Vegan Strawberry Cake
Vegan Strawberry Cake - Fruity, refreshing, and perfect for summer | Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
Strawberries provide more folic acid than any other fruit. This is a vitamin of the B group, which plays an important role above all in cell division. Abundant secondary plant compounds round off the health profile of red fruits. Thus, vegan strawberry cake not only helps to protect our cells from harmful free radicals but also reduces the risk of cardiovascular disease.
If fresh strawberries are not in season, vegan strawberry cake can also be prepared with other fruits. Thus, a plum cake fits in the fall or apple pie with cinnamon in the winter.
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 205 mg | (5 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 Tbsp ground flaxseed
- 1 ¾ ozs Coconut oil
- 1 ¾ ozs coconut sugar
- 7 ozs Oat Milk
- 9 ozs whole spelt flour
- 1 tsp cream of tartar
- salt
- 7 ozs vegan cream cheese (-Alternative)
- 3 ½ ozs Coconut yogurt
- 2 ozs cashew butter
- 1 Tbsp Agave syrup
- 11 ozs Strawberries
- 2 Tbsps planed slivered almonds
Kitchen utensils
Preparation steps
Mix ground flax seeds with 3 tablespoons water and set aside. Meanwhile, mix melted coconut oil with coconut blossom sugar and oat drink. Stir in flaxseed egg.
Mix spelt flour, baking powder and a pinch of salt. Add to the other ingredients and mix until smooth.
Pour the dough into a springform pan (greased if necessary) and bake in a preheated oven at 180 °C / 350 °F for 25 minutes. Remove from the oven and let cool well.
Meanwhile, for the topping, mix cream cheese alternative with coconut yogurt, cashew puree, and agave syrup, set aside. Clean strawberries, wash, and remove green stems. Cut in half or quarters depending on size.
Spread topping evenly over cake, sprinkle strawberries on top. Garnish vegan strawberry cake with sliced almonds, cut into pieces and serve.
