Strawberry Cake
Ingredients
Strawberry Cake:
- 1/4 cup oil, vegetable, canola, coconut, etc
- 1/2 cup milk, any %
- 1 Tablespoon white distilled vinegar
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg
- 3/4 cup sugar
- 1 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 lb strawberries, rinsed, hulled, and sliced
- 1 Tablespoon sugar, to sprinkle on top
Sweetened Coconut Whipped Cream:
- 1 can Unsweetened Coconut Milk, 13.5oz, FULL FAT
- 1 Tablespoon sugar
- 1/4 teaspoon vanilla
Instructions
For the Cake:
- In a large bowl, whisk together the oil, milk, vinegar, vanilla, and egg.
- Add the sugar and whisk until dissolved.
- Combine the flour and baking powder, then whisk it into the wet mixture.
- Pour cake batter into a greased 8 or 9-inch round cake pan.
- Gently layer the strawberries on top of the batter in any pattern you like.
- Sprinkle 1 Tbsp sugar on top of the strawberries.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until cake is baked in the center.
- Check doneness with a toothpick. Allow cake to cool completely.
For the Coconut Whipped Cream:
- REFRIGERATE the can of coconut milk OVERNIGHT to allow the cream to solidify at the top.
- Turn the can upside down and open from the bottom.
- Pour the liquid into a cup. Save it for smoothies or another recipe.
- Scoop out the solidified coconut cream and put it in a COLD BOWL.
- Using a hand mixer, whip the cream with the sugar and vanilla until light and airy.
- It doesn't quite double the way heavy cream does, but it will still get lighter and whipped.
- Dollop cream on top of or next to a slice of cooled strawberry cake (if you put it on warm cake, it will melt.)
- Enjoy!
Notes
Refrigerate leftover cake and cream. You may need to re-whip the cream after refrigeration.
Recipe(s) altered from Colored Grains and Oh She Glows
Nutrition
Calories: 347kcal