Refreshing Vegan Strawberry Tart with vegan icing will not only taste good on hot summer days. This vegan cake with strawberries is great for afternoon tea, coffee time or for dessert when you fancy a cake with fresh strawberries.
Ingredients for Vegan Strawberry Tart:
60-90 g coconut blossom sugar
60 ml water
230 ml sparkling water
4 tbsp tahini or almond paste
4 tsp baking powder
8 g vanilla sugar
225 g spelt flour or wheat flour
25 g ground almonds
400-500 g strawberries
120 ml apple juice
120 ml water
4 large strawberries
1 tsp agar agar
¼ tsp beetroot powder**
Preheat the oven to 350°F.
First put the liquid ingredients for the sponge cake base into a mixing bowl and mix until they are creamy.
The almond paste should be completely dissolved.
Now add the dry ingredients to the liquid ingredients and mix until the dough is smooth.
Now spread the base onto a prepared fruit cake tin.
You can either line the base with baking paper or grease it sparingly and sprinkle with breadcrumbs.
Bake the sponge cake base for approx. 30 min in a preheated oven. Test the toothpicks. Prick the cake and if nothing sticks to the toothpick, the dough is ready.
Allow the base to cool completely before removing it from the tin. This way you don’t risk it breaking through.
In the meantime, prepare the strawberries by removing the greens and cutting them in half, depending on the size of the strawberries.
Place the strawberries on the cold sponge cake base.
Put the apple juice, water and strawberries into a high-powered blender and blend until there are no more pieces. Pass the juice through a nut milk bag.
Now boil the juice and mix the agar agar with a little water. Now add the agar solution to the juice, stirring constantly.
Now let it simmer for about 2 minutes. Do the jelly test. Take a container from the fridge and drip some of the juice onto the container.
If it gels, the cake glaze is ready, if not, let it simmer a little longer.
Let the cake glaze cool a little (5-10 min) and stir in the beetroot powder. Now spread the cake glaze over the strawberries so that they are completely covered.
Once the cake glaze has cooled, it becomes firm to the touch. To do this, I put the cake in the fridge for about 30 minutes.
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