Upside-down strawberry cake

Name: Upside-down strawberry cake
Prep time: 30 min
Total time: 90 min
Yield: 12
Ingredients: 170 g cane sugar; 250 g white flour; 50 g ground almonds; 2 tsp baking powder; ½ tsp bourbon vanilla powder; 1 ¼ dl almond drink; 500 g strawberries; 300 g apple sauce; 75 g vegan butter substitute; 1 tbsp apple vinegar

Vegan desserts summer

Total: 1 hr 30 min. | Active: 30 min.

vegan, lactose-free

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The season's first strawberries are here – a sweet sign that summer is just around the corner! If you've got strawberries at home that are overripe or slightly bruised, this is the perfect recipe to give them a second lease of life. This upside-down cake is rich, moist, and bursting with flavour. A delightful way to prevent food waste and sweeten the sunny days.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 12 pieces

Line the tin
500 g	strawberries, cut in half
20 g	cane sugar

Mixture
250 g	white flour
150 g	cane sugar
50 g	ground almonds
2 tsp	baking powder
½ tsp	bourbon vanilla powder
300 g	apple sauce (unsweetened)
75 g	vegan butter substitute, melted, left to cool
1 ¼ dl	almond drink
1 tbsp	apple vinegar

How it's done

Line the tin

Mix the strawberries with the sugar and place them cut side down onto the prepared tin base.

Mixture

Place the flour in a bowl and mix with all the other ingredients up to and including the vanilla. Mix the apple sauce with all the other ingredients up to and including the vinegar. Spread the dough over the strawberries and smooth down.

To bake

Approx. 1 hour in the centre of an oven preheated to 190 °C. Remove from the oven, allow to cool for approx. 15 mins.

To serve

Carefully loosen the cake from the tin frame, remove the tin frame. Turn the cake out onto a platter, remove the baking paper. Serve the cake lukewarm if desired.

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