Thursday, 4 July 2013

Vegan strawberry sponge

Cake Ingredients:
280g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
120g caster sugar
350g fresh strawberries, chopped and roughly hulled
175ml soya milk
125ml light rapeseed oil
2 tsp vanilla extract
Vanilla Icing Ingredients:
300g icing sugar
2 tbsp soya milk
1/2 tsp vanilla extract
9 fresh strawberries, hulled for decoration
Makes ~ 1 7" cake
Preparation/Baking Method:
Preheat oven to 180C/350F/gas 4 and grease and line cake tin
In a large bowl mix together to flour, bicarbonate of soda, baking powder and caster sugar. Add the chopped strawberries, milk, oil and vanilla.
Using a metal spoon, quickly mix everything together for about 10 seconds until the ingredients are just combined. Don't mix the batter too much, it should still be a bit lumpy.
Pour/spoon the mixture into the tins and place in the preheated oven for 30-45mins. Cool on a wire rack.
To make the icing mix together the icing sugar, milk and vanilla in a bowl. If it's too firm add a couple more drops of milk, and if too runny, add a little more icing sugar.
Ripple the icing onto the cake and decorate with fresh banana chips.
Enjoy on a Sunday morning, in the garden cabin, with a cup of tea and the broadsheets.
Notes: Cake was a little bit dry - but did eat it 24 hours after baking...Maybe moisten it up with strawberry jam and vegan buttercream!

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