As far as I can remember, there were always strawberry cakes in summer time. The combination of fluffy sponge cake and fresh strawberries never failed to amaze me.
The Perfect Vegan & Gluten-Free Strawberry Cake for Summer
Now I’m growing my own strawberries and I’ve been collecting them patiently. I just wanted to find a way to re-create this recipe suitable for a vegan & gluten-free diet. The first sponge cake that I tried to bake failed quite badly. So did the second one. But all good things come in three (as people say in Germany) and the third cake was a SUCCESS! 🙂
Best result is achieved with a proper flan pan, which creates a border on the outside, so that the jelly filling doesn’t run down the sides. A normal spring-form does the job, too.
Vegan Gluten-Free Strawberries Spongecake Recipe
Equipment
- Springform ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 pan (≈23 cm)
- mixing bowls (small & large)
- Whisk & spatula
- Saucepan (for jelly)
- Blender (for cashew cream)
- Cooling rack
- measuring cups/spoons
Ingredients
- 450 g strawberries
- 120 g sorghum flour
- 70 g buckwheat flour
- 100 g brown rice flour
- 2 teaspoon fiber husk
- 1 pinch salt
- 2 teaspoon baking powder
- 1 banana 200g
- 1 heaped tablespoon egg replacer
- 4 tablespoon water
- 40 g coconut sugar
- 1 teaspoon vanilla paste
- 1 1/4 cup water or soda water
For the jelly:
- 1 1/4 cup water
- 1 1/4 teaspoon agar agar
- leftover strawberries that won’t fit on the cake
For the vanilla cashew cream:
- 110 g cashew nuts
- 1/4 cup water
- 1 heaped teaspoon vanilla paste
Instructions
- Preheat the oven to 190°C and grease the spring-form with a little oil. Mix the dry ingredients in a medium sized bowl, stir well and place aside.
- In a large bowl whisk the egg replacer with the water until well dissolved. Add the banana and mash to a fine cream. Then add the coconut sugar and whisk until dissolved.
- Transfer the dry ingredients to the bowl with wet ingredients, add the water and stir quickly to mix well. Don’t stir too long or the dough won’t rise as good. Quickly transfer to the spring-form.
- Bake at 190°C for approx. 20 – 25 minutes (depending on oven type). Let cool down properly, then turn the sponge cake upside down, leaving it in the spring-form.
- In the meantime mix the agar agar with the water and let soak for at least 10 minutes. Wash the strawberries, remove the leaves and cut them into halves. Place the strawberries on the cake until the whole surface is well covered.
- If there are any leftover strawberries, they can be blended with the jelly water. Transfer the jelly water to a small pot and bring gently to boil, while stirring constantly. Then let simmer for a couple of minutes.
- Let the jelly cool down to a lukewarm temperature. By placing the pot in a cold water bath, it will cool down quicker. Make sure to stir the cooling fluid regularly to avoid clumps. Once the jelly is lukewarm, pour it over the cake. Chill in the fridge until set.
- For the vanilla cashew cream, blend the ingredients to a fine cream. It’s important to soak the cashews ✳ Affiliate link: When you click on one of these links and make a purchase through the partner website, I receive a small commission from your purchase. This helps me keep my blog running. Thank you for your support! 😊 for at least 1 hour before using.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
