MIXED BERRY SHORTCAKE

SERVES 2 9-INCH ROUND LAYERS

FOR THE CAKE

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1 tsp salt

2 cups soy, almond, or rice milk

1 cup canola oil

1⁄4 cup white or apple-cider vinegar

2 tbsp pure vanilla extract

FOR THE TOPPING

3 cups fresh berries (sliced strawberries, blueberries, raspberries, or blackberries)

Coconut Whipped Cream

NUTRITIONAL VALUES

Calories: 2710kcal
Fat: 120.2g (13.5g S.Fat)
Carbs: 391g
Protein: 21.8g
Sugar: 215.2g
Sodium: 2580mg

METHOD

To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the non-dairy milk, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill each prepared cake pan with batter in an even layer. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.

To assemble the cake:
When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. If desired, peel off the parchment paper and slice the dome of the top of each cake for even assembly. One cake should be placed on a serving plate or a cardboard cake circle. On top of the cake, spread a layer of coconut whipped cream. Half of the berries should be placed on top of the whipped cream. Place the second cake on top of the first and cover with whipped cream. Serve with the remaining berries on top of the cake.

RECIPE NOTES

Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. The coconut whipped cream can be made ahead of time and refrigerated. Before serving, thaw the cakes and assemble them.