You guys. I am so excited about this cake. I haven’t had strawberry cake in so long it’s crazy. My family has this strawberry angel food cake we always have for my mom’s birthday but it’s not vegan or gluten free, so I had to get creative and this was the result. I’m not going to lie to you, I liked it better than than the other.
I will warn you, though, this cake definitely has a longer ingredient list than anything I usually post, but it’s all things you most likely already have in the house. I didn’t have to go to the store for anything except a new tub of coco whip but that’s only because I eat that out of the tub like ice cream. And it’s so good. I hope you do it, too.
Even with the more extensive list, this cake is super easy to throw together. It’s 100 times better than anything that comes from a box, so the extra work is totally worth it.
One thing I recommend though is making this when you have a crowd. It’s gluten free which means it’ll be as dry as the Sahara in about a day and a half… I feel like I always end up throwing my desserts away because I’m the only one in my house that eats them.
For the cake:
- 2 cups gluten free all purpose flour
- 1 cup coconut flour
- 1.5 cups organic cane sugar
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1 tsp salt
- 1 vegetable oil (or sub coconut)
- 1.5 cups nut milk (any kind will work)
- 1.5 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 2 tbsp flaxseed meal
- 1 pint fresh strawberries
For the icing:
- 1 FULL container of Coconut whip (brand I use is pictured)
- 8 ounces of frozen strawberries, thawed and drained
- Preheat oven to 35o degrees.
- Mix the flours, sugar, baking soda, baking powder and salt in a large bowl.
- In a separate bowl, combine the oil, milk, flaxseed meal, vanilla and apple cider vinegar. Stir to combine then set aside.
- Remove the stems and chop the strawberries until you have about 1.5 cups. Pour them into the dry flour mix and then add the liquid ingredients. Stir to combine. (You want the strawberries to break some to release some of the juices into the cake batter.)
- Pour batter into 2 9 inch round cake pans and bake for 40 minutes. You should be able to insert a toothpick into the center of the cake and have it come out clean.
- While the cakes are cooling, prepare the coconut whip icing.
- If you haven’t already, set the coco whip out to bring to room temperature. (Coconut cream hardens when it’s cold and makes it harder to work with.)
- Take the drained and thawed strawberries and fold them into the whipped cream.
- Once the cakes are completely cool, put a layer of icing on the bottom cake and then place other cake face down on top. (Smooth bottom should be facing up.)
- Add another layer of icing onto the top piece. Top with fresh, sliced strawberries and mint leaves. (You could add some coconut shreds too if you’re into that.)
This cake tastes like vacation. It made me wish I could teleport myself to a beach somewhere. I hope you all enjoy it as much as I did!