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Strawberry & Redcurrant cake


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
For the topping -
  • 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


Get making!

  1. Preheat the oven to 180C and grease and line a 20cm loose-bottomed cake tin.
  2. Combine the almond milk with the vinegar in a bowl and set aside for 10 minutes to curdle to create a ‘buttermilk’.
  3. Mix together the flour, coconut sugar, baking powder and bicarb in a bowl.
  4. Pour in the buttermilk, maple syrup, coconut oil and lemon extract and stir well, then fold in the strawberries.
  5. 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.
  6. Meanwhile beat together the yogurt, maple syrup and vanilla and keep in the fridge until needed.
  7. 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