When strawberries are in season, allow them to shine in your favourite recipes, resembling this easy vegan espresso cake. Residing in California, I’m surrounded by strawberry farms, and on the top of the season—spring and summer time—I all the time have contemporary strawberries in my fridge. Past consuming them contemporary and sliced over cereals, I like to bake with strawberries. These tremendous candy berries provide pure sweetness, so you may trim the sugar in baked items. This Coconut Almond Strawberry Espresso Cake is an instance of how you need to use strawberries to loosen up your baked items, making them wholesome sufficient for breakfast!
Full of antioxidant-rich strawberries and complete grains, this recipe is gentle in fats, sugar, and salt, and is totally plant-based, because of the magic of aquafaba. You can even make a gluten free espresso cake model of this recipe by swapping out the wheat flour for a gluten-free flour mix. So, when you’ve acquired a bathtub of contemporary strawberries readily available, give this straightforward, wholesome espresso cake recipe a attempt. Or use frozen strawberries within the off season. It’s all good! Try my favourite methods to make use of strawberries within the kitchen right here. And check out extra inventive methods to make use of strawberries on this superb assortment of plant-based strawberry recipes right here.
Full of antioxidant-rich strawberries and complete grains, this recipe is gentle in fats, sugar, salt and utterly plant-based, because of the magic of aquafaba. So, when you’ve acquired a bathtub of contemporary strawberries readily available, give this straightforward recipe a attempt. Or use frozen strawberries within the off season. It’s all good! Try my favourite methods to make use of strawberries within the kitchen right here.
Comply with together with me as I make this recipe on my dwell video in my IGTV Plant-Primarily based Cooking Class Collection right here:
Strawberries provide pure sweetness and taste to this easy, scrumptious vegan espresso cake, which is gentle in sugar and fats, and filled with complete grain goodness. You can also make this Coconut Almond Strawberry Espresso Cake gluten-free with a few straightforward swaps.
Preheat oven to 350.
Place aquafaba* in a mixer bowl and beat for about 2 minutes, till stiff peaks kind. Take away from mixer and gently fold in coconut palm sugar, vanilla, plant-based milk, and oil.
Gently fold in complete wheat flour, all function flour, baking powder, and salt (non-compulsory), till mixed.
