Here you are an amazing vegan cake ready for any time you’d like to add some sweetness to your life!
There are few things I can’t renounce in my life. One of these is to wake up and have a big slice (or maybe two!) of a fluffy and soft cake together with my cup of tea. Today I wanna share together with all of you my favourite one which is a flavorful mix of strawberries and white chocolate chunks. Hurry up before the strawberry season is over!
For a 26 cm mold:
WHAT YOU NEED
- 125 g sunflower shortening
- 200 whole flour
- 160 g coconut sugar
- 135 g rice milk
- 65 g cornstarch
- 2 vegan egg substitute or any brand + 2 Tbsp soy yogurt
- 100 g vegan white chocolate chunks
- 1 tsp baking soda
- 1 sachet baking powder
- pinch of salt
- fresh strawberries here and there (you can also use 100g diced strawberries to mix in the batter)
WHAT TO DO
Preheat the oven at 200C. Mix the shortening with sugar and add the vegan egg substitute. You can use any brand you like plus two tbsp of soy yoghurt. This will add moisture and structure to the cake. Add the milk while you keep mixing. Sift the flour into the liquid compound and add the rest of the dried ingredients. Mix well and pour in the cake mould. Add the strawberries to your liking and sprinkle the chocolate chunks on top (you can even mix them into the batter). Bake at 200C for about 20/30 mins depending on how powerful is your oven. Check with the knife test when ready.
Now you can easily have all the sweetness you want every time you need it!
Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.