Strawberry Cake Cups

Tati Rodriguez
@tativegancooking
Total
1h 15min
Prep
30min

Cake Ingredients

  • 4 scoops Strawberry Ka’Chava
  • 1 ½ cups all purpose flour
  • ½ cup organic cane sugar
  • ½ cup refined coconut oil, melted and slightly cooled
  • ⅔ cup plant milk
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 3 tablespoons strawberry puree or very smooth strawberry jam

Strawberry Jam Ingredients

  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or white vinegar
  • 2 tablespoons freeze-dried strawberries, finely crushed into powder

For Assembling

  • 1 ½ cups diced fresh strawberries
  • 1 to 1 ½ cups strawberry yogurt (plant-based if preferred)
  • Freeze-dried strawberry slices for topping

How to make

  1. Preheat the oven to 350°F and lightly grease a loaf pan or line it with parchment paper. In a large bowl, whisk together all dry ingredients until evenly combined and airy. This helps prevent clumps and keeps the cake texture soft.
  2. In another bowl, mix coconut oil, plant milk, strawberry puree, vanilla, and vinegar until smooth. Pour into the dry ingredients and gently fold until just combined. The batter should be thick but still pourable. Let it rest for 5 minutes to allow everything to hydrate evenly, then pour into your pan and smooth the top.
  3. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the cake cool in the pan for about 15 minutes, then transfer to a rack and cool completely. Cooling fully helps the cake hold its shape when assembling.
  4. Once cooled, cut the cake into cubes or gently crumble it. Add a layer of cake to each cup, then diced fresh strawberries, followed by strawberry yogurt for a creamy layer.
  5. Finish with a freeze-dried strawberry slice on top and chill until ready to serve.