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Vegan Strawberry Shortcake

Fluffy, moist, and tender, this vegan strawberry shortcake is rich and decadent, but doesn't contain any eggs, milk, or butter!
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Prep Time:35 minutes
Cook Time:30 minutes
Rest Time:3 hours
Total Time:4 hours 5 minutes
Servings: 8

Ingredients

Cake

  • 1 cup (250ml) soy milk**
  • ½ cup + 2 tbsp (120g) granulated sugar
  • 2 tsp (10ml) apple cider vinegar*
  • 2 tsp vanilla extract
  • 188 grams (1½ cups + 1 tbsp) all purpose flour**
  • 24 grams (2½ tbsp) cornstarch**
  • ¼ tsp salt
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ cup (72g) flavorless oil (canola oil, vegetable oil, avocado oil, safflower oil, etc.) OR ½ cup (128g) raw cashew butter**
  • 1 lb strawberries sliced

Coconut Whipped Cream

  • 1 14oz can coconut cream* chilled overnight in the fridge
  • 1 tbsp (8g) organic powdered sugar** or more to taste
  • ½ tsp vanilla extract

Instructions

  • Chill a large mixing bowl and beaters in the fridge while you prepare the cake. (This is for the coconut whipped cream.)
  • Make sure all your ingredients for the cake are at room temperature before beginning. Starting with cold ingredients can lead to uneven mixing and dense cakes.

Cake

  • Preheat oven to 350°F. Grease a cake pan and set aside.
  • In a large mixing bowl, gently whisk sugar, soy milk, and vinegar. Let sit for a few minutes to dissolve the sugar.
    Tip: Don't whisk too aggressively or you will introduce a lot of air bubbles which can cause tunneling in your cake.
  • Whisk in oil and vanilla extract.
  • In a separate bowl, sift together flour, corn starch, salt, baking powder, and baking soda.
  • Sift the dry ingredients into the wet ingredients and whisk until just combined and batter is smooth.
  • Pour batter into cake pan. Tap the pan on the counter a couple times and run a knife through the batter to remove air bubbles.
  • Bake for 30-35 minutes for an 8" pan, or 20-25 minutes for a 9" pan, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then gently remove the cake from the pan and place the cake on a cooling rack to finish cooling.

Coconut Whipped Cream

  • While the cake is cooling, make the coconut whipped cream. Take the coconut cream, chilled bowl and beaters out of the fridge.
  • Scoop the top layer of thickened coconut cream out of the can and into the chilled bowl, leaving any liquid behind. Reserve the liquid for smoothies or another recipe.
  • Beat the coconut cream with a mixer for a couple minutes, until creamy and light peaks form. Add sugar and vanilla and beat for another minute. Chill in the fridge until ready to use.

Assemble Cake

  • Once the cake is cooled, use a serrated knife or flavorless floss to cut the cake in half so you have two layers of cake. Frost bottom layer with coconut whipped cream, layer on strawberry slices, and finish with another layer of coconut whipped cream. 
  • Frost the top of the cake with the remaining coconut whipped cream and strawberries. Enjoy!
  • Store leftovers covered in the fridge.

Notes

Flour + Cornstarch: We are essentially making cake flour by combining all purpose flour and cornstarch, so you can use cake flour (212g) instead if you prefer.
Make it Gluten-Free: Light buckwheat flour produces very similar results to the all purpose flour cake. You can probably use a gluten-free all purpose flour blend as well.
Cashew Butter: If using cashew butter, it should be runny and easy to stir. If it's too thick, the cake will turn out more dense. To thin out your cashew butter, mix it with some oil until it reaches a thin, runny consistency.
Powdered Sugar: I made my own by blending granulated sugar in my NutriBullet with the milling blade.