Method (Cake)

1. Preheat your oven to 180°C fan and line a 8 inch loose base / push up cake tin with greaseproof paper.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the flour, caster sugar, baking powder and bicarbonate of soda. Stir to combine.
4. Add the vanilla and oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Pour the batter into the lined cake tin. Make sure to tap the tin on the worktop to remove any air bubbles.
7. Sprinkle the granulated sugar over the top of the batter (optional).
8. Pop the cake into the centre of the preheated oven and bake for around 30-35 minutes. You will know it’s done when you put a knife or skewer in and it comes out clean and it’s springy to the touch. If there is still wet batter in the middle when you test it, cover with some foil and bake until the skewer comes out clean.
9. Once baked, place the cake on a cooling rack and allow to cool slightly before removing from the tin. Leave the cake to cool fully on the cooling rack.  Once cool, pop into a sealed container to keep fresh before decorating.

Method (toppings)

1. In a stand mixer, whip up the dairy-free whipping cream until it holds soft peaks and the cream holds it’s shape. You can even add a teaspoon of cornstarch to help thicken the cream even more.
2. When ready to serve, spoon the whipped cream over the top of the cake and top with a pile of thinly sliced fresh strawberries.
3. Slice and enjoy!