Best Vegan Freeze-Dried Strawberry Cake Recipe!
The creation of plant-based desserts has seen considerable innovation in recent years, extending to shelf-stable options that maintain flavor and texture. This category of baked goods often leverages modern food technology to offer convenience without sacrificing dietary principles. The goal is to provide accessible and enjoyable treats for individuals adhering to specific eating patterns.
Equipment
- Measuring cups and spoons
- Mixing Bowls (various sizes)
- Whisk
- Rubber Spatula
- 9x13 inch Baking Pan
- Parchment Paper
- Toothpick
- Electric mixer (for frosting)
- Baking sheet
- Freeze Dryer
- Airtight containers
Ingredients
- 2 cups all-purpose flour or gluten-free blend
- 1 cups granulated sugar
- 1 teaspoon baking soda
- teaspoon salt
- 1 cup plant-based milk almond, soy, or oat
- cup vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup strawberry puree fresh or thawed frozen
- cup freeze-dried strawberry powder
- Vegan Buttercream Frosting recipe below
- Vegan Buttercream Frosting Ingredients
- 1 cup vegan butter softened
- 4 cups powdered sugar
- cup plant-based milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350F (175C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, combine plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the strawberry puree and freeze-dried strawberry powder until evenly distributed.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Prepare the Vegan Buttercream: In a large bowl, beat vegan butter until smooth. Gradually add powdered sugar, alternating with plant-based milk, until the frosting reaches desired consistency. Stir in vanilla extract and salt.
- Frost the cooled cake with the vegan buttercream frosting.
- Cut the cake into individual serving sizes.
- Freeze: Place the frosted cake slices on a baking sheet lined with parchment paper and freeze until solid, about 2-3 hours.
- Freeze-Dry: Transfer the frozen cake slices to a freeze-dryer and process according to the manufacturer's instructions (typically 24-36 hours). Ensure that all moisture is removed.
- Storage: Store freeze-dried cake slices in an airtight container at room temperature for extended shelf life.
- Tips: For a richer flavor, use melted coconut oil instead of vegetable oil. To enhance the strawberry flavor, add a few drops of natural strawberry extract to the batter. When rehydrating, add a small amount of water or plant-based milk to the freeze-dried cake before consuming. Alternatively, pulverize and use it to make smoothies.
Notes
Variations
The adaptability of the vegan freeze-dried strawberry cake recipe allows for numerous customizations to suit individual preferences and dietary requirements. The following are potential variations:
- Ingredient Swaps: Almond flour or oat flour can substitute for all-purpose flour for a gluten-free alternative. Maple syrup or agave nectar can replace granulated sugar for a different sweetness profile. Coconut oil may replace vegetable oil to alter the flavor and fat content.
- Regional Twists: Incorporating local fruit purees (such as raspberry or blueberry) in addition to or in place of strawberry can provide a regional variation. The addition of spices like cardamom or cinnamon can introduce unique flavor notes based on regional preferences.
- Dietary Adjustments: For a nut-free version, ensure the plant-based milk is nut-free (e.g., oat milk). Lowering the sugar content is achievable by reducing the amount of granulated sugar and using a zero-calorie sweetener like erythritol in combination.
Serving Suggestions
The reconstituted vegan freeze-dried strawberry cake can be served in a multitude of ways. As a dessert, it pairs well with plant-based whipped cream or a scoop of vegan ice cream. The cake can be crumbled and used as a topping for yogurt parfaits or smoothie bowls. For a formal occasion, it can be arranged on a dessert platter alongside fresh fruit and other vegan pastries. It is also suitable for inclusion in packed lunches, camping trips, or emergency food supplies due to its extended shelf life and ease of preparation.
Storage Tips
Proper storage is paramount for maintaining the quality and extending the shelf life of the freeze-dried cake. The freeze-dried cake pieces should be stored in airtight containers or vacuum-sealed bags to prevent moisture absorption. Store in a cool, dark place away from direct sunlight and heat. When stored correctly, the cake can maintain optimal quality for up to several months or even years. Once rehydrated, any leftover cake should be refrigerated and consumed within a few days.
Frequently Asked Questions
- Question 1: Can the freeze-drying process affect the taste of the cake?
Answer: Freeze-drying can slightly alter the flavor, but using high-quality ingredients and incorporating flavor enhancers like strawberry extract can minimize this effect. - Question 2: How much water is needed to rehydrate the freeze-dried cake?
Answer: The amount of water needed will depend on the desired consistency, typically 1-2 tablespoons per slice should be sufficient. Start with a small amount and gradually add more until the desired texture is achieved. - Question 3: Is it possible to freeze-dry the cake without frosting?
Answer: Yes, it is possible to freeze-dry the cake before frosting. The frosting can be added after rehydration. This might yield a slightly better texture after rehydration, as the frosting may affect the drying process. - Question 4: Can other fruits be used instead of strawberries?
Answer: Yes, other fruits like raspberries, blueberries, or peaches can be used. Adjust the puree and powder accordingly for the desired fruit.