Strawberry Cake in a Cup
A delightful layered dessert featuring vanilla cake, fresh strawberries, and a creamy strawberry yoghurt filling, perfect for individual servings.
Layers Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water (do not shake the can).
- Bake the basic vegan vanilla sheet cake according to the recipe and let it cool completely. Cut circles to fit your cups.
- Place one cake circle at the bottom of each cup and set aside.
- Cook the strawberries with sugar until they soften. Cool slightly, then puree in a food processor.
- Prepare 1 package of agar according to the instructions and mix into the strawberry puree. Spoon/pour this mixture over the cake layer in each cup and refrigerate for about 30 minutes to set.
- Scoop out the solid coconut cream from the can (reserve the liquid for smoothies). In a pot, warm the coconut cream, strawberry yoghurt, and strawberry jam (do not boil).
- Prepare the second package of agar according to the instructions and mix it into the warm yoghurt mixture.
- Pour the yoghurt mixture over the strawberry layer in the cups. Refrigerate until set (about 20–30 minutes).
- Whip the vegan whipped cream until stiff, pipe it on top, and decorate with any toppings of your choice.
- Store the cups in the fridge in an airtight container for up to a week.
Notes
- Only use the solid coconut cream (top layer) for the yoghurt layer—keep the coconut water for another use.
- Don’t boil mixtures once agar is involved; follow your agar package directions for best setting.
- For neat layers, let each layer set before adding the next.
Equipment Needed
- Oven
- Sheet Pan
- Cutting Board
- Serrated Knife
- Saucepan
- Stove
- Food Processor
- Mixing Bowl
- Whisk
- Spatula
- Kitchen Scale
- Measuring Cups
- Hand Mixer
- Piping Bag
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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