Gluten-free and vegan strawberry sheet cake
Gluten-free and vegan strawberry sheet cake
Cooking time
20
minutes
Gluten-free and vegan strawberry shortcake is easy to make even at the cottage! The perfect strawberry season treat! Watch the baking video here
Ingredients
- Cake base
150 g strawberries
3dlVirtasalmen Viljatuote's Gluten-Free Oat Flour Mix (You can also try the All-purpose Gluten Free Flour Mix)
2 dl sugar
1 tl vanilla sugar
2tspbaking powder
0,5 tl salt
2 dl gluten-free oat drink
1 dl gluten-free oatmeal (unflavoured or strawberry flavoured) or soy-based "yoghurt"
1 dl rapeseed oil
- On top of the cake
100 g strawberries
2dlgluten-free oat cream
2 rkl sugar
0,5tspvanilla sugar
n. 200 g strawberries for decoration. You can also eat the strawberries on their stalks.
Preparation
- Preheat the oven to 200 degrees. Place a baking sheet on a baking tray. Cut the strawberries into small pieces. Mix together all the dry ingredients: flour, sugars, baking powder and salt. Stir the liquids into the dry ingredients: oatmeal, oatmeal or soy yoghurt and oil. Finally, stir in the chopped strawberries, turning gently. Pour the dough onto a baking sheet and spread out evenly. The sheet cake is not quite the size of the baking sheet, about 3/4 of the baking sheet. If you are making a larger cake (also a thinner one), check the baking time at 10-15 minutes. Bake the cake for 20-25 minutes or until a cake tester comes out clean.
- Blend the strawberries to a puree with a blender. Whip the oat whip and fold in the strawberry puree and sugars with a spoon. Spread the strawberry mousse over the cooled cake base and decorate with strawberries. Gluten-free and vegan strawberry layer cake is ready to enjoy!
Tiina Strandberg | My Berry Forest
