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.

 

Inspiration

 

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!