Summer Vegan Strawberry Cake with Pumpkin Seeds

cakes + muffins

I love anything that has to do with strawberries, I adore their colour, sweet flavour and memories of endless summer nights. They pair perfectly with the light nutty flavour of coconut in this moist cake. This recipe completely vegan, but using butter instead of coconut oil, and regular milk in place of the coconut milk also works really well.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • cake
  • 1 1/3 cups/150 g white spelt flour
  • 1/2 cup/75 g ground pumpkin seeds (toasted)
  • 3/4 cup/75 g desiccated coconut (or more pumpkin seeds)
  • 1/2 cup/100 g coconut sugar
  • 1/2 cup/120 ml coconut oil melted (or olive oil)
  • 1 cup/240 ml plant-based milk
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 punnet strawberries
  • topping
  • 2 cans coconut cream (refrigerated over night)
  • 4 Tbsp agave or any other sweetener
  • handful strawberries
  • 1 tsp vanilla extract

For the Summer Vegan Strawberry Cake with Pumpkin Seeds firstly preheat oven to 180C fan bake. Line a 22cm cake tin with baking paper. In the bowl of an electric mixer, combine the flour, ground toasted pumpkin seeds, baking powder, salt, coconut and sugar. Add in the vanilla, oil and milk. Stop your electric mixer once all the ingredients are combined; do not overmix.

Pour the batter into the tin and dot in the diced strawberries, pressing them down lightly with a spoon. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a cooling rack. Meanwhile, make the whipped coconut cream. Open the chilled can of coconut cream, being careful not to shake it. Scrape out the top, thickened layer and leave the liquid behind. Beat the coconut cream using an electric beater on high speed until soft peaks form slowly add the liquid sweetener. Spread the glaze on the cooled cake and refrigerate for 20 minutes to allow it to set.

Top with more strawberries and fresh flowers. Refrigerate in an airtight container for up to three days.

 

This post is also available in: Sl

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