Emulsifier Free Strawberry Vanilla Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

5.0

(29)

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
6 tbsp water
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk
½ cup sour cream
½ cup unsalted butter, melted and cooled
¼ cup neutral oil (such as canola or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the strawberry reduction

1 ½ cups fresh strawberries, hulled and roughly chopped
2 tbsp granulated sugar

For the frosting

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp heavy cream
¼ tsp salt

For serving

fresh strawberries, halved, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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