Gluten Free AND Vegan Strawberry Cake!



Gluten free AND Vegan, ooh you would think this was a mix of nightmares, but oh no no no! I think this was one of the yummiest things I have made recently, I have a lot to learn about vegan, gluten free baking but I am pleased as punch with my first attempt!

For Christmas, Mum bought me a stick blender (so I don’t have to keep pinching hers!) Most of the 300g of strawberries stayed in the bowl. I made sure all my other ingredients were weighed out and grouped together those that were going to be added to the mix at the same time, which also saved on washing up. The mix was thicker than usual and I didn’t really know what to add, as I think most of the liquid (normally from milk) came from the strawberries, so I just went with it.

I was sad it didn’t rise very much, especially with 2 tbsp of baking powder! I was careful not to over mix (I’ve had this issue before) and was one of the reasons why I weighed everything out before hand. A vegan friend of mine informed me that the ground almonds were probably preventing the cake from rising. But I wouldn’t say this was a heavy cake at all, and the fresh taste more than made up for it anyway!

For the icing, I did what the recipe suggested to do and put my tin of full fat coconut milk in the fridge overnight to separate the cream from the water, worked a dream! It made just enough to ice the cake too, and I spread a little jam over the bottom layer to keep the balance of strawberry, coconut and almond in check.

I made this for a family friend who hasn’t had cake in years, and was over the moon to see her tuck into it! My family, who are not vegan nor coeliac, gobbled this up too!

Find this tasty mix of yummy ingredients following this link:

Does anyone know what to make with the leftover coconut water from my tin?!

Zoe Childs