Baby A loves strawberries, so when I started planning her birthday cake I knew they had to be the theme. The boys and I are chocolate addicts so I was tempted just to go for my trusty and tasty vegan chocolate cake recipe but I’m glad I branched out. Everybody loved this vegan victoria sponge with coconut cream and summer fruits!
I made double the quantity so I could create a two-tiered cake and used coconut cream, rather than buttercream, to keep it a bit lighter. This worked really well with the berries – I went for strawberries, blueberries and rasberries to add some colour and texture.
We had a lovely time celebrating with family and friends and the cake was definitely the star of the show, after beautiful baby A and her pretty party dress!
- 400g self-raising flour
- 1¼ tsp bicarbonate of soda
- 180g caster sugar
- 115ml sunflower oil
- 400ml dairy-free milk
- 3 tbsp golden syrup
- 2 tsp vanilla extract
- 4 tbsp strawberry jam
- 1 400ml can coconut milk (at least 60% coconut extract)
- Mixed berries
- Sieve together the flour and bicarb and add sugar. In a separate bowl mix the oil, milk, golden syrup and vanilla.
- Add slowly to the flour mixture until combined.
- Line two 9inch cake tins with greaseproof paper and pour in the cake mixture.
- Bake at 180c for 40 minutes.
- Leave the coconut milk in the fridge for a few hours or preferably overnight.
- The milk should separate so the water is at the botton.
- Skim off the firmer coconut cream from the top and scoop into a bowl. Whisk until soft peaks form (about 2 minutes with an electric whisk).
- Sandwich sponges together with jam and coconut cream.
- Decorate with berries.