Fresh berry season begins with strawberries, the most popular of all berries. Although strawberries can be found in supermarkets almost any time of year, during late spring and early summer locally grown berries are ripe and ready to eat and enjoy in many areas across the country.
Strawberries are highly nutritious. Here is a healthy version of strawberry vegan cake.
Ingredients
- Whole wheat flour- 1 cup
- All purpose flour- 1 cup
- Corn flour – ¼ cup
- Non hydrogenated margarine – ½ cup
- Sugar – 1 ½ cup
- Baking powder – 2 ½ teaspoons
- Ener- G (egg replacer) – 3 tablespoons
- Strawberries (pureed) – 1 cup
- Strawberries – 5 (sliced)
- Vanilla extract- 1 teaspoon
- Salt- ¼ teaspoon
Directions
1. Preheat oven to 350° F.
2. In a bowl mix whole wheat flour, all purpose flour, corn flour, baking powder and salt.
3. Beat margarine in an electric mixer until fluffy. Add 3 tablespoons of ener-g and stir in 4 tablespoons of warm water. Beat for 3 minutes until fluffy. Stir in sugar and beat for couple of minutes more. Stir in vanilla extract and mix well.
4. Stir in the wet ingredients into the flour mixture and run the electric mixer until ingredients are well mixed.
5. Line the baking tray with parchment paper. Pour the batter into the tray. Tap pans to release excess air. Stud the batter with sliced almonds and bake for 30 to 35 minutes.
6. Insert skewer, when it turns out clean, turn off the oven. Let the cake sit for 5 minutes. Remove from parchment when cake is still warm.
7. Let cool and slice the cake.
