Stawberries are my favourite spring fruits. I could eat them by the bowls if I had my way. Have you ever had some with some lemon juice and sugar? Sounds so simple, but it’s so delicious.
Recently, I saw an event for a strawberry faire in Carchitti, which about 40 minutes drive from Rome. I was so looking forward to it. I planned to buy several punnets and make a cake from the recipe I read from my booklet. I even charged my batteries, my camera and formatted the SD card in case I wanted to do a video-log on a whim. Unfortunately, the weather was really bad and when we reached there it was raining and the worst part was, there were no more strawberries left to be sold! Imagine my disappointment. But I still wanted to make my cake, and in the end, when the weekly market was going on, I went to buy a punnet. And gave the recipe a try. The cake turned out to be quite acceptable – it didn’t last for more than 12 hours.
A photo posted by marina noordin (@rinaznet) on
Vegan Strawberry cake (Recipe edited to my taste)
- 500 g cut strawberries
- 300 g flour
- 150 g cane sugar
- 50 g powdered sugar
- 200 g vegetable milk
- 1 sachet baking powder
- 4 tbs corn oil
Put 1/2 of the strawberries into a processor till you get a purée .
Grate a teaspoon worth of lemon zest and squeeze to get 3 teaspoon worth of lemon juice. Combine these to the strawberry purée and mix together with the powdered sugar. Leave it in the fridge to rest.
In a mixing bowl, mix the baking powder, the flour, the sugar, the vegetable milk, the rest of the strawberries and the corn oil.
Transfer the mix in an oiled cake pan and cook in the oven for 180 degree celcious for 40 minutes.
Serve with the strawberry sauce.
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