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Recipe for a delicious, soft vegan Summer Strawberry Cake. It’s easy to make and tastes fresh and light.

Super simple Fruit Cakes were my favorites when I was young – I always requested those as birthday cakes and my mother would make me one, although my birthday is in winter and many fruits, especially strawberries weren’t in season. But this awesome, super moist and delicious cake is great in summer as well (even better with freshly picked strawberries!). Hence the title: Summer Strawberry Cake!

The base gets topped with a vegan yoghurt layer that makes the cake moist & soft, then some strawberry slices and finally topped off with an agar layer. Agar or often called agar-agar is great to make vegan jelly! It’s the perfect alternative for the nasty gelatin that is extracted from the skin and bones of animals (UGH!). Agar is plant-based and obtained from algae. I find it really easy to work with, especially the powdered form.

Summer Strawberry Cake Elephantastic Vegan This vegan Summer Strawberry cake is the perfect cake for summer! It's light, moist, fresh, soft and delicious. 5 from 1 vote Print Recipe Pin Recipe Prep Time 30 mins Cook Time 25 mins Total Time 55 mins Course Dessert Cuisine Austrian, German, Vegan Servings 6 Calories 203 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the base 1 cup all-purpose flour

1/2 cup dextrose*

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon canola oil

3/4 cup water For the top 1/2 cup sweetened soy yogurt (or use unsweetened and mix with 30g dextrose and 1/2 teaspoon of vanilla extract)

5 strawberries

1/3 cup water

1/5 cup dextrose*

1/2 teaspoon agar powder

1/4 teaspoon lemon juice Instructions Preheat oven to 360°F/180°C.

Place all the dry ingredients for the cake base in a mixing bowl and combine, add the wet ingredients and whisk until it's a smooth batter.

Place a baking sheet in your baking pan or oil the pan lightly, pour in the cake batter evenly and place it in the oven for about 15-20 minutes. (Use the Toothpick Method to make sure the cake is baked through in the middle.)

Let the cake base cool off completely - but leave it in the baking pan.

Cut 5 large strawberries in slices and remove the green part.

Spread the sweetened vegan yogurt over the cake and place the strawberry slices on top.

In a small pot, heat the water, dextrose, agar powder and lemon juice and bring it to a boil, reduce the heat, let it simmer for about 3 minutes and let it cool off for a few minutes before pouring it evenly over the strawberry slices.

Place the cake in the fridge for a few hours until the agar topping thickens.

Enjoy! Notes My baking pan for this cake was 10x8" / 26x20cm.

*I've used Dextrose in this recipe which is a fructose-free sugar, but you can sub it with your favorite granulated sweetener. Nutrition Calories: 203 kcal Carbohydrates: 42 g Protein: 2 g Fat: 2 g Sodium: 97 mg Potassium: 138 mg Sugar: 24 g Vitamin C: 8.4 mg Calcium: 71 mg Iron: 1.1 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Should you decide to give it a try I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^