Tag: Strawberries

Raspberry Vegan Victoria Sponge

I turned vegan nearly four years ago. Around that time I made my sister a vegan victoria sponge not to dissimilar to the one below. I was determined to not miss out on the food I was used to. To be honest, when I made the decision to give go vegan most people thought it was a phase, even I probably wasn’t wholly convinced how long I’d be able to stick to it. But, here I am, four years on and I haven’t looked back. Sure, there is food I miss occasionally, but not enough to warrant me eating it.

I made this cake last week to celebrate my friend’s birthday. It’s not quite a true Victoria sponge, as I popped some raspberries into the sponge mixture, creating quite a dense and moist sponge rather than light and fluffy one. But, needless to say it was a success and very much enjoyed, so I thought I’d share it. I used some almond soya yoghurt and it gives it a delicious hint of almonds, reminiscent of a bakewell tart – perfect!

Raspberry Vegan Victoria Sponge

300g plain flour
1 tspn baking powder
150g caster sugar
100ml vegetable oil
1 tspn vanilla extract
250ml almond soya yoghurt
100ml oat milk

For the icing:
100g vegan margarine
150g icing sugar
1 tspn vanilla extract

2 tbsp Strawberry jam
225g Raspberries
100g Strawberries

  • Pre-heat the oven to 180C and line a 7 inch cake tin.
  • In a large mixing bowl, add the dry ingredients; flour, baking powder and sugar.
  • Add the oil, yoghurt, vanilla extract and milk and stir together. Add half of the raspberries.
  • Pour the mixture into the cake tin, and cook in the oven for 40-45 minutes or until a skewer comes out clean.
  • Turn the cake out onto a wire rack and leave to cool completely. 
  • Once cooled cut the cake in half.
  • In a large bowl, add the margarine, icing sugar and vanilla extract, mix together using a blender or fork until smooth.
  • Spread the strawberry jam onto one side of the sponge. On the other half spread half of the buttercream filling. Place the two sides together then spread the remaining buttercream on the top of the cake.
  • Decorate using the remaining raspberries and the strawberries.

Keep in an airtight container.

Enjoy!

Veronica x

 

 

Strawberry Ice Cream

Despite the weather being a bit very crappy during June it looks like Summer has started to arrive. Wimbledon marks the start of Strawberry season for me, and hopefully all the rain won’t ruin crops this year, because we’ve got A LOT of strawberries to eat!

This creamy strawberry ice cream is the perfect dessert to cool down on a hot summer’s evening especially with some more strawberries PLUS it’s so easy to make. I always thought of ice cream as being a pain in the butt to make, but this is super simple. Just make sure you’re not rushing out so you can keep going back to the freezer for the first few hours to whip it up and ensure you have a creamy ice cream.

Strawberry_ice_creamVegan_ice_cream vegan_ice_cream

Strawberry ice cream
600g strawberries
800ml (2 tins) coconut milk
100g xylitol
2 tbsp agave syrup
1 tspn vanilla extract

  • Wash and de-stalk the strawberries.
  • In a food processor, empty the coconut cream and mix until smooth.
  • Add the strawberries and mix together with the coconut cream until thoroughly combined.
  • Add the xylitol, agave syrup and vanilla extract and blend through.
  • Empty into a suitable tub/tin that will survive in the freezer and pop in the freezer.
  • Every 30 minutes, stir through to stop large crystals forming, you’ll need to do this four or five times, basically the more times the better – you’ll get a smoother creamier texture and thank yourself when eating it.

Happy summertime 🙂

Veronica x