Step 1

Pre-heat oven to 350 degrees. Line the bottom of a round 6" diameter cake pan with parchment paper. Lightly grease pan and parchment with canola oil.

Step 2

In a large bowl, add GF all-purposeflour, xanthan gum, baking soda, baking powder, salt, and sugar. Whisk to combine.

Step 3

In a small bowl, combine almond milk and cider vinegar to create a vegan buttermilk. Stir to combine.

Step 4

In a medium bowl, combine egg, egg yolk, almond milk mixture, canola oil, and vanilla extract. Whisk to combine.

Step 5

Create a well in the center of the dry ingredients. Add the wet ingredients to the dry in two addition, whisking well after each addition. Mix until a smooth batter forms.

Step 6

Transfer mixture to prepared cake pan and bake for 25-30 minutes or until knife inserted in the center comes out clean.

Step 7

Allow cake to cool completely, then run a knife around edge of pan and invert pan to remove cake. Wrap cake in plastic and allow to sit at room temperature until ready to assemble. (Don't forget to peel the parchment liner off of the bottom of the cake.

Step 8

Use a large knife to horizontally cut cake into thirds. Place the bottom layer with the cut side facing up.

Step 9

In a small saucepan, gently melt cacao butter while stirring contantly. As soon as it is melted remove from heat and set aside.

Step 10

In a second sauce pan combine cornstarch and 1/4 cup almond milk. Over low heat, whisk until a smooth, thicken paste forms. Remove from heat and immediately whisk in the maple syrup. Set aside.

Step 11

In a stand mixer, beat vegan butter. Then add almond milk mixture and cacao butter - even if they are still warm! Beat until smooth and slightly thickened (about 5 minutes). Cover and chill for about 30 minutes.

Step 12

Remove frosting from fridge and add powdered sugar one cup at a time beating well after each addition. Add remaining almond milk as needed to thin. Once desired constistency has been reached, stir in the vanilla extract.

Step 13

Refrigerate until chilled and ready to assemble cake.

Step 14

Use a large knife to horizontally cut cake into thirds. Place the bottom layer on a plate with the cut side facing up. Drizzle a small amount (about 1 teaspoon) of simple syrup over the cut side of cake. Use a cake spatula to spread about 1/3 of the frosting over this layer. Sprinkle 1/2 of chopped strawberries over the top.

Step 15

Carefully place the center layer on top of the first. Drizzle a small amount (about 1 teaspoon) simple syrup over the top of this layer. Use a cake spatula to another 1/3 of the frosting on top. Then sprinkle the remaining chopped strawberries on top.

Step 16

Drizzle the cut side of the top layer with simple syrup (this will be the bottom part of the top layer), then carefully place the top layer of cake on the second layer. Use a cake spatula to spread the remainder of the frosting on top. Decorate the top of cake with whole strawberries, berry vines, and strawberry leaves. (Remember to remove the leaves prior to serving!)