This fresh, sweet and bright vegan traybake is our go-to summer snacking cake. It comes together in under an hour and can host whatever summer fruit you have on hand - peaches, berries, cherries, you name it.
320g plain flour
230g caster sugar
1 tsp baking soda
1 tsp baking powder
½ tsp salt
350ml plant based milk
120ml olive oil
1 tbsp apple cider vinegar
2 tsp vanilla extract
300g ripe strawberries, halved
Preheat the oven to 180˚C.
Sift the flour into a large bowl. Add the sugar, baking soda, baking powder and salt and mix to combine.
In a separate bowl, combine milk, olive oil, apple cider vinegar and vanilla extract. Pour the wet ingredients into the dry, and fold to incorporate.
Grease and line a baking tray (we used a 33x23cm tray) with parchment paper. Pour the cake batter in, and top it with the halved strawberries - placed face down on the cake. Don’t press them firmly down into the cake, as this will cause them to sink while they bake.
Bake for 30-35 minutes, until a toothpick inserted in the centre comes out clean. Remove the cake from the tray and let it cool for 20 minutes before slicing.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.