Vegan, One Bowl Strawberry Shortcake Cake
A strawberry shortcake cake designed for anyone who is vegan, dairy-free, or just likes damn good desserts.
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!