Vegan berry and kiwi cake
Preparation time: 20 minCooking time: 30 min12 slices
From the article: 10 ovulation recipes: colourful meals and a cake to share
Ingredients
12 Servings
- 250 g wholemeal flour
- 2 tsp baking powder
- 180 g sugar
- 1 tsp vanilla sugar
- 240 ml plant milk, oat or almond
- 80 ml rapeseed oil
- 1 tsp apple cider vinegar
- 480 ml full-fat coconut milk, chilled
- 3 tsp icing sugar
- 300 g strawberries
- 3 kiwis
- 150 g blueberries
- 2 tsp agave syrup
Instructions
- 1Preheat the oven to 180°C conventional heat and line the base of a 26 cm springform tin with baking paper.
- 2Mix flour, baking powder, sugar and vanilla sugar in a large bowl. Combine plant milk, oil and vinegar, add to the dry ingredients and stir briefly until smooth.
- 3Pour into the tin, bake for about 30 minutes and test with a skewer. Allow the cake to cool completely.
- 4Carefully scoop only the solid part from the chilled coconut milk and whip with icing sugar until firm.
- 5Spread coconut cream over the cold cake. Arrange fruit from the outside inward: a ring of sliced strawberries, then kiwi, with blueberries in the centre. Drizzle with agave if desired.
- 6Chill the cake for at least 30 minutes to firm the cream, then cut into slices.
Nutrition: 280 kcal · 4 g protein · 36 g carbs · 14 g fat
