Gluten free vegan strawberry shortcake

• Produce

  • 3 cups Strawberries

• Canned Goods

  • 3 11 oz. containers So delicious dairy free culinary coconut milk, refrigerated

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1 1/2 cups Cane sugar
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 2 1/2 cups Sarah's gluten free flour blend
  • 2 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/2 cup Sunflower seed oil
  • 1 1/2 tbsp White vinegar

• Liquids

  • 1/2 cup Water

• Other

  • 1 cup So delicious dairy free unsweetened vanilla coconut milk

Found on sarahbakesgfree.com

Ingredients

• 2 1/2 cups Sarahs gluten free flour blend*
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup So Delicious Dairy Free unsweetened vanilla coconut milk
• 1/2 cup water
• 1 1/2 tablespoons white vinegar
• 1 1/2 cups cane sugar
• 1/2 cup sunflower seed oil
• 1 1/2 teaspoons pure vanilla extract
• 3-11 oz. containers So Delicious Dairy Free culinary coconut milk, refrigerated overnight*
• 1/2 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 3 cups sliced strawberries

Directions

• Preheat oven to 350 degrees. Prepare 3 8-inch round baking pans by lining bottom with parchment paper and spraying with nonstick cooking spray.
• Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled.
• Add sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Divide batter evenly into prepared cake pans.
• Bake cakes 20-22 minutes or until toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely.
• To make whipped coconut cream, remove coconut milk from refrigerator. Cut open top of containers {you wont be able to squeeze it out} and scoop out only coconut cream. Strain off all coconut water and save for another use.
• Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined.
• Once whipped coconut cream is ready, immediately assemble cake. Place one layer on cake stand/serving plate and top with an even layer of strawberries.
• Carefully spread 1/3 of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and 1/3 whipped coconut cream.
• Top with final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries.
• Serve immediately or chill in refrigerator. Serve same day.