What says SPRING better than a big bowl of fragrant, ripe strawberries with whipped cream? Yep, a moist, tangy lemon poppyseed sponge covered with vegan cream and all the strawberries you want! This cake is everything which makes spring the best season of the year.
Ingredients
- 1 cup white flour
- 1 cup whole spelt flour
- 1 cup almond meal
- 3 tablespoons poppyseeds
- 2/3 cup brown sugar
- 2 teaspoons baking powder
- pinch of salt
- 1 organic lemon, juice & zest
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- 3 tablespoons ground flax
- 3/4 cup sunflower seed oil or any other neutral vegetable oil
- vegan butter for greasing
Vegan Vanilla Coconut Cream
- 1 can full-fat coconut milk, stored in the fridge for 24h
- 1/2 cup confectioner's sugar
- 1 vanilla bean
For Assembling
- 1 pound ripe strawberries
Instructions
- Preheat oven to 350° Fahrenheit or 175° Celsius. Line the bottom of an 8" or 20cm cake tin with parchment paper and grease the sides with vegan butter.
- Combine dry ingredients (flour, almond meal, poppyseeds, sugar, baking powder and salt) in a medium bowl and stir to combine with a wooden spoon. Add lemon zest and stir through.
- In a small bowl combine almond milk and apple cider vinegar, stir and set aside for 3 minutes. In a separate medium-small bowl combine ground flax with 1/2 cup water and set aside for a couple of minutes.
- Squeeze lemon collecting the juice. Add 3 tbsp lemon juice, sunflower seed oil and almond milk to the bowl with the ground flax and stir to combine.
- Pour wet ingredients into dry ingredients and stir to combine using a wooden spoon.
- Pour cake batter into prepared tin and bake for 50mins, until golden and completely cooked through. Remove cake from the oven and let cool for 5mins before running a knife around the edges to remove it from the pan. Let cool completely on a cooling rack before assembling.
Vegan Vanilla Coconut Cream
- Open the coconut milk can. Carefully remove the solid parts of the coconut cream and collect them in a mixing cup. You should have about 1 cup coconut cream. Use the remaining liquid for a delicious smoothie.
- Start whipping the cream with a hand-held mixer, slowly adding the sugar. When small peaks start to form, cut open the vanilla bean with a small, sharp knife and remove the seeds. Add seeds to the coconut cream and mix to combine. Store cream in the fridge until ready to use.
Assembling the cake
- Wash strawberries and remove the green. Cut bigger ones into halves. Spread the vanilla whipped cream over the lemon poppyseed sponge and top with strawberries. Store in the fridge for up to 2 days.
Schreibe einen Kommentar