This strawberry shortcake cake is vegan, gluten-free and refined sugar-free yet it’s every bit as delicious as the original! A loaf pan two-tier light and fluffy vanilla cake is layered with naturally sweetened strawberries and an easy homemade coconut whipped cream. This is a stunning and special dessert that everyone will love and yet it is so simple and quick to make.
For the cake
- 1 cup almond flour
- 2 cups certified gluten-free old fashioned oats
- 3 tablespoons arrowroot powder
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup plain, unsweetened plant-based milk
- 1/2 cup pure maple syrup
- 1/2 cup melted unrefined coconut oil or vegan, soy-free butter
- 1 tablespoon pure vanilla extract
For the strawberry filling
- 2 cups sliced strawberries
- 1 tablespoon pure maple syrup
For the whipped cream
- 1 batch of vegan coconut whipped cream
- Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8 x 4 loaf pans with avocado oil or coconut oil and set aside.
- In a high speed blender, add the oats and blend on the highest speed until a super fine oat flour forms. There should be no oat chunks remaining. Place the homemade oat flour into a mixing bowl.
- Add almond flour, arrowroot powder, baking powder and salt and whisk well to combine. Add milk, maple syrup, coconut oil and vanilla and whisk again until well combined and no clumps remain.
- Divide the cake batter evenly between the two greased baking pans and bake for 30 minutes.
- While the cake bakes, stir together the strawberries and maple syrup in a bowl and set aside. You can also make the homemade coconut whipped cream while the cake bakes. Store both covered in the refrigerator until ready to assemble your cake.
- When the cake is finished baking allow it to fully cool before adding the coconut whipped cream to it or it will melt. I like to stick the two loaf pans in the freezer to speed up the process. Once fully cooled, gently spread the coconut whipped cream on the first layer and then top with one layer of strawberry slices. Top with the second layer of cake and then repeat layering the coconut whipped cream and strawberry slices again. Top with additional whole strawberries for garnish if desired.
- Slice into 8 slices and enjoy. I like to slice in a zig zag (triangle) pattern so the slices look like they came from a circular two tier cake.
- Store leftovers in an airtight container in your refrigerator. Allow the cake to come back to room temperature before enjoying.
Do not over mix the cake batter. It can leave you with a dense, tough cake.
Add extra strawberries to garnish the cake slices when serving if desired.
This is a cake that’s best when made fresh. If you do want to make it ahead I would recommend making the three elements and storing separately. Then, layer everything together the day you’ll be serving it.
- Category: Dessert
Keywords: Vegan Gluten Free Strawberry Shortcake Cake