High Fructose Corn Syrup Free Strawberry Vanilla Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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 oil 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!