Vanilla Cake: (Gluten-Free Version Below)

• 1 1/3 cups almond milk or other milk of choice
• 2 teaspoons white vinegar or lemon juice
• 2 cups unbleached all-purpose flour
• 3/4 cup organic cane sugar
• 2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil (plus more for pans)
• 2 teaspoons vanilla extract
• frozen whipped topping, thawed, or whipped cream (recipes below)
• 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
• sprigs of mint for decoration, optional

Whipped Coconut Cream (Dairy-free. Regular whipped cream below):

• 2–3 cups firm coconut cream, liquid discarded (white hard cream out of chilled can of full-fat coconut milk or coconut cream. Equals 2–3 cans. NOT the same as cream of coconut)
• 1 teaspoon vanilla extract
• 3–6 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)

OR Whipped Cream (With Dairy):

• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 3–6 tablespoons sweetener of choice—maple syrup, honey, powdered sugar, etc. (use more or less to taste)

Gluten-Free Vanilla Cake:

• 1 1/3 cups almond milk or other milk of choice
• 2 teaspoons white vinegar or lemon juice
• 1 1/3 cups gf all-purpose flour (I used King Arthur Measure for Measure Gluten-Free Flour)
• 1/3 cup coconut flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
• 3/4 cup organic cane sugar
• 2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil (plus more for pans)
• 2 teaspoons vanilla extract
• frozen whipped topping, thawed, or whipped cream (recipes above)
• 1 (16 oz.) container of strawberries, hulled and sliced (use more or less to taste)
• sprigs of mint for decoration, optional