I wanted to be sure this cake was more than just Mandy-approved, so I waited to post it after our Mother’s Day Dinner. Turns out they didn't love the hint of stevia. I on the other hand, couldn't get enough of it. Keep in mind, I also love soggy cereal, cold oats, and a bundle of other things some people might hesitate to call delicious. On that note, use your own taste preference for this recipe. If you like stevia, then make it like so. If not, replace the stevia with natural cane sugar or use a mix of both. It's delicious both ways!
Strawberry Coconut Milk Cake
- 1 1/2 cups whole wheat flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/3 cup vegan butter
- 1/3 cup + 1 tablespoon stevia
- 3 tablespoons maple syrup
- 3 tablespoons agave or honey
- 1/2 tablespoon orange zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/4 cup plain soy yogurt
- 3/4 cup lite coconut milk
- 1 1/2 cup sliced strawberries
- 1 tablespoon stevia
- 1/2 cup stevia (optional)
- splash lemon juice (optional)
- splash soy or almond milk (optional)
Preheat oven to 400°F. Spray a 9-inch tart pan with non-stick spray. In a large bowl, mix the butter, agave, and stevia with an electric mixer until well combined. Mix in the orange zest, vanilla and yogurt. Stir in the coconut milk and then add in the flour mixture in batches until just combined.
Pour batter into the tart pan, smoothing the top. Top with sliced strawberries and sprinkle with one tablespoon stevia. Bake for 35-45 minutes depending on how moist you want the cake to be. (I baked mine for 40)
After baking, let sit in the pan for 15 minutes before transferring to a wire rack. Now mix together the remaining half cup stevia, lemon juice and soy/almond milk and drizzle over the cake. This part isn’t necessary, but leaves the cake with a light glaze.