cake, Bundt cake.
For one 8” cake or two 6 “cakes simply cut the recipe in half – baking time will vary accordingly.
Use yogurt of your choice. (No sour yogurt please)
If sugar granules are big then pulse it in a blender after measuring so that it melts quickly in the batter.
Substitute corn flour with equal amount of All purpose flour.
The consistency of batter needs to be thick so I don’t feel the need for extra liquid. Use a teaspoon liquid at a time if batter feels difficult to whip.
Substitute lemon juice with vinegar .