Ingredients:
310 g (2 cups) plain flour
10 g (1 tbsp) baking powder
220 g (1 cup) caster sugar
400 ml coconut cream
125 ml (1/2 cup) neutral oil
45 ml (approx. 1 lemon) lemon juice
2-3 g (1 tsp) lemon zest
5 ml (1 tsp) vanilla extract
160 g or 8–10 strawberries
40 g (2 tbsp) icing sugar
Optional: jam & whipped vegan cream
Method:
- Preheat the oven to 180°. Line a 20-23 cm tart tin or cake tin with baking paper or grease lightly with oil.
- Place the flour, baking powder, and sugar into a bowl and whisk to remove any lumps.
- Add the coconut cream, oil, lemon juice and zest and vanilla into the bowl with the dry ingredients and whisk until evenly combined.
- Pour the cake batter into the lined tart or cake tin and spread the mixture evenly on top.
- Wash the strawberries, cut the tops off and slice in half through the top of the strawberry. Push the strawberries into the cake batter. I like to keep mine slightly visible on top of the cake batter. The strawberries can be face up or down.
- Bake for 45–50 minutes. The size of the cake tin will determine how quickly the cake will bake. The cake is ready when a skewer or knife comes out clean.
- Allow the cake to cool completely and then dust with icing sugar.
- Store in an airtight container at room temperature for 3 days or in the fridge for 5 days.
Serving suggestion:
The strawberry teacake can be served with a dollop of jam and vegan whipped cream for a victoria sponge cake alternative.
@thekindnessechoes