Vegan, One Bowl Strawberry Shortcake Cake

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Strawberry shortcake is one of the simple pleasures in life. A light, vanilla cake, fresh strawberries, whipped cream…that combination is what dreams are made of. It always bums me out a little when people can’t have something given a dietary or lifestyle restriction, which is why I made this vegan strawberry shortcake cake. I’ve gotta be honest, it tastes pretty much exactly like a normal strawberry shortcake. Even ask my parents, who went back for thirds. And the fact that this can be made in one bowl? Sold. Anything to keep me from doing the dishes.

Vegan, One Bowl Strawberry Shortcake Cake

Sarah Mikulski
A strawberry shortcake cake designed for anyone who is vegan, dairy-free, or just likes damn good desserts.
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Cook Time 1 hour
Course Dessert

Ingredients
  

  • 2 ½ cups all purpose flour If you want the cake to be more dense, use bread flour. I've done it both ways and both are amazing! But, when I use bread flour, I will up the canola oil from ¾ cup to 1 cup and add a little bit of water at the end to give it more of a batter like consistency when pouring in the cake pans.
  • 2 T cornstarch
  • 1 T baking powder
  • ½ t salt
  • 1 ½ cup sugar
  • ¾ cup canola oil
  • 1 ½ cups almond milk unsweetened is best
  • 2 t apple cider vinegar
  • 1 T vanilla extract
  • 16 oz. package strawberries
  • vegan whipped cream TruWhip, Reddi-wip, and So Delicious have great ones!

Instructions
 

  • Preheat oven to 350° F.
  • Spray 2 cake pans with non-stick spray and line the bottom with parchment paper.
  • Combine the flour, cornstarch, baking powder, salt, and suger together in a large bowl.
  • Add the canola oil, almond milk, apple cider vinegar, and vanilla extract to the bowl. Stir it all together until it's just combined, be caredul not to overmix.
  • Divide the batter into the 2 cake pans. Bake for 30-40 minutes. The range is so big because every oven runs so differently. Start checking with a toothpick at 30-35 minutes and keep cooking until it comes out clean.
  • While the cake is cooking, prepare your strawberries by removing the leave/core and slicing thinly lengthwise.
  • Let the cake cool for 10-15 minutes.
  • Remove the cake from the cake pans.
  • Begin by frosting the top of one of the cakes with the whipped cream. Add the sliced strawberries.
  • Top that with the other cake. Frost the cake entirely with the rest of the whipped cream.
  • Enjoy!

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