STRAWBERRIES & CREAM SHEET CAKE
"My husband absolutely loved these as well, and he usually doesn’t like cake!"
"the best cake I’ve made"
"my whole family cannot wait for me to make it again"
Preheat oven to 350F/175C. Remove the stems from the strawberries.
Add the strawberries to a food processor and pulse until almost completely pureed.
Gather remaining ingredients. Mix together plant milk and lemon juice.
Whip the aquafaba until foamy, about 45-60 seconds.
Mix together the olive oil and sugar
Add the strawberry puree, whipped aquafaba, vegan buttermilk, & almond extract or vanilla extract.
Mix together again until combined.
Mix together the flour, almond flour, baking powder, and salt.
Fold the dry ingredients into the wet ingredients.
Pour the batter into a pan and spread it even. Bake for 35 minutes.
Whip the solid white portion from a can of coconut cream until creamy.
When the cake is cooled, frost with the coconut whipped cream.
Top with sliced, fresh strawberries.
Slice and enjoy!