Vegan Strawberry Cake
How do you make a fluffy vegan strawberry cake?
Sift the flour with baking powder and salt; separately mix the oil with the sugar until dissolved. Combine both mixtures, adding plant milk, vanilla, and lemon zest until smooth. Pour the batter into a greased pan, decorate with fresh strawberries and sugar, and bake at 180°C for 40 minutes until cooked through.
The delicate flavor of this cake will win you over; it melts in your mouth and gives us the exquisite fragrance of this wonderful fruit. Perfect for breakfast or a light, authentic snack.
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Servings: For a 24 cm pan (6-8 people)
Ingredients
- 300 g whole wheat flour or type 1 flour
- 16 g baking powder
- 150 g cane sugar
- 1 pinch of salt
- Zest of 1 organic lemon
- 1 teaspoon vanilla powder
- 250 ml rice plant milk (soy or almond)
- 150 ml sunflower oil
- 200 g fresh strawberries
- 1-2 teaspoons whole cane sugar for sprinkling before baking
Instructions
Sift the flour and baking powder into a large bowl. Stir.
Add the vanilla and the pinch of salt. Mix.
In a smaller bowl, place the sugar and oil, and stir well until the sugar dissolves completely. Set aside.
Grate the lemon zest and chop it finely. Set aside.
Pour the plant milk into the dry ingredients, mixing quickly so no lumps form. Also add the oil with the sugar and stir well.
Add the grated lemon zest. Mix.
Wash and gently dry the strawberries, then cut them however you prefer depending on how you want to decorate the cake.
Grease a 24 cm pan and pour in the cake batter. Decorate with the strawberries and sprinkle with the whole cane sugar.
Preheat the oven to 180°C (350°F). When it reaches temperature, bake for 40 minutes. Do the toothpick test, and if it comes out dry, remove from the oven; let cool completely and unmold.
Enjoy our cake with a little strawberry cream, or on its own—it is exquisite that way too.
Enjoy your meal!
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- 300 g whole wheat flour or type 1 flour
- 16 g baking powder
- 150 g cane sugar
- 1 pinch of salt
- Zest of 1 organic lemon
- 1 teaspoon vanilla powder
- 250 ml rice plant milk (soy or almond)
- 150 ml sunflower oil
- 200 g fresh strawberries
- 1-2 teaspoons whole cane sugar for sprinkling before baking