I love this summer cake, its so easy to make and you can add any berries you like. I adore this combination however especially when strawberries are at their best.
You can do some swap ins here too, coconut sugar for caster, and use an all-purpose GF flour.
The recipe here makes two 20cm round cakes or one large traybake 30x20cm, you could halve the recipe for just the one round.
Equally you could layer them to make a traditional cake, with whipped coconut cream filling and strawberry jam, that sounds so yummy I might make that next!
1 ½ cups coconut milk from chiller
1 tbs apple cider vinegar or lemon juice
2 tsp vanilla extract
½ cup groundnut or coconut oil (melted)
2 cups plain flour
½ cup desiccated coconut
1 tbs baking powder
½ tsp bicarbonate soda
¾ cup caster sugar
400g strawberries hulled and halved or quartered
Extra 2 tbs caster sugar
Toasted coconut chips
¼ cup icing sugar
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.