Strawberry Maple Cake Jars 🍰🍓🍁 Vegan and refined sugar-free! With layers of vanilla cake, strawberry syrup, maple coconut whipped cream and more strawberries 😍 You're going to want to try this one! ⠀⠀⠀⠀⠀⠀ [Serves: 4 x 300mL jars] ⠀⠀⠀⠀⠀⠀ Ingredients ⠀⠀⠀⠀⠀⠀ Maple Strawberry Filling + Syrup: ½ punnet (125g) fresh strawberries, tops trimmed and diced 1 tbsp maple syrup 1 tsp lemon juice ⠀⠀⠀⠀⠀⠀ Cake: 1 cup room temperature unsweetened soy milk 1 tbsp white or apple cider vinegar 1/2 cup maple syrup 2/3 cup neutral oil 2 tsp vanilla extract 2 cups plain all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt ⠀⠀⠀⠀⠀⠀ Maple Coconut Whipped Cream 1 can (400mL) full-fat coconut cream, chilled overnight 1 tbsp pure maple syrup 1/2 tsp vanilla extract ⠀⠀⠀⠀⠀⠀ For assembling 1 punnet (250g) fresh strawberries, tops trimmed and halved (reserve 4 whole ones to add on top) Fresh thyme or mint, for garnishing ⠀⠀⠀⠀⠀⠀ Method ⠀⠀⠀⠀⠀⠀ 1. Mix diced strawberries with maple syrup and lemon juice. Refrigerate overnight, then strain, reserving both the macerated strawberries and syrup. ⠀⠀⠀⠀⠀⠀ 2. Preheat oven to 180°C. Line a 20x20cm square tin. ⠀⠀⠀⠀⠀⠀ 3. In a large bowl, mix soy milk and vinegar and rest 5 mins. Whisk in maple syrup, oil and vanilla. ⠀⠀⠀⠀⠀⠀ 4. Sift in flour, baking powder, baking soda and salt and mix until just combined. ⠀⠀⠀⠀⠀⠀ 5. Bake for 20-25 mins or until a skewer comes out clean. Cool completely. Cut the cake into rounds or cubes. ⠀⠀⠀⠀⠀⠀ 6. Beat the thick part of the chilled coconut cream for 2-3 minutes until smooth fluffy. Add maple syrup and vanilla and beat again. Chill. ⠀⠀⠀⠀⠀⠀ 7. Layer cake, brush with strawberry syrup, press fresh strawberry halves against the edge of jar facing outwards, add whipped cream and macerated strawberries. Repeat to fill the jar. ⠀⠀⠀⠀⠀⠀ 8. Top with a whole strawberry and thyme or mint. Enjoy! ⠀⠀⠀⠀⠀⠀ #vegan #veganrecipes #strawberrycake #cakejars #maplesyrup — @thrivingonplantsのTikTok