STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup ground flaxseed

2/3-cup agave nectar

1-cup nut, rice, or soy milk

1/4-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

1-teaspoons baking powder

1 1/2-teaspoons baking soda

1/8-teaspoon salt

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla,

In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

Mix vinegar to the wet ingredients just before adding the dry ingredients.   

Add the dry to the wet and mix until uniform. 

Pour the batter into the pan. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

While the cake is baking prepare the strawberries and vanilla cream. 

STRAWBERRIES AND AGAVE NECTAR

1 pound strawberries with leaves removed

1/4-cup agave nectar

 

Mix the agave into the strawberries by hand smashing all the berries.  Refrigerate 

VANILLA CREAM

Preparation time: 5 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

¼-cup agave nectar

2-teaspoons vanilla

Blenderize all ingredients until smooth.  Chill.

Cool the cake. 

Remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover the bottom with the strawberries.    

Place the other half of the cake back in the pan.

Cover with vanilla cream and decorate with blueberries.   

Refrigerate.