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By Laura Moore (Published: Jan 1, 2003)

Directions:

Preheat oven to 375 degrees. Combine first five dry ingredients in a medium size mixing bowl. In a separate bowl, whisk together the next three wet ingredients. DO NOT MIX IN THE VINEGAR YET. Pour the wet mixture into the dry ingredients, and mix very well, for 2-3 minutes. Prepare an 8X8 inch square, or 9 inch diameter, round cake pan, by lightly greasing it with coconut butter or vegetable oil. If using oil, also dust pan with a teaspoon of flour, coating all the edges and bottom evenly. (You will not need to dust with flour if using coconut butter).

Now add the vinegar to the cake batter, and mix in quickly and thoroughly. Pour directly into prepared pan, and place pan into preheated oven immediately. Bake for 25-30 minutes, then remove cake from oven, and allow to completely cool, on cooling rack, before icing.

Place the drained and rinsed tofu into a food processor, or blender, and puree until smooth. Add the nut butter, orange zest and juice, and nutmeg. Pulse blender until icing is creamy. Add 2-3 tablespoons sucanat to sweeten to suit your preference. Refrigerate icing until ready to prepare cake.

Once cake is cooled, turn out of pan onto a cutting board. Insert a sharp, serrated knife, on the horizontal angle, into the side of cake, and cut cake into two layers of even thickness. Carefully transport one layer to serving tray. Spread evenly with half inch thickness of icing, and add a layer of sliced strawberries. Transport second layer of cake, and place on top. Spread the remainder of the icing generously onto top of shortcake, and cover with the rest of the sliced strawberries. Keep chilled until ready to serve. Enjoy!