• Pre-heat the oven to 350º. Line a square 8 x 8 inch baking dish with parchment paper.

Make the cake

• Start by adding the coconut oil to a medium-large bowl and using a handheld electric beater, whisk the oil for a few seconds just to break up the large clump. Then, add the maple syrup just a little at the time still while whisking with the beaters (adding it in a little stream works best). You want to break up all the clumps from the oil and create a mixture that's as creamy as possible (although the oil and syrup might look like it's separating a bit, which is fine)
• Then, add the milk and apple cider vinegar all at once and beat again until mostly combine. Again, the mixture won't be super uniform at this point (the coconut oil tends to clump a little), but as long as you don't have large clumps of oil, then it's fine (larger clumps of oil can create holes in the cake after baked).
• In another medium-large bowl, combine the flour, baking powder, baking soda and salt. Transfer the wet milk-coconut oil mixture to the flour (use a spatula to scrape the side of the bowl). Then, using the beater, beat for a few seconds until combined, without overmixing.
• Transfer the batter to the prepared baking dish and bake for 22 minutes. Once cooked, let the cake cool down in the dish for about 10 minutes, then remove so it completely cools down before cutting in cubes.

Make the strawberry aquafaba mousse

• Drain the can of chickpeas in a small pot and keep the chickpeas for a different recipe (you should have about ¾ cup of aquafaba). Transfer the pot on the stove and bring to a gentle simmer. Keep simmering on medium0high heat while watching carefully until it reduces to about ⅓ cup. Then, transfer the liquid to a large bowl and let it cool down for a few minutes.
• Add the maple syrup and lemon juice to the cooled aquafaba. Then, using a handheld beater, whip the aquafaba for about 30-60 seconds. At this point, add the finely chopped strawberries and keep beating for 5 minutes. It is important to keep beating for a total of 5 minutes to create a thick and solid mousse that has a beautiful pink color. Put a timer and don't stop before it goes off.

Build the stifle

• Once the cake cooled down, then cut it in desired size cubes. You can keep it in larger cubes if making a large stifle, but if you do mini stifle like me, then cut it in smaller cubes.
• Then, layer as you wish the cubes of cake, strawberry mousse and slices of fresh strawberries. Enjoy!