We can't have a bake-off without cake!
Strawberries & Cream Cake
2 cups self raising wholemeal flour
2/3 cup raw sugar
1 cup soy milk (or other plant milk of choice)
1 Tablespoon apple cider vinegar
1 punnet of strawberries
1 teaspoon strawberry essence
1 Tablespoon water
1 x 400g can coconut cream
strawberries to decorate
Remove the leaves from the strawberries and place them in a blender with the strawberry essence and water. Blend til smooth.
In a large mixing bowl combine the flour & sugar. Make a well in the center and pour the strawberry sauce mixture in. In a measuring jug combine the soy milk and the apple cider vinegar. Whisk until foaming. Pour into the cake mixture.
Mix well until all ingredients are combined.
Pour batter into a lined baking tin. (I used a 20c circle.)
Bake in a preheated 180C oven for 40 minutes or until a skewer poked into the center comes out clean. Allow to cool on a rack before decorating.
Place in a can of coconut cream in a fridge *overnight*.
Open the can carefully, remove the top layer of thickened cream.
Place in a bowl with a teaspoon of vanilla and a teaspoon of sugar.
Blend on high for roughly 5 minutes til very thick.
Store in fridge til needed.
Just before serving, spread the coconut cream over the top of the cake and slice a strawberries to put on top.
Now surely that helps you make it through hump day???
What are you eating this Wednesday?