Strawberry Teacake


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:

  1. Preheat the oven to 180°. Line a 20-23 cm tart tin or cake tin with baking paper or grease lightly with oil.
  2. Place the flour, baking powder, and sugar into a bowl and whisk to remove any lumps.
  3. Add the coconut cream, oil, lemon juice and zest and vanilla into the bowl with the dry ingredients and whisk until evenly combined.
  4. Pour the cake batter into the lined tart or cake tin and spread the mixture evenly on top.
  5. 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.
  6. 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.
  7. Allow the cake to cool completely and then dust with icing sugar.
  8. 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