Sonia's apple, strawberry and coconut cake

Sonia's Birthday Cake

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Ingredients

• Wet ingredients:
• 175g puréed fruit (strawberries work well)
• 175ml rapeseed or sunflower oil
• 3 rounded tablespoons of jam
• 1 small pot (125g) cherry soya yoghurt
• 2-4 tablespoons of agave syrup
• 2 teaspoons vanilla essence
• juice of half a clementine
• Dry ingredients:
• 100g ground dessicated coconut (use a nut grinder)
• 225g self-raising flour
• 75g sugar (or more if sweet tooth, or none if you don't)
• 2 rounded teaspoons of baking powder
• 1 teaspoon of cinnamon
• Extras
• 1 apple, sliced
• oil or vegan margarine for greasing the tins
• topping or icing - you choose
• decorations and candles

Method

• Preheat oven to 180C
• Grease one large cake tin and arrange the apple slices at the bottom without overlap. These make a good tasty alternative to lining with baking paper.
• Blend the wet ingredients with a hand blender or jug blender.
• Stir in the coconut.
• Add other dry ingredients and mix well.
• Spread in the cake tin.
• Cover with foil and bake for 45 minutes.
• Remove cover and cook for a further 5-10 minutes until a pin comes out almost clean but not quite.
• Allow to cool for 5 minutes before turning out to cool on a wire rack.
• Decorating
• When cool, spread your topping on, sprinkle with dessicated coconut and decorate with cut fruit.

Notes

Topping idea

Try soaking some cashew nuts and dessicated coconut overnight and blending with apple puree until it becomes a smooth paste. Alternatively try adding in some strawberry jam for a pink sweeter mousse.

About

• Difficulty: Easy
• Preparation: Bake
• Provides: 12 servings
• Yields: 1 large cake
• Vegginess:: Vegan

Type

• Cake/Muffin

Timings

• Preparation: 20 minutes
• Cooking: 55 minutes
• Total:

Allergy details

• Dairy free
• Egg free
• Yeast free

Author

This recipe was reproduced with the kind permission of Sophie Fenwick-Paul.

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