This Vegan Strawberry Coconut Cake requires minimal ingredients to make and is light and refreshing. It bursts with summer fruit flavors and is gluten-free.
I am so excited for strawberry season to arrive this month. I have already started seeing more strawberries available and cannot wait to find more of them at farmer markets. It is one of my favorite times of the year and being back on the East coast, I cannot wait for more opportunities to go strawberry picking. I was not able to last year having moved to Austin. I love the sweetness of ripe strawberries and their aroma. I wish I could capture that smell and treasure it somewhere.
This week marks the first week I moved to New York City. I have settled down and am trying to get familiar with the area. I am located near Manhattan only for a short term before looking for another place. I cannot express how grateful I am for this community. At first, I was not going to mention my move given the circumstances, but I have grown with this community since this past year and wanted to be more connected with everyone. I don’t know what these next couple of months will bring, but am excited for all the opportunities and hope everything will settle soon.
Being back in the city and seeing all the cherry blossoms had me craving everything summer related and when I think of summer, strawberries immediately pop into my mind. So I decided to make this Strawberry Coconut Cake with a Strawberry Glaze. It is refreshing and not overly sweet. The coconut gives the cake more flavors and a unique texture. If you are ready to make this cake, here are the ingredients you will need:
-gluten-free flour (can sub for regular all-purpose flour)
-unsweetened shredded coconut
-organic coconut sugar
-plant-based milk of choice
-unrefined coconut oil
-apple cider vinegar
-fresh or frozen strawberries
-organic powdered sugar