- Serves 6 people
- Prep Time 30 minutes
- Total Time 35 minutes
- 1 2/3 cup Earth’s Own Original Unsweetened Oat
- 2 tsp apple cider vinegar
- 3/4 cup olive oil (or coconut oil*)
- 1 orange, zested and juiced
- 1 1/2 cup organic granulated sugar
- 2 tsp pure vanilla extract (or vanilla paste)
- 2.5 cups pastry flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- * if using coconut oil heat milk and oil first
- 1 ¼ cups frozen strawberries
- 1/2 tsp agar agar
COCONUT WHIP FROSTING
- 3 14-ounce cans full-fat coconut milk (chilled overnight in the refrigerator)
- 1 tsp vanilla extract (or paste)
- 6 tbsp organic powdered sugar
- ¼ cup coconut oil
- ¼ cup dutch processed cocoa powder
- 2 tbsp organic icing sugar
- Pinch fine sea salt
- Preheat oven to 350* F. Grease 3 6-inch (or 2 8-inch) cake pans and dust with flour.
- In a medium mixing bowl, combine Earth’s Own Original Unsweetened Oat and apple cider vinegar. Let sit a minute, before adding oil, orange zest (reserve juice for fruit layer), sugar, and vanilla.
- In a a large mixing bowl, combine pastry flour, baking powder and soda, and salt. Combine wet and dry ingredients until just mixed.
- Pour batter evenly into greased pans.
- Bake 9 inch cakes for 30-35 minutes OR 6 inch cakes 25-30 minutes or until a toothpick comes clean when pressed into the center of the cake.
- Cool cakes in pan for 10 minutes and then until completely cool on a cooling rack. Once fully cooled, wrap cakes and refrigerate overnight.
- While cake bakes, heat strawberries, sugar, and reserved orange juice in saucepan. Once fruit starts to melt, mash with a fork or potato masher.
- Stir in agar agar. Bring to a simmer. Simmer 5 minutes, stirring frequently. Chill in fridge overnight.
COCONUT WHIP FROSTING
- Once ready to assemble cake, add the top, thickened cream of the coconut milk to a stand mixer. Reserve remaining liquid for another use like in smoothies or oats.
- Add in icing sugar and vanilla, and beat of high for 1 minute of until thick and fluffy.
- Add in ½ of reserved fruit layer and beat for 30 seconds or until well combined and pink.
- Keep refrigerated until needed.
DECORATING AND CHOCOLATE LAYER
- Cool cakes completely before decorating.
- Add a small spoonful of coconut whip to the bottom of your serving dish and place your bottom cake layer top side down on top. Placing your cake top side down will help flatten the dome that may have formed.
- Add a generous layer of coconut whip on top of your bottom cake and spread out evenly. Top coconut whip with your remaining fruit layer. If making a 3 layer cake reserve fruit layer for between 2nd and 3rd layer.
- Add next cake layer, trimming cake to have a flat surface if needed. Top with coconut whip. Repeat for 3rd layer if needed.
- Generously frost cake with remaining coconut whip. Flattening tops and sides with a spatula.
- Cool frosted cake for at least 2 hours in fridge before next step.
- Melt coconut oil then add in cocoa powder, icing sugar, and salt. Stir until smooth.
- Pour chocolate over chilled cake reserving a tablespoon or two for later use. Gently push chocolate to edges to encourage dripping over the side.
- Immediately, put cake in fridge for 5 minutes.
- Prepare fresh strawberries as desired for decoration. Dipping strawberries in extra chocolate to help hold on cake.
- Decorate cake as desired and put back in fridge until ready to serve.