Vegan strawberry cake
Vegan strawberry cake:
2 tblspn heaped flaxseed powder
10 tblspn water
2 cups self-raising flour
1 cup (white) sugar
350-400ml blended fresh strawberries (about 8-10 strawberries)
1 cup oil (not level just under full)
1/2 tspn baking soda
1 tspn vanilla extract (you can use essence too)
1/3 cup water (only if needed depending on size of strawberries)
-mix flaxseed powder with the 10 tbspn of water in a separate bowl leave to rest on side
- blend strawberries
- mix flour, baking soda and sugar in a big mixing bowl (a quick dry hand whisk of the two helps remove any lumps therefore reducing the need to sieve, but you can sieve if you like, it will only improve it, but I often skip it due to laziness).
- preheat oven to 180 degrees Celsius (Gas mark 4)
- line your baking tin with parchment paper/grease your baking tin or use a nonstick silicon cake tin, which ever you fancy (parchment paper is my fav. because it just makes life easier on the other side).
- add the blended strawberries and flaxseed paste to the flour and sugar
- next add the oil and vanilla start mixing all together. Slowly add the 1/3 cup of water as mixing, mixture should be very thick but pourable (if mixture is already quite loose due to strawberries hold back on the water)
- pour mix into baking tin and bake for about 50-60 minutes depending on your oven at 180 degrees Celsius/Gas mark 4 (reduce temperature for fan assisted ovens).
Avoid opening the oven door whilst the cake is baking. When you come to check at around 50-60 minutes and it looks like it is done nice and golden brown (not when it is looking close to over done -very brown) and you are tempted to take it out to check, leave it in there for a further 5 mins before you go opening the door to check. After 5 mins open the door slowly and using oven mitts take out the cake partially and check with tooth pick/knife. If it comes out clean, you can take it out. If it doesn't put it back in there for further 10-15 mins depending on how wet the tooth pick/knife was.
The above mentioned "cup" measurement is done by a normal household tea mug (namely an old Corelle Corningware mug just so you can have a rough idea of size) it can be done with exact "cup" measurements too but that is a personal choice.
I enjoy baking and like to keep it enjoyable so I do it in a stress-free manner; hence I grab my normal tea cup, I don't fluff around with measuring cups and weighing machines when I can avoid it.
I believe the energy you put in is the energy you get out. I know you will find exactness being enforced in most baking dishes, well, not with me! With me I enforce happiness, be happy, stress-free and enjoy what you make.
Over the years what I have come to the conclusion of is, baking cakes is precise yes but its not taboo to tweak and chop and change within reason. Often I have found people are scared to bake because of these very reasons, this is why I am emphasising that if you are not a confident baker then don't worry, a few grams here or there isn't going to spell disaster!
At home I always bake with my kids, I let them throw in the ingredients and mix till their hearts content. I don't use electric mixers just a plain old hand whisk and good old fashion muscle power. Let them enjoy making the cake, don't stress about the mess and exact millimetre perfect measurements, if it doesn't turn out looking like a fancy cake shop cake don't fret over it, they will still love to eat it because they made it themselves! Just like beauty isn't skin deep, nourishment and taste isn't either. It will be full of positive happy soul nourishing energy!
Bake Happy, Eat Happy!
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MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
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RECIPES THAT I HAVE DEVELOPED
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