I haven’t made a proper cake for ages – somehow it always seems more convenient to make cupcakes, but every now and then you can’t beat the visual appeal of a stunning centrepiece cake. I had intended on making a usual chocolate layer cake for the girls and their friends, but the sad slightly squishy strawberries in the fridge really had to be used up. So, I experimented a bit with the strawberries puréed up and added to the buttercream. And it works a treat. Just 1/2 cup of fresh strawberry purée changed a simple buttercream into a pink hued, fruity delight, with that sweet unmistakeable scent.
Chocolate and Strawberry Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 cake!
- 330g self-raising flour
- 5 tbsps cocoa powder
- 220g caster sugar
- 1 1/2 tsps bicarbonate of soda
- pinch of salt
- 290ml oat milk
- 2 tbsps dairy-free yogurt, I used soya
- 100g dairy-free spread, melted
- 1 tsp vanilla extract
for the buttercream:
- 1/4 cup vegetable fat (such as Trex)
- 3/4 cup dairy-free spread (such as Pure)3 cups icing sugar, sifted
- 1/2 cup strawberry puree (fresh strawberries whizzed up to a puree in a blender
– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Grease and line a deep cake tin
– Sift together the flour, cocoa, bicarb and salt
– Stir in the sugar
– In a separate bowl, mix together the oat milk, melted dairy-free spread, dairy-free yogurt and vanilla.
– Mix the wet ingredients into the dry. Mix gently until well combined.
– Pour into the cake tin and bake for 40-50 minutes, until a knife comes out clean
– Cool in the cake tin.
– Meanwhile, make the buttercream.
– Whisk together the spread and vegetable fat.
– Add the icing sugar, 1/2 cup at a time with a splash of the strawberry puree, until fully combined and nice and fluffy.