- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h 5 m
- Serves
- 6
Ingredients
- Cake
- 2 cups
- unbleached all-purpose flour
- 500 mL
- 6 tsp
- sugar
- 30 mL
- 1 ½ tsp
- baking powder
- 7.5 mL
- ½ tsp
- salt
- 2.5 mL
- ¼ tsp
- baking soda
- 1 mL
- 1
- lemon, zest and juice
- ½ cup
- cold vegetable butter
- 125 mL
- ¾ cup
- coconut milk
- 175 mL
- 1/3 cup
- plain, unsweetened plant-based milk
- 80 mL
- 1 tbsp
- apple cider vinegar
- 15 mL
- Filling
- 1 ½ lb
- strawberries
- 675 g
- 2 tbsp
- sugar
- 30 mL
- 2 cups
- Laiterie Chagnon plant-based vanilla ice cream
- 500 mL
Directions
- Step 1
- Place rack in centre position of the oven. Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
- Step 2
- In a bowl, whisk together flour, 20 mL (4 tbsp.) sugar, baking powder, salt and baking soda. Add lemon zest. Set aside lemon for later.
- Step 3
- Stir small pieces of vegetable butter into flour. Using the palms of your hands, cut butter into flour until mixture resembles coarse crumbs about the size of green peas.
- Step 4
- In a bowl, combine coconut milk, plant-based milk and vinegar.
- Step 5
- Make a well in the centre of the dry ingredients and add coconut milk mixture. Mix with your hands until the dough has a uniform consistency. Be careful not to overmix.
- Step 6
- Place dough on a work surface. Roll out dough to make a square of about 15 cm x 15 cm (6 in. x 6 in.).
- Step 7
- Cut dough into 4 equal squares. Place squares on top of each other and press. Roll out dough to make a rectangle of about 18 cm x 12 cm (7.5 in. x 5 in.). Cut rectangle in half lengthwise and cut each rectangle in 3.
- Step 8
- Place squares on baking sheet and sprinkle with 10 mL (2 tsp.) sugar. Freeze for 10 minutes.
- Step 9
- Bake for 25–30 minutes or until golden brown. Cool on a rack.
- Step 10
- While cake is baking, hull strawberries and cut in half or quarters, depending on the size. Place cut strawberries in a bowl with sugar and reserved lemon juice. Set aside.
- Step 11
- Cut cakes in half horizontally. Place bottom half of each cake on a plate. Garnish with ice cream and strawberry mixture and close with the top half of the cake.
