Vegan Strawberry Jelly Cream Cake
Ingredients
Vanilla sponge cake
- 1 cup all-purpose flour (or gf all-purpose flour)
- 1/4 cup almond flour
- 1/4 cup coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 1/2 cup non-dairy milk
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 3 Tbsp oil (neutral tasting)
- 1 Tbsp apple cider vinegar
Whipped cream
- 1 15oz can full fat coconut cream, chilled (the firm part only)
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
Strawberry jelly
- 500g strawberries, halved
- 300ml natural berry juice
- 1 Tbsp plant-based thickener (carrageenan or agar agar powder)
Preparation
Mix the dry cake ingredients in a large bowl. In small bowl, mix the wet ingredients and then add it and combine it with the dry.
Preheat the oven to 175°C (350°F). Pour the batter into a lined baking dish. Bake for 18-20 minutes, then remove and let cool.
Take your coconut cream, scoop out the firm part in a bowl, add maple syrup and vanilla extract. Whisk together until fluffy.
Once the cake has cooled down completely, spread the whipped cream in an even layer on top. Halve your strawberries, arrange them on top of the cream, pressing down slightly.
Place all jelly ingredients into a small pot and whisk together. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Let the jelly mixture cool down while whisking constantly. Pour it over the strawberries in an even layer and immediately place back in the fridge to firm up.
