It may seem like it will be dry at first, but just keeping mixing until it is completely combined. It will be perfect. Pour the white chocolate chips and dried strawberries into the bowl. Then fold them evenly into the dough. Press the dough evenly into an 8 or 9 inch cake pan that is lined with parchment paper. Bake for 25 to 30 minutes, or until golden brown. Let the cookie cake cool completely before frosting. While the cake cools, make the frosting. You can wipe out the bowl you used and use it again to truly make a one bowl cake. Add the vegan butter and shortening to the bowl and beat with a hand mixer, using the whisk attachment. Once they are combined, add the vanilla and about 1/2 cup of powdered sugar. Continue to beat together. Now add 1 tablespoon of non-dairy milk, then another 1/2 cup of powdered sugar, then another tablespoon of milk, then the last 1/2 cup of powdered sugar. Add a pinch of salt and then continue to whip together until fully combined and light and fluffy. Once the cake has cooled decorate it however you want and top with more dried strawberries if desired. Cut into slices and serve! Nutrition Calories: 303kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 246mg | Potassium: 193mg | Fiber: 1g | Sugar: 42g | Vitamin A: 553IU | Vitamin C: 121mg | Calcium: 33mg | Iron: 3mg
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