Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 cup organic cane sugar
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup almond milk (or oat milk)
2 tsp apple cider vinegar
½ cup melted coconut oil
2 tsp pure vanilla extract
¼ cup unsweetened applesauce (egg replacer)
For the Strawberry Filling:
2 cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tbsp lemon juice
For the Coconut Whipped Cream:
2 cans full-fat coconut milk (chilled overnight)
4 tbsp powdered sugar
1 tsp vanilla extract
Instructions
Prepare the Strawberries:
In a bowl, mix sliced strawberries with sugar and lemon juice. Let sit for 15–20 minutes until juicy.Make the Cake Batter:
Combine flour, sugar, baking powder, baking soda, and salt in a bowl. In another, whisk almond milk, vinegar, melted coconut oil, vanilla, and applesauce. Pour wet ingredients into dry and mix until smooth.Bake the Cake:
Preheat oven to 350°F (175°C). Divide batter into two greased 8-inch pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.Make the Coconut Whipped Cream:
Scoop the solid coconut cream from chilled cans. Whip with powdered sugar and vanilla until fluffy.Assemble the Cake:
Place one cake layer on a plate. Spread whipped cream and strawberries. Add the second layer and repeat. Chill 30 minutes before serving.
Notes
For best results, refrigerate the cake before slicing—it helps the cream set.
You can substitute coconut cream with vegan whipped topping for convenience.
This cake tastes best the day it’s assembled but can be stored up to 3 days refrigerated.
Make it gluten-free by using a 1:1 gluten-free flour blend.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Plant-Based
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28 g
- Sodium: 185 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0 mg