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Vegan Strawberry Coconut Cream Cakes Recipe


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     Vegan Strawberry Coconut Cream Cakes

Category   Desserts - Breads
Sub Category   Vegetarian
Servings   6

1 cup white spelt flour
1/4 tsp fine sea salt
1/2 tsp baking powder
1/2 cup cane sugar
1/4 cup coconut oil, melted
1 tsp pure vanilla extract
2/3 cup coconut milk
Coconut whipped cream
1/2 pound strawberries, hulled and sliced
1/4 cup coconut flakes

Preheat oven to 350F. Lightly oil 6 3.5in.ramekins or 4in. tartlet pans, then sprinkle with a good dose of flour; arrange the pans on a small baking sheet and set aside. In a small mixing bowl, sift together the flour, salt, and baking powder; set aside. In a large mixing bowl, whisk together the sugar, oil, and vanilla extract. Using a hand mixer on medium speed, beat the flour and coconut milk into the sugar mixture, alternating in halves. Once all of the ingredients have been combined, mix on high speed for 20-30 seconds. Scoop 1/4 heaping cup of batter into each of the prepared pans and bake at 350F for 16-18 minutes. Allow to cool in pans for 15 minutes then transfer to a wire rack. Cooled cakes can be kept frozen for up to two weeks, just make sure you wrap each cake in plastic and store them in a freezer safe container.
When you’re ready to assemble, top each of the cakes with a spoonful of coconut whipped cream, sliced strawberries, and coconut flakes. Best consumed immediately.

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