Fresh Strawberry Cake-Tart (Dairy-Free)

Recipes

Feb 5

This fresh strawberry cake-tart is dairy-free and full of natural sweetness with a rich, moist texture and a beautiful layer of caramelized strawberries on top. If you try it, let me know how it goes.

Ingredients

For the batter:

1 ½ cups all-purpose flour

½ teaspoon salt

1 teaspoon baking powder

1 cup brown sugar

3 tablespoons olive oil

3 tablespoons vegan butter (softened)

3 large eggs

¼ cup warm water

1 teaspoon vanilla extract

For the strawberry topping:

2 pounds fresh strawberries, hulled and halved

2 tablespoons brown sugar

1 tablespoon fresh lime juice

Instructions

1. Prepare the strawberries: In a bowl, toss the halved strawberries with 2 tablespoons of brown sugar and a tablespoon of fresh lime juice. Set aside to let them release their juices while you prepare the batter.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder.

3. Prepare the wet ingredients: In a separate large bowl, beat the brown sugar with the softened vegan butter and olive oil until well combined and the vanilla extract. Add the eggs one at a time, mixing well after each addition.

4. Combine the ingredients: Gradually add the dry ingredients and warm water to the wet mixture, alternating between the two. Stir until just combined. The batter will be thick.

5. Assemble the cake: Preheat the oven to 350Â°F (175Â°C). Grease an 11-inch baking pan. Spread the thick batter evenly into the pan. Arrange the prepared strawberries on top, starting from the outer edge and working towards the center.

6. Bake: Place in the preheated oven and bake for 10 minutes at 350°F, then reduce the temperature to 325°F (160°C) and bake for 1 hour. If the cake is not fully set, increase the temperature back to 350°F and bake for an additional 30 minutes, or until a toothpick inserted in the center comes out somewhat clean. It won’t come out complete clean as the dough will be moist with the caramelization of the strawberries.

7. Cool and enjoy: Let the cake cool in the pan before slicing. Serve as is or with a dusting of powdered sugar.