Summer Strawberry Cake

This vegan Summer Strawberry cake is the perfect cake for summer! It's light, moist, fresh, soft and delicious.

Course Dessert

Cuisine Austrian, German, Vegan

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 203kcal

Author Elephantastic Vegan

Ingredients

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

US Customary - Metric

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