For the longest time I’ve had a huge appreciation for Swedish culture. One of my favorite days of the year when I get to attend the largest midsummer celebration in the world that takes place in battery park. It happens every June on the weekend at the start of the summer. Swedes celebrate midsummer as a holiday where they enjoy the sun being out for long hours compared to their dark winters. They have food, drinks, and music. They hand make flower crowns and dance around a midsummer pole. I hope one day, I will get to celebrate midsummer in Sweden. 

Unfortunately, this year due to work and other obligations, I wasn’t able to make it to the party. I did however celebrate on my own by making a midsummer cake. 
Dry ingredients:

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

Wet ingredients:

3/4 cup maple syrup

3/4 cup water

1 ripe banana 

1 tbsp orange juice

Juice from 1/2 lemon

2 tsp vanilla extract

Frosting recipe:

1/2 block firm tofu

1/2 cup maple syrup

1 tsp vanilla extract 

Juice from 1/4 lemon

1/2 cup plant milk, if it is not blending smoothly 


2 lbs fresh strawberries 


Preheat over to 350 degrees Fahrenheit 

Combine dry ingredients for the cake in a large mixing bowl

Blend all wet cake ingredients together

Add in part of the wet ingredients to the dry and mix thoroughly continue doing this until all wet ingredients have been mixed into the dry

Pour the cake batter into two cake pans that are lined with parchment paper 

Bake for about 25 minutes until golden brown

Take the cakes out and allow them to cool for 10 minutes before removing them from the pans

Blend all ingredients for the frosting together, add more sweetener if needed

Slice about 1/3 of the strawberries 

Assemble the cake by putting half of the frosting on the first layer and then top with the sliced strawberries 

Place second layer over it and spread the rest of the frosting and arrange the whole strawberries on top



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