2 1/2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup oil
grated zest from one large lemon
juice from the same lemon
1 1/3 cup vanilla soy or rice milk
Preheat oven to 375. Prepare two 9 in cake pans (with oil and dusted with flour).
Whisk together all dry ingredients in large bowl. Whisk together oil, vanilla, juice, and zest in a smaller bowl. Add oil mixture to dry and stir until the flour is damp. Add "milk" slowly and mix until cake batter consistency. Pour evenly into two cake pans.
Bake at 375 for 10 minutes. Reduce oven to 365 and bake for another 10 minutes or until golden brown on top. Cool on racks. Vegan cakes can break apart easily, so handle with car.
For Strawberry Sauce
2 pints of fresh strawberries
1/4 cup sugar (to taste)
Rinse strawberries and remove stems. Take 1/2 the strawberries and 1/2 the sugar and puree in blender or food processor. Pour into bowl. Put the rest of the strawberries and sugar, and chop for a second or two in food processor. Add chopped strawberries to puree. Mix together and add a pinch of salt. Add more sugar if desired. Keep cool until serving.
When ready to serve, put one cake on serving dish. Cover with thick layer of sauce. Put next cake layer on top. Cover with more sauce. Serve with favorite whipped type topping (optional).