Vanilla Strawberry Coconut Cream Cake
A perfect light and airy vegan sponge cake, filled with whipped coconut cream and fresh strawberries, this Vanilla Strawberry Coconut Cream Cake is perfect for the last summer days.
Servings: 9
Ingredients
- 180 g all purpose flour
- 110 g granulated sugar
- 1 tablespoon corn starch
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- pinch of turmeric optional, for colour
- 3/4 cup soy milk
- 1/2 teaspoon apple cider vinegar
- 60 g vanilla soy yogurt
- 1.5 teaspoons vanilla extract
- 1/4 cup canola oil
- Filling:
- 1 can full fat coconut milk chilled overnight
- 2 packages vanilla sugar
- 10 - 12 fresh strawberries hulled & quartered for the filling
- icing sugar or white sugar for dusting and some more strawberries.
Instructions
- Preheat oven to 350F
- Add all wet ingredients in a bowl and mix well.
- In another bowl, combine all the dry ingredients, add the wet ingredients and whisk until the mixture is smooth and well combined.
- Pour the batter into a parchment paper lined (bottom) and well floured (sides) 8 x 8 inch cake pan.
- Bake for 30 minutes or until tooth pick comes out clean.
- Cool completely before cutting in half (horizontal)
- Remove the coconut milk from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
- Then add vanilla sugar and mix until creamy and smooth.
- Spread the coconut cream evenly over the bottom half of the cake.
- Top the cream with strawberries and cover it with the top half of the cake.
- Dust the cake with icing sugar and cut into 9 pieces, decorate each piece with half a strawberry.