Strawberry Vanilla Cake
- 250ml of Oat Milk
- 1 Tablespoon of Apple Cider Vinegar
- 300g of Flour (Gluten Free or Plain)
- 120g of Ground Almonds
- 200g of Coconut Sugar
- 1 Teaspoon of Baking Soda
- 1 Vanilla Pod
- 150g of Coconut Oil, Room Temperature Solid
- 200g of Strawberries
This is one of my all time favourite desserts, and it’s even more gorgeous in Summer when strawberries are at their best. It’s fluffy and sweet and heavenly just as it is or with a little drizzle of oat cream, no icing necessary. In Winter, try subbing the strawberries for pears.
Preheat the oven to 180’C. Grease an 8 inch spring form 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 with a drizzle of oat cream.