MY NOTE IN 2018: This is a dark recipe for me cuz I left the sugar quantity out and realized after it was TOO LATE! To answer your question, the sugar quantity is 2/3 CUP!!!
Excerpt from my cookbook, Clara Cakes: Delicious and Simple Vegan Desserts for Everyone!
I have very fond memories of strawberry cake, particularly strawberry mini-cupcakes. I remember back in the first grade, you could bring in a dessert of your choice on your birthday to share with the class. Strawberry cake was my chosen sweet. It was a cake box mix (with lots of extra love) cake, topped with the strawberry frosting that you buy by the tub. I loved every lick of the frosting, and every bite of the cake, hated school.
This is gonna sound dramatic, but when I first made this cake I was taken a back a little. The frosting completely reminded me of the tub frosting, only way lighter, less grainy and not overly sweet. I decided not to add any strawberry extract to the cake, and to depend on the flavor of fresh strawberries and strawberry jam. Boy, did they come through! This cake is perfectly light, moist, with the most beautiful, delicate sweetness and flavor of strawberries that no other fruit can really master as beautifully.
1 1/4 cups all purpose flour
1/2 cup soymilk
2/3 cup sugar
1/2 cup vegan butter
1/4 cup coconut milk
1/4 cup strawberry preserves
1/3 cup strawberry skins chopped, soak juice up with paper towels
1 tablespoon coconut vinegar
1/2 tablespoon baking powder
1/2 tablespoon vanilla extract
1/4 teaspoon baking soda
1.) Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
1.) Trace a 9 inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.
2.) In a large mixing bowl, whisk together the coconut milk, soymilk, and coconut vinegar together until frothy. Set aside and let curdle while you prep the next steps.
3.) In a medium bowl, sift the flour, baking powder, and baking soda together.
4.) Using an electric mixer with the whisk attachment, cream together sugar and butter on high speed. Once light and fluffy, add in vanilla extract and mix on medium speed until incorporated.
5.) Add in the strawberry jam to the butter mixture and mix on medium until completely blended in.
6.) Add in flour mixture and milk mixture to the butter mixture. Beat together on medium speed, making sure to scrape down the sides of the bowl every once in awhile. Beat until smooth. Very gently stir in the fresh strawberries until evenly distributed.
7.) Scoop the batter into cupcake liners and bake at 350 degrees for 18 minutes or until toothpick comes out clean when poked in the center.
7.) If using a a cake pan, pour batter into pan. Scrape all the batter out of the bowl using a rubber spatula. Even out the batter by moving the pan back and forth.
8.) Remove cupcakes from oven and transfer to a cooling rack. Allow to cool completely before frosting.
8.) To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.