Go Back
Vegan Almond Cake with Roasted Strawberries
Print
Vegan Almond Cake with Roasted Strawberries
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This Vegan almond cake with roasted strawberries, is tender and moist and packed with almond flavor. It has a wonderful topping of coconut whipped cream and sweet, roasted strawberries. A great summer dessert!

Servings: 8 servings
Author: Helena
Ingredients
  • 1 cup dairy-free yogurt
  • ⅓ cup coconut oil, melted or neutral flavoured oil
  • ⅓ cup maple syrup
  • 3 tbsp lemon juice (1 lemon)
  • ⅓ cup coconut sugar or light brown sugar
  • 2 cup (270g) all purpose flour
  • ½ cup (50g) almond meal
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¼ teaspoon salt
  • 2 tablespoon slivered almonds for topping (optional)
Roasted Strawberries 
  • 500 g strawberries, hulled and cut in half (frozen works too)
  • 1-2 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup whipped coconut cream, dairy free cream or thick vegan yogurt for serving
Instructions

  1. Preheat oven to 350F (175C) . Grease a 9 cake pan with removable sides or line it with parchment paper.

  2. In a mixing bowl, stir together the yogurt, coconut oil, honey, sugar, lemon juice, almond extract and vanilla extract.

  3. In a separate bowl, stir together the flour, almond meal, baking powder, baking soda and salt.

  4. Add the flour mixture to the wet ingredients and gently fold to combind, do not over mix! A few small lumps are ok, the batter will be very thick.

  5. Pour the batter into the prepared pan. Smoothen out the top and sprinkle with slivered almonds if desired.

  6. Bake the cake for 30-35 minutes, depending on your oven. It is done when the cake is golden brown, springs back to the touch or when a skewer inserted in the center comes out clean.

  7. Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack to cool completely.

Roasted Strawberries 

  1. Add the strawberries into a bowl with the maple syrup and vanilla. Gently toss to combind and the arrange them in one layer onto a parchment paper lined baking tray.

    Bake them for about 20-25 min until they are soft and the juice thickens a little.

    Let them cool down completely before adding to the cake.

Assembly

  1. Spread whipped coconut cream, dairy free cream or thick vegan yogurt on top of the cooled cake. Spoon on the roasted strawberries just before serving.

    Enjoy!