Tag: vegan

Try this easy, vegan cake next time you want to use up a few strawberries and bit of strawberry jam. Makes up to 24 servings.

Dry Ingredients

• 3 ½ cups organic all-purpose flour
• 2 TBSP aluminum free baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1 ½ cup organic cane sugar
• 2 cups fresh strawberries sliced – reserve 1/2 cup for garnish

Wet Ingredients

• 2 cups plant-based milk (we used oat milk), you could also try coconut milk
• 6 TBSP lemon juice
• ½ cup melted coconut oil, or sunflower oil
• 2 tsp coconut extract / coconut flavor

Garnish

• the reserved sliced strawberries
• strawberry jam, about 4 oz

Method

• Preheat oven to 350°F
• Measure out and place all dry ingredients (except strawberries) in a large mixing bowl and whisk together to combine.
• Stir sliced strawberries into the dry ingredients to coat well.
• Stir 6 TBSP of lemon juice into oat milk in a medium sized mixing bowl and let sit.
• Melt coconut oil in a small saucepan and pour into milk mixture, add coconut extract.
• Pour wet ingredients into dry ingredients and stir to combine just until all dry ingredients are moistened and pour batter into a parchment lined, or greased 13 x 9 inch pan.
• Bake the loaf for approximately 45 minutes, the middle should be solid, test with a toothpick for when it comes out clean.
• Once it cools, decide how many pieces you want to cut it into. To garnish each piece, apply a dab of strawberry jam, approximately 1/2 teaspoon and spread it out gently. Then place a fresh strawberry slice on top of the jam.
• If you don’t have jam handy, you can make a quick batch just for the cake by blending up fresh strawberries, adding a bit of sugar and bringing to a simmer on the stovetop. Let cool in the refrigerator and then apply to the cake. You could also serve with coco-whip, yogurt, or whipped cream.
  
  Enjoy!
  
  Adapted from https://plantedandpicked.com/lemon-strawberry-loaf/