Sometimes, you just want a specific cake.
Ever since I've had delicious Japanese-style strawberry shortcake, I've been on a mission to recreate it in my own kitchen.
Although it's been a while since I've had a traditional cake made with eggs, I can still remember the springy and light texture that I enjoyed so much. I loved how the cake was not too heavy. This type of cake is a variety called castella cake, which is of a Portuguese origin. Sponge cakes are difficult to recreate into a vegan and gluten-free variety because they usually call for a lot of eggs or egg whites for volume. But, somehow, some way, I've formulated a recipe that yields a light and springy (but more delicate) sponge cake that is free of egg, dairy and gluten! This recipe was a bit of a work in progress so I made it a few times. I'll share the cupcake version as well as the full-on cake version!
I decided to share this recipe as a matcha (green tea) flavor since I wanted to drive home the Japanese theme. The cake can be made into a vanilla flavor by omitting the matcha powder and adding in some vanilla extract. Easy, right? =)
The strawberry shortcake that I loved so much was made with heavy whipped cream. I used to love and hate whipped cream before I became vegan. I loved the way it tasted and I loved how it was less sweet than buttercream, but I hated how I felt after I ate it. I felt borderline sick after consuming whipped cream. I also felt this way after eating eggs sometimes...you can see why I've chosen to eat the way I do!
If coconuts didn't exist, I don't know what I would do. Coconuts have allowed me to enjoy whipped cream again without the sick feeling (or the guilty feeling for that matter!). I'm sure it is now almost common knowledge that coconut cream can be a wonderful substitute for whipped cream in any situation (unless it's super hot out). If you aren't familiar with how to make coconut whipped cream, please head on over to this page and read all about it! It's the easiest thing in the world...and it tastes way better than traditional heavy cream, at least I think so. ;)
I recommend using ripe organic strawberries for this recipe. It's the end of the summer season, so the strawberries are still beautiful by me! If you want to make this cake in the winter and eat seasonally, maybe use some fruit preserves or serve with a custard filling instead. This is a great cake base for all types of flavors and ingredients, so play around!
(I just realized that these cakes look really Christmas-y because of the green, red, and white...whoops!) ^_^'
Green Tea Strawberry Shortcake
* coconut sugar will change the flavor of the cake a little to something more reminiscent of caramel; I wanted a neutral sweetness so I used Florida Crystals
Preheat oven to 325 degrees F.
**Sifting the flours will ensure your batter will be smoother. If you skip this step, you will have to work extra hard to get the lumps out when you stir everything!
Here is a picture of how I made the cake look for it's 6" size. I used a strawberry buttercream on this one instead of whipped cream. Although, if you make your whipped cream stiff enough, you can certainly use it for icing. I would add some confectioner's sugar and/or Ener-G egg powder to it for stability.
Happy baking, fellow MoFo'ers! =P
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.