Summer Strawberry Cake
This is a fantastic use of summer fruit to make a cake moist and tasty. The strawberries replace a lot of the traditional sugar and fat that a cake this size would normally have.
This cake can be vegan & / or gluten free if you like, it is very forgiving.
The dark colour is due to the molasses and maple, you can lighten it by using caster if you wish. You can also use self raising wheat flour if you want it to rise more, I used oat flour and like it dense and squidgy!
- 350g strawberries (weight after hulling) + 2 large sliced strawberries to garnish
- 100g oil or butter of your choice. I used organic unsalted butter
- 50g molasses sugar
- 2 tbsp maple syrup
- 30g chia seeds
- 2 tsp good quality vanilla
- 2 tsp cinnamon
- 100g ground almonds
- 175g flour of your choice. I used oat.
- 1 1/2 tsp each bicarb and baking powder, unless you have used SR flour
- 100g dried fruit—I used mango. Freeze dried strawberry pieces would work well.
- Optional—mint leaves to decorate
- Turn the oven onto 170 / 150 fan and line a 23cm round tin with baking paper. You can use smaller if you want the cake to be higher, but will need to cook it for longer
- Melt your butter or oil it not already liquid
- In a large bowl place the strawberries, oil / butter, sugar and syrup. Whizz with a hand blender until well blended.
- Add all the other cake ingredients and mix by hand, adding the dried fruit last.
- Pour into the tin and bake for 45 mins. Check to see if cooked (when a skewer comes out clean)
- Mine needed a further 10 minutes at a lower temperature of 150 / 130 fan. Yours may not , depending on your oven.
- Cool in the tin, then add the optional toppings or sliced fresh strawberries, mint leaves and dried fruit.
under 80 mins
A summer’s afternoon
Strawberries have the 2nd highest vitamin C content of any berry (2nd to blackcurrants). Also low in sodium & high in potassium, thought to be ideal for those with hyper-tension. Strawberries contain a researched anti-cancer compound called ellagic acid, as well as iron.
Chia seeds are an ancient grain from other parts of the world. 1 of the few complete sources of non-meat essential amino acids. Packed full of protein & fibre, as well as manganese, magnesium, calcium & phosphorous.
Almonds are a rich source of many nutrients such as Vitamin E, calcium, magnesium. They are also a great healthy fat to eat, as well as fibre and protein. Research shows they are great for the skin, the heart, the brain, and the gut.
Molasses, whilst still being a sugar that is not good for our teeth or our blood sugar levels, is generally seen as better than refined white. It is a by-product of sugar refining, & its strong concentration means that less is needed in baking & the nutrient levels are higher—iron, calcium, potassium, magnesium. 1 tbsp of molasses has as much calcium as a glass of milk, & as much iron as 9 eggs!