Strawberry Cake Recipe (Dairy-free)

A friend of mine emailed me yesterday and asked if I had any dairy-free cake recipes. Her neice is turning one and is allergic to milk. Most of the recipes I use are a little more extreme: free of dairy, eggs, wheat, soy, peanuts, and tree nuts - because Rowan has to avoid all of these foods.

I happened to have a recipe for strawberry cake, that is dairy free. (I think I found this in the recipes section on Whole Foods website.) It sounds delicious, but I haven't tried making it yet because Rylie would be able to eat it, but Rowan would not.

Dairy-Free Strawberry Cake
Ingredients
2 cups unbleached flour *
1 cup natural cane sugar
1 tablespoon baking powder
1 teaspoon sea salt
4 eggs
1/2 cup canola oil
1 cup puréed strawberries, fresh or frozen, thawed
1/2 cup soy milk or almond milk

Icing
1 box powdered sugar
4 tablespoons non-hydrogenated dairy-free margarine, softened
4–6 tablespoons puréed fresh or frozen strawberries
Fresh strawberries for decoration

Directions
Preheat oven to 350°F. Butter (or spray) and flour 2 9-inch round cake pans or one 9x13-inch cake pan. Set aside. Combine dry ingredients in a large bowl. In a separate bowl, beat remaining ingredients together. Add to dry, beating with a wire whisk. Pour into prepared cake pans. Bake the cake for 30-35 minutes or until done when tested with a toothpick.

To make the frosting, sift powdered sugar into softened margarine. Add strawberry purée to spreading consistency. Frost the cake and decorate the top of the cake with fresh strawberries just before serving.

*If desired, you may substitute part of the unbleached flour with whole wheat pastry flour or white wheat flour.