Strawberries and Cream Cake

We can't have a bake-off without cake!

Strawberries & Cream Cake

You'll need:

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.

To decorate:

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.

An alternate way of serving this cake is to cut the cake in half and put the cream & a layer of sliced strawberries in the middle.

Now surely that helps you make it through hump day???

What are you eating this Wednesday?