Vegan Strawberry Cake

Some more strawberry recipes, this time some vegan Strawberry Cakes.

I actually made these Strawberry Cakes in mini loaf pans a couple of weeks with home grown strawberries. My strawberries are now beginning to slow down in their production, they have come in all shapes and sizes this year, but every one has been sweet.

Although the strawberries have been growing well in my garden plot, unfortunately I have not been able to harvest large quantities, or enough to make home-made strawberry jam or strawberry curd, unless I find myself somewhere where you can pick you own.   

Home-made Strawberry Jam from 2010

I am sharing some of these vegan Strawberry cakes with The Biscuit Barrel Challenge - the theme is In Season Fruits and these would fit perfectly in a biscuit barrel. Thsi month it is hosted by I'd Rather Much Bake Than...

Vegan Strawberry Cakes

Serves 6 maybe 8 mini loafs

Ingredients

280g plain flour

2 teaspoon baking powder

½ teaspoon bicarbonate soda

½ teaspoon salt

3 tablespoons ground flax seeds 

90g golden caster sugar

125ml vegetable oil

140ml red berry juice of your choice

A good handful of fresh strawberries, sliced most of them, but keep 3 - 4 back and slice in half and keep aside

Optional: Icing sugar for dusting

Method

Preheat oven to gas mark 4/180oc.

In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt.  Stir in the flax seeds, sugar, oil, juice and chopped strawberries.  Stir gently until just mixed.  The mixture will seem dry, but don't worry, it will moisten with the strawberry slices.  Spoon into a greased or lined mini loaf tins.  Press a strawberry half on top of the batter and bake for 25 -30 minutes.  

Test with a skewer to see if done.  Allow to cool before tucking in and dust with optional icing sugar.