Vegan MoFo 2018!
This is my first year participating with my new blog domain! I’m very excited to write and post pictures on this more updated and aesthetically pleasing platform. My first project for the month was to recreate my favorite food emojis, and thus my favorite foods (well, I have a LOT of favorite foods): cake and tea.
I’ve made a recipe for my blog before combining both matcha and strawberry shortcake, but this time I’ve kept them separate. They’re separate but equal here, I promise. The cake came out deliciously moist and the matcha was creamy and earthy. They pair nicely together. I also love the way they look. So kawaii. ^_^
The recipe for the cake itself is quite simple. I decided to create something that was basic and easily customizable to what you would find in your pantry. This cake was gluten-free but the recipe also works with plain wheat flour. Feel free to sub out the nut butter for an allergy-free alternative like sunflower butter or tahini if you can eat sesame. This will change the flavor a bit, however.
The flavors for the cake are also quite simple. Vanilla for the cake, sweet coconut cream and a strawberry on top. If you want to add some strawberry jam in between your cake layers, I won’t stop you. If you want to use blueberries instead, feel free. If you want to get wild, head over to this page and use my chocolate cake recipe instead and make this into the Samsung version…
Strawberry Shortcake and Matcha
- 3/4 cup flour (I used Bob’s Red Mill GF)
- 1/4 cup almond butter/allergy-free alternative
- 1 tablespoon unsweetened applesauce
- 1/4 cup vegan sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 can of full-fat coconut milk, chilled overnight
- 1/3 cup vegan powdered sugar
- 1 strawberry
- 1/2 teaspoon good quality matcha
- 4 oz hot water (about 175 F)
- non-dairy milk/creamer, optional to taste
Preheat the oven to 350 F.
- In a large mixing bowl, measure out all dry ingredients and whisk together to incorporate completely. Set aside.
- Add the non-dairy milk and vinegar to a measuring cup and set it aside to curdle. It should take about 2 minutes.
- In a separate mixing bowl, add the curdled milk, vanilla, nut butter and applesauce together. Whisk together until smooth.
- Add the dry ingredient mixture to the wet and fold together until batter forms.
- Once the cake is mixed, either line a 9×5 loaf pan with parchment or grease it before pouring the batter in it.
- Place the cake in the oven and bake for about 35 minutes or until a toothpick inserted in the middle comes out clean (or if you’re like me, a knife; per the hole in the middle of my cake…oops).
- While the cake is baking, make your whipped cream. Scrape the coconut cream from the chilled can and put in a large mixing bowl.
- Add powdered sugar to the coconut cream and whip with a handheld mixer (or vigorously by hand with a whisk if you’re strong enough). Once the cream is smooth and relatively lump-free, place it in the fridge to chill.
- When the cake is done, remove it from the oven and let it cool completely.
- To assemble the two triangular slices, follow the photo tutorial below. Otherwise, you can be super lazy and just slather the cream on top and throw the strawberry on there. Whatever you want. It’s your journey.
- Feel free to put extra strawberry slices inside the cake or some jam. This cake goes well with all flavors!
- For the matcha, just take 1/2 teaspoon of good quality matcha powder and place in a bowl. Add about 4 ounces of hot water (ideally 175 F) and whisk until it is as lump-free as you can get.
- I added some non-dairy creamer to mine. Feel free to add some or non-dairy milk of choice. Drinking it straight is also delightful, especially with the sweetness of the cake!
- Enjoy the cake and matcha slowly preferably in a sunny place. You can either share the other slice with a friend or save it for later.