"This vegan strawberry custard cake with red-currant jelly is so delicious and a wonderful dessert for the whole family"
Vegan Strawberry Custard Cake with Red-currant Jelly
5
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A Note from Feedfeed
Made with layers of creamy custard and fresh strawberries, this cake is topped off with sweet and tangy red-currant jelly. Not only is it vegan-friendly, but it is also a delightful treat that is perfect for any occasion.
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- Recipe Card
Prep time 45mins
Cook time 45mins
Serves or Makes: 24
Recipe Card
ingredients
- 2 cups dairy free milk of your choice
- 1 tablespoons apple cider vinegar
- 3 1/2 cups all purpose flour
- 1 cups brown sugar
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 tablespoons vanilla extract
- 1/2 teaspoons fine sea salt
- 1/3 cups sunflower oil
- 1/4 cups sparkling mineral water
- 4 3/4 cups plant-based milk
- 1/2 cups corn starch
- 1 tablespoons vanilla extract
- 1/3 cups raw brown sugar
- 2 pounds fresh strawberries
- 1 tablespoons vegan agar agar
- 1 cups water / red currant juice
- 1/4 cup brown sugar
Method
Step 1
Grease a 35 x 24 cm or 14x9 inch baking tray and set aside.
Step 2
Preheat oven to 350F/180C.
Step 3
In a large jug, add the plant-based milk with the apple cider vinegar and set aside to create a vegan buttermilk.
Step 4
In a large bowl, combine the flour with the sugar, baking soda, baking powder, fine sea salt and mix well.
Step 5
Add the vegan buttermilk to the flour mixture, add the vanilla essence, and the sunflower oil.
Step 6
Mix until all flour is incorporated but don’t overmix.
Step 7
If the batter is too thick add the remaining sparkling mineral water.
Step 8
Pour the batter into the baking dish and bake for 35- 40 minutes, or until a wooden skewer comes out clean.
Step 9
When the cake is done, take out of the oven and let cool completely before you add the custard.
Step 10
Meanwhile make the vanilla custard by adding the custard powder in a bowl with 75 grams of the plant-based milk and whisk until smooth
Step 11
. Add the brown sugar. Heat the remaining plant-based milk on medium to high heat and pour in the vanilla custard mixture. Bring the mixture to a boil then turn the heat down to low and cook until the custard starts to thicken. Once the custard is thick, pour into a bowl, cover with plastic wrap, and let cool completely.Once the custard is cold, add the cooled custard onto the cake.
Step 12
Wash the strawberries, cut into slices, and add to the cake.
Step 13
Cook the vegan jelly by heating the jelly or agar agar according to the package instructions with the 250 grams cold water or red currant juice with the sugar and bring to a boil.
Step 14
Carefully add the jelly with a spoon to the strawberry custard cake. You may don’t need the entire mixture. Put the cake in the fridge until the jelly sets.