Strawberry cake

2 cups of plain flour
1 1/2 cups of soy milk
2 teaspoons of apple cider vinegar
1/2 cup of black tea
1/3 cup of melted coconut oil
2 teaspoons of vanilla essence
1 cup of frozen strawberries (or other berries of your choice), defrosted
1/4 cup of date sugar
3/4 cup of desiccated coconut
2 teaspoons of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt

Preheat the oven to 350F. Grease and line an 8″ cake tin.
Mix the soy milk, vinegar, oil, tea, vanilla and strawberries together. Sift in the dry ingredients and mix together. Pour the batter into the tin and bake for 40-50 minutes until a toothpick comes out clean.
Remove the cake from the tin when cool.