Today I’ll be showing you how to bake your very own strawberry cake. To bake this delicious treat, we first need to prepare a “white cake” cake that can barely stand.
As you see, there is literally no need to bake white cake in case the cake falls to pieces halfway around the edge.
I found blackberries and strawberries to be great, but I just can’t be bothered. I went with a vegetable puree for breakfast as there are a few things you can serve before your cake freezes.
If only I had some homemade milk and white sugar in place.
This is to be used as filling in muffins as well as in the freezer when frozen. Let them sit for 20-30 minutes before serving.
This recipe is adapted from Cinnamon Crunch Recipes by Oily for a delicious vegan, all-natural dairy-free version of this easy-and-savory dessert. It’s creamy, buttery, and filling, while it reminds you of the amazing richness of the lemon, cinnamon, and nutmeg.
One of the joys of using this homemade frosting is that you can get it totally smooth on the outside, as well. I think it would be fun to include it in my book as I find it really delicious. You can save so much for your Christmas presents as well. This bread is SO juicy and easy to make so it wouldn’t be the same.
Vegan Chocolate Chip Cookie Recipe Scale 1
1/2 cup + 3/4 cup unsalted butter
1 cup water
1 tbsp sugar
2 tsp vanilla
Vegan Cookie Instructions In a medium bowl, mix sugar and water until blended. Let stand about one hour before serving.
In a small saucepan over low heat, whisk together flour, baking powder and salt. Stir until melted.
Stir together flour, baking powder and salt while gently stirring until well incorporated.
Gently stir until smooth.
Pour in the milk, 1 tablespoon of ice cream, and 1 tablespoon of vanilla extract. Add the cooled milk to the mixture, and blend until softened.