Indy Power's strawberry vanilla cake
Indy Power of The Little Green Spoon learned everything she knows about baking from her mother - she explains “This dessert is fluffy and sweet and heavenly just as it is or with a little drizzle of oat cream - no icing necessary!”
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
250ml oat milk
1 tbsp of apple cider vinegar
300g flour (gluten-free or plain)
120g ground almonds
200g coconut sugar
1 tsp baking soda
1 vanilla pod
150g coconut oil, room temperature solid
200g strawberries
Method
Preheat the oven to 180’C. Grease an 8-inch springform cake tin well with coconut oil and set it aside.
Mix together the oat milk and apple cider vinegar in a medium bowl and set it aside.
Mix together the flour, ground almonds, coconut sugar and baking soda in a large bowl. You may have to sieve the coconut sugar if it’s lumpy.
Slice open the vanilla pod lengthways and scrape all of the seeds in.
Add the room temperature coconut oil to the bowl and use an electric mixer to beat it all together.
Then add the oat milk mixture and continue mixing until smooth.
Scrape half of the batter into your cake tin. Slice the strawberries in half and arrange them on top, then cover them with the other half of the batter.
Pop the cake in the oven and bake for about 50-55 minutes until a cake tester comes out clean and the edges are starting to come away from the tin.
Let it cool on a wire rack completely, then carefully remove from the tin. Serve at room temperature.
