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Cardamom and vanilla straberry cake

vegan, refined sugar free, soy free, dairy free
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 people
Calories 650 kcal

Equipment

  • 2 bowl
  • 1 pan

Ingredients
  

  • 200  grams  Ingredients for the sponge cake: light brown sugar
  • 100  grams  coconut oil or plant-based butter
  • 1 tsp  cardamom, ground
  • 2 tsp  vanilla bean paste
  • 300  ml  unsweetened plant-based milk
  • 1 1/2 tsp  apple cider vinegar
  • 300  grams  flour
  • 2 tsp  baking powder
  • 1/2 tsp  baking soda
  • 1/4 tsp  salt
  • 400  grams  Ingredients for the strawberry filling: unsweetened coconut yogurt
  • 2 tbsp  unsweetened cashew butter
  • 2 tbsp  agave
  • 3 tbsp  coconut cream
  • 3 tbsp  homemade strawberry jam
  • 1/2 tsp  vanilla bean paste
  • 1/2 tsp  cardamom, ground
  • 170  grams  chopped strawberries (about 10)

Instructions
 

  • Make the sponge cake: Preheat oven to 180C degrees.
  • Grease and flour three 15cm/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 of a food processor, add sugar and softened coconut oil. 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 180C 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
  • Make the fillingIn 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.
  • Assembly the cakePlace the first sponge cake over a plate.
  • Add 2 tbsp of strawberry filling and 2 tbsp of chopped strawberries. Cover with the second sponge cake.
  • Proceed the same way for the other two layers.
  • Garnish with fresh strawberries, coconut chips, mint leaves.

Video

Keyword strawberry, Vanilla