VEGAN STRAWBERRY BUNDT CAKE RECIPE

It feels so good to be back in the kitchen and baking something as yummy as this Vegan Strawberry Bundt Cake.

I feel like it’s been forever since I last did anything new in the kitchen and I’ve been surprised at how much I’ve missed it.

This cake was a complete departure from my normal go to baking flavour; chocolate. The recipe requires you to make a type of strawberry jam first up and I was a little nervous about it (I don’t know why it’s so simple!) but it turned out great. The colours alone were amazing. (Don’t be at all surprised if you see me working on a quilt inspired by strawberry jam!)

The cake is moist and dense, if not a little bread like. It’s great warmed up and served with vanilla ice-cream, or just on it’s own with a cup of tea.

There’s no egg, dairy or nuts in the recipe so it’s also a safe one to make for school lunches or as a bring-a-plate for parties.

Vegan Strawberry Bundt Cake

For the strawberries:

340g roughly sliced fresh strawberries

100g granulated sugar

15ml lemon juice

For the cake:

4 cups plain flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon cardamom

1½ cups soy milk (must use soy milk)

15ml lemon juice

15ml pure vanilla extract

½ cup applesauce

1. Prepare the strawberries: add the strawberries, sugar and lemon juice to a saucepan and heat over medium-low heat. Cook, uncovered, for 20 minutes, stirring often.

2. Remove from the heat and set aside to cool.

3. Preheat the oven to 180°C and lightly coat bundt pan with nonstick cooking spray.

4. To make the cake: in a large-size mixing bowl, whisk together the flour, baking soda, baking powder, salt and cardamom.

5. In a separate bowl, combine the soy milk and lemon juice; it will curdle and become like buttermilk.

6. Add the buttermilk mixture, vanilla, and applesauce to the strawberry mixture and stir to combine.

7. Fold the wet ingredients into the dry, being careful not to over mix.

8. Pour into the Bundt pan and tap gently to remove air bubbles.

9. Bake for 40 to 45 minutes, or until golden and a toothpick inserted near the center comes out clean.

10. Let cool completely before inverting onto a serving platter.

Serving suggestion: Dust with icing sugar and load with a pile of fresh berries, serve with a scoop of soy ice-cream.

Source: 500 Vegan Recipes by Celine Steen and Joni Marie Newman