Vegan Strawberry Shortcake
Fluffy, moist, and tender, this vegan strawberry shortcake is rich and decadent, but doesn't contain any eggs, milk, or butter!
- 1 ¾ cups all purpose flour** (210g)
- ¼ cup cornstarch (40g)
- ¼ tsp salt
- ½ cup + 2 tbsp organic cane sugar (120g)*
- 2 tsp baking powder
- ¼ tsp baking soda
- ⅓ cup flavorless oil (canola oil, vegetable oil, avocado oil, safflower oil, etc.) OR ½ cup raw cashew butter** (128g)
- 1 cup soy milk** (240ml)
- 1 tbsp apple cider vinegar (20ml)*
- 2 tsp vanilla extract
- 1 lb strawberries sliced
Coconut Whipped Cream
- 1 14oz can coconut cream* chilled overnight in the fridge
- 1 tbsp organic powdered sugar** (8g) or more to taste
- ½ tsp vanilla extract
Preheat oven to 350°F. Grease a cake pan and set aside.
Sift together flour, corn starch, salt, sugar, baking powder, and baking soda.
In a separate bowl, mix together oil/cashew butter, soy milk/vinegar mixture, and vanilla.
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.
Coconut Whipped Cream
While the cake is cooling, make the coconut whipped cream. Take the coconut cream, chilled bowl and beaters out of the fridge.
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.
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.
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.
Frost the top of the cake with the remaining coconut whipped cream and strawberries. Enjoy!
Store leftovers covered in the fridge.
FLOUR: Other flours I've tested are light buckwheat flour and whole wheat flour. Whole wheat flour works, but the cake will be a little more dense. So if using whole wheat flour, add an extra tablespoon (15ml) of soy milk.
MAKE IT GLUTEN-FREE: Light buckwheat flour produces very similar results to the all purpose flour cake. You can probably use a gluten-free all purpose flour blend as well.
CASHEW BUTTER: If using cashew butter, it should be runny and easy to stir. If it's too thick, the cake will turn out more dense. To thin out your cashew butter, mix it with some oil until it reaches a thin, runny consistency.
POWDERED SUGAR: I made my own by blending granulated sugar in my NutriBullet with the milling blade.