What pushed me over the edge were some interesting cupcakes I sampled from pastry chef Sarah Strain’s new line of vegan cakes. I’d been in contact with Sarah throughout the week about the various flavors she was working on (strawberry, lemon, “Fruity Pebbles”…no joke!), so I met with her on Sunday evening to try out her latest creation: Vegan Watermelon Cupcakes. Sounds strange, right? But let me tell you—the cupcakes were delicious...light and summery with just a hint of watermelon, topped with a buttery vanilla cream frosting. And I was able to talk Sarah into sharing her new recipe with us!
Sarah Strain’s Vegan Watermelon Cake
2 cups all purpose flour
2 tsp corn starch
2 ½ tsp baking powder
¾ cup soy margarine
1 cup granulated sweetener
¾ cup fresh watermelon purée
1 ½ cups soy milk
Preheat oven to 350 degrees.
Sift flour, corn starch, and baking powder and mix together.
Blend margarine and sweetener until smooth. Slowly add watermelon purée in several parts, making sure to blend thoroughly. Add dry mix in two parts, blending thoroughly. Pour in soy milk and blend together. The mixture should be quite thick.
Grease two 8-inch cake pans and pour in cake mixture. Bake for approximately 30-40 minutes, or until toothpick comes out clean. (Or prepare 2-dozen cupcake cups and bake for about 15 minutes, or until toothpick comes out clean).
I couldn’t get the frosting recipe from Sarah, but feel free to use your favorite vanilla topper for this scrumptious treat!
Contact Sarah Strain to place a custom cake order for your next event.
General pricing is as follows:
6x2 (serves up to 12): $25
8x2 (serves up to 20): $40
10x2 (serves up to 35): $50
1/4 sheet (serves up to 25): $45
Quotes for wedding cakes and other sizes available upon request.
Delivery charge to anywhere in Dallas is $10 (for regular cakes, wedding cakes are more)
And check out some of Sarah’s cool cake designs I ganked from her Flickr page!