Vegan Strawberry Cake

I made this last year for DH's birthday.  Even though he's not a Vegan as my son and I are, it was a bit hit with everyone who tasted it!

http://adashofsass.com/2009/03/01/homemade-strawberry-cake/
Homemade Strawberry Cake
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour (To make self rising flour: mix 3 cups flour, 1 1/2 tsp salt, and 4 1/2 tsp baking powder)
2 cups granulated sugar
3/4 cup vegetable oil (Could also use Magerine or applesauce)
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 Egg Replacer Eggs
 red food coloring**
Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Frost with your favorite frosting recipe.
*  You can use fresh or frozen strawberries.  If you use frozen, let them defrost on a cookie sheet.  Then place in a food processor and pulse until pureed.