• Preheat your oven to 350°F (175°C).
• In a small bowl, combine the plant-based milk and vinegar. Stir gently and set aside for 10 minutes to create a vegan “buttermilk.”
• In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, add the softened butter, olive oil, sugar, and vanilla extract. Beat on medium-low speed for about 3 minutes, until the mixture is well combined, light, and slightly fluffy in texture.
• Add about one-third of the dry flour mixture to the bowl and mix on the lowest speed just until incorporated. Then pour in one-third of the buttermilk and mix again until just combined. Repeat this alternating process two more times, mixing between each addition, until all of the flour and buttermilk have been added. Use a rubber spatula to scrape down the sides of the bowl as needed, and mix until the batter is smooth and cohesive.
• Grease a bundt pan with cooking spray, then pour in the batter and spread it evenly.
• Bake on the center rack for 35-40 minutes, or until a toothpick inserted into the center comes out clean. *I always bake mine for 35 minutes.
• Let the cake cool completely, then enjoy!

*Optional

• You can top the cake with fresh strawberries and vegan whipped cream as is, or take it up a notch by lightly mashing your chopped strawberries and tossing them with a spoonful of cane sugar. Let them rest for about 15 minutes- this gently macerates the berries and creates a naturally sweet, juicy strawberry syrup that’s perfect for spooning over the cake with a fluffy swirl of whipped cream!