Serves: 6 servings
¾ cup almond milk
1 teaspoon apple cider vinegar
2 tablespoons apple sauce
2 teaspoons vanilla extract
2 flax eggs
1 cup cake flour or all-purpose flour
1½ teaspoons baking powder
¼ cup coconut sap sugar
¼ teaspoon salt
Non-dairy milk mixture
½ cup Nature's Charm condensed coconut milk
½ cup Nature's Charm evaporated coconut milk
½ cup almond milk
Pre-heat oven to 350 degrees F.
Lightly coat an 8-inch round cake pan with non-dairy butter and dust it with flour, making sure to shake off any excess flour. Set aside.
Curdle the non-dairy milk by whisking together the almond milk and apple cider vinegar. Set aside for 10 minutes.
In a large bowl, sift the flour, baking powder and salt into a bowl. Add the sugar and combine.
In a smaller bowl whisk together the curdled milk with the apple sauce, vanilla and flax eggs.
Add the wet ingredients to the dry ingredient bowl and mix well.
Pour the batter into the prepared pan.
Check the cake after 20 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool in pan 15 minutes. Transfer to a wire rack to cool completely.
Whisk together the condensed milk, skim milk and almond milk in a bowl.
Arrange the cake on a serving platter. Poke holes all over the cake with a skewer. Slowly spoon the milk mixture over the cake until you have the desired wetness. Cover the cake and chill in the refrigerator for a few hours giving it time to absorb the milk. You may not use all the milk depending how wet you want the cake. I only used half. Cover and refrigerate the remaining milk mixture and spoon some on a plate before serving your cake.
Meanwhile, make the frosting if using. Combine the tofu, maple syrup, vanilla, confectionary sugar and evaporated milk in a food processor or blender. Process until smooth. Transfer to a bowl.
Remove cake from refrigerator and frost. Garnish with strawberries. Or just garnish with fruit.