Fluffy Cake with Strawberry Coulis Recipe

Dunja says: “This is a lovely light vegan cake to serve at tea parties, topped with fruit coulis or jam, if fresh berries are out of season. Chestnut flour gives it a subtle nutty aroma, but substituting it with cocoa powder, carob powder or grain coffee powder works well, too.”

Serves

6–8

Ingredients

For the cake

30g/¼ cup chestnut flour (or cocoa powder, carob powder or grain coffee powder)
Zest and juice of 1 organic lemon
155ml/2⁄3 cup soy/soya milk
140g/1 cup millet flour
30g/¼ cup wholemeal/whole wheat oat flour
½ teaspoon bicarbonate of soda/baking soda
½ teaspoon aluminium-free baking powder
¼ teaspoon bourbon vanilla powder
⅛ teaspoon sea salt
3 tablespoons sunflower oil
150 g/½ cup rice syrup

For the strawberry coulis

320g/2 cups fresh strawberries
2 tablespoons maple syrup
1 teaspoon lemon juice
Pinch of sea salt
24-cm/9½-in springform cake pan

Method

If you’re using chestnut flour that hasn’t been pre-roasted, place it in a dry frying pan/skillet over a medium heat and stir until fragrant and golden. Set aside.

Add the lemon juice to the milk and let sit for 10 minutes. Meanwhile, sift the chestnut, millet and oat flour with the bicarbonate of soda/baking soda and baking powder and then add the vanilla and salt. Mix well with your hand or with a whisk.

Before you bake your cake, you can prepare the coulis by mixing all the ingredients and letting them sit for 30 minutes. Mash with a fork to get a juicy coulis with some texture. You can also blend it if you prefer a smooth sauce.

Preheat the oven to 180°C (350°F) Gas 4. Cover the bottom of the springform pan with parchment paper, attach the cake ring and cut away the excess paper. Oil the bottom and the sides of the pan.

Add the oil and syrup to the milk and lemon mixture and mix well with a spatula. Make sure you don’t mix too much, otherwise the cake might turn chewy. Now, pour the batter into your prepared cake pan and spread evenly.

Bake for 18–20 minutes. Test if done by inserting a cocktail stick/toothpick into the middle of the cake; if it comes out clean, it’s done.

Let the cake cool completely, and then cut with a bread knife into 6–8 equal slices. Spoon the coulis over the cake slices just before serving.

Extracted from My Vegan Kitchen by Dunja Gulin, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small

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