Ingredients

The following ingredients have 8 Servings
  • 300 g | 10 1/2 oz plain (all purpose flour)
  • 255 g | 9oz caster sugar
  • 2 tsp bicarbondate of soda
  • 380 ml 13fl oz favourite non-dairy milk
  • 120 ml | 4fl oz sunflower or coconut oil (melted)
  • 1 tbsp white wine vinegar
  • 1 tsp vanilla extract
  • 2 tbsp vegetable shortening (melted, to grease the cake tins)
  • 2 tbsp flour to dust the cake tins
  • 400 g | 14oz tin full fat coconut milk (<b>chilled overnight</b>)
  • 150 g | 5.3oz icing sugar
  • 2 tsp vanilla extract
  • handful strawberries (quartered, to serve)
  • icing sugar to dust

Instruction

  • Preheat the oven to 180C (350F). Brush two 16cm (6in) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
  • Sift the flour, sugar and soda into a large bowl.
  • Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
  • Use a balloon whisk to thoroughly mix the batter until smooth.
  • Divide between the prepared tins and tap against the counter.
  • Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the centre comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
  • Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
  • Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
  • Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
  • Whisk slowly to combine at first and then increase the speed until you have firm peaks.
  • Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.
  • Dust with icing sugar and serve.