Dairy-Free Vanilla Cake with Fresh Strawberries (Small Batch)

Ingredients:

For the Cake:

• 1 cup all-purpose organic flour
• 1/2 cup granulated sugar of choice (I like monkfruit granules)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened almond milk (or any dairy-free milk of choice)
• 3 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar
• 1/2 tablespoon vanilla extract

For the Topping:

• 1/2 pint fresh strawberries, hulled and sliced
• 1 tablespoon granulated sugar of choice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. In a separate bowl, mix together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared cake pan and spread it out evenly.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the strawberry topping. In a bowl, combine the sliced strawberries with granulated sugar and vanilla extract. Let them sit for about 10 minutes to allow the strawberries to release their juices and absorb the flavors.
8. Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once the cake has cooled, top it with the prepared strawberries, along with any accumulated juices.
10. Slice and serve the dairy-free vanilla cake with fresh strawberries, and enjoy!

Note: Adjust baking time as needed, as smaller cakes may bake faster. Keep an eye on the cake and test for doneness with a toothpick.