Makes 12 cupcakes, or (2) 6 inch round cakes
1 1/4 cups all purpose flour
3/4 cup sugar
1/2 cup coconut milk
1/2 cup soymilk
1/2 cup vegan butter , room temperaturw
1 tablespoon coconut vinegar
1/2 tablespoon baking powder
2 tsp ground cardamom
2 teaspoons vanilla extract
1.) Preheat oven to 350 degrees. Line a muffin pan with twelve cupcake liners or trace a 9 inch round cake pan on parchment paper with a pencil. Cut the circle out. Coat the cake pan with nonstick spray and flour and place parchment paper circle on top.
2.) Whisk the coconut milk, soymilk, and vinegar together until slightly foamy. Set aside.
3.) While the milk and vinegar mixture is curdling, cream together the butter and sugar in an electric mixer using the whisk attachment. Mix on medium speed until light and fluffy. Scrape down sides of the bowl every once in awhile. Sugar granules will still remain, but that’s okay.
4.) Add in vanilla extract to the butter and sugar and mix until it’s fully incorporated.
5.) In a separate bowl, sift the flour and baking powder together.
6.) Gradually add in the flour mixture, ground cardamom, and the milk mixture to the butter sugar mixture. Mix everything until smooth. Make sure that you scrape any buttery chunks you see into the middle of the bowl so you can smooth that sucker out.
7.) Using an ice cream scoop, scoop batter into cupcake liners.
7.) If using a a cake pan, pour batter into pan. Scrape all the batter out of the bowl using a rubber spatula. Even out the batter by moving the pan back and forth.
8.) Bake cupcakes 18 minutes or until toothpick comes out clean when poked in a cupcake. Transfer to cooling rack.
8.) Bake cake for 25 minutes or until a toothpick comes out clean when poked in the center of the cake.
9.) To take the cake out, place a cooling rack on top of cake so the tiny legs are sticking outside and not towards the cake, then flip the cooling rack and pan altogether, place on a surface, and remove the cake pan and parchment paper, slowly. Allow to fully cool before frosting.
Tart Strawberry Sauce
11/2 cups cups fresh strawberries, quartered
1 tsp sugar
2 tablespoons water
1.) In a saucepan, stir together the strawberries, water and sugar.
2.) Cook on medium heat, stirring occasionally.
3.) The mixture will start to thicken at the seven minute mark. Start stirring constantly then.
4.) Remove from heat. Store in airtight container or serve right away.
Vanilla Cardamom Frosting
1/2 cup shortening
1/2 cup vegan butter
1.5-2.5 cups powdered sugar
1 tablespoon vanilla extract
2 tsp ground cardamom
3 tablespoons soymilk
1.) Using an electric mixer with the whisk attachment, cream together the shortening and vegan butter on high speed until completely smooth.
2.) On medium speed, add in the powdered sugar. Mix until smooth, making sure to scrape sides of the bowl.
3.) Add in the vanilla extract and soymilk. Mix on high speed for about a minute, or until any graininess is mixed away. If graininess persists, add more soymilk and mix on high.