"Fluffy, moist, and tender, this 11-ingredient vegan strawberries and cream cake is rich and decadent, but doesn’t contain eggs, dairy, or added oils!"
Fluffy Vegan Strawberries and Cream Cake
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Prep time: 35mins
Cook time: 30mins
Serves or Makes: 8
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ingredients
For the Cake
- 1 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 cup cashew butter
- 1 cup soy milk
- 4 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 pound strawberries, sliced
ingredients
Coconut Whipped Cream
- 1 (14-ounce) can coconut cream, chilled overnight
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Method
For the Cake
Step 1
Combine vinegar with soy milk and set aside to curdle.
Step 2
Chill a large mixing bowl and beaters in the fridge while you prepare the cake. This is for the coconut whipped cream.
Step 3
Preheat oven to 350°F. Grease a cake pan and set aside.
Step 4
Sift together flour, corn starch, salt, sugar, and baking powder.
Step 5
In a separate bowl, mix together cashew butter, soy milk/vinegar mixture and vanilla.
Step 6
Combine wet ingredients with dry and mix until combined. Pour into cake pan and bake for 30-35 minutes for an 8" pan, or 20-25 minutes for a 9" pan, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then gently remove the cake from the pan and place the cake on a cooling rack to finish cooling.
For the Coconut Whipped Cream
Step 1
While the cake is cooling, make the coconut whipped cream. Take the coconut cream, chilled bowl and beaters out of the fridge.
Step 2
Scoop the top layer of thickened coconut cream out of the can and into the chilled bowl, leaving any liquid behind. Reserve the liquid for smoothies or another recipe.
Step 3
Beat the coconut cream with a mixer for a couple minutes, until creamy and light peaks form. Add sugar and vanilla and beat for another minute. Chill in the fridge until ready to use.
For the Assembly Cake
Step 1
Once the cake is cooled, use a serrated knife to cut the cake in half so you have two layers of cake. Frost bottom layer with coconut whipped cream, layer on strawberry slices, and finish with another layer of coconut whipped cream.
Step 2
Frost the top of the cake with the remaining coconut whipped cream and strawberries. Enjoy!
Step 3
Store leftovers covered in the fridge.