Vanilla Bean Prosecco Cake with Strawberry Glaze! Prosecco Three Way!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • For the Cake:
  • 1⅔ cup cake flour
  • 1¼ tsp. baking powder
  • ½ tsp. salt
  • ½ cup almond oil
  • 1 cup sugar
  • 4 large egg whites
  • ¼ cup room temp plain coconut yogurt (I use Coyo, but can sub-nondairy yogurt of the choice, Kite Hill Greek Style is really good too)
  • 2 tsp. vanilla bean paste
  • ½ cup prosecco
  • For the Glaze:
  • 1 cup powdered sugar
  • ½ cup prosecco
  • ¼ to ⅓ cup freeze dried strawberries (measured whole then ground)
  • For the Strawberry Sauce:
  • 1½ to 2 cups frozen whole strawberries (can use fresh)
  • ¼ cup prosecco
  • juice from half a lemon
  • ½ tsp. of salt
  • 1 tbsp. granulated sugar
  • Garnish:
  • Canned Coconut Whipped Cream (I got this at Trader Joe's. Can sub regular if you are not dairy free)
Instructions
  1. For the Cake:
  2. Pre-heat the oven to 350 degrees and spray and line an 8 inch round cake pan with non-stick spray and parchment paper. Set aside.
  3. In a large mixing bowl combine all your dry ingredients and whisk to incorporate. Set aside.
  4. In another medium bowl separate your egg whites from the yolks. Reserve the yolks for another use. Beat the egg whites until slightly foamy and frothy add the sugar and whisk to combine. Next add the vanilla paste and yogurt and mix until smooth.
  5. Add the wet ingredients into the dry ingredients and whisk to incorporate. Add the prosecco in an whisk until fully incorporated and no flour bits remain.
  6. Pour the batter into the prepared pan and smooth top off with off-set spatula. Bake on center rack rotating halfway through. Start checking at 30 minutes. Cake is done when top is light golden brown and toothpick inserted comes out clean. Cool in pan on cooling rack for 15 minutes then turn out to cool completely on rack.
  7. For the Glaze:
  8. Grind the strawberries in spice grinder or food processor. If you don't have either you can put in closed baggy and smash gently with rolling pin. Pour ground strawberries into medium bowl and add the powdered sugar, mix to combine. Add the prosecco and mix. Should be thinner, but if too thin you can add a little more powdered sugar. Set aside while you make the strawberry sauce.
  9. For the Strawberry Sauce:
  10. In a medium saucepan over medium heat add all the sauce ingredients and mix to coat the berries. Cook strawberries down until they break down and release their juices and a sauce forms and thickens. This should take around 8 to 10 minutes. I used a potato masher to crush the strawberries. You can leave some whole if you like the sauce more chunky. Remove from heat into heat proof bowl or jar. This can be made up to two weeks ahead of time and stored in the fridge until ready to use. Just gently re-heat in the microwave in 30 second intervals.
  11. Assemble the Cooled Cake:
  12. Place the cooled cake still on the rack over a large sheet pan to collect the glaze. Pour the entire glaze over the top of the cake letting drip down all the sides onto the sheet pan. Let sit for about 15 minutes.
  13. Place glazed cake on cake plate or cake board and pour your desired amount of strawberry sauce over the top of the cake. You could also pour the sauce over the individual slices if you don't want to sauce the whole cake. Top with whipped coconut cream or regular whip cream. Serve room temp.
  14. Store leftovers without the whipped cream covered in the fridge for up to 2 days.
  15. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/04/04/vanilla-bean-prosecco-cake-with-strawberry-glaze-prosecco-three-way/