Frozen in Time
June 18, 2010 at 10:05 am | Posted in Baking / Cooking, Food | 33 Comments
It’s a shame that this recipe didn’t see the light of day earlier, but the truth is, this sweet and simple show-stopping dessert was first created well over a year ago, and has been waiting for its moment to shine ever since. Not a slice nor scrap remains, as if anyone would be interested in eating year-old, frozen cake, but thankfully recipes never get stale. With strawberries on my mind and very likely smeared all over my face, it seemed that now was as good a time as ever to share another fun way to use up that berry bounty.
Providing something to tempt even the pickiest palate, this is a great dessert to make ahead and then pull out of the chill chest at a moment’s notice. To add even more allure, try using chocolate cakes instead of vanilla! Just add 2/3 cup dutch-processed cocoa powder to the cake, and remove 1/4 cup of flour.
Frozen Fraiser
Vanilla Cake:
1 1/2 Cups Plain Soymilk
1 1/2 Teaspoons Apple Cider Vinegar
1/2 Cup Canola Oil
1/2 Cup Unsweetened Apple Sauce
1 Tablespoon Vanilla Extract
3 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
For Assembly:
2 Tablespoons Limoncello
1 Pint Fresh Strawberries
2 Packages Strawberry Silken Creations*
1/3 Cup Whole Strawberry Preserves or Jam
1/2 Cup Confectioner’s Sugar, Plus Additional for Serving
*If unavailable, substitute 2 12-ounce packages of extra-firm silken tofu plus an additional 2/3 cup of strawberry preserves or jam
Preheat your oven to 325 degrees, and lightly grease 2 9-inch round cake pans.
In a large bowl, whisk together the soymilk and vinegar, and let rest for 5 minutes, until slightly curdled. Add in the oil, apple sauce, and vanilla, and whisk vigorously to combine. Set aside.
Separately, sift the flour, sugar, baking powder and soda, and salt, and stir well to distribute the ingredients equally throughout the mixture. Slowly incorporate the dry goods into the wet, stirring just enough to bring the batter together- A few lumps are fine.
Distribute the batter equally between your two prepared pans, and bake for 25 – 30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Let cool in the pans completely.
Once cooled, remove one cake from the pan and trim the top off with a serrated knife. Place it in a 9-inch round springform pan, and brush the limocello evenly over the cut side. Slice the strawberries in half, and place them around the outer edge, fitting them together snugly.
Whisk together strawberry silken creations, preserves, and confectioner’s sugar, and pour the mixture right in the center of the cake, smoothing it out to the edges, so that it completely fills the ring of strawberries. Turn the second cake out, and carefully place it on into the springform pan, on top of the strawberries and filling. Move the whole thing into the freezer, and allow at least 3 – 4 hours for it to solidify before serving.
If the cake is frozen to hard to cut, let sit at room temperature for 15 minutes before slicing. Top with a light dusting of additional confectioner’s sugar to serve, if desired.
Serves 12 – 14
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This looks amazing! I am coming over! :/
Comment by Vic (the Life)— June 18, 2010 #
what a stunning treat, strawberries and limoncello, love that combo
sweetlife
Comment by sweetlife— June 18, 2010 #
This is gorgeous. You have such a knack for puting together dishes with gorgeous presentation.
Comment by Kelly— June 18, 2010 #
As complicated and impressive as this cake LOOKS, it actually doesn’t sound too difficult. What an excellent summer cake, can’t wait to try it!
Comment by Sarah— June 18, 2010 #
Oh great you also did a fraisier, missing in your collection of dessert ;)
Sponge cake looks so sweet ♥
When I realized my fraisier, I hesitated to put a layer of sponge cake, but the wish is so hungry I could eat a part of your wonderful cake ♥
Comment by Veganpower— June 18, 2010 #
What a beautiful and summery dessert!
Comment by Vegyogini— June 18, 2010 #
I am always impressed by how creative your ingredients are, never using the same old tired combos. Very beautiful!
Comment by Barbara DeGrande (Veganacious)— June 18, 2010 #
This cake looks heavenly! Thanks for including the substitute for the strawberry tofu. I can’t wait to try this! :)
Comment by Amanda— June 18, 2010 #
I love frozen cake! I think it has a really great texture actually. I used to put pound cake in the freezer and eat it and I always loved the cake parts of ice cream cakes. Gorgeous photos!
Comment by Joanne— June 18, 2010 #
Beautiful looking cake!!
Comment by Morgan— June 18, 2010 #
For the record- my grandmother pulled out my parents wedding cake on their 25th anniversary. And she had a slice. Just saying…
Comment by Meghan (Making Love In The Kitchen— June 18, 2010 #
That looks so yummy and refreshing!
Comment by kala— June 18, 2010 #
Frozen cake? Ingenious! If it weren’t for the fact that it’s winter here and my new place has no central heating, I’d probably create an artifical summer by cranking up the heat just so I could *cool off* with this. Ah well, if it lasted a year in your mind before blogging, it can last half a year in mine before being made!
Comment by Hannah— June 18, 2010 #
That looks so good despite its age. I bet there is nothing left. I would be happy to eat that as well. I love the addition of limoncello to the recipe. Good idea.
Comment by Lori— June 18, 2010 #
Oh my gosh!!
I just bought your book, and came on here for the knit cake pattern (ive had it saved for a while and finally got some brown yarn!)
I love baking, and plan on going vegan hopefully befor I graduate high school (if I can get my mom to agree to it), but I try to make all my recipes vegan, so I wanted other recipes to learn how to do this :)
And that cake looks great too! Shame my mom hates strawberries.. :(
Comment by Megan— June 18, 2010 #
that looks SO good!! perfect for my strawberries that i need to consume ASAP. i bought too many. :s
Comment by Lauren (Clean Eats in the Dirty South)— June 19, 2010 #
That looks great – low-fat, too! I love the inclusion of Limoncello.
Comment by Amber Shea @Almost Vegan— June 19, 2010 #
It’s amazing how good frozen cake taste, that looks like such a great summery dessert! :-)
Comment by chow vegan— June 19, 2010 #
This is truly amazing! It’s freezing here in Aistralia and I really want a slice of that cake!!
Comment by Anh— June 19, 2010 #
That looks seriously delicious Hannah and indeed a great way to use up berries!!
Comment by Simone— June 20, 2010 #
Waw!! I am truly gobsmacked by your creativity!!
The cake looks fabulous!! Must taste awesome too!
Comment by Sophie— June 20, 2010 #
This sounds and looks amazing lady! I might just have to try it with the chocolate cake!
Comment by clairedille— June 20, 2010 #
This looks fantastic, Hannah! I love having something in the freezer that I can just pull out.
Comment by Oiyi— June 20, 2010 #
Yum!
Comment by Hope— June 21, 2010 #
So pretty, and no doubt delicious too! I love chilled/frozen desserts in the summer.
Comment by Jessica (PB & Jess)— June 21, 2010 #
This sounds amazing! I like the idea of having a frozen treat ready to go at a moment’s notice. I bet the limoncello is such a bright note and really brings out the fresh strawberry flavors.
Comment by Crystal (That Vegan Blog)— June 21, 2010 #
What a lovely and elegant dessert!
Comment by Danielle— June 22, 2010 #
YUM!
Comment by Melisser— June 22, 2010 #
This looks amazing! I feel like I should always have one on hand in my freezer to impress surprise guests :)
Comment by Baking Serendipity— June 24, 2010 #
Oh yum. This looks delicious and refreshing. Exactly what I want right now in this heat!
Comment by Xiaolu @ 6 Bittersweets— June 27, 2010 #
This looks like the perfect summer treat!
Comment by Ashley— July 2, 2010 #
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Pingback by eiskalt erwischt – Erdbeereistorte « Schildmaid— July 11, 2010 #
I can’t imagine a frozen cake at the moment.. too cold! But come Summer, I’m going to referring back to these posts :)
Comment by Y— July 19, 2010 #