Name: Vanilla Strawberry Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 180 g all purpose flour; 110 g granulated sugar; 1 tablespoon corn starch; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; pinch of turmeric (optional, for colour); 3/4 cup soy milk; 1/2 teaspoon apple cider vinegar; 60 g vanilla soy yogurt; 1.5 teaspoons vanilla extract; 1/4 cup canola oil; Filling:; 1 can full fat coconut milk (chilled overnight); 2 packages vanilla sugar; 10 - 12 fresh strawberries (hulled & quartered for the filling); icing sugar or white sugar for dusting and some more strawberries.

Before summer comes to an end, I wanted to share this delicious Vanilla Strawberry Coconut Cream Cake recipe with you.

A perfect light and airy vegan sponge cake, filled with whipped coconut cream and fresh strawberries.

Simply mix the wet and dry ingredients together and bake for 30 minutes. Adding some turmeric powder will give the cake a nice yellow colour. The vanilla soy yoghurt gives the cake a more intense vanilla flavour and also acts as an egg replacer.

Print Recipe

Vanilla Strawberry Coconut Cream Cake

A perfect light and airy vegan sponge cake, filled with whipped coconut cream and fresh strawberries, this Vanilla Strawberry Coconut Cream Cake is perfect for the last summer days.

Prep Time30

Cook Time30

Total Time1

Course: Cake

Cuisine: American

Servings: 9

Author: Fabio

Ingredients

180 g all purpose flour
110 g granulated sugar
1 tablespoon corn starch
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
pinch of turmeric optional, for colour
3/4 cup soy milk
1/2 teaspoon apple cider vinegar
60 g vanilla soy yogurt
1.5 teaspoons vanilla extract
1/4 cup canola oil
Filling:
1 can full fat coconut milk chilled overnight
2 packages vanilla sugar
10 - 12 fresh strawberries hulled & quartered for the filling
icing sugar or white sugar for dusting and some more strawberries.

Instructions

Preheat oven to 350F
Add all wet ingredients in a bowl and mix well.
In another bowl, combine all the dry ingredients, add the wet ingredients and whisk until the mixture is smooth and well combined.
Pour the batter into a parchment paper lined (bottom) and well floured (sides) 8 x 8 inch cake pan.
Bake for 30 minutes or until tooth pick comes out clean.
Cool completely before cutting in half (horizontal)
Remove the coconut milk from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (you could use it in a smoothie).
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
Then add vanilla sugar and mix until creamy and smooth.
Spread the coconut cream evenly over the bottom half of the cake.
Top the cream with strawberries and cover it with the top half of the cake.
Dust the cake with icing sugar and cut into 9 pieces, decorate each piece with half a strawberry.