We weeded the garden yesterday, but saved this wild strawberry weedling. I think it grew from a composted strawberry from one of my smoothies.
I needed to use up some old homemade jam (I say homemade, but it was a bit of cheat breadmaker recipe), so I adapted O.D.’s Strawberry Jam Cake. I wish I had read the reviews as it was certainly heavy, but then I did over-mix the flour. Normally I make chocolate cakes which are a lot more forgiving.
Vegan strawberry jam cake
No-egg equivalent of 2 eggs (or applesauce mixed with water)
¾ cup soy milk or almond milk
1/3 cup vegan margarine
¾ cup white sugar
Dash of vanilla
2 cups plain flour
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons strawberry jam
Rind and juice of one orange
Preheat the oven to 180 degrees C and line a cake tin with baking paper.
Mix the no-egg, soy milk, vegan margarine, sugar and vanilla.
Add the flour, baking powder and salt. Gently mix in the strawberry jam and orange juice and rind.
Bake for 35 minutes. Top with coconut and chopped strawberries. Best eaten with coconut yoghurt or almond cream.
It could also taste better if you soaked the strawberries in sweetened lime juice and then covered them in coconut, or replaced the flour with hazelnut meal/coconut flour, or added some coconut, or replaced the margarine with coconut oil.
I am more interested in the spirit, rather than the law of recipes, so I’ll probably make these changes next time. This Vegan Strawberry Cake by Josh of My Vegan Cookbook also looks a lot more promising.