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Strawberry (Ridiculously) Tall Mini Cakes (Vegan)

You've had "short cake" many times but did you ever wish it could be a "tall cake" instead? These delicacies are here to make your dreams come true!

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 - 12 servings

Ingredients

Cake:

  • 1/2 cup aquafaba liquid from 1 cans cooked chickpeas
  • 3/4 cups sugar
  • 1 teaspoon lemon juice
  • 1/4 cup organic vegetable oil
  • 2 tablespoons coconut oil or organic vegetable shortening ,melted
  • 1/4 cup tablespoons applesauce can sub pumpkin puree if you don't mind a little more golden color
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoons salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups flour

Cream:

  • 6 ounces vegan "cream cheese" softened
  • 1/4 cup non-dairy yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1/4 teaspoon salt

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  • 1 cup coconut cream *see note
  • 3 cups fresh strawberries washed, trimmed and diced

Instructions

  1. Preheat oven to 350 degrees F (180 C) and grease 2 (6-cavity extra large muffin tins). Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes). In separate bowl, stir together the lemon juice, applesauce, melted coconut oil, oil, and extracts.
  2. Now, while continuing to beat the aquafaba mixture, slowly pour in the liquids and beat just until evenly combined
  3. Now in another separate bowl, sift the flour, salt, and baking powder. Remove the mixing bowl from the mixer and add the sifted dry ingredients. Use a large spatula to gently fold in the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
  4. Divide batter into pans as evenly as possible (about 1/3 cup batter per cup). Bake for 18 - 25 minutes until toothpick inserted in center comes out clean. Remove from oven and cool completely then loosen cakes from pan and place them in an airtight container in the fridge to get cold.

Cream:

  1. Whip the cream in the bowl of a stand mixer fitted with whisk attachment until it forms stiff peaks. Scrape cream into a separate bowl and set aside. Add the "cream cheese", yogurt, vanilla, salt, and sugar to the mixing bowl and mix until completely smooth. Beat for 2 to 3 minutes until light and fluffy then fold in whipped cream and place mixture in fridge for at least 30 minutes to chill.

Assemble:

  1. Trim the tops off of cakes if necessary to make them level then slice them in half horizontally in the middle (like a sandwich bun). The top halves of the muffins will be slightly large than the bottoms so make 6 stacks, 2 cupcakes in each, with the 2 larger halves on the bottom and the smaller halves on top.
  2. Starting with the bottom layers, spread a spoonful of the cream mixture on each layer and top with a layer of strawberries followed by the next layer. Repeat until you have 6 extra tall mini cakes that are perfect for sharing.....or not sharing!

Recipe Notes

These are great for making ahead but it's best to wait until serving time to assemble. If preferred, you can bake the cake batter in 2, 8-inch rounds and make one big cake instead of small ones. Also, if you would rather,you can bake the cake in a large rectangle pan and cut into squares then layer everything in a trifle dish. *If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.