Mini strawberry cream cake, perfect for a summer picnic. This recipe is so cute, it’s a mini cake, perfect for 4-5 people. It’s a simple strawberry yoghurt cake with some Urban Fruit added in for a gummy texture. Filled with a thick whipped vegan cream filling and fresh strawberries for a Victoria Sponge yoghurt cake hybrid.
NUTRITIONAL INFORMATION
Each slice, including cream filling, contains 327 calories, 2g of fibre and 2g of protein.
INGREDIENT CHOICES AND SUBSTITUTIONS
I use Urban Fruit a lot because I love the gummy texture, but you can swap the Urban Fruit for freeze dried strawberries if you don’t like or don’t have access to the Uran Fruit or a similar product.
If you don’t need to make this cake gluten free, you can use regular self-raising flour, but gluten free recipes tend to run drier, so add 100g of yoghurt then slowly add the rest until you reach the correct consistency. You might not need the full amount.
HOW TO STORE AND KEEP
Keep any leftovers in a cake tin and cover for up to one day, ideally somewhere cool and away from direct sunlight. If you have any leftovers beyond that, transfer to the fridge to keep the cream filled and use within 4-5 days.
VEGAN STRAWBERRY CREAM CAKE RECIPE
Fun summer gluten free strawberry cream cake – strawberry yoghurt cake filled with thick vegan cream filling and chopped strawberries.
This recipe is gluten free, dairy free and vegan friendly. It can be nut/ soy free depending on your choice of dairy alternatives.
Vegan Strawberry Cream Cake Recipe
Fun summer gluten free strawberry cream cake – strawberry yoghurt cake filled with thick vegan cream filling and chopped strawberries.
Course Dessert, Snacks
Cuisine British
Keyword Strawberry Cream Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5
Calories 327 kcal
Ingredients
- 65 g vegan margarine
- 65 g golden caster sugar
- 125 g GF self-raising flour
- 1 ½ tsp baking powder
- Pinch salt
- 125 g strawberry vegan yogurt
- 1 tsp vanilla extract optional
- 35 g Urban Fruit Strawberry optional
Filling
- ½ cup plant based cream
- 2 tbsp icing sugar
- 1 tbsp corn flour
- 3-4 strawberries sliced
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a cake tin with greaseproof paper.
- In a saucepan, melt the margarine and sugar until both have melted. Leave to cool.
- Sieve the flour and baking powder into a bowl and add salt. Pour the margarine/sugar mixture, yoghurt and vanilla extract to the flour mix. Mix well until you get a soft dropping consistency. Add the non-dairy milk a tbsp at a time until you reach the required consistency. Stir in your Urban Fruit (if using).
- Pour about half of your mix into each cake tin until and bake for 25 minutes or until risen and golden. Test by inserting a toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another few minutes. If you only have one cake tin the correct size, use the one tin and repeat the cooking process while your first cake is cooling.
- Place the cakes on a cooling rack – then allow to cool more before adding filling or icing.
Cream Filling
- Add all ingredients other than the strawberries to a large mixing bowl and use a hand mixer to thicken until the cream reaches a heavy whipped texture.
- Spread the filling over the cooled base cake then top the cream with the sliced strawberries.
