Vegan Strawberry Upside Down Cake (Print Version)

# Ingredients:

→ Sweet Strawberry Topping

01 - 2 tablespoons rich coconut milk (full-fat)
02 - 1/4 cup coconut sugar
03 - 2 tablespoons tapioca starch
04 - 1 teaspoon pure vanilla extract
05 - 1 pound fresh strawberries, hulled and sliced
06 - Small pinch of sea salt

→ Fluffy Cake Base

07 - 2 cups rolled oats, finely ground into flour
08 - 1/2 cup tapioca starch
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon sea salt
12 - 1 1/3 cups full-fat coconut milk
13 - 2/3 cup coconut sugar
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon vanilla extract

# Instructions:

01 - Heat your oven to 350°F and prepare a 9-inch cake pan by greasing it well. Line the bottom with parchment paper, then grease again for easy release later.
02 - In a medium bowl, whisk together the coconut milk, coconut sugar, tapioca starch, vanilla, and a pinch of salt until completely smooth. Gently fold in your sliced strawberries, making sure they're well coated, then spread this gorgeous mixture across the bottom of your prepared pan.
03 - Combine all your dry ingredients - the ground oat flour, tapioca starch, baking powder, baking soda, and salt - in a large mixing bowl. In a separate bowl, whisk together the wet ingredients until smooth. Pour the wet mixture into the dry ingredients and gently stir until you have a lump-free batter.
04 - Carefully pour your cake batter over the strawberries, spreading it evenly with a spatula. Give the pan a few gentle taps on the counter to release any air bubbles. Bake on the middle rack for 32-35 minutes until the top is beautifully golden and a toothpick inserted comes out clean.
05 - Remove from oven and immediately run a knife around the edges. Let the cake cool on a wire rack for exactly 10 minutes, then carefully flip it onto your serving plate. Wait another 5 minutes before lifting off the pan - this allows the juicy strawberry sauce to settle perfectly into the cake.

# Notes:

01 - This cake tastes incredible when served slightly warm and is best enjoyed the same day it's made to maintain that perfect texture.
02 - You can substitute coconut sugar with brown sugar or regular sugar if needed, and cornstarch can replace tapioca starch in a pinch.
03 - Fresh strawberries work much better than frozen ones for this recipe since frozen berries release too much liquid during baking.

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