Instructions

1. Preheat your oven to 325 degrees, and lightly grease 2 9-inch round cake pans.
   In a large bowl, whisk together the non-dairy milk and vinegar, and let rest for 5 minutes, until slightly curdled. Add in the oil, apple sauce, and vanilla, and whisk vigorously to combine. Set aside.
   
2. Separately, sift the flour, sugar, baking powder and soda, and salt, and stir well to distribute the ingredients equally throughout the mixture. Slowly incorporate the dry goods into the wet, stirring just enough to bring the batter together- A few lumps are fine.
   
3. Distribute the batter equally between your two prepared pans, and bake for 25 – 30 minutes, until golden brown on top and a toothpick inserted into the center comes out clean. Let cool in the pans completely.
   
4. Once cooled, remove one cake from the pan and trim the top off with a serrated knife. Place it in a 9-inch round springform pan, and brush the limocello evenly over the cut side. Slice the strawberries in half, and place them around the outer edge, fitting them together snugly.
   
5. Combine the tofu, srawberry preserves, and confectioner’s sugar in a blender and puree until completely smooth. Pour the mixture right in the center of the cake, smoothing it out to the edges, so that it completely fills the ring of strawberries. Turn the second cake out, and carefully place it on into the springform pan, on top of the strawberries and filling.
6. Move the whole thing into the freezer, and allow at least 3 – 4 hours for it to solidify before serving.
   
7. If the cake is frozen to hard to cut, let sit at room temperature for 15 minutes before slicing.  Top with a light dusting of additional confectioner’s sugar to serve, if desired.