This Vegan White Chocolate Strawberry Poke Cake is a delightful combination of vegan white chocolate and packed with berry goodness and a light fluffiness that is sure to be a crowd pleaser any time of the year! Made with all vegan ingredients, this plant-based dessert offers a moist, flavorful experience that's perfect for everyone.

Techniques Used:

1. Cake Preparation and Poking: 

• Bake your preferred vegan yellow cake mix in an 8x8-inch pan.
• After baking, allow the cake to cool for 30 minutes.
• Use a straw or fork to create holes approximately one inch apart across the cake's surface. 2. 

2. Infusing with Strawberry Flavor: 

• Prepare vegan strawberry gelatin according to package instructions.
• Pour the liquid gelatin evenly over the cake, allowing it to seep into the holes.
• Refrigerate the cake for one hour to set the gelatin layer. 3. 

3. Vegan White Chocolate Ganache Creation:

• In a saucepan over medium-low heat, melt Pascha Vegan White Baking Chips with vegan heavy cream, stirring continuously until smooth.
• Incorporate vanilla extract into the mixture.
• Divide the ganache into two portions; add a few drops of red dye to one half to achieve a pink hue.
• Allow both mixtures to cool for five minutes. 

4. Layering and Topping:

• Spread the pink-tinted ganache over the gelatin-infused cake and refrigerate for 30 minutes to one hour.
• Combine the remaining white ganache with vegan whipped cream until smooth.
• Apply this creamy layer atop the pink ganache.
• Garnish with freshly sliced organic strawberries.
• For optimal flavor fusion, refrigerate the assembled cake for 2-3 hours or overnight before serving.

Why You'll Love This Recipe:

• Plant-Based Indulgence: Crafted entirely with vegan ingredients, this dessert caters to plant-based diets without compromising on taste.
• Harmonious Flavor Profile: The combination of Pascha's Vegan White Baking Chips and fresh strawberries creates a delightful balance of sweetness and tartness.
• Visually Appealing: The layered presentation, featuring vibrant pink and white hues, makes this cake a stunning centerpiece for any occasion.
• Simple Preparation: Utilizing a boxed cake mix and straightforward techniques, this recipe is accessible to bakers of all skill levels.

Experience the perfect blend of flavors and textures with this Vegan White Chocolate Strawberry Poke Cake, a dessert that's as delightful to the eyes as it is to the palate. For a step-by-step visual guide, watch the video below.

Ingredients:

• Yellow Box Cake Mix of Choice
• 1 can Coconut Condensed Milk
• Hearts Content Pascha Vegan White Baking Chips (We used about 1 1/2 cups of Vegan White Mini Chips)
• 1/2 cup Vegan Heavy Cream
• 1 container Vegan Whipped Cream
• 1 box Vegan Strawberry Jello
• Red Dye
• 1 tbsp Vanilla
• Organic Strawberries, sliced

Directions:

1. Prepare cake mix per instructions using an 8 by 8 pan.
2. Let cool for 30 minutes.
3. Make jello per package instructions and set aside
4. Using a straw or fork begin to poke holes in the cake. Every inch or so is what we did.
5. Next pour the jello mix onto the cake and place in refrigerator for one hour.
6. Add chips and heavy cream to a saucepan over medium low heat, stirring to combine well.
7. Add in vanilla and continue to mix well stirring often.
8. Remove from heat once mixed and melted together.
9. Let cool for 5 minutes.
10. Next add a few drops of dye to half of this mixture, setting the remainder aside.
11. Mix well with a fork followed by using a hand mixer and set aside.
12. Take remaining half and add Vegan Whipped Cream mixing well.
13. Add pink mixture to top of cake and put back in the refrigerator for 30 minutes to 1 hour.
14. Add remaining whipped cream to top of cake with sliced berries.
15. Place in refrigerator for 2-3 hours or overnight for optimal YUM. This gets better the longer it sits in the refrigerator and has time to blend all the delicious flavors. Enjoy!

Music by Vitaliy Levkin