Strawberry Shortcake Cake

Name: Strawberry Shortcake Cake
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup sugar; 1/4 cup vegetable oil; 2/3 cup oat milk; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; 1 can full-fat coconut milk; 2 tablespoons powdered sugar; 1 pound fresh strawberries

Classic two-layer sponge cake with fluffy coconut cream and fresh berries.

55 min · Confident · 380 cal · 6g protein · $2.60/serving · American

Vegan Comfort Food

55minutes

8servings

380calories

6gprotein

$2.60per serving

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Ingredients (serves 8)

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup vegetable oil
2/3 cup oat milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 can full-fat coconut milk
2 tablespoons powdered sugar
1 pound fresh strawberries

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Instructions

1
Preheat oven to 350 degrees F and grease two 8-inch round cake pans.
2
Whisk flour, baking powder, and salt together.
3
Mix sugar, oil, oat milk with vinegar, and vanilla, then fold into dry ingredients.
4
Divide batter between pans and bake for 20-25 minutes until a toothpick comes out clean.
5
Cool completely while refrigerating coconut milk for 4 hours, then whip the solid layer with powdered sugar.
6
Layer cakes with coconut cream and fresh strawberries.