Ingredients
Method
- Preheat and Prepare: Set your oven to 350°F (175°C). Lightly grease your cake pans with coconut oil and line with parchment paper.
- Create Vegan Buttermilk: Combine soy milk and apple cider vinegar in a small pitcher. Let sit for ten minutes to curdle.
- Sift Dry Ingredients: In a large bowl, sift together flour, almond flour, baking powder, baking soda, and sea salt.
- Whisk Wet Ingredients: In a separate bowl, whisk beet sugar, oil, vanilla extract, and vegan buttermilk until smooth.
- Combine the Batter: Slowly pour wet ingredients into dry mixture and fold until no dry flour remains.
- Bake the Layers: Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool Completely: Let cakes rest for ten minutes, then transfer to a wire rack to cool completely.
- Prepare Strawberry Reduction: Puree strawberries and simmer until reduced by half.
- Whip the Frosting: Whip chilled coconut cream with powdered sugar and cooled strawberry reduction until stiff peaks form.
- Assemble the First Layer: Place one cake layer on a serving plate, spread frosting, and add sliced strawberries.
- Add the Second Layer: Place the second layer on top, apply a crumb coat, and chill for twenty minutes.
- Final Decoration: Apply remaining frosting smoothly and garnish with whole strawberries.
Notes
Always use room temperature ingredients for the batter. Do not overmix the batter to maintain a delicate crumb. For outdoor parties, consider adding a stabilizer to the frosting.