Ingredients
Units
Scale
Cake Batter
- 240 g oat milk
- 1 tsp apple cider vinegar
- 120 g caster sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 70 g salted vegan butter or coconut oil *see notes (softened )
- 3 tbsp cornflour
- 263 g self raising flour
- 1 tsp vanilla extract
Jammy Strawberries + Almonds
- 300 g fresh strawberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- zest from a lemon
- 50 g sliced almonds
Soft Crumble
- 85 g all purpose flour
- 52 g salted vegan butter (melted )
- 50 g light brown sugar
- 1/4 tsp ground cinnamon
- pinch of salt
Instructions
- Pre-heat oven to 180°C (356°F). Lightly grease a 10-inch springform pan with vegan butter or oil.
- Combine strawberries, lemon zest, cornstarch, lemon zest and sugar. Set aside.
- To make the soft crumble – combine all-purpose flour, brown sugar , ground cinnamon, salt and melted salted vegan butter together. Set aside.
- Combine oat milk with apple cider vinegar. Set aside for 5 minutes to create vegan buttermilk.
- Beat softened vegan butter and vanilla extract with sugar. Then, mix vegan buttermilk – it may look clumpy but that's ok!
- Fold in self-raising flour, cornstarch, baking powder and baking soda.
- Pour cake batter into the pre-greased springform pan. Top with jammy strawberries, soft crumble, and sliced almonds. Bake for 45-55 minutes. Baking time may vary, but you'll know the cake is done when a toothpick inserted in the centre comes out clean.
- Remove cake from the oven and place on a cooling rack. Allow to cool for around 10 minutes before slicing.
Notes
If you don’t have salted vegan butter, you can use un-salted vegan butter or coconut oil but you may want to add 1/4 tsp or so, or salt!
Nutrition
- Calories: 401