Vegan Strawberries and Cream Sheet Cake

Ingredients

• 14 ounces (400g) fresh strawberries, plus more for the topping
• 1 cup (230 ml) plant-based milk (I used oat milk)
• 1 1/2 tablespoons (23 mL) fresh lemon juice
• 6 tablespoons (90 mL) aquafaba (the liquid from a can of chickpeas)
• 1/4 cup (60 mL) extra virgin olive oil
• 1 1/4 cups (240g) organic cane sugar
• 3/4 teaspoon almond extract ((or 1 1/2 teaspoons vanilla extract))
• 2 cups (240g) all-purpose flour
• 1 cup (90g) blanched almond flour (can sub with more all-purpose flour)
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• Coconut Whipped Cream Frosting, (recipe below)
• Fresh strawberries, (de-stemmed and sliced in half or quarters)
• 1 small orange, (zested)

Nutrition (per serving)