Ingredients

Macerated Strawberries
1 lb fresh strawberries, washed
2 tbsp maple syrup

Coconut Chantilly Cream
1 400ml can coconut cream
1/4 cup maple syrup
1 tsp vanilla

Quick Cakes (amount per cake)
1 large egg, beaten
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp vegetable oil (or other flavour neutral oil)
1 tbsp cashew milk (or milk of preference)
1 tbsp liquid sugar (honey, maple syrup, coconut nectar, ect.)
1/2 tsp vanilla
1/4 tsp baking powder
pinch of salt

Method

1. Place can of coconut cream in fridge ahead of making this recipe. For best results, leave in the fridge overnight or a few hours before preparing (when you begin preparing your strawberries).

Macerated Strawberries

1. De-stem and slice strawberries into similar sized slices.
2. In a small mixing bowl, combine 2 tbsp maple syrup (or substitute) with strawberries. Cover and set in the fridge for a few hours so that they produce a sweet syrup.

Coconut Chantilly Cream

1. Add chilled coconut cream, 1/4 cup maple syrup (or substitute) and 1 tsp vanilla to a mixing bowl. Using electric beaters or a stand mixer, beat until mixer becomes fluffy. Store in the fridge while making the quick cakes. See notes for troubleshooting the coconut chantilly cream.

Quick Cakes (see notes for making multiple cakes)

1. Combine all ingredients in a small bowl to make cake batter.
2. Grease a mug with cooking spray or more vegetable oil, being sure to get the corners. I like to pour a touch of vegetable oil onto a paper towel and use that to grease the inside of the mug.
3. Carefully pour cake batter into mug.
4. Microwave for 90 seconds.
5. Tip the cooked cake out of the mug onto a plate. The cake may deflate slightly as it cools.

Assembly

1. This is where you can get creative. When I am having this with family, we often put out all of the ingredients and everyone assembles their cake the way they like. I personally like having the cake on the bottom with the strawberries and chantilly on top, but others like to cut the cake into layers and make a layered cake or keep all of the components separate on their plate. Do whatever works best for the occasion!

Notes:

1. For all parts of the recipe calling for maple syrup or liquid sugar, use what you prefer or have on hand. For the cakes, I found that honey works the best for texture, flavour and mouthfeel, but I prefer maple syrup for the chantilly and strawberries.
2. If you prefer to dice your strawberries rather than slice them, they do not need as much time to macerate since there is more surface area in contact with the sugar to release their juices from. I still recommend leaving them for about an hour for the best result if you are dicing them.
3. Using a chilled, metal mixing bowl to whip the coconut chantilly is a great way to keep the cream tight and create more stiff peaks. If it starts to loosen, you can always put everything in the freezer for a few minutes to help everything tighten up again. You can mix the cream vigorously by hand if you don’t have an electric mixer, however this may take significantly longer.
4. If you can’t find coconut cream in your grocery store, you can use multiple cans of coconut milk, put them in the fridge, and scoop off the firm cream from the water. Use enough so that you reach the 400ml needed for the recipe, and try to keep as much of the coconut water out of the mix so that your whipped cream will hold firm.
5. If making multiple cakes, microwave them one at a time. You can use similar mugs or differently shaped mugs depending on the presentation you desire. If you are using the same mug to microwave all of the cakes, be sure to wash it of all residue, thoroughly dry, and regrease before starting your next cake to prevent the next ones sticking and tearing.