1 Pint Fresh Strawberries
3 Cups Whole Wheat Flour
3 tsp. Baking Powder
1 Cup Carob Syrup, or 1½ Cups Date Sugar
½ Cup Pure Vegetable Oil
1 Tbsp. Pure Vanilla Extract
Soy Whipped Cream
Non-Hydrogenated Margarine for Pans
Preheat oven to 350 degrees.
Grease 2 8-inch layer cake pans.
Sift flour and baking powder together.
Blenderize the oil with the syrup.
Then blend in the soymilk and vanilla.
Combine the liquids with the dry ingredients.
Pour into baking pans and bake for 35 minutes. Cool.
Wash and slice strawberries.
Prepare the Whipped Soy Cream.
Arrange the sliced strawberries on top of the first layer
of cake. Cover with a layer of Whipped Soy Cream.
Put second cake on top.
Top with Whipped Soy Cream and then more sliced
strawberries, arranged in a circular design.
Arrange layers any way you think is pretty.
Chill for at least 20 minutes before serving.
Substitute sliced bananas or peaches for the
Use 2 Cups brown rice flour and
1 Cup Whole Wheat Flour.