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3⁄4 cups + 2 tbsp light brown sugar
1⁄2 cup coconut oil/dairy-free butter at room temperature
1 tsp cardamom, ground ̈
2 tsp vanilla bean paste
1 and 1⁄4 cup unsweetened plant-based milk
̈2 tsp apple cider vinegar ̈
21⁄2 cups all-purpose flour ̈2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp salt
̈2 cups unsweetened coconut yogurt
̈2 tbsp unsweetened cashew butter
̈2 tbsp agave
̈2 tbsp coconut cream
3 tbsp homemade
̈1⁄2 tsp vanilla bean paste
1⁄2 tsp cardamom
̈170 g (about 10) chopped strawberries
Preheat oven to 350°F degrees.
Grease and flour three 6-inch round cake pans.
In a small bowl, pour in the milk and apple cider vinegar. Set aside for 10 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.
In a bowl or a food processor, add sugar, and softened coconut oil/vegan butter. Beat until fluffy, 1 minute. Slowly add milk and vanilla; beat on low speed until well-incorporated.
Pour the dry ingredients into the wet ingredients and fold gently until just combined. Do not over- mix. Divide the batter among the 3 prepared cake pans.
Bake at 180°C for 30 minutes or until a skewer comes out clean. The sponges will be lightly browned and beginning to pull away from the sides.
Remove and cool 10 minutes before turning the cakes onto a wire rack to cool completely.
In a medium bowl, add cashew butter, coconut cream, strawberry jam and agave and stir to combine.
Gently fold in the coconut yogurt. Don’t over mix.
Place the filling in the refrigerator to set for at least 1 hour.
Place the first sponge cake over a plate.
Add 2 tbsp of strawberry filling and 2 tbsp of chopped strawberries.
Proceed the same way for the other two layers.
Top with fresh strawberries, coconut chips, mint leaves.