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Vegan chocolate strawberry cake

VEGAN CHOCOLATE AND STRAWBERRY CAKE
Written by Veronica Lavenia

This gluten free vegan chocolate and strawberry cake is suitable for those who love natural cakes.

Chocolate and banana are natural thickeners and excellent egg substitutes, rich in rich in taste and nourishment.

The key to this recipe is the strawberry jam inside the dough. Usually, it is used to stuff. In this way, a moist and delicious texture is obtained.

You can replace the strawberry jam with other seasonal and to your liking.

Peaches, apricots and chocolate are delicious combinations, such as fig jam when in season.

Plant based rice milk gives a special sweetness to the dough. You will get the same result even with almond and cashew milk (unsweetened). Another tasty idea is to add a spoonful of dessert wine to the dough (if the dessert is not consumed by children).

Vegan chocolate strawberry cake: Ingredients

Serves 6-8

2 ripe mashed bananas

100 g (3⅓ oz) coconut sugar

100 ml (3⅓ fl oz) brown rice milk (or other plant based milk)

100 ml (3⅓ fl oz) high oleic sunflower oil

1 tsp ground cinnamon

200 g (7 oz) dark chocolate, 70%, melted

1 tbsp cocoa powder

300 g (11 oz) stone ground brown rice flour

1 tsp baking powder

3 tbsp strawberry jam, sugar free

 

Vegan chocolate strawberry cake: Method

  1. In a bowl, mix the mashed bananas with coconut sugar, brown rice milk, sunflower oil and vanilla. Add 3 tbsp of the melted chocolate and mix.
  2. In another bowl, mix the flours, cocoa powder and baking powder.
  3. Pour the dry ingredients into liquid ones little by little and mix quickly. Add the strawberry jam and pour the dough into a mold.
  4. Bake at 180°C (350°F/Gas 4), for 35 minutes.
  5. Once cold cover the cake with the melted chocolate and 3-4 strawberries.
VEGAN CHOCOLATE AND STRAWBERRY CAKE

Veronica Lavenia

 

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.