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5min read
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Strawberry Traybake

by Valentina Concordia

5min read

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.

Prep Time

15mins

Cook Time

35mins

Serves

12-14

Ingredients

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

Method

STEP 1

Preheat the oven to 180˚C.

STEP 2

Sift the flour into a large bowl. Add the sugar, baking soda, baking powder and salt and mix to combine.

STEP 3

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.

STEP 4

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.

STEP 5

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.

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