Step 1

Chill your coconut cream cans in the refrigerator overnight so that the liquid separates from the cream.

Step 2

Preheat oven to 350F. Measure out 1 cup of almond milk and mix with 1 tsp apple cider vinegar. Let sit for 5 minutes.

Step 3

Meanwhile, in a large bowl, whisk together dry cupcake ingredients: flour, baking powder, baking soda, sugar, and cornstarch.  In a medium bowl, mix together wet cupcake ingredients: vegetable oil, vanilla extract, and almond milk/apple cider vinegar mixture.

Step 4

Pour wet ingredients into dry ingredients and mix until combined. Pour into a greased cupcake pan, filling cupcake batter about 2/3 of the way. You should get about 12-14 cupcakes. Place into the oven to bake for about 20 minutes. Set aside to cool when done.

Step 5

Meanwhile, make the strawberry-chia filling. Heat a pot on the stove at medium-high heat. Add sliced strawberries, sugar, and lemon juice. Stir frequently for about 15 minutes to reduce. Once done, remove from heat and let cool slightly before mixing in chia seeds. Place in refrigerator to cool completely.

Step 6

To make coconut whipped cream, scoop hardened coconut cream into a chilled bowl. Make sure not to get any coconut water in the bowl. Add powdered sugar and vanilla extract, beat with a hand-mixer until creamy and fluffy, 5-10 minutes.

Step 7

Once cupcakes are cooled, remove from pan and cut them in half horizontally (so you have the top of the cupcake and the bottom as two equal circles).

Step 8

Place the bottom of the cupcake at the bottom of an 8 oz. mason jar. Then, layer in some coconut whipped cream. Layer some strawberry-chia filling on top of that. Repeat until the jar is full, adding the second half of cupcake, then coconut whipped cream, then strawberry-chia filling again...