For the Classic White Cake:

Preheat the oven to 350˚. Lightly spray or grease an 8-inch round cake pan with coconut oil spray or vegetable oil. Dust it with flour, removing excess.

In a small bowl, whisk the non-dairy milk and apple cider vinegar. Let sit for 5 minutes.

In a medium mixing bowl, whisk together the cake flour, the tapioca flour, the baking powder and the baking soda. Set aside. In another mixing bowl, whisk together the sugar, vegetable oil, coconut oil, vanilla extract, salt and lemon extract. Whisk in the non-dairy milk mixture into this bowl until well incorporated. Add the dry ingredients to the bowl, and whisk together until just incorporated. Do not over mix.

Pour the mixture into the cake pan, and tap on its sides with a spoon to remove any bubbles. Bake for 18-22 minutes or until a toothpick comes out clean. Cool for about an hour and transfer to a cake rack to cool completely. You can store the cake in an air-tight container at room temperature for about a week.

For the Roasted Strawberry Coulis:

Place a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.

In a mixing bowl, whisk the maple syrup, olive oil and salt. Add the strawberries and gently toss to coat the berries. Arrange the strawberries in a single layer on the baking sheet. Roast for approximately 40 minutes, making sure the strawberries don’t burn, but long enough that the juices thicken.

When done, transfer the berries into a small bowl and stir in the balsamic vinegar. You can keep the strawberries for up to a week in the refrigerator.

For the Assembly:

Cut the cake into small bite-size squares. Place on a shallow bowl. Add some dairy-free ice cream and top with the roasted strawberries. Garnish with mint, if desired. Bon appétit!