Vegan Strawberry Cake
The Vegan Strawberry Cake consists of a simple short pastry base, a fruity strawberry-coconut layer and fresh strawberry pieces, which are fixed with homemade cake icing. This recipe is perfect for the strawberry season and goes well with any occasion.
Ingredients for Vegan Strawberry Cake:
Shortcrust pastry base:
120 g flour
60 g sugar
1 pinch baking powder
60 g vegetable margarine (cold)
pinch of salt
1/2 tsp vanilla extract (optional)
1/4 tsp grated orange zest (optional)
Strawberry coconut layer:
200 g strawberries (fresh or frozen)
100 ml water
400ml coconut milk (full fat)
1 sachet agar agar
50 g icing sugar
Strawberry fruit juice:
200g strawberries (fresh or frozen)
75 g sugar (or syrup)
2 tbsp lemon juice
240 ml water
Strawberry cake glaze:
300 g strawberries (halved)
1/2 packet agar agar
250 ml strawberry fruit juice
Instructions:
Shortcrust pastry base:
Preheat oven to 350 degrees. Lightly grease an 18 cm baking tin and line the bottom with baking paper.
For the shortcrust pastry base, quickly knead all the ingredients into a smooth dough and then press it into the baking tin. Prick the base several times with a fork so that it does not curl during baking. Bake in the oven for approx. 15-20 minutes. When baked, remove from the oven and allow to cool completely.
Strawberry coconut layer:
Puree the strawberries and water in a blender. Then place the pureed strawberries in a saucepan with the coconut milk and bring to the boil. As soon as it boils, slowly drizzle in the agar agar, stir and simmer for about 2-3 minutes. Keep stirring. Stir in the icing sugar and remove the pan from the heat. Pour the still hot mixture into the base of the mould and leave to cool. Then place in the fridge for 2-3 hours to set.
Strawberry fruit juice:
Put the strawberries, sugar, lemon juice and water in a saucepan and bring to the boil. Simmer over a low heat for approx. 15-20 minutes and then puree finely with a hand blender. If you like it finer, you can pass the juice through a sieve.
Strawberry cake glaze:
Spread the strawberry halves over the set strawberry-coconut layer.
Pour the strawberry fruit juice into a saucepan and bring to the boil. As soon as it boils, slowly add the agar agar, stir and simmer for about 2-3 minutes. Keep stirring. Remove the pan from the heat and pour the liquid into the mould onto the strawberry pieces and leave to cool. Then place in the fridge for 2-3 hours so that the layer sets.
Once the cake has set, carefully remove the springform pan and optionally serve the cake with fresh strawberries.
Tip:
If you use frozen strawberries, defrost them first.
1 packet of agar agar = enough for 500ml of liquid.
Instead of homemade strawberry fruit juice, you can also use 250ml purchased strawberry fruit juice.
More Delicious Vegan Cake Recipes
vegan victoria sponge
vegan strawberry cheesecake
gluten free chocolate cake recipe
Note:
If you want to get delicious daily cake recipe suggestions. You can join our Facebook group called Easy Cake Recipes UK.
We would be very happy if you share your thoughts about our recipe with us using the comment field below.
