Step 1

In a bowl, whisk together gluten-free flour, almond flour, cornstarch, salt, baking powder, and granulated sugar.

Step 2

Add the softened butter to the dry ingredients and work it in with your fingers or a pastry cutter until the mixture looks like sand.

Step 3

In a separate bowl, whisk together the non-dairy milk, mayo, and vanilla. Pour it into the flour mixture and whisk together until smooth. Let it rest for 30 minutes.

Step 4

Preheat the oven to 350°F (175°C). Grease and line an 8x8 inch square pan with parchment paper.

Step 5

Pour the batter into the pan and spread the batter so the surface is smooth. Bake the cake in the preheated oven for 45-48 minutes, or until a toothpick inserted into the middle comes out clean. Place the cake on a wire cooling rack and let it cool completely in the pan.

Step 6

Once the cake is completely cooled, prick the entire surface of the cake using a fork or a toothpick.

Step 7

Add all the milk mixture ingredients into a bowl and whisk together until smooth.

Step 8

Pour the milk mixture over the cake to cover the top of the cake. Place the cake in the refrigerator and let it soak up the milk mixture for at least 1 hour, or up to overnight.

Step 9

Add the cold vegan whipping cream to a large bowl. Beat it with a hand mixer for about 3-5 minutes, or until fluffy.

Step 10

Spread the whipped cream on the chilled cake. Keep the cake chilled in the fridge until ready to eat.

Step 11

Optional: Garnish the cake with ground cinnamon or fresh sliced strawberries.