Jordan Rondel developed this recipe for her new cookbook, The Caker: Wholesome Cakes, Cookies & Desserts, and found that the basil holds its colour when baked, rather than turning brown.
VEGAN COCONUT, STRAWBERRY AND BASIL CAKE RECIPE
Serves 12
Cake
50g spelt flour
75g ground almonds
2 tsp baking powder
¼ tsp sea salt
75g desiccated coconut
100g unrefined golden caster sugar
1 tsp vanilla extract
125ml coconut oil, melted or rice bran oil
250ml coconut, almond or oat milk
20 fresh basil leaves, roughly chopped
200g fresh strawberries, diced
Vegan coconut glaze
125g icing sugar
50g desiccated coconut
3 Tbsp coconut, almond or oat milk
1 tsp lemon juice
1 tsp lemon zest
Pinch of salt
½ tsp vanilla extract
To serve
Handful of fresh basil leaves
5–6 fresh strawberries, chopped
Fresh flowers
- Preheat oven to 180C fan bake. Line a 22cm cake tin with baking paper.
- In the bowl of an electric mixer, combine the flour, ground almonds, baking powder, salt, coconut and sugar.
- Add in the vanilla, oil, milk and chopped basil leaves. Stop your electric mixer once all the ingredients are combined; do not overmix.
- Pour the batter into the tin and dot in the diced strawberries, pressing them down lightly with a spoon.
- Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a cooling rack. Meanwhile, make the vegan coconut glaze. Beat all ingredients together until smooth.
- Spread the glaze on the cooled cake and refrigerate for 20 minutes to allow it to set.
- Top with basil leaves, more strawberries and fresh flowers. Refrigerate in an airtight container for up to three days.
The Caker: Wholesome Cakes, Cookies & Desserts by Jordan Rondel. Published by Beatnik Publishing, $49.99.
