Instructions

Strawberry Filling

1. In a medium-sized saute pan, heat the strawberries and sugar over medium heat, along with half of the water. Bring to a boil and reduce to low-medium heat, stirring occasionally. Whisk the cornstarch and remaining water together, in a small cup, to dissolve the corn starch.
2. Once the fruit has broken down a bit, add the cornstarch liquid to the pan and stir. Continue to stir until the starch has become clear and the fruit mixture has thickened a little. You want it to be thinner than jelly, but not runny. Take it off the heat and set aside.

Cashew Cream Filling

1. Take all ingredients, starting with 2 T. of the water and puree until completely smooth in a high-speed blender or food processor. Add the additional T. of water if more liquid is necessary for blending.

Cake and assembly

1. Preheat oven to 350ºF and get an 8″x8″ baking dish out. You do not need to oil it.
2. Pour 1½ tsp. Apple Cider Vinegar into a 1 C. measuring cup. Then, fill it up to ½ C. with Non-dairy milk, this is your buttermilk substitute. Make the flax egg by whisking together the hot water and ground flaxseed in a small bowl/cup and setting it aside to become gelatinous.
3. Next, sift the flour, sugar, baking powder, baking soda, and salt together, in a large bowl. Cut the vegan butter into to the flour mixture, using two butter knifes or a pastry blender, until it becomes crumbly.
4. Stir the flax egg, “butter milk”, and vanilla together, then add it to the flour mixture, stir together until there is no loose flour, but do not over mix the dough, it will still be slightly chunky.
5. Divide the dough in half, spreading one half to cover the bottom of the baking dish. Carefully place the strawberry filling on top of the dough, using spoonfuls at a time; then spreading it out evenly. Use a pastry bag, or ziploc bag with corner cut, to squeeze the cashew cream out in lines over the fruit filling (as pictured).
6. Then use a spoon to place the other half of the dough on top of the berry filling, do not attempt to spread evenly or you will mix it in with the berries. Just place the spoonfuls of dough in one layer over the filling.
7. For the cake topping, whisk together the flour and sugar in a small bowl, then cut the vegan butter into it until it is crumbly. Sprinkle this over the top of the coffee cake. Bake for 45-50 minutes, or until the top is a light-medium golden brown. Wait at least 30 minutes for it to cool, as it is best the closer it is to room temperature.