Instructions

1. Preheat oven to 350ºF. Grease the bottom of two 9-inch cake pans with cooking spray or oil.
2. In a medium bowl, add non-dairy milk and apple cider vinegar. Give it a quick stir, then set aside for 10 minutes.
3. In a large bowl, add flour, sugar, beet powder, baking powder, baking soda, and salt. Stir until thoroughly combined.
4. To the bowl with the milk mixture, add oil, yogurt, pureed strawberries, and vanilla. Whisk until combined.
5. Slowly pour the wet ingredients into the dry ingredients. Whisk until ingredients are just combined, making sure to not overmix. Divide the batter evenly between the cake pans.
6. Bake for 30 minutes, until a toothpick inserted in the middle of the cake comes out clean.
7. Set aside until completely cool before removing from the pans. You can refrigerate to speed up the process.
8. Remove from pans. Slice the tops off of each layer to create a flat surface. Place on layer on a serving plate; spread icing evenly on top. Arrange sliced strawberries in a single layer. Place the second layer on top. Spread the rest of the icing on the top and sides of the cake.
9. Place marshmallows in a circle around the top of the cake, then add more on one side to create the “bangs” (see photos). In a small bowl, add beet powder and enough water to make a paste. Color the paste on top of two marshmallows opposite each other, then color a nose in the middle of the cake. Alternatively, you can use pink sprinkles.
10. Place the molasses in a small plastic bag with a small part of a corner cut off. Pipe the molasses to create eyes and a mouth.
11. To store, refrigerate cake covered in foil for up to 4 days.