Strawberry & Redcurrant cake
Ingredients
For the cake -
- 200g self-raising flour (can be gluten-free)
- 100g coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarb of soda
- 240ml unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 50g coconut oil, melted
- 3 tablespoons maple syrup
- ½ teaspoon lemon extract
- 50g fresh strawberries, chopped
- 200g thick coconut or other dairy-free yogurt
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 4 tablespoons Lio Licious Freeze-dried Whole Redcurrants
- Fresh strawberry slices
Method
Get making!
- Preheat the oven to 180C and grease and line a 20cm loose-bottomed cake tin.
- Combine the almond milk with the vinegar in a bowl and set aside for 10 minutes to curdle to create a ‘buttermilk’.
- Mix together the flour, coconut sugar, baking powder and bicarb in a bowl.
- Pour in the buttermilk, maple syrup, coconut oil and lemon extract and stir well, then fold in the strawberries.
- Spoon into the tin and spread out evenly. Bake for 30-40 minutes, until risen and golden. Leave to cool then pop out of the tin and onto a wire rack.
- Meanwhile beat together the yogurt, maple syrup and vanilla and keep in the fridge until needed.
- Once the cake has cooled, spread over the yogurt mixture. Arrange the whole redcurrants and strawberry slices on top - then slice and enjoy!
Serving Suggestions